The happiest thing to do with berries.

A Big Little dessert to make ASAP. Are you looking forward to juicy, puckery berries? I am. And thanks to this week's guest columnist—creator of the award-winning blog Butter and Brioche and author of the just-released cookbook Wild Sweetness—Thalia Ho, I know just what to do with them. Thalia's recipe uses jewel-like black currants, but plump blackberries or raspberries work just as well. From there, you'll only need a few other ingredients to lead you toward summery bliss. Dig In Warmly, Emma Laperruque Food Editor, On the Lookout for Black Currants Sunny With a Chance of Picnic From now until September, if it isn't raining, I want to be eating outside. This picnic basket is here to help. Snag Yours Berry Good Strawberry Shortbread VIEW RECIPE   Blueberry-Challah Pandowdy VIEW RECIPE   Sugared Berries With Caraway Cream VIEW RECIPE   No-Bake Cheesecake With a Pretzel Crust VIEW RECIPE   What I'm Reading 20 ideas to help you go green in the kitchen. (WaPo) The unlikely rise of French tacos. (New Yorker) The science of lactic acid fermentation. (Serious Eats) Shop Recipes Articles Shop Recipes Articles Follow Us View in browser | Forward this email to a friend. Click here to unsubscribe or manage your preferences. © 2021 Food52. All Rights Reserved. 122 West 26th Street, 8th Floor, New York, NY 10001