Strawberries and Cream White Chocolate Tart. (Scott Suchman/For The Washington Post; food styling by Lisa Cherkasky)
Fresh produce such as asparagus, leeks and peas tends to steal the spotlight this time of year, and our team has certainly been leaning into vegetable-forward dishes as of late. But for those of us who are bakers, the arrival of in-season fruit is equally exciting. Spring is prime time for making all kinds of airy and bright desserts using fresh berries and jammy fruit fillings.
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‘The biggest irony in all of this is how it illuminates our own anxieties about mortality.’ Photograph: Guido Mieth/Getty Images
Ned, left, and Hercules take a break from work at the West Virginia International Yeager Airport, where they patrol and clear wildlife on the airport runways. (Rich-Joseph Facun for The Washington Post)
