Named for a turn-of-the-century men’s club in Philadelphia, this frothy gin sipper belongs to the pre-Prohibition era of classic cocktails, but has lately been revived on craft bar menus. An earlier recipe appeared in Jack’s Manual (1908), by a bartender famed for his “fancy mixed drinks.” A cousin of the Pink Lady, it needs to be dry shaken to emulsify the egg white, and the addition of raspberry syrup—Monin is a reliable ready-made brand—creates a delicate blush for a summery refreshment.

Featured in “Our New Favorite Single Malt Whisky Comes From … New York?” by Shane Mitchell.

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Welcome to One Pot Bangers, Benjamin Kemper’s column, where you’ll find our freshest, boldest cooking ideas that require just one pot, bowl, skillet, or sheet pan. Busy week? We’ve got you covered with these low-effort, high-reward recipes from around the globe.

When I’m in charge of dessert but baking is the last thing I feel like doing, these dense and chewy raspberry chocolate blondies always save my skin. Something about the raspberries and almonds puts these bars in fancy-pants territory—even if the batter comes together in a single bowl. Feel free to customize this blondie recipe based on whatever’s lurking in the recesses of your cupboard: White chocolate instead of milk is a no-brainer here, or you can nix the berries and add ½ cup of toasted shredded coconut in their stead.

Note: For extra-nutty blondies, melt the butter in a small pot set over medium-high heat. Continue to cook, using a silicone spatula to stir occasionally, until it turns light amber and smells nutty, about 2 minutes more. Transfer to a heatproof bowl and cool to room temperature before using in step 2.

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According to Jody Williams and Rita Sodi, authors of Via Carota: A Celebration of Seasonal Cooking from the Beloved Greenwich Village Restaurant, this raspberry crostata recipe can be breakfast, dessert, or a teatime treat. The filling is essentially just raspberry jam, so it’s worth splurging on an artisanal one.

This recipe is brought to you by SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through cookbooks new and old, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.

From Via Carota: A Celebration of Seasonal Cooking from the Beloved Greenwich Village Restaurant by Jody Williams and Rita Sodi, with Anna Kovel. Copyright © 2022 by Jody Williams and Rita Sodi. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. 

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This is just to say, we have eaten the raspberries that were in the fridge and which you were probably saving for a recipe. Forgive us, they were delicious, so sweet and so cold. Plums are great and all, but it always surprised us that William Carlos Williams didn’t write his famous 12-verse poem about summer raspberries. 

Raspberries add perfume and color to a wide range of desserts and cocktails. Throw a handful of them into peach pie, and suddenly you have an eye-popping masterpiece with red-orange swirls like a Caribbean sunset. Plop a frozen raspberry into a homemade cocktail at your next party, and watch as guests gasp with delight. 

Like the best things in life, raspberries are ephemeral—and expensive. So make good on your investment by buying firm, brightly colored berries with no signs of mold or discoloration, then use them within three days. The berries will keep a day or two longer if stored in a paper-towel-lined airtight container. 

Few desserts are as simply sublime as raspberries dolloped with thick whipped cream, but when you’re ready to expand your horizons, these fan-favorite recipes from our archives are a wonderful place to start. 

Peach-Raspberry Pie

A warm, gooey pie of blushing peaches and raspberries makes a stunning centerpiece at any summer gathering. Get the recipe >

Raspberry Ice Cream

One controversial ingredient in this foolproof recipe ensures silky, crystal-free texture every time. Get the recipe >

Raspberry Pinwheels

These sugar-crusted, jam-filled pastries are a favorite morning treat among regulars at Twofish Baking Company in Stewarts Point, California. Get the recipe >

Raspberry-Rhubarb Spritz

Gin, vermouth, and Campari combine in this refreshing cocktail. We love to drizzle the leftover raspberry syrup over ice cream or pound cake. Get the recipe >

Plum and Raspberry Jam

Forget the store-bought stuff. DIY preserves are the sweetest way to extend your summer. Get the recipe >

Chocolate-Raspberry Babka

Classic babka gets an update here with a double dose of raspberry: Jam adds a tart edge to the cocoa filling, while a simple syrup infused with fresh berries adds a pink-tinged, lacquered shine to the baked loaf. Get the recipe >

Fermented Raspberry Soda

Cookbook author Amy Thielen likes to add a splash of this tart, naturally fizzy juice to grown-up, not-too-sweet ice cream floats. We also like mixing it into cocktails and even vinaigrettes. Get the recipe > 

Hazelnut-Raspberry Linzer Squares

“The combination of a nutty dough and sweet jam creates a peanut-butter-and-jelly appeal, but the addition of fragrant vanilla and bright orange zest dresses up the classic pairing,” writes the author of this stellar cookie recipe. Get the recipe >

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