It’s been a while! In fact, it’s been nearly a year since I last wrote. A lot has happened since then—food styling gigs, cookbook projects (more on that another time)—and now, here I am at SAVEUR where I’ve been quite busy. To make up for lost time, I thought I’d share a few of the articles I’ve written as of late. The first hails from the June/July issue and discusses the science behind macerating strawberries. Take good notes, my friends; this information may come in handy next time you’re hankering for strawberry shortcakes or some other delicious strawberry dessert. The second is a recent Friday Cocktail called Alexis’ Bordeaux Sour. If you’re a fan of whiskey sours, I suggest you whip out your cocktail shaker right this minute and give this recipe a try—something tells me you’ll be making this cocktail all summer long.
strawberries and sours
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