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recipes 2005 08 mixed berries with lemon verbena cream
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Inspired by classic blue cheese dressing, this citrusy version leans on pantry-friendly preserved lemon to bring the salty funk-factor.
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From pasta to salad to cake (yes, cake).
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These bright and tangy bars feature a mix of blueberries and blackberries in a citrusy curd that is baked onto a brown sugar crust.
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We may be biased, but this is by far the best lemonade recipe we’ve tried.
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You can add dried herbs directly to anything, but infusing them into salts and sugars further extends their shelf life. Use the infusions throughout the year for cooking, grilling, and baking. The possibilities are endless.
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Topped with whipped cream and juicy berries, this giant shortcake is a must-bake for any summer party.
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The gentle heat of fresh ginger and bright tang of fresh lime juice highlight strawberries’ natural sweetness in this ultra-refreshing drink.
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Pancakes! Cobbler! Fancy beverages!
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We mean it—any berry! This galette is as straightforward as it gets.
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This trifle recipe was inspired by our love for The Great British Baking Show. These instructions will help you get even, beautiful layers. If you want to loosen it up a bit, Mary Berry might not approve, but it’ll still be delicious.
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Meet your new favorite herb with these bright and fresh lemon verbena recipes.
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This laid-back dessert is creamy, tangy, crunchy, jammy—basically all the good things.
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Using a potato masher or the back of a wooden spoon, mash fresh berries with sugar and orange juice.
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Here’s your opportunity to use up berries that are slightly past their prime.
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Dish out individual servings in your favorite cocktail glasses for a lazy dessert that punches above its weight class.
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Dip strawberries into the creamy thing first, then the crunchy one.
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The liquid is really up to you. Nut milks add body and protein, but if you prefer something sweeter, try juice. Less heavy? Go with coconut water.
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Also delicious with frozen strawberries or mangoes instead of the pineapple, and with orange juice or any other nut milk for the liquid.
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Wait, whipped cream in a salad? Yep. This rich, bright lemon cream is perfectly suited for Little Gems. “The cream takes over your whole mouth,” says chef Joshua McFadden, “while the lemon juice acts as a bridge.” Learn more here.
3.6
(3.63)