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Batch Cocktails: Tipsy Daisy

Batch Cocktails_Tipsy Daisy_recipe

Sometimes, in a really good drink, a fruit can become a better version of itself. In this joyous punch from Brian Means of Pacific Cocktail Haven in San Francisco, strawberries get juicier and their subtle floral flavors are escalated when paired with chamomile and basil.

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Batch Cocktails: Side Porch Sangria

Batch Cocktails_Side Porch Sangria_recipe

Sangria just calls out for experimentation, and there’s no reason to feel tethered to a ho-hum mix of wine and fruit. In this fruity- but-bitter rendition, Dorothy Elizabeth of Straylight in New York brings out the juicy flavors of Sauvignon Blanc by adding fresh grapefruit juice and citrusy Aperol, bracing Campari, and rich Italian vermouth.

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Avocaderia’s Panko-Crusted Avocado Wedges with Tangerine Sweet & Sour Dipping Sauce

Panko-Crusted Avo Wedges recipe_AVOCADERIA: AVOCADO RECIPES FOR A HEALTHIER, HAPPIER LIFE © 2018 Alessandro Biggi, Francesco Brachetti and Alberto Gramigni. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photography © Henry Hargreaves.

We mix and match Chinese and Japanese ingredients in this unique avocado side dish, and we use light and flaky Japanese panko in place of bread crumbs.

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Avocaderia’s Avocado Burger

Avo Burger recipe_AVOCADERIA: AVOCADO RECIPES FOR A HEALTHIER, HAPPIER LIFE © 2018 Alessandro Biggi, Francesco Brachetti and Alberto Gramigni. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photography © Henry Hargreaves.
We use an entire avocado to make our burger. We recommend tackling it with a fork and knife, but if you’re feeling brave, go at it with your hands.

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Red Truck Bakery’s Barnyard Breakfast Pie

barnyard breakfast pie_recipe

For this hearty breakfast pie, we start by crumbling up leftover Rise and Shine Biscuits and placing them in the bottom of a piecrust with big chunks of sausage and hearty bits of smoked bacon.

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Blueberry Jar Bread

mason jars_Derek A._Flickr

As the thunderstorm turned into a misty drizzle, we devoured dessert – thin slices of rum cake layered with blueberries that had been cooked in orange liqueur and port wine, topped with freshly whipped cream. The blueberries we ate came from the Pearl River Blueberry Farm near Poplarville. Since most summer trips to Wolf River […]

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