The first spring berries are goodness itself.
We don’t know about you, but we’re tired of broccoli and grape tomatoes. As good as they are, we’re ready for fresh local produce—dirt-caked beets that taste like the earth, fresh peppery arugula and, maybe most importantly, ripe, juicy berries. Short of eating them straight from their cardboard containers, we like to keep the preparation simple, so the berries shine through.
Berries baked in a creamy custard inside a soft, cakey crust—simply delicious.
The peekaboo crust makes this fruit pie that much more enticing.
Capture fresh berries at their peak with a quick-and-easy compote.
A quart of fruit, a bit a sugar and an ice-cream maker—what could be easier?