This Bloody Mary Is Just as Good Without Alcohol

Gabrielle Hamilton's recipe for the drink, Yewande Komolafe's baked tofu, and more recipes.

View in Browser Add nytdirect@nytimes.com to your address book. Gentl and Hyers for The New York Times (Photography and Styling) Saturday, May 23, 2020 This Bloody Mary Is Just as Good Without Alcohol The week’s most popular dishes include Gabrielle Hamilton’s recipe for Bloody Mary mix (above), Yewande Komolafe’s baked tofu with peanut sauce and coconut-lime rice, and Dawn Perry’s berry buttermilk cake. Find more recipes in the collection below.   Julia Gartland for The New York Times (Photography and Styling) Recipes for the Weekend   Gentl and Hyers for The New York Times (Photography and Styling) Bloody Mary Mix Gabrielle Hamilton 15 minutes, 6 drinks   David Malosh for The New York Times Baked Tofu With Peanut Sauce and Coconut-Lime Rice Yewande Komolafe 25 minutes, 4 servings   Yossy Arefi for The New York Times (Photography and Styling) Berry Buttermilk Cake Dawn Perry 1 1/4 hours, plus cooling, 1 (9-inch) square or round cake   Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell. Sweet-and-Spicy Grilled Vegetables With Burrata Melissa Clark 45 minutes, 6 to 8 servings ADVERTISEMENT FOLLOW US: Facebook | @nytfood | Pinterest You received this message because you signed up for NYTimes Cooking newsletter. Manage Subscriptions | Change Your E-mail | Privacy Policy | Contact | Advertise Copyright 2020 | The New York Times Company | NYTimes.com 620 Eighth Avenue New York, NY 10018