The keys to this recipe are not overcooking the strawberries and having a thick but not gloppy sauce that the shortcakes can happily soak in. Make sure your strawberries are thoroughly dried, and keep them in relatively large pieces so they don't fall apart during baking. The easy shortcake dough is mixed by hand, then formed into cute little discs that sit on top of the fruit. While you can go the traditional route and serve this beautiful cobbler with whipped cream, I find the cream-based shortcake dough plenty rich to serve it as is. (Click "Read More" below for the full recipe.)
I like the biscuit-y, buttery kind of strawberry shortcake, not the bland spongy ones. But here's my weird thing: instead of diving in right away, I like to let the strawberries sit on the shortcakes for awhile so the juices soak in. (I'm also the person whose favorite part of fruit pies is the juice-soaked crust.) So I set out to make an easy recipe that puts the essence of strawberry shortcake into one warm fruit cobbler.
The keys to this recipe are not overcooking the strawberries and having a thick but not gloppy sauce that the shortcakes can happily soak in. Make sure your strawberries are thoroughly dried, and keep them in relatively large pieces so they don't fall apart during baking. The easy shortcake dough is mixed by hand, then formed into cute little discs that sit on top of the fruit. While you can go the traditional route and serve this beautiful cobbler with whipped cream, I find the cream-based shortcake dough plenty rich to serve it as is. (Click "Read More" below for the full recipe.)
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I love making deviled eggs because you end up with fancy-looking bites without a lot of effort. Plus, they're a blank canvas for whatever flavors you're in the mood for, and no one ever seems to turn them down. This spring-inspired recipe mixes feta, lemon, mayo, and parsley into the yolks, with the salty cheese balancing out tangy lemon juice and zest. Keep these deviled eggs in mind when you're faced with a surplus of Easter eggs in a few weeks! (Click "Read More" below for the full recipe.)
Even though we frequently ate at Chinese restaurants, my family only ordered scallion pancakes at Shanghainese or Taiwanese ones. You know, the restaurants that serve bowls of fresh soy milk and those addictive steamed, then pan-fried, pork and ginger buns. It was a rare treat when my mom made those flaky, salty pancakes at home, usually for a party or when family came over, and I remember being fascinated with the process. It's not a difficult recipe, just a quick hot water dough and some elbow grease to roll it out, and Serious Eats has a great version. Then I came across a recipe using pizza dough from the Flour, Too cookbook by Joanne Chang, who owns one of my favorite bakery chains in Boston.
After playing around with her recipe, I came up with my own easy version. The hardest part of it is the patience to wait for the dough to rest for 2 hours before the second and final roll. This comes from the fact that you're using pizza dough, where the gluten has already been developed a lot. When I didn't let it rest, the pancakes were hard to roll out and fried up tough and chewy, so just make sure you plan accordingly for that resting period. These pancakes are a great way to use store-bought pizza dough, and now you don't have to trek out to a restaurant when the craving hits. (Click "Read More" below for the full recipe.) You're probably wondering why I'm sharing a recipe for a hard winter squash when spring is right around the corner, but butternut squash is almost always present at Chez Gallary. My daughter loves soups and purées, so it's an easy thing to throw into the shopping cart and whip up. However, there's a limit to how much squash the rest of the family can eat, so I decided to treat it like carrots or zucchini and bake it into a muffin. I've long admired French yogurt cakes, a simple mixture of flour, sugar, eggs, and yogurt, since the cakes are easy to bake and delicious. The yogurt provides moisture and tenderness so you need less fat, and it's chock full of sweet butternut squash and warm spices. Since it's not too sweet, it can do double duty as a grab-and-go breakfast or snack for later in the day. (Click "Read More" below for the full recipe.)
Since San Francisco experienced a polar vortex-free winter, we probably aren't as desperate as the rest of the country for spring to arrive. But it's still exciting to see daylight savings come and asparagus cropping up at the market. This easy soup recipe, a twist on Aida Mollenkamp's leek-and-potato version, is a great bridge between seasons and can even be served hot or cold. Simmer a bunch of asparagus, potatoes, broth, onion, and thyme together, then purée with cream. And if you're wondering if you can save some calories by not using the cream, I'm going to wave my recipe-testing finger at you and tell you to live a little - 1/3 cup of cream in 9 cups of soup is nothing, and your taste buds will thank you for using it. (Click "Read More" below for the full recipe.)
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I'm a food editor and professionally trained recipe developer and food stylist. You'll usually find me in the kitchen tinkering with new ideas and recipes to share with others. Archives
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