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Meike Peters’ Noon Celebrates Lunch

By
Emma Riva
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The cover of NOON by Meike Peters

Be honest. When was the last time you sat down to a proper lunch? And no, a gobbled sandwich at your desk doesn’t count. Research shows that one in two workers say they can’t afford to take time to eat lunch. So, it’s grab and go and work while you chew. If that has you dusting crumbs off your desk and longing for a proper meal, food writer and cookbook author Meike Peters has you covered.

Meike Peters is also the author of James Beard award-winning Eat in My Kitchen and 365: A Year of Everyday Cooking & Baking. This time around, she’s on a mission to revive the forgotten art of eating lunch.

Though the focus is afternoon dining, the recipes would be stars no matter what the meal. And a bowl of Cauliflower Soup with Tahini and Sourdough Crotons or Spaghetti with Mac and Fava Bean Carbonara could be just the ticket at dinner with leftovers for lunch the next day.

Peters divides the chapters into salads, vegetables, soups, sandwiches, pasta, seafood, meat and grains + bakes. They’re simple and straightforward with no tricksy techniques or obscure ingredients only found in a Michelin-starred kitchen.

On our site, you can check out Ada’s Cold Beet Soup with Cucumber, Radishes, and Egg and Kale and Sweet Potato Soup with Pasta and Poached Eggs. 

Invest in some reusable storage containers and maybe even a retro lunchbox and you’re ready for work, without sacrificing the quality of your meal. Meike Peters can’t do anything about looming deadlines or your draconian boss. But she can make sure you’re well-fed, even if the feeding still happens at your desk.

Story by Julia Platt Leonard

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It Starts with Fruit Helps You Start Your Summer Healthy

By
Emma Riva
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Blueberries, strawberries, and raspberries on a farm table.

It Starts with Fruit by Jordan Champagne has fruit recipes for even the most skeptical of shoppers. Champagne shares simple techniques and recipes for jams, marmalades and preserves. She starts with a get-to-know-you on the ‘stars of the show’ – everything from apricots and apples to peaches and persimmons.

I face late summer visits to the farmer’s market with equal parts joy and trepidation. Springtime produce feels pared down and almost zen-like with handfuls of purple-tipped lettuce leaves, a few perfectly formed spears of asparagus, and some just-unearthed potatoes, Summer, on the other hand, is like a sequin-filled cabaret show – all singing, all dancing. Corn, beans, tomatoes and mounds of fresh fruit all vie for our attention. No wonder glut and gluttony are such close friends. While Autumn brings its own joyous bounty to our table.

Champagne shares all the basics such as food safety (aka how not to kill your friends with gifts from the garden), options for jarring preserves, and the seemingly mundane decisions of choosing the right pot, and yes, it does make a difference.

What do I like about It Starts with Fruit? It sticks to the subject so in one book you’ve got all the basics for preserving fruit whether you’re after a killer Lemon Ginger Marmalade or her more-please Peach Rosemary Syrup. If you’d like to go farther afield, I’d suggest Pulp: A Practical Guide to Cooking with Fruit by Abra Berens. Check out the Watermelon Syrup Basil Lime Syrup recipe from It Starts with Fruit to make at home.

Story by Julia Leonard / Photography by Erin Scott

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Highlights from the ICFF at New York Design Week

By
Kylie Thomas
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A man sits back in a blue foam chair with his legs kicked up in a white sudio room.
Photo courtesy of Reggyyy

The annual convergence of design and commerce descended upon Manhattan and Brooklyn this month. Highlights of New York Design Week included the city-wide NYCxDesign, sprinkled around Soho, Madison Avenue, Tribeca, and a few other neighborhoods, coinciding with the more concentrated ICFF trade show at the Javitz Center.

I had the privilege of being a judge at the International Contemporary Furniture Fair (ICFF) as a part of New York Design Week, helping (with 17 other journalists, a record number) to come up with a set of Editor Awards. We combed the show in pairs and picked winners and runners-up in categories such as Furniture, Lighting, Booth Design, Flooring, Materials & Surfaces, and Emerging Design. You can see all of the various awards given out on their website.

