Using fresh juice from local heirlooms, along with typical BMary ingredients, possibly a little simple syrup, though the heirlooms are already very sweet.
Was wondering if anyone had ever tried thickening with Ultratex in a sorbet? Was thinking that might help with the freezing/consistency issues of alcohol? Need for a brunch tomorrow!
A subtle but effective way to wish America happy birthday
Red, White, and Blue Biscuits
The Teeny-Tiny Kiwis You Can Eat Whole
New! Graphic Handwoven Baskets
A Genius Slab Pie Template
Dinnerware from the World's Best Restaurant's Ceramicist
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)