Summer is just around the corner, when cartons of delicate berries will turn market stand displays vibrant shades of red, blue and purple. Raspberries, blueberries and blackberries are most common; availability will vary through the season depending on the type of berry.

What to cook with them? When picked at the height of the season, berries are best simply enjoyed as is, by the bowlful and maybe topped with a little whipped cream. Bake the berries in tarts or galettes, or add them to scones, muffins or other quick breads.

To deepen their flavor, try roasting the berries: Toss them with a little oil and heat them just until the fruit is aromatic and begins to soften.

— Noelle Carter

Los Angeles Times