Yum – Recipe Coast

Zuppa Toscana Recipe – Pinch of Yum

admin — Fri, 21 Aug 2026 16:07:06 +0000

Broth: I always use 6 cups water + 2 tablespoons Better Than Bouillon chicken flavor base. It’s amazing. Highly recommend. If you’re not using this, you’ll probably need to add a bit more salt.

Pork Fat: This soup will have small beads of the pork fat distributed throughout the soup and/or pearling on top of the soup. That’s a good thing – it is a sign of both amazing flavor and a luscious mouthfeel. These will incorporate as it gently bubbles, and they will rise to the surface as it cools. To re-incorporate, just heat it back up again and give it a stir.

Bacon: Hot take, but I don’t think it’s necessary which is why I didn’t include it. You get so much flavor already from the pork sausage. I have never eaten this and wished it had bacon in it.

Potato Peels vs. No Peels: If you want to save a bit of time, use baby potatoes and just cut them into quarters – you don’t have to peel them! It has a slightly different, more earthy taste (as potato peels do), but can confirm, it’s still delicious.

White Wine: For weeks now, I’ve considered adding white wine to this recipe to deglaze the pan after the sausage, onion, and garlic; in my mind, it would add a nice layer of acidity to a very savory, rich broth. However, I have made this so many times and never had white wine in the house on any of the times, and I have loved every batch so much exactly as it is. Let me know if you try it with white wine in there!

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Focaccia Grinder Sandwich Recipe – Pinch of Yum

admin — Thu, 20 Aug 2026 16:04:01 +0000

Can’t Stop Thinking About This Focaccia Grinder Sandwich

Remember the Trader Joe’s focaccia sandwich with the pesto mayo that got millions of views on the socials and that people have stopped me in the grocery store to talk about?!

I really thought it was my favorite sandwich of all time, until I made this one. BUCKLE UP, YOU GUYS. This focaccia grinder sandwich might be even better! When we filmed this video, we ate the entire sandwich right on the spot and couldn’t shut up about it for the rest of the afternoon.

The sandwich:

Trader Joe’s roasted tomato focaccia, once again
Pesto
Salami and capicola
Provolone cheese
A tangy, shreddy, oregano-forward Italian salad
Pepperoncini for a bite
One last smear of mayo before you top it off!

I love this recipe for anytime, but especially for right now in the middle of the holiday abyss. Because what day is it? And what have I been doing for the last 3 days? And wait, actually friends are coming over in 30 minutes?

This is where this sandwich shines. It’s a quick dinner sandwich but also a party sandwich. One quick and cohesive prep (and by “prep” I just mean layering), and a satisfying slice into wedges, and you have a meal that’s ready to make everybody so happy.

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Pizza Burgers Recipe – Pinch of Yum

admin — Wed, 27 May 2026 18:46:49 +0000

My Grandma Knew.

A crisped English muffin brushed with garlic butter, topped with a savory meat sauce and melty cheese? Oh MAN these are good.

I’m currently very obsessed with these, which is kind of making me chuckle, because it feels like a peak 90s Midwestern mom moment. HERE FOR IT!

“Pizza burgers” are a staple of my childhood. My grandma made these all the time, and whenever she would come visit our family, she’d re-up our freezer stash.

This recipe is like a collab between my grandma and me: she always did them on English muffins, and I prefer ground Italian sausage (or turkey, or chicken), and brushing all of it with garlic butter.

They’re just my favorite for the end-of-school-year madness right now:

They’re MINDLESSLY EASY.
My kids love them.
Fun toppings can be mixed in (my fave = pepperoncini).
And, importantly: they can be pulled out of the freezer and reheated one at a time – ideal for the times we are trying to get out the door to soccer or find something to eat quickly between work meetings and just questioning every life decision that led us to this moment.

While in the process of writing this post, I literally just ate two of them for lunch. Oh man, so good.

Pulled out of the freezer. Air-fried for 8 minutes. Drizzled them with good olive oil (DELICIOUS) and topped with some kosher salt and served alongside a pile of supremely crunchy cucumbers. It was a moment!

Hope you love these! From my Midwestern grandma, to me, to all of us.

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Liz’s Bistro Salad Recipe – Pinch of Yum

admin — Wed, 18 Feb 2026 23:10:08 +0000

Crunchy, light, bright, and ultra-fresh. This French-inspired bistro salad is an absolute star as a side for nearly any dinner. Tender greens, fresh herbs, pickled onions, and a delicate vinaigrette on top.

This salad!

WOW. I am fully in love with this salad.

My friend Liz (of Liz’s Roasted Broccoli Salad fame) brought this salad to our dinner club a few weeks ago. We had a French-ish theme – charcuterie, French onion soup, beef bourguignon, creamy potatoes, homemade bread, and creme brûlée. LOL. And then there was Liz’s salad. It was like a little beacon of brightness in a sea of cream, butter, and cheese. I would (and have) eat this as a salad on its own, but the contrast of this with, say, a beef stew, or a really cheesy panini, or a big bowl of luscious mushroom soup – that’s where this salad shines.

