Hello! My name is Mia, and I am the newsletter editor at New York Times Cooking. Today, I am filling in for Melissa Clark. I have the privilege of being surrounded by thousands of incredible recipes, and one that has really stuck with me is the double strawberry shortcake. Melissa has mastered three techniques for baking with berries to prevent sogginess. This recipe includes macerated strawberries mixed into the biscuit dough, creating a bright red juice that is added to the buttermilk, maximizing the flavor and color. I suggest serving the shortcake with delicious whipped cream or one of my favorites, Cool Whip.
In addition to the shortcake, I’m also thinking about chorizo taquitos from Bryan Washington’s recipe in The New York Times Magazine. These breakfast burrito-style taquitos have spicy chorizo, garlic, onion, jalapeños, fluffy scrambled eggs, and are rolled up in flour tortillas.
Other dishes that have caught my attention include Anna Francese Gass’s crispy chicken cutlets with lemony salmoriglio sauce and Lidey Heuck’s classic tuna melts. I like to add kimchi to my tuna melts for a bit of zest.
As we move into picnic season, a good potato salad is always a must-have dish. One of my favorites is Nigella Lawson’s light potato salad, which can easily be made vegan by omitting the bacon.
To access these recipes, you will need a subscription to New York Times Cooking. If you do not already have one, I highly recommend subscribing. As a subscriber, you are entitled to gift two free recipes to friends and family each month, so consider sharing the double strawberry shortcakes or the easy kimchi recipe by Eric Kim.
Thank you for reading! Sam will take over on Friday, and Melissa will return on Monday. Should you encounter any technical issues, please reach out to [email protected].
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