Raw Food
570 recipes found
Chocolate-Covered Strawberries
When you bite into one of these chocolate-covered strawberries, the shell will snap audibly and crack with a crisp, satisfying sharpness before pooling on your tongue as it melts. By tempering the chocolate, essentially melting and cooling it to the right temperature, it forms a delicate shell that yields to juicy berries. This type of stabilized chocolate is glossy and doesn’t melt at room temperature. The easiest way to temper chocolate at home for candy making, as this recipe does, is to melt a portion of store-bought bar chocolate in the microwave or in a bowl set over recently simmered water, and to then cool it down by stirring in more unmelted chocolate (called seed chocolate). There’s no need for a candy thermometer because you can rely on your senses: The chocolate is ready for dipping when it’s just a touch warmer than your bottom lip.
Strawberry Daiquiri
Frozen daiquiris have been around almost as long as the electric blender. First served at a bar in Havana in the 1920s, this fruity frozen cocktail increased in popularity in the following decades. This classic strawberry daiquiri recipe uses a combination of frozen fruit and ice to mimic the smooth, frothy texture of cocktails dispensed from a commercial frozen drink machine. Depending on the sweetness of the strawberries purchased, you may need to add additional simple syrup. Add a rum floater if you are so inclined.
Sangria
This classic red wine sangria comes together in just minutes. Any dry red wine will work, but the fruit-forward notes in Spanish reds made with Tempranillo grapes make them an ideal choice here. The amount of sugar added depends on your personal preference, the red wine you choose and the ripeness of the fruit. As is, this sangria is dry and balanced with a touch of sweetness. If you prefer a boozier sangria, you can increase the amount of brandy to ½ cup (in that case you may want to add additional sugar as well). Sangria is best served within 48 hours, when the fruit has softened but is still fresh. Serve in large glasses over ice, if desired, with a few pieces of wine-soaked fruit as a delicious and potent garnish.
Frozen Pimm’s Cup
A Pimm’s cup is an English cocktail traditionally made with a splash of its namesake (a mildly spiced, fruity, gin-based liqueur), plus a glug of ginger ale, lemonade or lemon soda. Simply called a “Pimm’s” in the United Kingdom, the drink is a summertime favorite, famously sold in the stands at Wimbledon. This frozen version is easy to make at home and is perfect for sweltering summer nights. Lemon simple syrup gives the cocktail a burst of tart citrus without diluting it, and ginger beer provides a nice kick of ginger. Once the drinks are blended, they’ll stay frosty for a surprisingly long time. The herby and fruity garnishes, a nod to the flavors in Pimm’s, are a distinctive and essential part of the drink.
Fruit Salad
A bit of sugar and lime makes a standout fruit salad: The duo accentuates fruit’s flavors and sweetness while creating a syrup to gloss the fruit. Massage lime zest into the sugar so its oils release, then stir mixed fruit with the lime sugar and some lime juice. Taste and tweak until the result is electric. You could also add chopped mint or basil, ground cinnamon or coriander, vanilla bean seeds, chile flakes or grated fresh ginger.
Strawberry Basil Key Lime Pie
A night of cocktails inspired Maya-Camille Broussard’s strawberry basil Key lime pie, a signature pie at her Chicago pastry shop, Justice of the Pies. After tasting a vodka cocktail with puréed basil, lime and bell pepper crafted by her cousin Peter, the pastry chef recreated the mixture as a pie filling, nixing the bell pepper, adding juice from Key limes and balancing the sublimely sour taste with the creamy sweetness of condensed milk. If strawberries are out of season, you may top the pie with macerated strawberries for an additional dose of sweetness.
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Strawberry Lemonade
For the most refreshing and flavorful strawberry lemonade, macerate your fruit and lemon zest.
Strawberry Pudding Cake
Studded with jammy strawberries, this pudding cake requires just one easy batter but yields three pretty, textured layers: crisp golden topping, tender cake and a saucy, pudding-like layer. It’s like a (delicious) science-class experiment: As it bakes, cake batter rises above a surface of hot, syrupy liquid to brown and create a crust, while that liquid forms a custardy sauce below. Every oven is a little different, so baking time is an approximation, making it important to consider doneness by looks, too — overbaking this will result in a firmer, bread pudding-like texture. This cake is best enjoyed within a couple hours of baking. Though this dessert begs to be eaten directly out of the skillet, served warm, family-style, with a handful of spoons, it’s also delicious in a bowl with whipped cream.
Strawberry Matcha Latte
This colorful, easy-to-make drink — popularized by various bubble-tea chains and trending on TikTok in the spring of 2023 — combines matcha, a powdered green tea traditionally consumed in parts of East Asia, with strawberries, a beloved summer fruit. Served over ice, with distinct layering, the delightful balance of macerated fresh strawberries on the bottom, your choice of milk in the center and earthy matcha on the top creates a vibrant and harmonious flavor combination.
Double Strawberry Shortcakes
With fresh berries in both the filling and the biscuits, these strawberry shortcakes double up on the fruit, making them especially juicy. To keep the shortcakes from turning soggy, the berries are briefly macerated before baking, which keeps them from weeping into the pastry. Poppy seeds add a slight nutty crunch, but you can leave them out if you prefer. Bake the shortcakes up to eight hours ahead, but, for the best texture, don’t layer them with the cream and berries until serving.