I also moderated a panel on Norwegian Sustainable Design, chatting with representatives from the companies Lunnheim and Minus Furniture. The former runs an old-school blacksmith shop and makes high-quality, long-lasting pieces from sustainable materials. The latter also produces conscientiously made furniture, but plans to offer it on a subscription model, guaranteeing the “next steps” when people get tired of it (i.e., recycling it and keeping it out of landfill).

Highlights from the International Contemporary Furniture Fair at New York Design Week

A brown four piece wall stands tall and has wooden seats sitting against the walls in the ICFF New York Design Week space.
Photo courtesy of Studio Molo

Molo

Molo’s booth featured soaring, pleated paper room dividers and seating topped with wool felt. The new colors included a brownish-orange and pink.

A long, almost surfboard shape bench in white, wood, and teal colors sits on the floor of New York Design Week.

James Burleigh

The Eyot Bench from UK-based James Burleigh featured one of the show’s most talked-about items—fallen wood. (Some people call it found wood, and the definition varies a bit depending on who’s doing the finding.) The upholstery uses coconut husk, spun British wool, and natural latex instead of convention foam—and it’s supremely comfortable.

Two photos of sofas at New York Design Week sit side by side. On the left is a light grey colored leather sofa while on the right is a plush dark blue sofa.

Bernhardt Design

Bernhardt Design had some exceptional sofas, called Friends, in gorgeous fabrics. On the left is a gently shimmering leather in a sort of champagne color, while the one on the right is a dark gray wool with contrasting piping. The pieces are a collaborative effort between designers Noe Duchaufour Lawrance and Luca Nichetto (the eponymous friends).

A line of lights by stickbulb shine down from the ceiling in the ICFF at New York Design Week.

Stickbulb

Pillar collection from Stickbulb. Modular elements that can combine in any number of ways. Spotlights and rich wood grain come together for their newest system. Components come in a variety of lengths and can join with others to create a nearly limitless number of configurations—sconces, pendants, ceiling-mounted lights, and chandeliers. Everything is hand made in their studio in Long Island City.

Two people sit in two tubular chairs, one red and one green while other colors of tubular chairs sit amongst the white background.
Photo courtesy of Heller, Inc.

Heller x Jumbo Design

The Fortune chair fun collaboration between Heller and Jumbo Design, available through DWR. Sophisticated, food-oriented colors in rotational molded, recycled (and recyclable) plastic in a shape that’s large and very cozy.

A small black chair sits in the corner of a room at New York Design Week.

Oš Estudio

Tloque furniture from Mexico-based Oš Estudio included one of the most comfortable wood chairs in which I’ve ever sat. It’s made from found wood and is finished in the traditional Japanese shou sugi ban (also known as yakisugi) burning technique.

A long lamp made from wooden slits sits against a white background at New York Design Week.

Katie Kilanowski

The Helena hanging light by Katie Kilanowski is curvy and sensual, appearing like a giant vase or a dress form, with slats of bent wood with a diffusion inside.

A geometric white lamp shade sits below a lightbulb against a black background.
Photo courtesy of Jason Wu Bergeron

Jason Wu Bergeron

The Lotus hanging light from Jason Wu Bergeron is an interactive pendant light that changes form to control the vibe of the room. It can morph from ambient to direct lighting at the pull of a chain.

A man sits back in a blue foam chair with his legs kicked up in a white sudio room.
Photo courtesy of Reggyyy

Reggyyy

Tom seat by Canadian designer Reggyyy mixes simple shapes to form a sculpture that is creature-like and exceptionally comfortable. Handmade in Montreal from a wooden frame covered in foam and upholstered in colorful wool.

Story by Stephen Treffinger

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1stDibs and Nate Berkus Drop Pride Collection

By
Kylie Thomas
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Nate Berkus leans against a white wall in a dark long sleeve shirt and white pants with his hands in his pockets.

Launching on June 1, 1stDibs and interior designer Nate Berkus team up to offer an exclusive Pride Collection. The curated collection features Berkus’ favorite pieces sourced from LGBTQIA+ sellers on the platform in celebration of Pride Month. 

“I’ve loved working with 1stDibs on this campaign,” says Berkus. “As an avid collector and longtime fan of 1stDibs, it’s been really special to curate a collection that celebrates LGBTQIA+ sellers along with their charity partner, Housing Works. In the spirit of Pride, the collection includes pieces that I would personally reach for, from home, to fashion, to jewelry.” 

