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The best part about living in Northern California this time of year is that while everyone else is mourning the loss of Summer, the Bay Area comes to life with impossibly blue skies, a cornucopia of tomatoes, figs, melon, and late-Summer stone fruit, and — finally! — some warm, sunny afternoons. And then, to top it all off, cocktail week enters the picture, too.

San Francisco Cocktail Week started five years ago as a way to honor the heritage of America's colorful cocktail culture, both in the Bay Area and elsewhere. The weeklong festivities are filled with parties, cocktail-making classes, and historical seminars.

Can't make it to San Francisco? I'll be here to report back what I learn on everything, whether it's how to sip tequila or the science behind tasting cocktails. To poise myself for next week's rigorous bar exams, I hunkered down with the Cointreau Cup, one of the official cocktails of next week's event. With its floral aromas and slight effervescence, it was perfect for this time of year. To see the recipe, keep reading.

Can't decide between drinking vodka and wine? Well, soon you won't have to.

Absolut, the Swedish vodka producer recognized all over the world, has partnered with New Zealand's Brancott Estate to release a new product, Absolut Tune — a "sparkling fusion" of vodka and Sauvignon Blanc. The limited-edition bottling, which is a blend of 60 percent vodka and 40 percent Marlborough Sauvignon Blanc, was launched in Sydney, Australia.

If you're wondering how it tastes, the company's press describes Tune as having a "persistent medium strength Absolut vodka flavor and balanced sweetness leading to a dry finish." This comes at a time when flavored liquor seems to be making at comeback. Tell me: does Absolut Tune have promise?

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Baked shrimp is a great weeknight dinner because it can be prepped in advance, and the quick cook time ensures no one will have a rumbling belly. For my version, I combined lemon-flavored olive oil with a bunch of herbs, including tarragon, lemon thyme, and chives. However, the simplicity of this dish allows you to use whatever herbs you have on hand: oregano, rosemary, basil, anything would be delicious! Feel free to experiment with the endless varieties. Want more spice? Add chopped jalapeños or some crushed red pepper flakes. I served it with a Spring salad and fresh bread for a filling meal. Keep reading for this incredibly easy dish.

Home cooks, rejoice! The USDA's lowered pork's cooking temperature down from 160ºF to 145ºF. As longtime lovers of pink pork, we're thrilled that the government's espousing the benefits of lesser-done protein. But, in my humble opinion, the swine's not the only thing that tastes better when it's not well done; click through for more.

Tomato season's in full swing, and while ripe tomatoes receive plenty of love, it's only fair that unripe green tomatoes get their due, too. Lindsay Tarquinio has the right idea with fried green tomatoes.
Check out the Kitchen Goddess group in our community to get her original recipe. Want to share your own pics of tomato dishes you've made? Upload them to our Savory Sights group! You may wind up featured here.