Emerald Palmers
Susan Feniger’s refreshing green tea-based mocktails would also be great spiked with gin.
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Almond Flour Blueberry Scones
A combination of almond and arrowroot flours makes for perfectly dense, crumbly scones in this easy-to-follow recipe.
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Herb-Topped Sweet Potato Biscuits
These biscuits get a kick from cayenne pepper and an aromatic lift from fresh herbs.
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Deviled-Egg Spread
Here, the retro hors d’oeuvre gets deconstructed: Blend hard-boiled eggs with mustard and mayonnaise and serve with toast points.
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Radish Tea Sandwiches with Miso Yogurt
These lovely tea sandwiches from Justin Chapple are super-adaptable. You can use butter or full-fat yogurt instead of fat-free yogurt, and you can substitute sliced baby turnips or daikon for the radishes.
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Chocolate-Frosted Éclairs
Here, the classic dessert gets lightened with whipped cream for the fluffiest éclair around.
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