Blackberries are such jovial fruit, their tiny juice sacs pleading for pearly whites to burst them into juice. The inky nectar is a seductive blend of deep sweet-tart flavors, the flesh that encases it a counterpoint of chew.

Their vibrant flavors lend excitement to yogurt, mixed green salads or cooked grains, as well as game, pork and grilled tofu. They are a welcome addition to cheese platters, smoothies, and fruit salads. Cocktails, too.

The taste and textures are beguiling, but keep in mind that these berries have very impressive nutritional value. Blackberries are concentrated sources of the phytochemical ellagic acid, which acts as a powerful antioxidant. Quercetin, one of the main antioxidant compounds in berries and especially prevalent in blackberries, has been shown to protect against cancers. It also works best in combination with vitamin C, and blackberries coincidentally are higher in vitamin C than many other fruits.

When buying them, look for berries that are fragrant without any mold or mushiness. A dark black hue is best because purple or dark red may be a sign that they were not ripe when harvested (they don’t ripen once plucked from the vine).

If packaged in a container, look at the pad underneath the berries; if it looks saturated with dark juice, choose another container. Or if berries stick together when container is tilted, it could be a sign that there is mold and deterioration. Store unwashed berries in single layer in shallow container; cover loosely with plastic wrap and refrigerate.

Black and Blue Berry Pie with Cookie-Like Crumb Topping is a delicious dessert adapted from Nicole Rucker’s cookbook, “Dappled.” (Photo by Cathy Thomas)

Black and Blue Berry Pie with Cookie-Like Crumb Topping

This pie is crazy delicious. The formula is adapted from “Dappled” by Nicole Rucker (Penguin Random House). The topping elevates the blackberry-blueberry dish, providing oat cookie-like crunch and flavor. I’ve made the pie many times and have found that sometimes the berries produce a teaspoon or two of juices that rest in the pie pan when cooled wedges of pie are removed. I spoon up the juice and lightly drizzle it over the whipped cream that accompanies each serving.

Cook’s notes: To prepare pie crust, place 1 1/3 cups all-purpose flour, a pinch of salt and a pinch of sugar in a food processor fitted with the metal blade. Process 30 seconds. Add 1/2 cup (1 stick) cold butter that has been cut into 8 pieces. Pulse until mixture is the consistency of a coarse meal. With the motor running, add 1/4 cup ice water (without ice) in a the thin stream. Continue to process just until mixture starts to form a ball; do not over-process. Roll out on a lightly floured surface. Transfer to 9- to 9 1/2-inch pie pan. Trim to leave a 1 1/2-inch overhang of dough. Fold the extra dough under itself and pinch to create a ridge next to the edge of the pan. Crimp the dough (keeping a high ridge) and place it in freezer for 20 minutes or until very cold.

Yield: One 9 1/2-inch pie, about 6 servings

INGREDIENTS

One 9- to 9 1/2- pie crust; see cook’s notes

Topping:

1 cup all-purpose flour

1/2 cup old-fashioned oats

1/4 cup packed dark brown sugar

1 teaspoon kosher salt

1 stick unsalted butter, melted

2 tablespoons whole milk

Filling:

3 tablespoons all-purpose flour

2 3/4 cups fresh blueberries

3 cups fresh blackberries

3/4 cup granulated sugar

2 tablespoons fresh lemon juice

Generous pinch kosher salt

Garnish: whipped cream (2 cups heavy whipping cream beaten with 2 tablespoons powdered sugar)

DIRECTIONS

1. Prepare pie crust and place it in freezer (see cook’s notes).

2. Prepare topping: In a medium bowl, combine flour, oats, brown sugar, and salt. Combine melted butter and milk in a handled measuring cup; stir to combine. Pour butter mixture into flour mixture and stir to combine well (it will be a loose mixture — chilling makes it come together and become firm). Squeeze a few handfuls of the mixture into large clumps. Refrigerate until ready to use.

3. Adjust oven rack to middle position and preheat to 400 degrees. Place a parchment-lined baking sheet on the lower rack to catch any juices that escape from the pie as it bakes.

4. Prepare filling: in a large bowl, combine flour, berries, sugar, juice and salt. Gently toss (I use a silicone spatula for this). Squeeze just one handful of berries to break them open, and stir the smashed fruit into the mix. Transfer the filling to the chilled crust (some of the sugar mixture may stay separate – be sure to add that too). Top the pie with the crumb topping mixture, breaking apart large clumps into chunks of various smallish sizes. Place the pie on the middle rack and reduce temperature to 375 degrees. Bake until crust is a deep golden brown and the juices from the pie are bubbling, 60 to 70 minutes. Place on cooling rack. Cool for at least 2 hours. Pie should be room temperature for serving.

