Lindsey Nair

Features staff writer Lindsey writes about food, restaurants and recipes.

Recent columns

• Be sharp about knives
• What restaurant staffers shouldn't do
• Good gourds: How to make your own pumpkin pie filling
• How sweet it is

Recipes

• Squash custard pie
• Espagnole sauce

• Recipe archive

This sauce is delicious on pancakes, french toast, ice cream, angel food cake and more.
Yield: 3 cups

2 pounds ripe strawberries, hulled
1/2 to 2/3 cup granulated sugar (depending on sweetness of berries)
2 tsp. cornstarch
Pinch of salt

Combine the ingredients in a medium saucepan over medium-low heat. Stir gently until the sugar dissolves and the berries are soft, about 10 minutes. Remove from heat and cool.

Source: “The New York Times Country Weekend Cookbook”