A summer espresso martini with a game-changing ingredient

2026 James Beard Award winner Kevin Diedrich of Pacific Cocktail Haven shares his recipe for Silk Street, a Vietnamese-inspired cocktail served with pandan jello and lambanog, a Filipino coconut wine.

Spice Me Down—excerpts from Chef Nelson German’s new book Caribbean Cocktails

Santa Rosa cocktail—excerpt from MESKI’s Chef Nelson German’s new cocktail book Caribbean Cocktails

An umami-rich cake recipe by Marie Frank. Excerpted from More Than Sweet: Desserts With Flavor

A no-fuss basque cheesecake in Marie Frank’s upcoming book More Than Sweet: Desserts with Flavor

A Capi Cachaça firewater cocktail for a little SF swagger

A whimsical spin on a classic gin martini—complete with a quail egg

A great-for-digestion pear mocktail by 1 Hotels San Francisco

Watercress, Fennel, and Avocado Salad with Pecorino Romano PDO

The essential winter cocktail recipe for the city-minded

Margherita pizzas by New Tree Ranch in Healdsburg

This sauce is delicate, flavorful, and surprisingly easy to make.

Foggy Monk Soup from Green Gulch Zen Farm Zen Center

Dirty Negroni with Wild Strawberry Brine

An impressive 32 oz. Japanese wagyu ribeye recipe by Giovanni Luciani of Che Fico

Chef Francis Ang of Abaca brings a rich, pork broth fried rice with all the delicious toppings

Chef German Nelson of MESKI brings a unique spin on Hokkaido scallops this season

Perfect for hosting season, this fall fig leaf cake recipe brings the wow factor this fall

A gorgeous and celebratory dish from the Foreign Cinema Cookbook