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Though its name might conjure images of cold Russian Winters, the effervescent moscow mule is one of my favorite warm-weather cocktails. Gaining popularity in the 1950s and '60s, the American-born drink started off as a way to promote vodka, which was still relatively unknown in the US.

A simple combination of vodka, lime juice, and the crucial topper of ginger beer — not the milder ginger ale — the moscow mule presents a cool, spicy contrast with every sip.

Photos: Nancy Einhart and Flickr User blmurch
Since the drink is often garnished with cucumber, I recently made a version with Effen's cucumber and vanilla flavored vodka, though regular vodka goes down just as easy. Learn how to make a moscow mule.

This combination of flavors on a bagel is classic and expected, but in sandwich form, it's innovative and exciting. Find out what Between the Bread thought about this sandwich experience.

On a rare day when I don't bring my lunch to work, I always tell myself I'll get a salad, but I end up falling for a sandwich instead. This happened on a recent excursion to Fleur de Sel to buy a tasty salad. But when I stepped up to the counter, I was tempted by this bagel and lox-inspired sandwich.

On soft and yummy multigrain bread, this sandwich combined velvety smoked salmon, lemon-tinged cream cheese, pickled red onions, and capers. Though it was a little too wet (made earlier that day), it exceeded my premade sandwich expectations. The zesty, creamy, tangy, and bright flavors added up to a deliciously complex mouthful for just four ingredients.

Also: capers on a sandwich is a great idea. I'm going to try it on some other combos too.

For more sandwich adventures, be sure to follow Between the Bread, and share your own when you create an OnSugar blog!

It's a simple concept, really: diced prunes. And yet, we're completely addicted to Plum Amazins. While we wouldn't call them innovative, we do appreciate the convenience, health benefits, and sweetness that comes with these bite-size treats. This straightforward presentation makes dried plums more accessible and more easily enjoyed. The small, sweet nuggets would be great in anything that would call for raisins or dried cranberries — cereal, baked goods, and even savory dishes like stews and salads. But frankly, we enjoy snacking on a handful of them just as they are, to quell afternoon sweet cravings and to get our daily dose of fiber.

Tell us, would you like to snack on diced up dried plums?

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We didn't know these half-rigatoni pasta shapes were known as bombolotti. Regardless of what they're called, these noodles, courtesy of pjbosc, look delicious! Bombolotti with artichokes from A1 Cucina Italiana in Beverly Hills. Molto bene!

Want to share your recent culinary adventures with us? Be sure to upload pictures to our Savory Sights community group. You could wind up featured here!