Chivito is a popular Uruguayan dish. Find out what makes Chivito so special and how to make it like they do in Uruguay.

Cold, refrigerated dough is the secret to making delicious focaccia! Allowing the dough to rest 18 to 24 hours in the fridge will yield extra-pillowy and airy focaccia, though if you are pressed for time, you can make this start-to-finish in 3 hours. This 4-ingredient recipe requires only 5 minutes of hands-on time. Video guidance below! Adapted from the focaccia recipe in Bread Toast Crumbs. A few notes: Plan ahead: While you certainly could make this more quickly, it turns out especially well if you mix the dough the day before you plan on baking it. The second rise, too, takes 2 to 4 hours. If you are short on time and need to make the focaccia tonight: Let the mixed dough rise at room temperature until doubled, about 1.5 to 2 hours. Then proceed with the recipe, knowing the second rise will only take about 30 minutes.  You can use various pans to make this focaccia such as: two 9-inch Pyrex pie plates. (Use butter + oil to prevent sticking.)  One 9x13-inch pan, such as this USA pan — do not split the dough in half, if you use this option, which will create a thicker focaccia . A 13x18-inch rimmed sheet pan — this creates a thinner focaccia, which is great for slab sandwiches. As always, for best results, use a digital scale to measure the flour and water. I love SAF instant yeast. I buy it in bulk, transfer it to a quart storage container, and store it in my fridge for months. You can store it in the freezer also. If you are using active-dry yeast, simply sprinkle the yeast over the lukewarm water and let it stand for 15 minutes or until it gets foamy; then proceed with the recipe.  Flour: You can use all-purpose or bread flour here with great results. If you live in a humid environment, I would suggest using bread flour. If you are in Canada or the UK, also consider using bread flour or consider holding back some of the water. Reference the video for how the texture of the bread should look; then add water back as needed.

McGriddle Muffins bring all the flavors of your favorite fast food breakfast sandwich with a fraction of the cost! These easy muffins take just a few minutes to make and freeze wonderfully for a breakfast option your kids will love!

This Chia and Linseed Bread is packed with healthy seeds and oats - perfect for making sandwiches and serving with soup!

Do you have any idea how many different ways sauerkraut can be used in recipes? From main courses including pork, various sausages, soups, salads, sandwiches, appetizers, dip and dessert. Yep, sauerkraut makes a delicious dessert. Find them all here.....

Cold, refrigerated dough is the secret to making delicious focaccia! Allowing the dough to rest 18 to 24 hours in the fridge will yield extra-pillowy and airy focaccia, though if you are pressed for time, you can make this start-to-finish in 3 hours. This 4-ingredient recipe requires only 5 minutes of hands-on time. Video guidance below! Adapted from the focaccia recipe in Bread Toast Crumbs. A few notes: Plan ahead: While you certainly could make this more quickly, it turns out especially well if you mix the dough the day before you plan on baking it. The second rise, too, takes 2 to 4 hours. If you are short on time and need to make the focaccia tonight: Let the mixed dough rise at room temperature until doubled, about 1.5 to 2 hours. Then proceed with the recipe, knowing the second rise will only take about 30 minutes.  You can use various pans to make this focaccia such as: two 9-inch Pyrex pie plates. (Use butter + oil to prevent sticking.)  One 9x13-inch pan, such as this USA pan — do not split the dough in half, if you use this option, which will create a thicker focaccia . A 13x18-inch rimmed sheet pan — this creates a thinner focaccia, which is great for slab sandwiches. As always, for best results, use a digital scale to measure the flour and water. I love SAF instant yeast. I buy it in bulk, transfer it to a quart storage container, and store it in my fridge for months. You can store it in the freezer also. If you are using active-dry yeast, simply sprinkle the yeast over the lukewarm water and let it stand for 15 minutes or until it gets foamy; then proceed with the recipe.  Flour: You can use all-purpose or bread flour here with great results. If you live in a humid environment, I would suggest using bread flour. If you are in Canada or the UK, also consider using bread flour or consider holding back some of the water. Reference the video for how the texture of the bread should look; then add water back as needed.

Crunchy on the outside, soft on the inside, this savory, carnivore, pork-based sandwich bread is perfect for sandwiches, spreads, or can be toasted and eaten alone.

