The Best-Ever Shortcake

By Lori Powell
For One or Two Bites, a blog for singles and couples

This past weekend, I had a bunch of people over to celebrate Father’s Day. I needed a delicious sweet to end the meal that I could make ahead, that was seasonal and most important, a home run for the dads in the group.

I had bought some local strawberries (they just started making an appearance in my market) and so I thought, strawberry shortcakes! The dough is super simple and luckily I had all of the ingredients, which meant not having to make another trip to the market.

Now I have had my share of shortcakes over the years, but this one takes the cake, literally! Maybe it’s because it contains a lovely amount of heavy cream and butter -- two ingredients that are not part of my everyday consumption or at least, not used with abandon these days.

Click to read more ...

Welcoming Spring with Strawberries

Enter to win a collection of food items from France, selected by Sandy, along with Around my French Table cookbook by Dorie Greenspan. To enter the sweepstakes, go to bit.ly/YGrDyy. Follow Sandy in France on Twitter to keep updated on new goodies for the prize package.

By Ben Mims
For Cooking Newbie, a blog for beginner cooks

The time I’ve been waiting for all winter is finally here: the first of the season’s strawberries.

I’m surprised to find out that many people don’t associate spring with strawberries, but I do. In the South, they always marked the arrival of new spring crops and, of course, lasted well into the summer, when most people think strawberries are at their best. And while I agree with that opinion, I still love the first strawberries, with their slight tartness.

That tartness suits them well to maceration, my favorite treatment for strawberries. Akin to marinating meat, maceration is when you soak a fruit in liquid in order to soften it. How you macerate it and in what liquid is where you can get creative.

Click to read more ...