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Sweet, creamy Baileys joins rich brewed espresso in this smooth after-dinner cocktail.
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Strawberries, yogurt, and honey are blended and frozen in ice pop molds creating strawberry smoothie bars for hot summer days.
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This recipe is by Merrill Stubbs and takes 30 minutes, plus several hours' freezing. Tell us what you think of it at The New York Times - Dining - Food.
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These are a little like crab cakes, but they're made with fresh salmon and grilled.
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Frozen strawberries can quickly be turned into a delicious cake filling with some cornstarch, sugar, and water.
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This recipe makes 2 pies. A gelatinous topping made with cornstarch and strawberry flavored gelatin is poured over fresh strawberries. Serve with whipped cream.
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This is a fresh summer-time salad that is inexpensive and easy to make. This salad can be made up the day before and is always a crowd pleaser.
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This simple smoothie pairs strawberries and peanut butter with yogurt and milk.
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With honey, whole wheat flour, and nonfat Greek yogurt, these cakey cookies are a great snack between meals.
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Topped with lemony blueberries, this no-bake Greek yogurt and cream cheese cheesecake gets a little help from gelatin as it sets over a browned butter graham cracker crust.
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Rosewater is most commonly used in Middle Eastern, West Asian, and South Asian pastries and sweets and is very distinctive in flavor. In this recipe, it is combined with strawberries to make a unique homemade ice cream.