This homemade healthy sandwich bread recipe is soft and made with healthy ingredients like whole wheat flour, sunflower seeds, poppy seeds, sesame seeds, oats, flaxseed and just a touch of honey. You’ll love making this for healthy sandwiches, avocado toast, french toast and so much more!

Crunchy on the outside, soft on the inside, this savory, carnivore, beef-based sandwich bread is perfect for sandwiches, spreads, or can be toasted and eaten alone.

2-4 servings

This homemade healthy sandwich bread recipe is soft and made with healthy ingredients like whole wheat flour, sunflower seeds, poppy seeds, sesame seeds, oats, flaxseed and just a touch of honey. You’ll love making this for healthy sandwiches, avocado toast, french toast and so much more!

Stromboli is basically pizza that's been rolled up like a cinnamon roll. The classic ingredients include mozzarella, ham, and salami. I threw in some pepperoni and pepper jack cheese just for fun. It's so good dipped in marinara! Perfect quick dinner (that kids love) or appetizer for football-watching.

This easy garlic scape pesto makes the most of the short-lived garlic scape season. Tips for mellowing out the flavor, if needed, as well as suggestions for serving. We love it on pizzas, sandwiches, tossed with roasted veggies or stir-fry, or used to add flavor to grilled meats and seafood. Freezer-friendly! GF #wellseasonedstudio #pesto #garlic #garlicscapes #garlicscape #parmigianoreggiano

Cold, refrigerated dough is the secret to making delicious focaccia! Allowing the dough to rest 18 to 24 hours in the fridge will yield extra-pillowy and airy focaccia, though if you are pressed for time, you can make this start-to-finish in 3 hours. This 4-ingredient recipe requires only 5 minutes of hands-on time. Video guidance below! Adapted from the focaccia recipe in Bread Toast Crumbs. A few notes: Plan ahead: While you certainly could make this more quickly, it turns out especially well if you mix the dough the day before you plan on baking it. The second rise, too, takes 2 to 4 hours. If you are short on time and need to make the focaccia tonight: Let the mixed dough rise at room temperature until doubled, about 1.5 to 2 hours. Then proceed with the recipe, knowing the second rise will only take about 30 minutes.  You can use various pans to make this focaccia such as: two 9-inch Pyrex pie plates. (Use butter + oil to prevent sticking.)  One 9x13-inch pan, such as this USA pan — do not split the dough in half, if you use this option, which will create a thicker focaccia . A 13x18-inch rimmed sheet pan — this creates a thinner focaccia, which is great for slab sandwiches. As always, for best results, use a digital scale to measure the flour and water. I love SAF instant yeast. I buy it in bulk, transfer it to a quart storage container, and store it in my fridge for months. You can store it in the freezer also. If you are using active-dry yeast, simply sprinkle the yeast over the lukewarm water and let it stand for 15 minutes or until it gets foamy; then proceed with the recipe.  Flour: You can use all-purpose or bread flour here with great results. If you live in a humid environment, I would suggest using bread flour. If you are in Canada or the UK, also consider using bread flour or consider holding back some of the water. Reference the video for how the texture of the bread should look; then add water back as needed.

These Cheddar Bay Biscuits taste just like the ones from Red Lobster! Packed with cheddar cheesy goodness, with a little (tiny) bit of heat. The baked biscuits are brushed with garlic butter. You can make this recipe into drop biscuits (which is so easy), but I love rolling them out and cutting them to get all those flaky layers! Either way they are tender, moist, and oh so cheesy!

How to make the best slow cooker pulled pork! The perfect homemade spice blend makes it great for sandwiches, tacos and more!!

The favorite fillings of a pierogi, like onions, cheese, and potatoes, are served deliciously on a pizza crust, like one might find in Pittsburgh.

Through their shared love of 80s music, nostalgic personal stories and comfort food recipes, Felix & Greg fill an epicurean niche that’s hard to resist. Dig in!

The best Texas Kolache with an easy, pillowy soft yeast dough, and a recipe for sausage-filled kolaches!

Over the next week or so I'll be sharing recipes to use my surplus of zucchini. If there's anything you'd like me to feature on the blog, give me a shout in the comments. In

This turkey patty melt sandwich is a healthier version of the diner classic and is perfect for an easy lunch or dinner the whole family will love!