Strawberry Cream Cheese Tart
Briefly simmering fresh strawberries in a light sugar syrup before baking them into a tart keeps the berries plump and juicy and the crust from becoming soggy. Here, the syrupy berries are layered with a cream cheese filling and baked on a sheet of store-bought puff pastry, which turns golden and flaky in the oven. Quick to put together and elegant to serve, it’s a terrific way to showcase the fresh berries.
Strawberry Almond Cakes
These tender, strawberry-filled almond cakes are a riff on financiers, diminutive French pastries made from almond flour and browned butter. To get the most intensity from the berries, they are briefly roasted before being mixed into the batter. Roasting condenses the berries’ flavor and helps keep them from leaking juices into the cakes, which can make their light crumb heavy and a bit damp. Serve these cakes by themselves as a simple dessert or teatime snack, or with a scoop of strawberry ice cream or sorbet for something richer and fancier. Although they’re at their crisp-edged best served on the day they’re baked, they’ll keep for a day or two stored airtight at room temperature.
Strawberry Parfait
Ricotta cream — sweetened fresh ricotta, lightly whipped — is used in Sicily to fill cannoli or frost traditional cakes. Here, it’s combined with whipped cream and strawberries for a layered “parfait” and a very simple but impressive dessert.
Moqueca (Brazilian Seafood Stew)
Moqueca hails from the state of Bahia in northeastern Brazil, the heart of Afro-Brazilian culture and its rich culinary heritage. Built on the freshest seafood you can find, moqueca delivers a creamy, spicy richness with just a few central ingredients. The dish begins with a base of sautéed garlic, onion, tomatoes and sweet peppers. A fresh chile adds heat that will linger gently, and coconut milk gives the stew body. Red palm oil (azeite de dendê in Portuguese) acts as the glue that holds this dish together. There is no substitute for its characteristic floral, smokelike flavor and vibrant orange sheen. Serve moqueca hot, alongside steamed white rice, farofa de pilão (made from manioc flour toasted in dendê oil), pirão (a creamy porridge made from cooking manioc flour in a fish or meat stock) and lime wedges for a bright finish.
Atole de Fresa
Atole is a traditional Mexican drink served hot, thickened with fresh corn masa and sweetened with piloncillo, raw cane sugar often sold in a cone shape. Dry masa harina, which is easier to find than fresh, is used here to thicken and flavor the drink, so be sure to use a good-quality variety. This recipe is finished off with strawberries for an even sweeter version with a pink hue. Freeze-dried strawberries blended to a powder or ripe in-season strawberries will give just the right amount of sweet fruity flavor.
Peach & Lemon Sorbet From The River Café
The River Café gives us another no-churn, easy sorbet with this peach & lemon sorbet. Ripe peaches, lemons, and sugar are all you need for your new fave summer dessert.
Strawberry and Cream Layer Cake
This delicate cake is inspired by fraisier, a French cake made from layers of sponge, strawberries and cream. Fraisier cakes are elaborately constructed and typically combine several components to make the cream filling, but this strawberry cake is lighter, looser and much more casual. To avoid squishing the cake when slicing, use a serrated knife in long, even strokes to cut clean slices. (Watch Claire make this cake and two others on YouTube.)
Birthday Baked Alaska
Baked alaska is beautiful, elegant and dramatic. It’s easy to make; it’s convenient (it must be made ahead); it’s got ice cream (enough said); it’s got meringue — which is the same as saying it’s got magic. It looks gorgeous whole and just as gorgeous sliced; it’s creamy and icy cold inside, marshmallowy all around and warm on the edges. In other words, it’s perfect. This one was made in the colors of the French flag to celebrate the 117th birthday of the French nun, Sister André. Reverse the colors for the Fourth of July — it’s what the creator of this recipe, Zoë François, did originally — or use whatever flavors of ice cream you love; the loaf pan will hold 2 quarts.
Bavette Steak With Tahini-Vegetable Salad
Searing a boneless steak in plenty of fat gives the meat crisp edges while keeping it juicy. While you can use any cut of boneless steak in this recipe (which is adapted from Kate Kavanaugh, the owner of Western Daughters Butcher Shoppe in Denver), bavette steak, also called flap meat or sirloin tip, is a particularly flavorful and tender choice. Ms. Kavanaugh likes to serve it alongside a crunchy vegetable salad that is layered with thinly sliced strawberries and tart rhubarb and tossed with a lime-tahini dressing, but any tangy salad will work well with the richness of the meat.
Coconut Butter
Strawberry Chia Coconut Butter Cups
Looking for a sweet treat that is *actually* good for you? Let me introduce you to these sweet and creamy cups!
Strawberry Shortbread
The amount of freeze-dried strawberries in this shortbread recipe totals at 1.2 ounces, the standard-sized bag. Don't substitute fresh strawberries!
Frozen Vodka Lemonade with Berries
Nothing is quite as refreshing or easy to make as a frosty lemonade: just homemade lemonade and ice, whizzed in the blender until slushy. But it’s also a template for any kind of fruit or herbal flavors you’d want to dress it up with—or any booze you’d like to spike it with. In this recipe, vodka and summery berries combine with the tartness of the lemonade to make the ultimate warm-weather "adult" beverage.
Strawberry + Pistachio Tahini Yogurt
This easy, make-ahead pistachio tahini yogurt served with strawberries is the perfect on-the-go breakfast.