5. Cut pie into generous wedges and serve with sweetened whipped cream.

Source: Adapted from “Dappled” by Nicole Rucker (Penguin Random House)

Mixed Green Salad with Blackberries, Candied Nuts and Feta alluringly mixes sweet and savory flavors. (Photo by Nick Koon, Orange County Register/SCNG)

Mixed Green Salad with Blackberries, Candied Nuts and Feta

I love the combination of blackberries, candied nuts, and feta cheese in this delicious salad. If you’re not a feta cheese fan, substitute crumbled blue cheese for the feta. Or use grated smoked Gouda or grated Manchego cheese.

Yield: 6 servings

INGREDIENTS

2 tablespoons white balsamic vinegar

1 tablespoon fresh orange juice

1 teaspoon coarse salt, plus more to taste

1/4 cup extra-virgin olive oil

1 tablespoon minced fresh basil

10 ounces mixed baby greens

2 to 3 cups fresh blackberries

5 ounces crumbled feta

1 cup candied walnuts or pecans, such as Emerald Glazed Walnuts

Freshly ground black pepper

Optional garnish: halved orange slices

DIRECTIONS

1. Prepare vinaigrette: Whisk vinegar, orange juice, and salt in small bowl or glass measuring cup with a handle. Add oil in a thin stream, whisking constantly. Stir in basil. Set aside.

2. Put mixed baby greens, blackberries, feta, and nuts in a salad bowl. Stir vinaigrette and drizzle on salad. Gently toss. Season with salt and pepper to taste. Divide between salad plates and if desired, garnish on the side with halved orange slices.

Blackberry Financiers are shown dusted with powdered sugar. (Photo by Nick Koon, Orange County Register/SCNG)

Blackberry Financiers

A financier is a petite French cake that is light, moist and not too sweet. The lovely flavor is derived from the addition of brown butter and almond flour. To make the flour, sliced almonds are ground with all-purpose flour in a food processor. Adding fresh blackberries makes them even more tempting.

Yield: 24 to 28

INGREDIENTS

1/2 cup plus 5 tablespoons unsalted butter

1 cup (packed) sliced almonds

1/2 cup all-purpose flour

1 1/2 cups plus 2 tablespoons powdered sugar; additional for dusting

5 large egg whites

2 tablespoons honey

Nonstick vegetable oil spray

About 2 cups fresh blackberries, halved

Optional for serving: sweetened whipped cream or French vanilla ice cream

DIRECTIONS

1. Melt butter in a medium saucepan over medium heat. Simmer until browned bits begin to form. Continue to simmer, frequently scraping up browned bits at bottom of pan, until fragrant and dark brown but not burnt, 6 to 7 minutes. Scrape butter and all browned bits into a medium bowl. Let cool for 3 to 4 minutes.

2. Meanwhile, process almonds and flour in a food processor until nuts are finely ground. Transfer to a medium bowl; add 1 1/2 cups plus 2 tablespoons powdered sugar and stir with whisk to combine. Add egg whites; mix until smooth with whisk. Stir in honey.

3. Fold browned butter into batter.

4. Arrange a rack in middle of oven; preheat to 375 degrees. Coat mini muffin cups with nonstick spray. Pour 1 generous tablespoon batter into each prepared muffin cup. (To make this easier I use a 1-tablespoon ice-cream scoop that I fill to almost overflowing.) Top with 2 to 4 blackberry halves, bumpy side up. Bake until cakes are golden brown and just cooked through, 15 to 16 minutes. Cool in pan for 10 minutes. Remove cakes from pan. Serve warm or at room temperature. Dust cooled cakes with powdered sugar just before serving. If desired, accompany with sweetened whipped cream or French vanilla ice cream.

Source: Adapted from Bon Appetit magazine

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.

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By Lauren Schwahn, NerdWallet

It’s a challenging time for small businesses.

A majority of small businesses – 59% — cited financial uncertainty as the biggest challenge they’re facing. Business owners were surveyed as part of the May 2025 Small Business Economic Report from the National Small Business Association.

It’s difficult for businesses to plan around changing tariffs, tax policies and consumer spending shifts, says Elizabeth Gore, co-founder of Hello Alice, a platform that connects small businesses with grants and resources.

“There’s just so much up in the air,” she says.

Amid these pressures, consumers want to do their part. An April 2025 NerdWallet survey found that 84% of Americans say it’s important to them to support small businesses.

But many consumers are concerned about their own financial situations.

So how can you scale back spending while still supporting small businesses?

