strawberries and sours

June 17, 2014

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.

{ 2 comments… read them below or add one }

Erin {yummy supper} June 17, 2014 at 6:10 pm

Laura! Welcome back!!
I missed seeing your here, but huge congrats on Saveur. I’m craving a bowl of macerated strawberries, thanks to your piece.


gourmettenyc June 18, 2014 at 1:32 pm

Thank you, Erin! It’s good to be back. And congrats to you on your book! I can’t believe it’s coming out in nearly a month. I look forward to reading it. xo Laura


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