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If you've never had a pain d'epi, this pull-apart baguette is intended to mimic the appearance of the flower of the wheat stalk, or "epi" in French. Each little ear of wheat can be easily pulled apart, which makes this bread shape ideal to pass around the table at dinner parties or picnics.

If you don't have time to create a sourdough bread starter, this overnight dough is the next best thing. Complete the first step of the recipe the night before, allowing the bread to ferment overnight. This imparts a slightly sour yet floral aroma and taste.

Creating the baguette shape may seem daunting at first, but the process becomes more natural by the second or third try. To spread the dough into a rectangle shape with an even thickness, press your fingers in the center of the dough and then slowly knead it outward.

To cut even epi pieces, maintain the same 45-degree angle and spacing between each cut, then use your fingers to alternate the side that each "wheat petal" rests.

The bread will rise when it cooks, so space each loaf several inches apart. To learn how to make these beautiful pain d'epi loaves, keep reading

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Bringing lunch to work every day sure does save more than a few bucks and keeps you healthy at the same time. It's such an easy everyday saving trick, and it's a great option for those trying to cut costs on their daily expenses. Here are a few tips that get me through the week.

• Mental Meal Plan: What do you want to eat for the rest of the week? Give it some thought before you make a trip to the grocery store to buy some ingredients. For inspiration, flip through Yum's list of delicious work lunches. While you're grocery shopping, read our savvy tricks for saving money at the supermarket.
• Prep on Sunday: Buy all the ingredients you need on Sunday so that you won't have to desperately scramble around the night before. If you're planning on making one dish that you'll be eating all week (such as soup), you can either keep it refrigerated or, depending on what type of dish it is, you can also choose to freeze it in five ziploc packets that you can ration out throughout the week.
• Keep It Separate: If you want to keep your lunch fresh, try to keep the pieces separate and assemble it right before you're having lunch. This works best for meals such as salads and sandwiches — soggy bread and vegetables are not appetizing!

Read on for more tips.

We never would've thought of fried green tomato parmesan (that credit goes to Food Orleans), but now that the idea's entered our minds, there's only one real way to resolve our craving.

Because I love them so, I've written a couple of love letters to fried green tomatoes over the years: the fried green tomato caprese "salad" I made without remorse, and fried green tomato BLTs, a longtime favorite. Green tomatoes are so good when fried, I think a lot of folks never try them other ways, like in a salsa or gazpacho. I really, really want to use them in recipes like that. I really do! But when I think of them fried, I just can't resist.

It just so happens that fried green tomatoes work extremely well in a "parmesan" or a casserole of breaded, fried something (usually eggplant or chicken) layered with tomato sauce, mozzarella, and parmesan cheese. The tomatoes are a little tangy, so they add a lot of character to the dish, but they're also a lot easier to fry than eggplant, which always soaks up so much oil. The tomatoes stand up to frying and still soften without a lot of oil, so you actually end up with something quite a bit lighter here than eggplant parmesan. Which is a total lagniappe, if you ask me.

The recipe, and step-by-step photos, when you keep reading.

These muffins from graceanne18 sound like such a great idea that we're thinking of making a batch this weekend to brighten up every day next week.
Fresh blueberry lemon corn muffins right out of the oven.

For more incredible food photography, be sure to check out our Savory Sights community group. While you're there, don't forget to submit the tastiest dishes you've eaten.