Last week on the old Weekend Cook and Tell we asked all of you to toss the maple syrup and butter for a savory pancake challenge we called Pancakes Anytime. We were on the hunt for fantastic pancake recipes that strayed from breakfasty convention with bold, salty flavors and dinner ready add-ins. Here’s a look at some of our favorite anytime-pancakes.

We visited Rocco’s—a sandwich shop in front of the South Philly Home Depot, constantly bustling with contractors covered in drywall dust—a while back for their awesome italian sausage sandwiches. I couldn’t help but notice a wild menu of exotic-sounding cheesesteak flavors like “cajun chipotle” and “teriyaki.”

As I’ve learned over the years, mussels are one of the most adaptable ingredients in the kitchen. You can throw just about anything at them, and they’ll end up tasting great. But I’m guessing sawdust would probably taste wonderful after getting bathed in bacon, crème fraîche, and hard cider too. Luckily no wood is necessary for this recipe adapted from Jamie Oliver, which is fairly simple to prepare.

I’ve been thinking a lot about distilleries lately, which means I’ve been thinking a lot about yeast. These single-celled microorganisms are gracious enough to eat carbohydrates we lay out for the purpose, converting them to carbon dioxide (which makes our sourdough rise) and alcohol (which deflates our grades in college).

Much like the other fruit I’ve been pickling, (like prunes or kumquats) these pickled grapes are a sweet pickle. The sugar balances out the astringency of the vinegar and leaves you with edgy burst of sweet-tart flavor.

Berlin isn’t the first city that comes to mind when thinking of Europe’s rich culinary traditions. But hidden behind the thousands of döner shops is a hearty, affordable food scene, drawing from Berlin’s multikulti landscape. Here are 10 cheap eats—currywurst, schnitzel, falafel, and more.

You don’t hear often of brilliant cocktails created in the late 1970s, but The Jungle Bird was one. Beachbum Berry’s Intoxica traces it to the Aviary Bar in the Kuala Lumpur Hilton, circa 1978, and it’s one of only a handful of tiki cocktails that calls for Campari as an ingredient. Here’s how to make one at home.

A cheesy Mexican joint serves up a burger that just makes the grade due to the restorative powers of the green chile.

By taking an already incredibly flavorful cut like lamb shoulder and giving it a three-day brine with rosemary and garlic, the end result is nothing short of mind-blowing.