[1] A lamb burger, Mediterranean style (photo © Hubbard Inn | Chicago).

[2] Ground lamb. Ground lamb typically contains lean meat and trimmings from the leg, loin, rib, shoulder, flank, neck, breast and/or shanks (photo © Cava Grillhttp://www.americanlamb.com” rel=”noopener” target=”_blank”>American Lamb Board).

[3] Tzatziki, a spread made with Greek yogurt, cucumbers, garlic, dill and lemon juice (photo © Cava Grill).

See our long list of burger variations for every day of the month, and then some.

At Chicago’s Hubbard Inn, Executive Chef Bob Zrenner makes it even more adventurous.

He substitutes lamb for beef, creating a Greek-style lamb burger.

Chef Zrenner uses ground lamb from locally raised animals, and tops the patty with mint, cucumber, red onion and feta cheese.

He topped the burger with tzatziki, a yogurt sauce, instead of ketchup.

There’s juiciness from the lamb, creaminess from the feta and tzatziki, bright notes from the mint, and zesty red onion as a counterpoint to cool cucumber.

You’ll note in photo #1 that Chef Zrenner’s tzatziki recipe is focused on cucumbers as the main ingredient, with a yogurt binding. The traditional Greek recipe has yogurt as the main ingredient, with added chopped cucumbers and seasonings.
 
 
RECIPE: GREEK LAMB BURGER

Ingredients

 
Preparation

1. PREPARE. If you haven’t purchased the tzatziki, make it with this recipe. You can make it up to a week in advance.

2. GRILL. Cook burgers to desired doneness.

3. LAYER. Cover the bottom bread slice (or add to the pita pocket) with tzatziki. Place patty on top. Add cucumbers, onion slices and mint leaves. Top with more tzatziki and serve.
 
To Drink
 
We enjoy this burger with a beer; but mint tea is also delicious.

You can steep the leftover mint in boiling water and serve the tea hot or iced.
 
 
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*We prefer to pickle the cucumbers for an hour or longer. It’s very easy with this recipe.

Yesterday we wound up in a long line at Starbucks. All we wanted was a plain cup of coffee. Everyone else was there for a caramel latte or pumpkin latte, which require far more prep time.

Please don’t think we’re being self serving, but you can make your own caramel latte at home, in three minutes or less.

The recipe below is courtesy Nescafé. I

Recipe Variations

 
You’ll save a lot of time and money. This recipe serves two, so instead of meeting at the coffee shop, invite a friend over. Perhaps s/he can pick up the muffins.
 
 
THREE MINUTE CARAMEL LATTE

Ingredients For 2 Servings

 
Preparation

1, MICROWAVE. Heat the evaporated milk and ice cream topping in small, uncovered, microwave-safe bowl on HIGH (100%) power for 2 minutes or until very hot.

2. BLEND. Carefully pour the mixture into a blender. Cover and blend on high for 1 minute or until very frothy on top.

[2] More coffee fun: a Viennese latte*, topped with whipped cream. Two shots of espresso are infused with whipped cream instead of milk, and topped with more whipped cream. Rich enough for you? (photo © 2 Beans [now closed])

4. TOP. Gently pour the evaporated milk mixture into each mug, spooning foam on top. Top the foam with a thin drizzle of ice cream topping, if desired.
 
 
> THE HISTORY OF COFFEE

> COFFEE TERMS & TYPES

> THE DIFFERENT TYPES OF ESPRESSO DRINKS
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*The idea for Viennese latte comes from Viennese coffee. Here’s the recipe for Viennese coffee.

Impress your family and friends with these homemade crackers.

This easy recipe produces a gourmet cracker, fragrant with rosemary. Made with almond flour instead of wheat flour, the crackers are also gluten free.

Serve them with cheese, hummus or other favorite dip or spread, salad or soup.

Most people don’t think of baking their own crackers. But these tasty bites may just be the start of a creative cracker-baking hobby.

Find more of our favorite crackers and bread recipes.

“Our new exciting flavor!” proclaims biscotti-maker Nonni’s, and they are right.

Nonni’s Salted Caramel Biscotti are a real find for the sweet tooth. Chunks of actual caramels are embedded in the biscotti, complemented by a quality chocolate dip and drizzle and a counterpoint of sprinkled sea salt.

One might think that was good enough, but there’s better news: Each biscotto is only 100 calories—a number for which we were grateful after polishing off half a box.

There’s a down side, of course: We enjoyed the Salted Caramel Biscotti so much, we couldn’t stop at one.

The company helps you with portion control, though: Each box contains eight individually wrapped biscotti.
If you can’t find the biscotti locally, you can buy them on Amazon.com:

What will you do with 12 boxes? Give them as special Halloween gifts or stocking stuffers.

But once you taste them, we think you’ll keep them all. They’re a great excuse to host a coffee klatsch.

Check out the history of biscotti and Mario Batali’s anisette or amaretto biscotti recipe.
Find more of our favorite cookies and cookie recipes.
  

Americans have grown accustomed to a sweet dessert after dinner, or a baked treat as a snack with a cup of coffee.

Instead, consider a couple of pieces of peanut brittle. They deliver sweetness, satisfying crunch and protein-packed peanuts. This recipe has a hint of coffee to complement your cup of joe.

The prep time is 20 minutes, cook time 15 minutes, for a yield of ten 1/4-cup servings. And for those who don’t like corn syrup: This peanut brittle recipe is made without corn syrup.

Switch It Up

 
You can also make batches as hostess/host gifts.

COFFEE PEANUT BRITTLE RECIPE

Ingredients

 
Preparation

1. PREPARE. Line a large baking sheet or tray with wax paper; spray lightly with nonstick cooking spray.

2. COMBINE. Mix the coffee granules, baking soda and salt in small bowl; set aside. Combine sugar, water and cream of tartar in medium, heavy-duty saucepan. Stir with wooden spoon over low heat until sugar is dissolved, occasionally brushing down sides of pan with wet pastry brush if needed.

3. BOIL. Bring the mixture to a boil over medium-high heat. Cook, stirring occasionally, for about 6 minutes or until the mixture is a light brown color. Remove from heat; add butter and coffee mixture (mixture will foam) and stir quickly to combine.

4. POUR & COOL. Pour mixture onto the prepared baking sheet. Tilt the sheet to spread the mixture evenly (it should spread to roughly 12 x 9-inches in diameter). Quickly sprinkle with peanuts. Cool completely, about 30 minutes.

5. CRACK. Break the brittle into pieces. Store in an airtight container at room temperature for up to 1 week.
Find more of our favorite candy products and recipes.