• Veracruz-Style Grilled Fish (Pescado Veracruzano)
  • Cardamom Rice Pudding with Golden Raisins and Mango
  • Cantaloupe Basil Agua Fresca
  • Vegetarian Times
  • Food Styling for Media: New York
The World of Weezy
Summertime in a bowl!

Ratatouille Succotash with Herb Pistou

In honor of Bastille Day, I decided I wanted to make a ratatouille with all the beautiful summer vegetables I found at the farmer’s market in Prospect Park this past weekend.  It’s always such a pleasure to make ratatouille when all the veggies are in peak form, and in my mind, it’s a dish that… 

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Hurricane Cocktail

Hurricane Cocktail

Fat Tuesday; the day before Lent (if you’re into that sorta thing), is a great excuse to tie one on midweek and there’s no better way to do that than with the Hurricane Cocktail. Transport yourself to one of my favorite cities, New Orleans, and throw on some Preservation Hall Jazz Band, make yourself a… 

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Wisconsin Beer Brats with Pickled Sweet Onions

Wisconsin Beer Brats with Pickled Sweet Onions

If there’s one thing you should know about a Sconnie bratwurst is that they are nothing like the ones you find in Germany, or anywhere outside the Midwest, for that matter.  The great ones, like you’ll find at a brat fry in Sheboygan are the shorter, stubbier and spicier cousin to the long, pale versions… 

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Sage Julep

Sage Julep

In this twist on the Kentucky classic, sage stands in for mint, and Meyer lemons are added for a unique winter cocktail. Ingredients 36 fresh sage leaves – 30 torn in half (1/2 cup), 6 left whole for garnish 5  Meyer lemons or regular lemons – 3 quartered, 2 sliced for garnish 6  Tbs. light brown sugar… 

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