Dona Sarita Cocktail
1½ oz. Mezcal Dona Sarita
½ oz. premium Triple Sec or
1 oz. lime juice
1 oz. orange juice
Rub the rim of a cocktail glass with orange juice and dip in red chile salt. Shake with ice, strain, and...
This is my recipe for granola based on one from Alta, Utah. They do a lot of skiing out there so a high-fat, high-fiber, high-energy breakfast is considered a good thing. Serve this with milk or yogurt and any fresh fruit on top. Berries are delicious. This will keep for a few weeks in the refrigerator, but I usually store it in the freezer.
This is the local adaptation of Eric Ripert’s fish burger recipe, as served at the Bridgehampton School on Friday, made not only with fish landed locally, but with mostly locally grown and produced ingredients.
Cleansing Ginger Chicken Soup
This recipe is one of the most delicious, spicy broths I have ever tried. It is from the January 2012 issue of Bon Appetit.
1 onion, sliced
2 celery stalks, chopped
8 oz. unpeeled, scrubbed ginger,...
Saltibarsciai Beet Soup
This recipe from VilNews is a bit vague, so I’ve added a few clarifications and suggestions. No serving amount is given, but I am guessing this would serve four to six. Serve with black bread.