A zucchini crust is too good to pass up, especially as used in this breakfast pizza. Unlike a cauliflower crust, zucchini crust is firmer and doesn’t break up as easily, so you get a more dough-like consistency.
My quiches are totally pastry-less; I use thinly sliced sweet potatoes that bake until tender but crispy, adding a slightly sweet flavor, striking orange color, and whole host of nutrients.
Bartending legend Dale DeGroff keeps it simple with his watermelon cooler, which is a supereasy combination of sauvignon blanc, St-Germain, watermelon juice, and a small dose of agave syrup.
When it comes to one of the more ubiquitous portmanteaus in cocktails— frosé, aka frozen rosé—summertime is the right time to break out the blender.
In some ways, the Pimm’s Cup is Britain’s answer to America’s sherry cobbler, given its scant alcohol content and flashy garnish game.