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Spring

Asparagus Pizza, with (or without) prosciutto

There’s something hopeful about asparagus season. It means things are growing again. Things we can eat. And these days, I’ll grab hold of any bit of hope I can find. In-season asparagus is something special. When you get it soon after it’s harvested, it’s sweet and mild and so much better than the stuff that’s …

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Crispy-Topped Brown Sugar Bars, sweet and crunchy

These crispy-topped brown sugar bars are at once familiar and surprising. The ingredient list is short and grocery store and pantry-friendly. The combination of Rice Krispies (or whatever puffed rice cereal you choose) and chocolate is reminiscent of a Nestle Crunch bar. But this particular arrangement—a layer of crisp and buttery brown sugar cookie covered …

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Strawberry Shortcake, a pat-in-the-pan classic

Strawberry shortcake is one of those classics that’s tough to beat. I make it at least once every summer when strawberries are at their peak of ripeness and juiciness. It’s important to have a go-to version at your fingertips, and this one is smashingly good. My preferred way of making shortcake is making one big …

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Brown Sugar Oat Flour Strawberry Rhubarb Crisp (gluten free)

This strawberry rhubarb crisp with oat flour might be the best version of the humble, rustic dessert I’ve ever eaten. And it happens to be gluten free and 100% whole grain. I’ve made plenty of versions of crisps and crumbles over the years. (Like this all rhubarb crumble with vanilla and orange zest, and this …

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Strawberry Crumb Bars with lemon and coriander

Sometimes you want a fruit dessert that isn’t as much fuss as a pie, is more easy to share with limited utensils than a crisp or a crumble, and definitely doesn’t involve the chilling and rolling and folding of individual turnovers (even if strawberry rhubarb turnovers or strawberry rhubarb crisp with oat flour can be …

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