Food & Drink Archives - Sunset Magazine

21 Summer Appetizers Your Party Guests Will Love

21 Summer Appetizers Your Party Guests Will Love Cool and refreshing, featuring lots of seasonal bounty, these easy and delicious appetizers will go fast at summer parties More… Read More
8 Recipes for the Ultimate DIY Taco Bar Menu

8 Recipes for the Ultimate DIY Taco Bar Menu We tapped Donnie Masterton, the chef at Taco Lab by Tacolicious in San Miguel de Allende, Mexico, for a trio of modern fillings. Set them out with bowls of our favorite toppers… Read More
9 Spectacular Spring Salads

Cookbook author Michelle McKenzie celebrates spring with party-worthy salads Read More
Grilled Hanger Steak with Parsley-Garlic Sauce

The long, narrow cut from the underside of beef is equally flavorful and less expensive than rib-eye. It’s delicious grilled, as we’ve done here, then folded up in soft flatbread with a garlicky yogurt sauce. Read More
Millennial-Friendly Yes Way Rosé Introduces Its First Bottle

From Insagram to Instacart, the popular brand is expanding to market shelves Read More
Sonoran Hot Dogs

Laden with bacon, beans, grilled onions, tomatoes, and plenty of condiments, the Mexican hot dog has achieved cult status in the West, especially in Phoenix and Tucson. We came up with this recipe for when the craving hits. Read More
Lingcod with Herbed Cucumbers

Native to the western Pacific coast, this toothy fish can grow to 5 feet long. Its meaty, flaky white flesh produces a golden crust when seared. Here, a bright cucumber salad brings out its delicate sweetness. Read More
How to Make Deviled Egg Bunnies

These adorable and healthy Easter appetizers will delight holiday guests of all ages Read More
Spring Greens and Peas with Ricotta and Preserved Lemon

This salad, from San Francisco cookbook author and teacher Michelle McKenzie, benefits from a variety of greens: at least one sweet (pea shoots and flowers, fava greens), one peppery (watercress or peppercress), and one bitter (dandelion greens or amaranth). For the herbs, she likes a mix of mint, dill, parsley, or chervil; fennel fronds work too. Read More
Cashew Cream

This delicious dairy-free spread is like money in the bank. Its creator, San Francisco cookbook author Michelle McKenzie, suggests using leftovers as the base for marinated beet salad, as a dressing for Romaine lettuce with plenty of chives and black pepper, and in curried cauliflower soup (stir in at the last minute). Read More

1 2 3 4 … 360 361

Food & Drink Archives - Sunset Magazine

Read More

Sign Up for our Newsletter

Subscribe & Save

Sign Up for our Newsletter