Skip to main content
Epicurious
Cookbooks

Roasted Strawberries

By Michael Chiarello, Ann Krueger Spivack , and Claudia Sansone

Editor's note: Serve these strawberries with Michael Chiarello's Strawberry Pazzo Cake with Herbed Créme Fraiche .

Ingredients

1 1/2 pounds firm strawberries, hulled and quartered
Pinch of coarse sea salt, preferably gray salt
1 1/2 tablespoons freshly squeezed lemon juice
1/2 cup sugar

Preparation

  1. Toss the strawberries with the salt, lemon juice, and sugar. Pour into a cast-iron skillet 10 inches wide or larger and set the skillet on the hearth grate or nestle the skillet right in the embers as long as the fire is not too hot. You can also put the skillet over the grate in your fire pit. After 3 minutes, toss the berries in the pan, and then return the pan to the grate or embers. The berries are done when they are soft and syrupy, after about 5 minutes.

Reprinted with permission from Michael Chiarello's Live Fire by Michael Chiarello with Ann Krueger Spivack and Claudia Sansone, © 2013 Chronicle Books
TagsFruit DessertDessertStrawberryBerryFruitDairy FreeVegetarianVeganNut FreeGluten FreeQuickEasy5 Ingredients or Fewer30 Minutes or LessGrillingCast Iron SkilletCookbooks
Read More
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Black Sesame Tofu “Basque” Cheesecake
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Sea Breeze
Gourmet’s version of this perfect summer drink mixes the ideal ratio of vodka with cranberry and grapefruit juices, right in the glass.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Jammy Grape Galette
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.