Whether you’re getting away this weekend  or staying close to home,  chances are you’ll be someplace near  a barbecue and some cold beer. If you’re looking for some new grilling ideas,  check out Australian chef  Peter Evans’ new cookbook,   “My Grill: Outdoor Cooking Australian Style.” (Welden Owen, $30). The book offers up  100 high-flavor recipes from all over the globe designed to be thrown on the grill while you hike in the mountains, fish off the coast or sit  in… Read More »

Mexican folklore claims that the original margarita was made with the sensual Damiana flower. A native of Mexico, this flower is known for its mood-enhancing, euphoric effects.  HelloCello founders Fred and Amy Groth of Sonoma  have infused the  Damiana flower into their latest elixir, BelloCello di Sonoma, a orange-flavored, organic brandy.  The liqueur is the perfect accompaniment to a margarita, used in  main place of Cointreau or Grand Marnier. Here’s a recipe from Brian Gilliland at Maya Restaurant in Sonoma,… Read More »