Baking Season Is Year-Round
As we emerge from winter’s cozy baking mood, spring greets us with a complete shift in how we bake. The lightness that makes itself known with longer days translates to the recipes we crave. This issue reflects that sentiment on every page. I often talk about different “baking seasons” as we move though the year, so humor me, and you’ll see the recipes on the following pages as an homage to my seasonal calendar of cravings and baking moods—“pound cake season,” “baking with buttermilk season,” “strawberry season,” and my never-ending “French baking season.” Some of these seasons overlap for obvious reasons, like roasted strawberries in a buttermilk pound cake.
One flavor profile that seems to never
