Tomorrow is Easter, and if you haven't gotten into the spirit of things thus far, it's not too late. Remember how fun dying eggs was when you were a kid? Well, here's an easy recipe for naturally dyed eggs (because, of course) from SF locals Leslie Jonath and Ethel W. Brennan's cookbook At the Farmers' Market with Kids.
We've partnered with Russian Standard Vodka and asked some of the city's top mixological talent to concoct delicious drinks with Russian Standard Vodka as its star ingredient, and base the name of the cocktail and its ingredients on a deeply-held ambition: maybe a frozen drink inspired by climbing the tallest peak, or salted rim to evoke sailing the open sea...
Want to win a $100 bar tab? Try all the cocktails over the next seven weeks and "toast" (i.e. vote for) your favorites by selecting one here.
This Memorial Day, you better be either in a backyard barbecuing or sitting on the shores of a lake somewhere enjoying the sun and sipping some long weekend-worthy drinks. Try these big-batch drinks you can make for you and your pals from Liquor.com to kick the summer party season off right.
Everyone's talking about Cinco de Mayo, but instead of co-opting a foreign holiday for the excuse to drink tequila and Tecate, let's embrace the great American tradition of sipping on mint juleps and their ilk in the name of the Kentucky Derby, which celebrates its 138th year this Saturday.
An Entertaining Tip from Jeremiah Tower (Stars):
“Never, ever, serve finger food that is larger than half a mouth full, drips, falls apart, or where the toast is so cooked that it shatters all over one's Armani the moment one picks it up. And for passed snacks and hors d'oeuvre that are skewered, tooth-picked, or in spoons etc., have the waiter with another tray for the discards. Remember, one has only two hands and one of them is filled with a glass of champagne or a filled-to-the-brim cocktail.”