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Strawberry season always brings a smile to my face. I'll admit to jumping the gun and buying them when I first see them in markets as early as February but only for the purpose of adding them to my morning smoothie. I know they will be fairly tasteless and rock hard so there's no surprise there. At the very least, they add a nice ruby hue to the glass.
Last week during a long, dull drive home, my brain did a mental tour of the produce section, and the next thing I knew I was pulling into the parking lot — sans list but with a desire for a fresh-tasting salad that went beyond green leaves.
Lemon bars are one of my go-to dishes when invited to a summer party. It seems everyone loves the sweet/tart of buttery shortbread topped with lemon custard.
If you're like me, you're counting the days until the first red, ripe tomato appears in the garden or at the farmer's market.
Whenever I spy the word 'caprese,' whether on a menu or in a cookbook, I snap to attention. 'Caprese,' which means 'in the style of Capri,' is best known for caprese salad and includes three of my favorites – basil, tomatoes and fresh mozzarella.
Now that the weather has finally turned lovely, the last place I want to be is indoors. Would I rather be planting iris or peeling potatoes? This pasta dish is particularly easy and a great way to showcase fresh asparagus.
Kate Lawson is The Detroit News' food writer. She writes two weekly columns, Simply the Best, which appears every Thursday in Eats & Drinks and Friday in the HomeStyle section as well as food-related stories about cooking and baking trends, nutrition, the latest tools, professional chefs and even home cooks. Kate has also served as judge for the Pillsbury Bake-Off and the National Chicken Cook-Off.
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