Build small businesses into your budget

Try earmarking money specifically for small businesses.

As you’re planning monthly expenses, ask yourself what’s most important to you, says Alvin Carlos, a certified financial planner and founder of District Capital Management in Washington, D.C.

Then, you can pinpoint the businesses you want to prioritize.

“Maybe you say, ‘I like going to local theaters’ or ‘I like to dine out once a week,’” Carlos says.

Review your income and fixed expenses to find out how much you can comfortably spend on entertainment, dining and other categories.

Look at your recent credit card transactions and bank statements to help you learn what you typically spend and spot areas to trim.

Shift your spending strategy

Keeping your spending within budget may require you to rethink where you shop and what you buy.

Making fewer, higher-quality purchases from small businesses can save you money in the long run.

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For example, frequent clothing purchases from major retailers can add up. Instead, you could invest in a few well-made pieces from a local boutique or thrift store.

Swapping your daily coffee-chain latte for a twice-a-week cup at a local cafe could be another smart choice.

“These are your friends, your neighbors, your family members that are working in these businesses,” Gore says. “And usually you’re getting better products, better services and a better experience.”

Adjusting your habits can also help you save money at businesses you already frequent.

If dining at your favorite restaurant no longer fits your budget, look for ways to lower the cost rather than cut out the business completely. Getting takeout can reduce tipping costs, Carlos says.

Carlos also recommends following small businesses’ social media accounts to get information about loyalty programs, pop-up deals and other discounts.

Your local bakery, for example, may “want to get rid of their bread at 3 p.m., or their scones, and maybe you get 20% off,” he says.

Keep convenience in mind

Lending support doesn’t always mean overhauling your shopping behavior. In some cases, all it takes is a few clicks.

Many small businesses have an online presence, Gore says, making it easy to place orders and purchase gift cards. Seeing the total before you check out can help you stick to a budget.

It’s also possible to shop small through major platforms you probably already use, such as Amazon, Etsy and food delivery apps like DoorDash and Instacart.

“If you have a friend who’s sick, go through DoorDash and order from a local restaurant or a local cookie company and so on,” Gore says. “You can still use these macro corporate accounts to impact small business if that is an easier way for you to do it.”

Spread the word

There are plenty of free ways to help out small businesses, too. Making word-of-mouth referrals, sharing social media posts and tagging others in the comments can boost visibility and bring in new customers.

“Just taking a second and popping them on your Facebook, Instagram, your TikTok, that helps them so much to get more eyeballs,” Gore says.

Writing online reviews is another way to show love.

“As a small-business owner myself, I really appreciate it when someone writes me a Google review because it really helps my business,” Carlos says.

A little effort can make a big difference.

Lauren Schwahn writes for NerdWallet. Email: lschwahn@nerdwallet.com. Twitter: @lauren_schwahn.

The article How to Cut Spending Without Cutting Out Small Businesses originally appeared on NerdWallet.

By KRYSTA FAURIA, Associated Press

LOS ANGELES (AP) — For longtime Miley Cyrus fans, her ninth studio album is bound to live up to its name. It truly is “Something Beautiful.”

Over the years, the Grammy winner has demonstrated that she is unequivocally a pop star. She’s also a dedicated student of contemporary music history and various genres, something she’s made clear through her love of performing cover songs and across her diverse discography (lest anyone forget her 2020 glam rock-inspired concept album, “Plastic Hearts”).

On “Something Beautiful,” Cyrus proves that she is most in her element musically when firmly holding onto those myriad identities, weaving together an inventive tapestry of pop, rock, electronic, disco and even funk — like in the album’s soulful, heartache anthem, “Easy Lover.”

This album cover image released by Columbia Records shows “Something Beautiful” by Miley Cyrus. (Columbia Records via AP)

Most of Cyrus’ album comprises ABBA-channeling earworms; “End of the World” has a piano riff that screams “Dancing Queen.” But she balances ’70s nostalgia with belting vocals and wide-ranging instrumentation throughout. Cyrus arguably hasn’t had this kind of sonic variation on a record since 2010’s “Can’t Be Tamed.”

“Something Beautiful” is accompanied by a musical film of the same name, which will premiere in June at the Tribeca Film Festival. The aptly named first track, “Prelude,” is a narrated introduction, which gives the wrong impression that the album only serves as a score to the film. It stands on its own.

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That’s because most of the 13 tracks reflect Cyrus’s work over the past two decades. “More To Lose,” for example, is a big-hearted ballad that sounds like it could have been featured on a “Hannah Montana” soundtrack, though her vocals and musical sensibilities have matured. “Walk of Fame” — her upbeat collaboration with Brittany Howard — also harks back to her early discography, reminiscent of songs like “Liberty Walk” and “Scars” on “Can’t Be Tamed.”

