Thoughtful Gourmet Blog

A summertime riff on a classic sour cocktail, the Yuzu Bourbon Sour is fresh and bright, the perfect drink for warm summer and autumn afternoons.

Like any chef worth his salt, Michael Siegel of Mill Valley’s Corner Bar is an omnivore, chasing flavor across cuisine styles to find the essence of a dish. And then make it better. Siegel, who came up under Alex Ong at San Francisco’s much-missed Betelnut, dabbled with Indian and Indonesian flavors, spending months perfecting a recipe for mochi. Or pastrami.

Originally published in 2018, republished with a new forward in 2023, this cookbook journeys through the countries that surround the Black Sea – Ukraine, Moldova, Romania, Bulgaria, Turkey, Georgia and Russia – the stories are newly relevant after Russia invaded the sovereign territory of Ukraine.

Three pizza cookbooks. Three different approaches to make the most of Pizza Night. Plus a chance to eat World Champion Chefs’ pizza at an event series in Napa.

Translated from the French by Katherine Gregor and written by cocktail savant Matthias Giroud this drink recipes book offers a tres français approach to the hot trend of low- and no-alcohol cocktails.

Chef Keller, whose cooking at Bizou, Coco 500, Seaglass, and before that, Stars, helped define San Francisco’s modern culinary style, is back with a restaurant near Davies Symphony Hall.

Thanks to the hard work of Philip Summe and his team at Rise & Puff, a business based on the San Francisco peninsula, tortillas that act like wheat tortillas – sturdy and bendable – are now a thing.

A foraging cookbook with author Maria Finn as your guide, “Forage.Gather.Feast” is an invitation to discover, cook and eat from the bounty of your surroundings.