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There isn’t really anything sweeter than the arrival of strawberry season. For me, it not only marks the arrival of fresh fruit after a long, cold winter of imported citrus and cellared apples, but it’s also the kickoff to all the berries and stone fruit that’s soon to arrive. Now’s the time to binge on cartons of strawberries until your fingers are stained and your belly is stuffed. Here’s how to buy the best of the best, because the season is too short not to.

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Open Cooking Lesson

Good chocolate ice cream has contrasting allure. It’s rich, cool, and creamy with dark roasted flavors only cocoa can impart. This chocolate ice cream is for the real die-hard chocolate-lovers in the group. It’s sweet and malty, with the tiniest bitter tones to balance that sweetness. Almost right in the middle between dark chocolate and milk, it’s the kind of chocolate ice cream that doesn’t leave you wishing there was more chocolate in the mix or less.

After tasting and testing several chocolate ice cream recipes, I can firmly say this is the best one I’ve tried yet. For starters, this ice cream’s base doesn’t require tempering eggs with hot cream, so it’s easier to make. It has not one but three types of chocolate, and it doesn’t freeze up impossibly hard to scoop, thanks to a secret ingredient.

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With the hot, humid days of summer, there’s an even bigger benefit to sticking with your Sunday meal prep routine. You already know it can save you time during the week, but right now it also means keeping the kitchen cool and leaving the oven off on steamy weeknights. Heat up the kitchen just once to cook these seven versatile things, and you’re in for a week of easy, no-sweat summer suppers.

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Philly is known for its gooey cheesesteaks and soft pretzels, but we’ve been known to sling a mean pizza pie, too. Within our city limits you’ll encounter a range of styles, from wood-fired Neapolitan-style pizzas to Brooklyn-style thick-crust pizzas.

My husband, who was born and raised in Philly, insists that no roundup of Philly’s best pizza places would be complete without mentioning two legendary pizza institutions: Tacconelli’s Pizzeria, a brick-oven pizzeria in the Port Richmond neighborhood, and South Street’s Lorenzo & Sons, where $3.50 gets you a humungous, no-frills New York-style slice of cheese pizza served on two paper plates.

While many adore these old-school places, there’s no comparing them to the newer pizza restaurants on the scene, at least in my humble opinion. Not only do these new pizzerias have serious accolades, but each place either honors classic pizza traditions or pushes the envelope, elevating the art of the pie.

Here are five places that are currently making the most transcendent, best-reviewed pizzas in Philly.

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From Apartment Therapy → 11 Surprising Uses For Things You Have In Your Pantry Right Now

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Toward the end of Ramadan I can start to feel zapped of both energy and recipe ideas. I tackle this fatigue by revisiting my repertoire of favorite yet easy-to-put-together dishes. For suhoor, I really need quick and satisfying options that won’t make me feel too full. I try to avoid any processed sugars or oily foods because they’ll drag me down later in the day. For iftar, I’m looking for flavorful meals with little preparation time — especially during the weeknights. This meal plan brings all that thinking into one place. Maybe it’ll inspire you as you plan for the coming week of meals.

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Ramadan is a time for reflection, prayer, growth and charity. It is also a time for gathering with family, friends and neighbors for iftar, the end of fast meal at sunset. It can be challenging to prepare an elaborate dinner while feeling the fatigue of fasting, but with these tips you’ll have all you need to host an iftar without a hitch.

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If I had a summer cooking motto it might be “frittatas forever” because frittatas are the real sweethearts of the kitchen. You always have the main ingredient — eggs — on hand, you can throw any vegetables and cheese you want into frittatas, and they cook up in a flash to be served hot and bubbly from the oven or at room temp with good bread and a salad.

This one is particularly great at using up all those farmers market vegetables that you bought with the best of intentions. Frittatas forgive you for forgetting about basil and onions in the fridge and welcome your half a bell pepper and zucchini (that’s going soft) with enthusiasm, all while helping you make a summer supper that can do double duty as breakfast or lunch too. Here’s the magic formula to this fridge-clearing wunderkind.

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Of all the essential summertime desserts, I’d argue that a glossy-topped strawberry skillet cake deserves a spot at the top of your list. If not for its simple beauty and ability to wow a crowd — just look at that layer of sweet berries! — then for the tender, vanilla cornmeal cake and jammy, ginger-scented slices of strawberries.

It’s a riff on our one-bowl vanilla cake, with inspiration from skillet cornbread and a nod to the sweetness of a classic upside-down cake.

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