Cyrus draws on other past eras too, like in “Pretend You’re God,” which evokes the psychedelic sound of her 2015 album, “Miley Cyrus & Her Dead Petz.”

The album does benefit from a newfound sense of structure, perhaps from the presumed guardrails in place by the accompanying film. Where Cyrus has previously struggled to fit certain songs, especially ballads, into the context of her previous albums — the stripped-down “Wonder Woman” felt arbitrarily tacked onto the otherwise elaborate “Endless Summer Vacation,” for example — there is a continuity throughout “Something Beautiful” in its eclecticism.

There’s an electronic, energetic pivot toward the second half of the album, specifically in the tracks “Reborn” and “Every Girl You’ve Ever Loved.” The latter sounds strikingly like something Lady Gaga would have put on “Born This Way.” Coincidentally, there is a narrator on the song who sounds eerily like Gaga.

In many ways, the record is a return to form for the 32-year-old, whose pop reputation has always been in tension with her interest in other genres. But she also demonstrates, through those electronic songs in particular, how her sound has evolved and expanded over time.

By SAMY MAGDY and BASSEM MROUE

CAIRO (AP) — Israeli Prime Minister Benjamin Netanyahu said Wednesday that Mohammed Sinwar, believed to be the head of Hamas’ armed wing, has been killed, apparently confirming his death in a recent strike in the Gaza Strip. There was no confirmation from Hamas.

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Sinwar is the younger brother of Yahya Sinwar, the Hamas leader who helped mastermind the Oct. 7, 2023, attack that started the Israel-Hamas war, and who was killed by Israeli forces in October 2024. Hamas has been designated as a terrorist organization by the United States, Canada and the European Union.

Israeli strikes have decimated Hamas’ leadership during the 19-month war, and Mohammed Sinwar was one of the last widely known leaders still alive in Gaza. But the group has maintained its rule over the parts of Gaza not seized by Israel. It still holds dozens of hostages and carries out sporadic attacks on Israeli forces.

As the head of Hamas’ armed wing, Sinwar would have had the final word on any agreement to release the hostages, and his death could further complicate U.S. and Arab efforts to broker a ceasefire. Israel has vowed to continue the war until all the hostages are returned and Hamas has been either defeated or disarmed and sent into exile.

Mentioned in passing

Netanyahu mentioned the killing of Sinwar in a speech before parliament in which he listed the names of other top Hamas leaders killed during the war. “We have killed ten of thousands of terrorists. We killed (Mohammed) Deif, (Ismail) Haniyeh, Yahya Sinwar and Mohammed Sinwar,” he said.

Netanyahu did not elaborate. Israeli media had reported that the younger Sinwar was the target of a May 13 strike on what the military said was a Hamas command center beneath the European Hospital in the southern Gaza city of Khan Younis, the Sinwars’ hometown. The military declined to comment on whether Sinwar had been targeted or killed.

At least six people were killed in the strike and 40 wounded, Gaza’s Health Ministry said at the time.

A Hamas veteran

Mohammed Sinwar was born in 1975 in the urban Khan Younis refugee camp. His family was among hundreds of thousands of Palestinians driven from what is now Israel during the 1948 war surrounding its creation. The refugees and their descendants today make up the majority of Gaza’s population.

Like his older brother, Yahya, the younger Sinwar joined Hamas after it was founded in the late 1980s as the Palestinian branch of the Muslim Brotherhood. He became a member of the group’s military wing, known as the Qassam Brigades.

He rose through the ranks to become a member of its so-called joint chiefs of staff, bringing him close to its longtime commander, Deif, who was killed in a strike last year.

Mohammed Sinwar was one of the planners of a 2006 cross-border attack on an Israeli army post. In that attack, combatants captured Israeli soldier Gilad Schalit, who was held for five years and later exchanged for more than 1,000 Palestinian prisoners, including Yahya Sinwar.

In an interview with Qatar’s Al Jazeera TV aired three years ago, Mohammed Sinwar said that when Hamas threatens Israel, “we know how to specify the location that hurts the occupation and how to press them.”

Hamas has said that Mohammed Sinwar was targeted by Israel on several occasions and was briefly believed to have been killed in 2014. He is said to have been one of a handful of top commanders who knew about the Oct. 7 attack in advance.

In December 2023, the Israeli military released a video it said showed a bearded Mohammed Sinwar sitting next to a driver in a car as it moved inside a tunnel in the Gaza Strip. Hamas never confirmed what would be one of the few public images of him.

Mroue reported from Beirut.