Strawberry

"Galette" is just a fancy word for "a pie that's practically impossible to mess up."

Quickly boiling the agave thickens it a bit; adding the strawberries while it’s still warm infuses the syrup with flavor and a pretty pink color. Blackberries or pitted cherries can be substituted if you wish!

Vodka in the dough hydrates the flour without developing gluten, which makes for an especially pliable dough and tender crust.

Using bruised berries, that last little bit of buttermilk in the container, and a scoop of tahini will make you feel both resourceful and well fed.

Instead of strawberries, you can use one banana or a cup of any other frozen fresh fruit you like for this power shake recipe.

Choose a full-flavored, full-bodied, dark-colored rosé for freezing. You want something that can hold its own.

Masa harina is a ground corn flour, commonly used to make corn tortillas, and is not the same thing as cornmeal. Maseca brand is fairly ubiquitous in grocery stores; other types can be found and ordered online.

The strawberry syrup is perfect for topping ice cream and yogurt or mixing into butter for spreading onto biscuits, pancakes, and French toast.

Big fat strips of dough make for a rustic and modern-looking pie (and they’re easy to weave into a lattice). 

Using frozen strawberries ensures a consistent sweetness and vibrant red color.

Use store-bought meringues and skip the first step, if you prefer.

Try a combination of strawberries and rhubarb in this buckle-inspired breakfast cake.

Using a cookie cutter as a guide to shape and form the scones instead of rolling and cutting them out ensures tenderness.

A perfect use for that leftover can of chipotles in adobo hiding in the fridge.