It's hard to imagine given their proliferation at supermarkets across the country, but cucumbers actually do have a season, and it's right now. These beautiful green fruits — yes, they're fruits, not vegetables! — belong to the same family as melon and squash, and they're at their peak growing time from early Summer to early Fall. At the market, look for cucumbers that are firm, vividly Read more

Since attending a lunch that celebrated Greek wines, I can't stop thinking about Greek cuisine. My favorite Greek condiment is tzatziki, a cooling sauce that's served with grilled meat, souvlaki, and gyros. It's made with Greek yogurt that's been strained, so it has a super thick texture. I use Ina Garten's recipe, but I add a bunch of chopped mint to it. The most important ingredients are the Read more

Post-Halloween, get back into the swing of things by settling in with a decidedly delicious yet healthy steak salad. Although Asian-inspired steak salads can venture into more sophisticated territory, a pared-down version can be equally delicious. The secret here lies in multitasking: Create a garlicky lime vinaigrette that'll do double duty as both dressing and marinade. Allow the steak to cook Read more

I spent the Summer making salads, and while the weather has begun to change, that doesn't mean it isn't a great time for salads full of Fall flavors. At a recent trip to the market, I was thrilled to see one of my absolute favorite Fall fruits: the apple pear. Apple pears are not a cross between apples and pears, but they have a shape that's similar to an apple with pear-like skin. Apple pears' Read more

Although Labor Day is an American holiday, I'm suggesting that you serve a classic British cocktail, Pimm's Cup, at your barbecue. Why? Because it's a refreshing and wonderful drink! It's fruity, gingery, and not too strong. This punch-like libation requires a special spirit, Pimm's No. 1, that's readily available at most liquor stores. The recipe serves four, but I would plan on doubling it. A Read more

Over the weekend, the second annual SF Chefs event took place, and it wasn't just about the food — beer, wine, and cocktails were in full force, too. Case in point: MIX with SF Top Chefs, a happy hour featuring a cocktail shake-off between San Francisco's most memorable Top Chef alums. Five contenders — Ryan Scott, Jen Biesty, Mattin Nobila, Erik Hopfinger, and Laurine Wickett — made Read more

Before you bow out of making dinner tonight, check out this Israeli couscous recipe brisas posted in our Healthy Recipe Group. Learn how to make this tasty recipe when you read more. Read more

Gail Simmons opens up about her role as hostess of Top Chef: Just Desserts. — Feast Tips for making homemade sausage. — Huffington Post Food Everything you need to know about Morimoto's new Napa restaurant. — Inside Scoop Be like Thomas Keller and make your own cured lemons. — Food Wishes How to refuse dessert politely. — Chow On a hot night, serve chilled cucumber soup for dinner. Read more