For this campaign, 1stDibs partnered with the non-profit advocacy group Housing Works as their standalone charitable partner. 1stDibs is proud to support Housing Works with a donation towards their mission to provide funding and lifesaving services to those affected by HIV/AIDS and homelessness. 

An interior of a living room features orange cream colored couches and chairs with a silver table in the center.
An interior designed by Nate Berkus

About Housing Works

Housing Works is a healing community of people living with and affected by HIV/AIDS. Our mission is to end the dual crises of homelessness and AIDS through relentless advocacy, provision of lifesaving services, and entrepreneurial businesses that sustain our efforts. Born out of the Housing Committee of ACT UP New York in 1990, the organization currently serves over 12,000 clients annually in the five boroughs of New York City through a constellation of housing, primary and mental health care, case management, harm reduction services, job training and more, including services tailored for LGBTQIA+ youth, folks coming out of incarceration, and asylees. Housing Works is also nationally recognized for its fierce advocacy through organizing, policy, research, and litigation efforts. Housing Works fundraises through its beloved chain of social enterprise retail, including Housing Works Thrift Shops, Bookstore Cafe, and New York’s first adult-use cannabis dispensary, Housing Works Cannabis Co. 

Some of the Offerings on the 1stdibs/Nate Berkus Pride Collaboration

A rainbow kimono sits in a frame as a part of 1stDibs and Nate Berkus' Pride Collection.

Vintage Japanese Painting of Kimono in Giltwood Frame, Signed and Numbered, 1970

Signed and numbered (14/17) in upper left, faint signature is not legible, dated 1970. Sticker in Japanese on the reverse with all details, sold by Christie’s in recent years.

A small silver side table with a magazine rack sits against a white background.

Early Modernist Desk Side Table, Nickel Patina, Opaline Top, France, c. 1920

Excellent example of early tubular furniture. New Opaline Non Tempered Glass Top with Side Magazine Paper Storage.

A folding screen door from 1stDibs and Nate Berkus' Pride Collection has Japanese painted birds across the front.

Vintage Three-Panel Folding Screen Featuring DeGournay Birds Wallpaper

This folding screen features DeGournay hand-painted scenic wallpaper depicting various birds, including a central peacock, hens, swallows and hawks. The wood frame needs some restoration, the paper has small tears and imperfections as pictured.

Story by Stephen Treffinger / Photography courtesy of Heather Talbert

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Venue Highlights of NYCxDesign Week

By
Emma Riva
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Venue Highlights of NYCxDesign Week

The annual convergence of design and commerce descended upon Manhattan and Brooklyn this month. Goings-on included the city-wide NYCxDesign, sprinkled around Soho, Madison Avenue, Tribeca, and a few other neighborhoods, coinciding with the more concentrated trade show at the Javits Center.

For NYCxDesign, there was what felt like twice as much as usual to see. Grouped (more or less) by neighborhood, showrooms and designers presented the latest offerings, often accompanied by prosecco, passed hors d’oeuvres, and even a splendid risotto alla milanese. (I’m talking to you, Arclinea.) The shops on Atlantic Avenue in Brooklyn had an open house day, as did places in Soho and the Village in Manhattan. The showrooms on Madison Avenue were more exclusive and typically invite-only.

Both the Javits Show and NYCxDesign were particularly strong, and the energy felt higher than it has been in the past couple of years, where designers slowly emerged from the fog of the pandemic. For the first time since pre-COVID, it felt not only back on track, but really exciting.

You can hear more about it in my podcast for Business at Home, an interview with Dennis Scully about all things design. (Available on iTunes, Spotify, and other platforms.) Below are some highlights from events and new openings around town:

Quarters

383 Broadway, 2nd Floor

A new 8,000-square-foot environment store from Brooklyn-based lighting design studio In Common With is a gallery, wine bar, and boutique in a Tribeca loft. Virtually everything is for sale. / Photo courtesy of Quarters

Two cozy interiors at Nicky Kehoe in New York

Nickey Kehoe

49 E. 10th Street

A brand new NYC branch of the Los Angeles design studio and home boutique. It features two floors of furniture, lighting, and accessories in a beautiful 19th century Italianate brownstone.

