The best Virgin Mary

We love a good cocktail as much as anyone. But Sonoma Syrup Co.’s Bloody Olive Mary Mix, made with locally grown tomatoes and three kinds of olives (plus horseradish and cayenne), is so delicious, we like drinking it all by itself, on the rocks. So if you’re looking for the best Virgin Mary, look no further. In case you wonder, […]

Cookbook of the month: Butter Baked Goods

Just in time for summer potlucks and family gatherings, Rosie Daykin’s Butter Baked Goods: Nostalgic Recipes from a Little Neighborhood Bakery shares decadent recipes from Butter Bakery & Cafe in Vancouver. Think classic cakes, oversize scones, and a devotion to peanut butter with chocolate (a must-try: the irresistible Vunderbar).

The West’s first Master of Arts in Food Studies

“University of the Pacific invites you to a Renaissance banquet,” said the evite. Would there be peacock and blancmange, I wondered? In honor of UOP’s new Master of Arts in Food Studies in San Francisco, the West’s first such program, a group of us recently attended a meal cooked by professor Ken Albala that he based on a 16th-century wedding banquet. […]

Two quick tips for cooking with duck eggs

Have you noticed more duck eggs showing up at farmers’ markets and natural-foods stores and been curious to try them? We’ve been experimenting with them in the Sunset Test Kitchen, and came up with two quick tips for how to cook with duck eggs.