Blog Posts by Sunset Magazine

Save time with these easy sandwich recipes, perfect for a delicious breakfast, lunch, or dinner.


Almond Butter and Smashed Berry Sandwich
Ingredients
1/4 cup fresh or thawed frozen blackberries
1/4 cup fresh or thawed frozen blueberries
1 teaspoon honey
2 whole-wheat English muffins, split
2 tablespoons almond butter
Pinch of kosher salt
Preparation
Smash berries with honey in a small bowl, using a fork.
Toast muffins, then spread each half with almond butter. Sprinkle lightly with the salt.
Transfer berries to muffin bottoms, using a slotted spoon. Set muffin tops in place.

Bunk's Oregon Albacore Tuna Salad
Ingredients
2 cans (5 oz. each) local sustainable albacore tuna
1/4 cup minced red onion
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon minced fresh basil leaves
1/2 teaspoon red chile flakes
1/2 teaspoon salt
1/2 teaspoon pepper
Preparation
Mix all ingredients together and serve on toasted whole-wheat bread.

Smoked Salmon Bagel
Ingredients
1 pumpernickel or plain bagel (6 oz.)
2 tablespoons chive cream cheese
1/3 cup thinly

How to build your valentine vocabulary―and jump-start your evening

Alex Farnum
Aromatic, flamboyant Albariño
Aphrodite had her tools―apples, pomegranates, and a mythical girdle that, legend has it, made her irresistible to men. We reject the girdle in favor of a glass of wine with seductive edibles. A half-dozen oysters, a few almonds, some spicy chiles, and a racy bottle of Western white.
Have a Latin fling
Get cozy with the West's new wave of flamboyantly aromatic, thoroughly romantic Latin grapes. Don't be surprised if you fall in love―especially when you pair them with these aphrodisiac foods.

Alex Farnum
Almond cake and late-harvest wine
Almonds in ancient Arabian baking might have fueled The Thousand
and One Nights, but we'll settle for just one night and just one pastry: an Italian Almond Cake from Pacific Sourdough company on the Oregon coast ($25; almondcake.com)
Pair it with a wine that, as food editor Margo True says, "puts both arms around the cake"―Beringer's honeyed "Nightingale," a 2005

Experience amazing coastline, wildlife, Aurora Borealis, Yosemite, and more.

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Top 10 Peaceful Winter Getaways

18 Great Snowy Getaways

12 Cozy Winter Lodges

The sweet potato is an essential flavor of winter. Get delicious ideas for soups, sides, and dessert.

Sweet Potato Soup with Prosciutto Crisps
Served in demitasse cups, this sophisticated little soup makes an easy-to-handle big-party hors d'oeuvre. For a purely vegetarian soup, garnish with chopped chives.
Recipe: Sweet Potato Soup with Prosciutto Crisps

Marmalade- and Ginger-glazed Sweet Potatoes
This simple recipe highlights the sweet potato's bright flavor with hits of orange and ginger.
Recipe: Marmalade- and Ginger-glazed Sweet Potatoes

Roasted Sweet-Potato Cheesecake with Maple Cream
This prize-winning recipe from a Sunset reader is one of our absolute favorites, creamy and moist, with just the right amount of sweetness, this dessert will wow your guests.
Recipe: Roasted Sweet-Potato Cheesecake with Maple Cream

Sweet-Potato Gnocchi with Mushrooms and Spinach
This spectacular main dish will impress discerning vegetarians and omnivores alike.
Recipe: Sweet-Potato Gnocchi with Mushrooms and Spinach

Sweet Potato-Parsnip Latkes
These latkes feature sweet potatoes, parsnips, and shallots making them ideal for Hanukkah celebrations.

Cool finds, festive neighborhoods, cozy cafés, and artsy winter days Related:

12 Cozy Winter Lodges

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From the culturally-diverse West, flavorful comfort foods to perfectly match your mood.

Photo: Annabelle Breakey
Creamy Pumpkin Seed and Green Chile Posole
A puréed salsa made with roasted pumpkin seeds helps give this posole a rich flavor and chowder-like texture.
Ingredients
1 large yellow onion, cut into wedges
3 large poblano chiles
1 serrano chile
1 1/2 pounds tomatillos, husks removed, rinsed
4 unpeeled garlic cloves
2 dried ancho chiles, stemmed and seeded
About 1 cup salted, roasted pumpkin seeds (pepitas), divided
2 cans (29 oz. each) white hominy, rinsed and drained
5 to 6 cups vegetable broth
About 5 tsp. dried Mexican oregano, divided
1 teaspoon ground cumin
1 large zucchini, cut into large dice
Accompaniments: corn tortillas, cilantro leaves, thinly sliced green onions, and crumbled cotija cheese
Preparation
Preheat broiler with oven rack 3 in. from heat. Set yellow onion, poblanos, serrano, tomatillos, and garlic on a rimmed baking sheet. Broil, turning, until vegetables are

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Treat yourself to fruity, chocolatey, creamy low-cal indulgences.

Photo: Annabelle Breakey
Raspberry Lemon Pudding Cakes
Ingredients
2 large eggs, separated
1/2 cup granulated sugar
3 tablespoons flour
2 tablespoons melted butter
Finely shredded zest of 1 lemon
3 tablespoons fresh lemon juice
1 cup low-fat (1%) milk
1/8 teaspoon cream of tartar
2 2/3 cups (12 oz.) raspberries, divided
Powdered sugar
Preparation
Preheat oven to 350°. Set 6 ramekins (2/3 cup size) in a 9- by 13-in. baking pan.
In a medium bowl, whisk together egg yolks and granulated sugar until thick and creamy. Whisk in flour, butter, lemon zest and juice, and milk until blended.
In a deep bowl with a mixer on high speed, beat egg whites and cream of tartar until whites hold stiff, moist peaks when beater is lifted. Stir one-quarter of whites into yolk mixture until blended, then gently fold in remaining whites. Gently fold in half of raspberries.
Spoon batter into ramekins. Pour enough hot tap water into baking pan to come 1