This Father's Day, why not surprise dad with a flight of beers? Then have an impromptu tasting where you both enjoy the beers together. Be sure to select a beer that your dad has never tasted.

Recently, I did just this with my father. He's a retired fire chief, so when I heard of Fireman's Brew, a line of microbrewed beers created by two Los Angeles firefighters, I knew it would be perfect for a tasting. There are three beers to the collection: a blonde, brewnette, and redhead. The blonde is an easy drinking, light, pilsner style-lager that's crisp and refreshing; it really quenches on a hot day. The brewnette is a darker dopplebock with a heady fragrance and strong hoppy flavor. The red is an amber ale with a rich, bold, smooth flavor without any bitterness. It's the most distinct tasting and would be a nice complement to smoky barbecue.

Overall we enjoyed all three, but our favorite was the delightful blonde. What brewskies do you and your dad sip together?

At the farmers market near the Sugar offices, there's an Afghan food stand that sells all sorts of innovative breads and spreads, including a pesto sauce made from cilantro instead of the standard basil. I love the simplicity of the classic margherita pizza, and used that as inspiration for this panino.

The cilantro pesto combines perfectly with fresh tomato and grilled chicken. Instead of using a mild cheese like mozzarella, I subbed in saltier provolone, because it complements the cool flavor of the cilantro. Though cilantro haters won't go for this sandwich, it would be just as lovely with traditional basil pesto. To get the recipe, read more

• Five chefs make over San Francisco staples like cioppino, Hangtown Fry, and turkey Tetrazzini. — San Francisco Chronicle
• New site Veggie Trader is a sort of Craigslist for home gardeners. — Washington Post
• America's been seduced by the ever-elusive Prohibition era, speakeasy-style bar. — New York Times
• How food stylists, editors, and photographers work together to make dishes look droolworthy. — Boston Globe
• Why cupcakes just won't go away. — Los Angeles Times
• An American rosé tasting turns up some disappointingly passionless pink wines. — Wall Street Journal
• Outdoor grilled-cheese can be as much a pleasure to make as burgers and barbecued chicken. — Chicago Tribune

Nothing says high school graduation like a classic sheet cake with "Congratulations Class of 2009" scrolled across the top in loopy, frosted letters. While you could order an insanely sugary cake with too-sweet frosting from Costco or Safeway, why not take the time to make your grad a homemade confection? This recipe for a rich, dense chocolate cake is simple, straightforward, and sure to be a crowd-pleaser. It calls for a fudge-like frosting, but if you have another icing you prefer, use that instead. Get the luscious recipe when you read more

Given that some say we're in the middle of a food revolution, and local, sustainable, home-grown produce is popping up everywhere, it's only logical that an uptick in home preserving will happen, too. Enter Karen Solomon's Jam It, Pickle It, Cure It, a new book that's focused on making your own artisanal food products, either to keep or to give as gifts. The tome isn't simply limited to fruit jellies and quick pickles — it also includes instructions on making everything from flatbread to watermelon Popsicles to chai tea. But did it live up to its high expectations? Find out when you read more

First there was Top Chef. Then there was the cookbook, the tour, t-shirts, and other products. Next came spinoffs Top Chef Masters and Top Chef Juniors. The latest to be added to the Top Chef franchise? A magazine.

At a panel discussion hosted by Mediabistro, Ellen Stone, the senior vice president of marketing at Bravo, discussed the partnership between the show and Food & Wine magazine. The connection between the companies is judge Gail Simmons, who appears on the show and works for the magazine. Apparently the two brands are "working together to create a Top Chef magazine."

There are no specific details on the content of the magazine, but I'm thinking it may follow in the format of Food Network's new glossy (which is currently one of the top 100 best-selling magazines in America) and feature recipes from and stories about past Top Chef contestants and judges. Considering I read just about every cooking magazine known to mankind, I'm excited to see how this news develops. Are you interested in Top Chef, the magazine?

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In this flavorful dish, two types of seafood — firm white fish and briny shellfish — are combined, creating a sophisticated meal that is surprisingly uncomplicated to make.

If your local market does not have cod or cockles, consider using another affordable flaky white fish, like halibut, and small clams in place of the cockles.

Serve a lightly dressed salad of mixed greens with herbs on the side and a glass of chilled Rosé. Take a trip to the seashore with this recipe and read more