Two scuptures, one white and one a multicolored structure with candles

Hostler Burrows

35 E. 10th Street

Sakari Kannosto – Air Maiden (diving suit sitter)

Sakari Kannosto (Finnish, b. 1973) is a multi-media artist working in Helsinki, Espoo and Vantaa, Finland with a primary focus on ceramics sculptures and large-scale installations.

Graham Marks – Candelabras

Graham Marks (United States, b. 1951) has taught ceramics at Kansas State University, Rochester Institute of Technology, and from 1986–1992 was Head of Ceramics at the Cranbrook Academy of Art.

A wide open space at Arclinea in New York

Arclinea

21 E 26th Street

A new showroom for the Italian brand is large and in charge, with myriad examples of the company’s streamlined, high-end kitchens. Particularly nice are the Convivium systems. The example shown has an island with a black Saint Laurent marble top and a work table in gray oak.  

Two exhibited pieces from New York's Kasthall

Kasthall

19 Howard Street

David Weeks – Scopo light

This new fixture from veteran designer Weeks felt like a return to his early days. This brass, entryway-filling hanging light has folded brass fins lit with flashlight-like elements. It was developed during a recharging, year-long stay in Rome. 

David Chipperfield – Tegel Collection

The Pritzker Prize-winning architect developed this family of hand-tufted, bouclé rugs that marry wool and linen, each hand made at the company’s factory in Kinna, Sweden, where it has operated since 1889.

A series of lamps by a New York window

Maison Gérard

29 and 43 East 10th Street

Sarah Coleman, whose hanging lamps are exhibiting at Maison Gérard, is a New York City based visual artist who is inspired by both high luxury and everyday items. Nostalgia and play drives much of her subversive approach to making art. Leveraging designer materials, playing off logos, and honoring legacy brand archives, Coleman gives repurposed objects a chance at another life.

Two lamps on display at Floas

Flos at Design Holdings

135 Madison Avenue

The new 25,000-square-foot showroom houses six brands—B&B Italia, Flos, Louis Poulsen, Maxalto, Arclinea, and Azucena—over two floors on Madison Avenue.

New fixtures from FLOS called Bilboquet by Philippe Malouin. “Bilboquet’s playful personality was central to the choice of a bold monochromatic aesthetic, featuring a three-color palette of sage, tomato, and linen. Crafted from sustainable polycarbonate, Bilboquet is designed to last and aligns with the Flos for Planet philosophy.”

Also from FLOS, Céramique by Ronan Bouroullec. “Each lamp is handcrafted and finished with a lead-free crystalline lacquer, showcasing functionality across three models that offer ambient, corner and task lighting.

Story by Stephen Treffinger / Photos courtesy of venues

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Mixed Berry Stuffed French Toast

By
Emma Riva
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A plate of French toast with berries on a green plate.

Who doesn’t love French toast? This version is a serious morning wake-up call. If you’re familiar with British summer pudding, it may remind you of it, with bread soaking up deeply colored juices. For the best texture, use a somewhat soft bread like brioche or white, rather than a super-crusty country loaf.

Is French Toast Really French?

The short answer: no. “French Toast” actually originated in ancient Rome called “Pan Dulcis.” Some say that the man who popularized French toast was named Joseph French, and christened the dish after himself in 1724. It might as well be the breakfast food with a thousand names, though, given that it’s been called German toast, eggy bread, French-fried bread, gypsy toast, Poor Knights of Windsor, Spanish toast, nun’s toast, and pain perdu or “lost bread.” The “lost bread” moniker comes from the fact that the French used bread that would’ve otherwise been thrown out and gone stale to make French toast out of. Who cares what you call it, though, as long as it’s delicious.

Mixed Berry Stuffed French Toast Recipe

Mixed Berry Stuffed French Toast Ingredients

  • 1 cup mixed berries, any oversize strawberries halved or quartered
  • 2 tsp granulated sugar
  • Unsalted butter
  • Vegetable oil
  • Real maple syrup, warmed
  • Confectioners’ sugar, optional

For the Filling:

  • ¼ lb cream cheese, softened
  • 1 to 2 tbsp granulated sugar
  • 1 tsp vanilla bean paste
  • 1 cup strawberry, raspberry, blackberry, or blueberry preserves
  • 1 cup mixed berries, any oversize strawberries halved or quartered

For the Batter:

  • 1¼ cups whole milk
  • ¼ cup half-and-half or whipping cream, or additional whole milk
  • 3 large eggs
  • 1 tbsp granulated sugar
  • 2 tsp vanilla bean paste
  • Pinch of salt

Mixed Berry Stuffed French Toast Preparation Instructions

For the Filling:

  1. To prepare the filling, mash the cream cheese with 1 tablespoon sugar and the vanilla bean paste.
  2. Mix in the berry preserves well.
  3. Gently stir in the mixed fruit, and add more sugar if the mixture seems too tart. It should be thick and chunky.

