Strawberry

This retro dessert looks harder to make than it is, which is the whole point.

Poached frozen peaches eat like fruit-shaped sorbet and look like a three-dimensional sunset.

After you finish pickling the strawberries, hang on to the brine, which can be used in place of mild vinegars.

Layer cooled strawberry compote with fresh, sugared strawberries, a fluffy sweet-cream biscuit, and a veritable cloud of whipped cream for spring’s ultimate dessert.

A pistachio-oat crumble, perfumed with fragrant, floral cardamom adds interest to this juicy fruit pie.

Roasting strawberries intensifies their natural sweetness rendering them perfect for layering with tart lemon cream and nutty brown sugar–basil crumble.

This is the drink that I am most proud of because it was the first drink I made that broke the general rule of using spirit, sugar, and citrus. I knew I wanted St-Germain to be the first foam I ever made and the great bartender Vincenzo Marianella instructed me on how to create it. And what is great about using an aged balsamic vinegar is that it carries both the citrus and sweet components needed for the cocktail.

When you have good, fresh strawberries, you don't really need to do too much to them. Try this simple preparation for dessert tonight.

Coeur à la crème (cream heart) is a classic French dessert traditionally served with strawberries.

Sweet and chewy!

Vinegar and strawberries become best friends in this flavorful infusion.