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• The Oregonian takes the classic combination of strawberries and cream to a delicious new level. How about a Strawberry Tart with Rich Mascarpone Cream, Dark Chocolate Bits, and a Toasted Oatmeal Shortbread Crust (pictured). That one just keeps getting better, doesn't it? There's also strawberries with sweetened sour cream and lemon ricotta cream.
• And here's one more: Strawberry Cookie Sandwiches from the Denver Post.
• The Washington Post presents the case for reinventing the eco- and budget-friendly sardine. Roast them on a griddle, stuff them with parsley, tomatoes and bread crumbs, or cook them with potatoes to make Viudo.
• The Boston Globe wants to help you wow at your next potluck with recipes like BLT Panzanella and Chocolate Pine-Nut Tart.
• And how about a savory rhubarb dish: a Grilled Pork Tenderloin with Rhubarb Chutney.

Related: National Food Roundup: Olive Bread

(Images: Torsten Kjellstrand/The Oregonian)