Not just for shortcake


illustration by hayley doshay

It's the most wonderful time of the year—strawberries are in the markets! Large or small, these gems (primarily from SoCal right now) are worth every penny. If you can keep yourself from inhaling every last one you find, you might set some aside to use in savory dishes. Dice and toss them with feta and green onions for a quick mix-in to a grain salad; cook them down with a little vinegar and sugar to make a gastrique for grilled chicken and fish; or toss them with mangoes, chiles and black beans for a fruity salsa. Moral of the story: just eat them in everything while they're at their best.