Match sweet-tart plums with bright kaffir lime leaves, spicy ginger, and fizzy soda water. (Tending the Table)
The Negroni loses the gin, adds strawberries and Champagne, and gains subtle heat from pink peppercorns. (Earthy Feast)
This G&T gains sweetness from peaches—and punch from tomatoes. (Vigor and Sage)
A cool-as-a-cucumber spritz with fresh muddled cukes, blackberries, mint, and gin. (The Broken Bread)
An intensely red smash gets its booziness from gin, its color from raspberries, and its funkiness from thyme. (Chocolate and Marrow)
What food blogs inspired you this week? Tell us in the comments!
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).