total posts: 173
Drink of the Week: "Fashionably Lillet
A light, summery cooler with a nod to both sides of The Pond.
"Don't bogart the brownies." Do we need a pot-leaf baking pan? Dude.
Pear season's finally upon us!
Learn to make your own delicious pear brandy -- it's as simple as chop, steep, and strain.
It's not your same-ol' summer gazpacho !
Can you guess the quirky main ingredient in this twisted-up version of the classic Spanish soup?
Mitchell's Ice Cream has delighted San Franciscans for more than 50 years with flavors like Thai tea, Mexican chocolate, and New York Cherry.
In praise of tap water: When weâ€™re counting our food-miles and eating locally, why are we washing it all down with water shipped from Europe?
The S-XL cake pan -- featured on Cooking Gadgets -- gives fussy dessert guests a choice of sizes and depths, from Small to Extra Large
Unless youâ€™re a certified cocktail obsessive, youâ€™ve probably never even heard of the delicious (and gorgeous) cocktail known as the Blue Moon.
This avocado may be perfect all on its own, but it soars to new (er, old) heights as part of a retro Seven-Layer Dip made with the best local ingredients.
How to recover from a week of kitchen flops and culinary disasters? Sometimes less is more.
The ingredients in your average can of coconut creme are almost as gag-inducing as "The Pina Colada Song". But we found a cool, all-natural alternative.
Happy birthday, Julia Child! Let's celebrate with Jambon au Piperade, a satisfying plate full of seasonal flavors with a subtle French flair.
Our hero discovers just how easy it is to cure your own gravlax: Pack on a simple cure, weigh down the salmon, wait a few days, and voila!
Shake your BOOZE thing: Drink of the Week's a little number called Peaches & Herb . Funny name, seriously tasty.
When a friend gives you an entire grocery bag of gorgeous pears, you make...
The rosy blush of a traditional Bellini comes from white-peach puree topped with a dose of prosecco, the sweet Italian bubbly.
Yeah, the Corn Zipper's a unitasker. But it's so freaking cheerful that you just have to smile back. (And it makes short work of corn relish, succotash, or any other corn-off-the-cob dish)
Don't fear the wurst!
Not only is it fun to make your own sausage, it's also much easier than you might think.
Making your own maraschino cherries is easy as pie. (Removing the pits, shown here, is optional.) Once they're ready, make a new drink that showcases their cherri-licious flavor.
Stuffed squash blossoms make a stunning party starter or a decadent dinner for two.
Rule #5: "Never drink a Mojito when the temperature drops below 70 degrees F." But when you decide to mix one up at home, be sure you're making them properly.
A well-made Sazerac honors its pedigree. One of the oldest of all cocktails, it's a parade of enchanting flavors that starts with lemon and ends with an herbal snap.
What separates an old standby from a perfect batch of ice cream? Whip up a new recipe (or two) to find out.
Cruzan Black Strap rum is a bold, sexy troublemaker that dares you to stay out late. Try it in a Caribbean classic, Corn 'n' Oil.
Searching for (and finding) a local orchard with green walnuts to make nocino, an Italian walnut liqueur, and its French cousin vin de noix.
St-Germain elderflower liqueur comes in a bottle so beautiful that it might just make you forget your budget, your better judgment, and most of your morals.
It's 'Drink of the Week' time again: White Russians, anyone?
(The Dude abides...)
Mark the 40th anniversary of Dorothy Parker's death with a Classic Martini. Once you try it the old way, the modern rendition will seem flat and unappealing.
Why is this man smiling? A well-made Manhattan and roasted marrowbones may be the answer.
Mas tequila! Cameron goes in search of the perfect recipe for Sangrita, a tomato-y, juicy, spicy chaser for his beloved mezcal.
Want to learn to cook Thai food -- like this gorgeous seafood stir-fry -- at the elbow of a highly sought-after Thai kitchen guru?
Cookiecrumb tells all about the meaty glories of the traditional Polish deli -- predecessors of all those trendy artisinal salumi joints.
The patio beckons! A recipe for the Gin-Gin Cooler, made with homemade ginger beer and rosemary simple syrup, plus a touch of gin. Ahhh, long weekend, here we come...
A pair of San Franciscans returns to their old hometown -- Seattle -- for a three-day weekend full of old favorites (including a dozen baby doughnuts) and new temptations.