For the French Toast:

  1. To prepare the batter, whisk together the milk, cream, eggs, sugar, vanilla bean paste, and salt in a small bowl.
  2. Preheat the oven to 300 degrees.
  3. Butter a baking sheet.
  4. Cut the bread into 8 equal slices, about 1 inch thick.
  5. With a serrated knife, cut a pocket into the side of each piece of bread, carefully slicing into but not through the bread.
  6. Spoon equal portions of the filling into each slice’s pocket.
  7. Dunk the stuffed bread slices into the batter and soak them for several minutes, turning as needed to coat evenly, until saturated but short of falling apart.
  8. While the bread is soaking, combine the berries with the sugar.
  9. Warm 1 tablespoon butter and 1 tablespoon oil together on a griddle or in a large heavy skillet over medium heat.
  10. Briefly cook the French toast in batches until golden brown and lightly crisp, turning once. Place the first slices on the baking sheet and keep them warm in the oven. Continue cooking the remaining slices, adding more butter and oil as needed.
  11. When all of the French toast is ready, top it with an equal spoonful of mixed fruit and juices, and if you wish, dust it with confectioners’ sugar, sprinkling it through a fine strainer. Serve immediately with maple syrup.

Story by Cheryl Alters Jamison / Styling by Anna Franklin / Photography by Dave Bryce

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Pick‑Your‑Own Berries Around Pittsburgh

By
Jordan Snowden
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Two white hands hold locally sourced blueberries in a small metal pail from a pick your own blueberry farm in Pittsburgh.

‘Tis the season to pick your own blueberries, strawberries, and cherries one of the sweetest summer pleasures in and around Pittsburgh. Packed with nutrients like vitamin C, vitamin K, manganese, potassium, and fiber, berries provide a prime, portable snack for riverside picnics and festive park gatherings that mark this bright season ahead.

Those in the know suggest prioritizing picking in the morning hours before the heat builds up in the fruit and when they’re at the peak of their sweetness. Making yourself part of the process is one way to beat grocery shopping inflation and links you and your kids to the farmers and growers responsible for your nourishment. In the end, you’ll likely feel a deeper connection to — and reverence for — the food you place on the table for family and friends to savor together.

We’ve rounded up the following ideas on where to gather the season’s freshest berries. Just be sure to check up-to-date details on each farm’s websites or social media pages since crop conditions depend on factors beyond human control.

Pick-Your-Own Strawberries, Cherries, and Blueberries Around Pittsburgh

Blueberry Hill Farm

Pop north about 50 miles to Enon Valley, where July is the prime time to pick from several varieties of tasty blueberries. The farm starts their blueberry picking season on June 10 with hours Monday, Wednesday, and Friday 8 a.m. to 1 p.m. and Saturday 8 a.m. to noon. Keep an eye on the farm’s Facebook page for any weather updates and family recipes.

Bowser’s Blueberries

Starting tentatively July 6, travel six miles west of Butler for some pick-your-own adventures at this family-owned blueberry farm that launched in the summer of 2011. They now have 5,700 plants, including 10 sweet varieties, each showcasing a distinctive taste.

A painted sign with a blueberry basket and text that says "We picked our berries at Bower's Blueberries." Two blueberries have spots for faces, and two kids stick their heads through.

Pete’s Berry Farm

Follow them on Facebook to discover seasonal updates from this Sharpsville berry hub. This year’s blueberry production is estimated to start around July 4 where you can do your own picking. Or, if you’re not feeling the picking-spirit you can purchase pre-collected berries from the farm stand.

Soergel Orchards

While sadly pick-your-own strawberry season has ended for Soergel Orchards, you can still look forward to blueberry season starting in July. You’ll want to keep an eye on their website and Facebook page for further details. But, in the meantime you can take advantage of their Build Your Own Essentials Kit that includes three meal kits plus a variety of essential ingredients like milk, eggs, and more.

