Here’s an ode to strawberries: Why have I seen you more often than not so tarted up—doused in granular glitter, softened to sweet paste, or masquerading as a flavor to something which you are not? This, my red friend, is ridicule. You’re too good for that; you have nothing to hide.
I don’t have many photos of this one, but it’s because I was covered in strawberry sludge and whipped cream while making 80 portions of it for a country wedding upstate last weekend. Phew. I think the name of this recipe tells you everything, though: it’s strawberry season, so seize the day when you can get super-sweet, local ones in the spring. And, if you’re tasked with making dessert–particularly cake, which can have such fascinating descriptors as “yellow,” “white,” “sponge” … Read More
Spring has hit a sweet spot. It’s the beginning of strawberry fields (but it’s not) forever. The very transient nature of local strawberry season for the Northeast signals its worthiness for celebration. The rest of the year, strawberries are insipid and oversized, shipped from across the country before really getting ripe. Fresh in season from a nearby farm, they’re intensely red and flavorful, bursting with sweet juice. Does this sound like a familiar story? Oh yes, that would be about … Read More