In This Post: Everything You Need For This Bistro Salad

It’s a study in simplicity. The entire salad is greens, herbs, pickled onions, and vinaigrette. That’s it. It’s like a love song to everything green.

But here’s why I really love it:

It is an A+ balance of crunchy and light and delicate – the herbs are ultra-fresh but not bossy, the pickled onions are there but not in your face, and the combination of finely chopped romaine (cronchy) with gently torn butter lettuce (tender) with the lightest, brightest vinaigrette slicked into to every nook and cranny is absolute salad perfection.

Description

Pickled Onions

Bistro Salad

Vinaigrette

Pickled Onions: Place the onions in a jar; fill the jar about a third of the way with vinegar, then fill to the top of the onions with water. Add salt and sugar, shake, and keep in the fridge for a few hours or a few days. (I’d suggest 30 minutes minimum if you’re short on time.)
Vinaigrette: Shake all dressing ingredients in a jar. It should be pleasantly bright and mellow – remember we’ll be adding a bunch of onions and herbs to the salad, so it’s okay for this dressing to be pretty chill. Keep this in the fridge if making ahead.
Salad: Prep all your salad greens – chop the romaine and the herbs, and gently tear the lettuce leaves into bite sized pieces.
Toss: Just before serving, toss greens, herbs, pickled onions, and dressing together – starting with about half of the dressing that’s in the jar, and adding more as necessary.
Serve: Taste and adjust; add salt and pepper to taste. It’s tender, bright, a little puckery, and so fresh. I love it.

Notes

To make ahead: prep the onions and the dressing. Chop the greens. Store everything separately in the fridge, and assemble the amount you need just before serving! This works really well as a make-ahead side salad for dinners throughout the whole week. I would double the dressing and then just buy a bunch of greens and throw my 2-4 person salads together every night throughout the week.

If you want to scale this up, you should have enough dressing for a 6-8 serving salad; just add another romaine heart and use a full head of butter lettuce instead of half.

You can use another oil if you want, but I like canola for the neutral flavor – it keeps the dressing very mild.

Prep Time: 45 minutes
Category: Salad
Method: Chop
Cuisine: French-Inspired

Keywords: bistro salad, french salad, side salad

Other Things To Know About This Bistro Salad

What Makes This a Bistro Salad?

To my knowledge, this is generally what I understand to be a French Bistro Salad – or a simple green salad that is served in cafes and bistros around France. Liz brought this as the salad for our French dinner club night! And none of us are French, so we’re just doing our best out here to learn and borrow some French sophistication which is why I’m not necessarily going to call this a “French Bistro Salad” in case we are way off the mark.

In general, I just like to think of this as a lightly dressed pile of greens that mentally takes you to a much fancier place (BISTRO LIFE!) and complements almost any dish on any plate. If you have more context on French Bistro Salads in general, feel free to pop your thoughts into the comments.

What Else Could You Add To This Salad?

If you’re feeling extra, a couple ideas that seem really solid:

toasted nuts like walnuts
goat cheese crumbles
shaved Parmesan cheese
golden crispies (really, just an excuse to make a big batch of these)
thinly shaved vegetables or fruits – squash, cucumber, apples

Do You Have To Use Canola Oil?

No, you don’t. The reason it’s used here is because it’s a neutral-flavored oil. But I will say, I have made this with olive oil and it’s delicious. My understanding is that part of the key to a French bistro salad is a very light dressing that doesn’t overpower the greens, and of the two versions I made, I definitely preferred the canola oil dressing – the olive oil comes on a bit strong. But personally, I’m not too precious of a cook so I say any kind of oil (where you like the flavor of the oil) could work! Just remember that everything here is pretty delicate (the chives, the lettuce, the dill, etc.) so you don’t want any one thing to really take over the salad.

How Long Does This Keep?

Not long, especially after you mix it. Those leaves start to get soggy pretty quickly, so I would recommend tossing the salad up within 5-15 minutes of serving. The elements will all keep individually for several days in the fridge, so keep them separate in the fridge and you’ll be good to go!

How Great Is Liz?

VERY GREAT! She is my salad-famous friend, the one we always go to for ideas on making vegetables great. Thanks, Liz! ♡

Liz’s Bistro Salad: Frequently Asked Questions

Can I use any salad greens here?

Tender greens, like butter lettuce and romaine, really work best here so that the salad doesn’t get overpowered in flavor from something like spinach or arugula.

How long will the pickled onions last?

Store them for 3-5 days in a sealed jar in the fridge!

Can this salad be meal prepped?

Sure! The elements will all keep individually for several days in the fridge, so keep them separate in the fridge, mix things together right before enjoying, and you’ll be good to go!

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