Triple B Farms

Just 15 minutes from downtown, this Monongahela outpost has grown fresh fruits and vegetables and operated a country market since 1985. This year, they are one of the only farms with pick-your-own strawberries due to the crop availability so you’ll want to visit before they’re all gone. Be sure to also stop into the shop for fresh produce plus goodies ranging from pickles, local honey, and fruit butters to coffee and even pick-your-own lavender.

Norman’s Orchard

Lovers of delicious tart cherries fill have a smile on their face when looking over Norman’s Orchard. Beginning June 7 you can bring the family to explore both sweet and tart cherry trees. Currently 10 trees are fully ripe but the remaining 40 trees are expected to ripen just one week after opening.

A baby wearing a wide-brim hat and strapped to a woman's back reaches to the left to grab pick your own blueberries from a farm in Pittsburgh.

Recipes for Your Fresh-Picked Strawberries, Cherries, and Blueberries

Cherry Blueberry Pie

Easy Summer Strawberry Pinwheel Biscuit Pie

Blueberry Pancakes

14 Strawberry Recipes

Story by Corinne Whiting / Photography by Katie Long

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Summer Salad with Blueberries & Blue Cheese

By
Emma Riva
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A fresh summer salad with blueberries and blue cheese.

Blueberries and blue cheese are lead players in this bright summer salad, anything but a rote toss-up. Supporting players cucumber, celery, and candied walnuts add texture and crunch. If possible, avoid the nearly flavorless baby spinach rampant in supermarkets today in favor of leaves with a bit of character, like crinkly savoy spinach. For a little more heft, add slivers of prosciutto. You can also check out some of these other salad recipes for summer.

Cheeses Galore in This Summer Salad

Maybe you see blue cheese and go “ew,” since it’s one of the cheeses with an odor that can turn some people off. But before you judge, one way to make sure you’re getting the bets quality blue cheese it to buy a block from a local cheesemonger rather than the supermarket and crumble it yourself. Though part of this recipe is that the blue-on-blue is fun, if you’re really a dead-set hater, you can easily substitute blue cheese for any number of cheeses. Generally, you want goat milk cheese or sheep milk cheese (feta) for the subtler flavors than your average American cheese. You can also experiment with thin, flake-like slices of Swiss cheese or provolone. The freshness of the berries contrasts well with the robustness of cheese.

Print
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A fresh summer salad with blueberries and blue cheese.

Summer Salad with Blueberries & Blue Cheese

  • Author: Cheryl Alters Jamison
Print Recipe

Description

The flavors of summer are vibrant and delicious in this salad.

Ingredients

Scale
  • About 1 lb fresh spinach
  • ½ cucumber, halved lengthwise and seeds scooped out, sliced very thinly
  • 1 celery stalk, sliced very thinly
  • 1 cup fresh blueberries
  • 4 oz blue cheese crumbles
  • 4 oz candied or caramelized walnuts

For the dressing:

  • ¼ cup vegetable oil
  • ¼ cup walnut oil
  • 3 tbsp raspberry vinegar or other fruit or fruit-infused vinegar
  • 2 tbsp granulated sugar
  • 2 tsp Dijon mustard
  • ½ tsp salt
  • 1 tbsp poppyseeds

Instructions

  1. To assemble the salad, toss the spinach with about one-quarter of the dressing and arrange in a bowl or on individual salad plates.
  2. Toss the cucumber and celery with another couple of tablespoons of dressing. Scatter them over the spinach.
  3. Arrange blueberries, blue cheese, and walnuts over the other ingredients. Drizzle the salad with more dressing and serve.

For the dressing:

  1. To make the dressing, combine the oils, vinegar, sugar, mustard, and salt in a jar.
  2. Cover and shake vigorously to combine.
  3. Add poppyseeds and shake again. (Leftover dressing can be refrigerated for a week.)

