Double Strawberry Shortcakes, on repeat all summer

Hello! I’m Mia, the newsletter editor here at New York Times Kitchen, replacing Melissa Clark. Unsurprisingly, my work puts me at the center of thousands (and thousands) of great recipes, and many of them burrow deep into my brain, tacky bits of candy stuck to my subconscious. right now these double strawberry shortcakes (up) won’t let me go.

Melissa has devised three clever techniques for baking with berries to help you avoid that dreaded soggyness that can cake tarts or fruitcakes. In these sponge cakes, you macerate the strawberries in a little sugar to extract some of the liquid from them before incorporating them into the cookie dough. The resulting ruby ​​​​juice is added to the buttermilk for cookies. (As if Melissa would let us waste berry juice.) This means cakes that are bursting with berry flavor and color! – to sandwich even more sweet strawberries. Serve with Julia Moskin’s vanilla ice cream easier, whipped cream or my personal favorite, Cool Whip. (Cool Whip is delicious. I won’t be swayed by this.)

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Double Strawberry Cupcakes

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Also in my mind are these chorizo ​​taquitosa recipe from Bryan Washington in The New York Times Magazine. These aren’t the tightly rolled and fried tortilla cigars you might be imagining, but Bryan’s take on the looser, hand-rolled varieties found at fast casual places like Whataburger. Spicy chorizo ​​is sautéed with garlic, onion, and jalapeno, tossed with fluffy scrambled eggs, and piled and rolled in flour tortillas. They give me zhuzhed-up breakfast burrito vibes, and I mean that as the highest compliment.

But you can’t live on strawberry shortcakes and taquitos alone, tempting as that may be. So I’m also thinking of Anna Francese Gass crispy chicken cutlets with salmoriglio lemon sauce and the classic by Lidey Heuck tuna melts. With the tuna melt, I’d probably slip some kimchi under the sharp Cheddar; I always have kimchi in my fridge and you also should. It’s great in so many dishes, from cold noodles to potato hash. Speaking of potatoes: Picnic season has kicked off, which means it’s time to keep a short list of potato salads in the weekend rotation. by Nigella Lawson light potato salad pleases the crowd; skip the bacon (and maybe add more oil) to make it vegan.

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Fun fact: As a New York Times Cooking subscriber, you’re entitled to two free recipes to give away to friends and family each month. May I suggest those double strawberry cupcakes? Or Eric Kim is easy kimchi?

Thank you for reading! Sam is available for Friday and Melissa will be back on Monday.