I’m just nuts about my classic Italian-leaning Old School Chicken Piccata, so it stands to reason I’d be crazy about this twist, Creamy Salmon Piccata. If you love fresh, lemony, garlicky flavors and you love salmon, I think this will be a winner for you! The touch of cream in the recipe, btw, rounds out those flavors and takes the whole dish next level.
Creamy Salmon Piccata
If this “recipe” for Cheesy Sauerkraut Toast is a surprise to you, I gotta tell ya it was a surprise to me, too! I came across the concept quite by accident on the New York Times website and immediately latched onto it as a way to use up a little sauerkraut leftover from making my Reuben Sandwiches.
Cheesy Sauerkraut Toast
I miss my little Iowa hometown still, even though I haven’t lived there for ages, and even though I’m starting to get comfortable with Georgia. And one of the things I miss most (besides friends and family) is some of the classic Midwestern food favorites. And of those favorites, I especially miss the humble Hot Roast Beef Sandwich.
Hot Roast Beef Sandwich
At our house, we’ve been wild crazy about these Cook’s Illustrated Big Beautiful Muffins for as long as I can remember. So much so, that even though I have a few other muffin recipes on my site, I rarely venture beyond making these Cook’s Illustrated Big Beautiful Muffins Shortcut Method or their sister recipe, which uses the more complicated traditional method for making Cook’s Illustrated Big Beautiful Muffins.
Cook’s Illustrated Big Beautiful Muffins – this is the larger version with a toffee topping! I love love love these!
If you’ve ever had burnt ends at a bbq joint (or at home if you can invest the hours and hours), real smoked burnt ends made from brisket, you gotta know there’s not much better! Probably the only thing better would be having more of them and having them more often! That’s where this cheaper knock-off, Poor Man’s Burnt Ends comes in.
Poor Man’s Burnt Ends