Alex Lau
This recipe method concentrates the berries’ flavors, so the more delicious they are to begin with, the better they will be dried. Here’s your opportunity to use up berries that are slightly past their prime. At Craftsman and Wolves in San Francisco, CA, William Werner combines them with raw berries in tarts or adds them to arugula salads. They're chewy—a bit softer than a dried apricot—with a plump, juicy consistency.