• First things first, we got ourselves a slight redesign here at the Sugar Network. Hopefully you'll now be able to easily find some of the cool features (group recipes, member posts etc).
• We introduced two ridiculously simple tips - one about cheese and one about soda straws.



• This week we got ready to celebrate Cinco De Mayo, we've got a full party plan with invites, a full menu, a beer margarita, an agave nectar margarita, and a Mexican inspired dessert.

• Speaking of Mexico, act fast, Mexican (aka real sugar) Coke has been spotted at Costco.
• If Coke's not your thing, maybe 7UP is? If so, be sure to sign up to get a free 7UP Tasting Kit.
• PartySugar took us behind the bash at the SF MOMA's Modern Ball. She also tried to take us behind the scenes at a local fashion show, but instead she learned things that a good host should not do.
• Set your Tivos! Top Chef begins June 13 - I can't wait to see what the contestants are like.



• This week I baked rosemary crackers, and contemplated pretzels or a luscious lemon cake. Next week I should do something that uses strawberries, as the season has officially begun.
• Next time I go on a picnic, I'm definitely bringing these wines in a juice box container. I wonder if juice box containers made the list of top 10 food trends of 2007.

Well folks, if you don't already know, the 133rd Kentucky Derby is happening today. And while you probably won't be down at Churchill Downs watching the race in person, you can bring a little bit of the atmosphere home. Folks, I'm talking about the Mint Julep - the traditional Derby Day drink. A refreshing drink made with bourbon, mint and sugar, the Mint Julep has been the historical drink served at the Derby. Over 80,000 mint juleps will be served today, so why not make it 80,001. To check out the official recipe, read more

This super fresh and deliciously fragrant salad is a wonderful side dish to quesadillas, enchiladas, or carnitas. A tex mex delight, this recipe can be made with frozen corn or later in the summer with corn cut right off the cob. Bring to a potluck or picnic and make it a day in advance, so the flavors have time to meld together. I love this salad because it's super quick and involves minimal chopping- making it the ideal side dish that will serve a crowd. Other times I'll make it just for myself and store it in a big tupperware in the fridge and snack on it for several days in a row. Make it tonight or make it in two weeks - either way get the recipe now, read more