Notes

Candied or caramelized walnuts can often be found in supermarkets near the cheeses and with other cheese accompaniments.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Story by Cheryl Alters Jamison
Styling by Anna Franklin
Photography by Dave Bryce

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Easy Summer Strawberry Pinwheel Biscuit Pie

By
Anna Franklin
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0
A plate of strawberry pinwheel biscuit pies from TABLE Magazine's recipe

This Easy Summer Strawberry Pinwheel Biscuit Pie recipe begins as biscuit dough and then morphs into a wondrous cross between a shortcake and a cobbler, cooked with fresh strawberries and jam in a pie dish. It’s pretty, as well as pretty delicious.

Tips for Making Our Easy Summer Strawberry Pinwheel Biscuit Pie

If working with conventional grocery store strawberries, start with a full two pounds of fruit. By the time you rid them of their cottony-white cores, you will have sent a quarter to half a pound to the compost heap. If you can start with truly ripe berries, such as the small frais de bois type often available at farmers’ markets, you can get by with 1½ pounds to end up with your needed four cups.

Though this is a strawberry recipe, you can substitute another kind of berry or combine multiple varieties, if you wish. Imagine a mix of blackberries and raspberries over this homemade biscuit dough. A dollop of softly whipped cream would be a welcome final flourish, as would a little moat of plain cream poured around each portion.

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A plate of strawberry pinwheel biscuit pies from TABLE Magazine's recipe

Easy Summer Strawberry Pinwheel Biscuit Pie

  • Author: Cheryl Alters Jamison
Print Recipe

Description

Your new go-to summer dessert.

Ingredients

Scale
  • 4 cups strawberries, sliced and white cottony centers discarded
  • About ¼ cup granulated sugar
  • 2 tbsp instant or granulated tapioca
  • 1 cup strawberry jam or preserves
  • 2 tbsp melted unsalted butter
  • Sanding sugar, or other large crystal sugar, optional

For the biscuit dough:

  • 2 cups low-gluten biscuit or pastry flour, or 1¾ cups unbleached all-purpose flour + ¼ cup
  • Cake flour or, less desirably, 2 cups unbleached all-purpose flour
  • 2 tsp baking powder
  • ¾ tsp salt
  • ½ tsp baking soda
  • 3 tbsp lard, well-chilled
  • 2 tbsp unsalted butter, well-chilled
  • ¾ cup + 2 tbsp buttermilk

Instructions

  1. Preheat the oven to 400 degrees.

For the biscuits:

  1. Butter a 9- or 10-inch deep-dish pie pan. Sift the flour, baking powder, salt, and baking soda into a large shallow bowl. Cut the lard and butter into small chunks and add them to the dry ingredients. Combine with a pastry blender just until a coarse meal forms.
  2. Make a well in the center and pour in the buttermilk. With your fingers and a few swift strokes, combine the dough just until it’s a sticky mess. Turn out onto a lightly floured board or, better, a pastry cloth.
  3. Clean, dry, and flour your hands. Gently pat out the dough and fold it back over itself about a half-dozen times, just to smooth. (A dough scraper helps greatly with this.) Pat out again into a rectangle about ½ inch thick. Cover the dough lightly and refrigerate it for about 20 minutes.

For the pie:

  1. Mix together in a medium bowl the strawberries, sugar, and tapioca. Spoon the mixture evenly into the pie pan.
  2. Remove the biscuit dough from the refrigerator. Roll it into a rectangle about 10 x 18 inches.
  3. Spread the jam over the dough, within about ½ inch of the dough’s edges. Then, if it’s too thick to spread without tearing the dough, add just a touch of water to get a looser consistency, but don’t make it runny. Starting from one of the long sides, roll up snugly. Slice into a dozen equal-sized pinwheel biscuits.
  4. Arrange the biscuits evenly with a cut side-up, on top of the fresh strawberry mixture. There will be some gaps between the biscuits but they will fill in as they bake.
  5. Bake covered for 10 minutes, then uncover and continue cooking for 15-20 minutes, until the biscuits are golden brown. After, brush with melted butter while still hot. Sprinkle with sanding sugar, if you wish.
  6. Let stand for a few minutes before serving warm or at room temperature. To serve, scoop out servings around each biscuit, making sure to get a good portion of the berries and juices from the bottom layer.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Story by Cheryl Alters Jamison
Styling by Anna Franklin
Photography by Dave Bryce

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Best Shopping in Boerum Hill, Brooklyn

By
Kylie Thomas
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0
The inside of Assembly Line Design Shop in Boerum Hill featuring a white chair on a black display table and wood shelves with wood products in the background.
Photo courtesy of Assembly Line

If you’re planning a trip to New York this summer, an attractive enclave near downtown is an extremely pleasant—and aesthetically enthralling—place to visit. Boerum Hill in Brooklyn is home to a surprising number of design and fashion shops where you can find tableware, small furniture, lighting, and more—most of it concentrated in a two-block area on Atlantic Avenue.

