It's been a while since I've visited Estela's Fresh Sandwiches, one of my favorite sandwich destinations in San Francisco. But when I found out a friend of mine is moving, I insisted that she simply couldn't leave the city without ever having gone to Estela's.

Though I normally shy away from sandwiches served on focaccia, this bread was perfect: pillowy soft and flavorful but not at all oily. What I really loved, however, was the giant mound of shredded parmesan, which gave the sandwich a sharp, cheesy crunch. Find out how to re-create it now.

I'm crazy about Summer for many reasons, a major one being the season's amazing selection of stone fruits and berries. So I was beyond excited when a close friend surprised me with a new cookbook that takes advantage of my love for fruit: Chez Panisse Desserts ($20.70). This book, which is over 20 years old, is one in a series of seven cookbooks from the kitchen of Chez Panisse, the legendary Alice Waters restaurant that's known as the birthplace of California cuisine. It's authored by Lindsey Shere, who was the pastry chef at the restaurant for more than two decades. Did its seasonal dessert recipes make for a compelling cookbook? Find out when you read more

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This Friday a group of friends will be gathering in my sister's garden for an informal Summer cocktail party. Since the entire savory menu consists of delicious bite-sized finger food, the theme should carry over to the desserts. That's why an assortment of mini tartlets will make up the dessert selection. In this recipe, the tartlet crust is homemade, and the shells are filled with store-bought lemon curd. However, feel free to get creative with the shells: vanilla custard, chocolate pudding, or cheesecake batter would be delicious fillings. To get the basic recipe, read more

• When prepared right, okra can taste reminiscent of asparagus and eggplant, with none of the slime. — San Francisco Chronicle
• The hottest table in town, Restaurant City, is a virtual eatery that can only be accessed through Facebook. — Los Angeles Times
• Pay attention to the story behind cheap food prices. — Washington Post
• Dates are in serious demand during the Islamic month of Ramadan. — Boston Globe
• To taste some of the world's most exquisite fruit, you'll have to fly to Asia. — Wall Street Journal
• With Portuguese delights, the secret is in the piri-piri pepper sauce. — Chicago Tribune
• If you're missing out on this season's tomatoes, make a BLT with plums instead. — New York Times