The area is named for a farm owned in colonial times by the Boerum Family. Today, much of the area consists of tree-lined, landmarked blocks, home to rows of brownstones. Zoning prevents tall buildings, especially in the blocks directly below Atlantic Avenue, the area’s main drag.

Boerum Hill is a short taxi/Uber/Lift ride from lower Manhattan; it can also be reached by nearly every subway, including the A, F, 2, 3, 4, 5, N, R, and Q lines.

Housewares and Design Stores in Boerum Hill

An inside of Mud design shop in Boerum Hill with shelves of colored plates and a table set up in the center of the room.
Photo courtesy of Mud

Mud

402 Atlantic Avenue

The brainchild of potter Shelly Simpson, this Sydney-based business features unique and colorful porcelain tableware, lighting, and more. The large and light-filled corner shop is definitely eye candy—but you’ll also want to take everything home.

The inside of Michele Varian design shop in Boerum Hill featuring a small black table in the center and box shelves against the back wall.
Photo courtesy of Michele Varian

Michele Varian

400 Atlantic Avenue

Relocated to Boerum Hill a couple of years ago from Soho, this light-filled emporium features textiles, pillows, wallpaper, lighting, and furniture by Varian herself, as well as product by more than 100 other designers—and dozens of local jewelry designers to boot.

The inside of Assembly Line Design Shop in Boerum Hill featuring a white chair on a black display table and wood shelves with wood products in the background.
Photo courtesy of Assembly Line

Assembly Line

373 Atlantic Avenue

From architecture and design studio General Assembly comes a highly elevated general store is a one-stop shop for everything interior design: furniture, lighting, cabinet hardware—even a line of limewash in collaboration with Ressource, a French wallpaper and paint company.

The inside of Primary Essentials design shop in Boerum Hill showcasing a long table filled with objects, two shelves built into the walls in the background, and two round lamps over the table.
Photo courtesy of The Primary Essentials

The Primary Essentials

372 Atlantic

A wonderful collection of homeware and gifts, much of which is on a long, low table that stretches the length of the front of the shop. You’ll find handmade ceramics by local potters, candles, personal care items, textiles, and a lot more.

The inside of Porta design shop in Boerum Hill with a kitchen counter and shelf above the counter with various household objects on them.
Photo courtesy of Porta

Porta

360 Atlantic Avenue

The tag line “beautiful things for beautiful homes” only tells part of the story. PORTA works with designers and artisans from many countries in Europe to assemble a collection of distinctive items that straddle the traditional and the contemporary.

Fashion Shops in Boerum Hill

A bed designed from products at Layla fashion store in Boerum Hill featuring a pattern blue bed sheet and pillow plus two pink pattern pillows.
Photo courtesy of Layla

Layla

352 Atlantic Avenue

Alayne Patrick’s treasure chest of a store is a mix of bedding, jewelry, clothing and housewares, most of which is created by the owner with craftspersons in India. She also carries vintage rugs, contemporary and antique works on paper, and paintings by Aleishall Girard Maxon.

The inside of M Patmos fashion shop in Boerum Hill with a wood table of purses, a rack of clothes to the left, and an outfit hanging on the back wall.
Photo courtesy of M. Patmos

M. Patmos

358 Atlantic Avenue

Named after its owner, the shop features “modern wardrobe staples and sophisticated, textural knitwear meant to be passed down to future generations.” The focus is on low environmental impact and working with small, family-owned factories and workshops.

The outside of Clare V fashion shop in Boerum Hill with a blue outside and sign sitting in front of the building.
Photo courtesy of Clare V.

Clare V.

57 Bergen Street

Founded in 2008, Clare V. is a hybrid of California cool and European chic, offering handbags, small leather goods, clothing, jewelry, and more. The brand has ongoing relationships with charitable causes, including Every Mother Counts founded by Christy Turlington Burns.

Story by Stephen Treffinger

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