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After salivating over this lamb sausage, feta, and romesco pizza, I had a hankering for the ground meat myself. I was all set to go for kabob e kubideh until I spotted a recipe for the appetizer of my dreams — gyro jalapeno poppers, stuffed with red onion, oregano, and ground lamb. My stomach made the ultimate vote: Greek-style stuffed lamb poppers it was!

Prepping jalapenos for poppers can be a bit gnarly. By the fourth chile or so, I could feel the capsaicin gripping the back of my throat and olfactory system as I ripped out its seeds and veins. But the end result is so very worth it: it's a heartier, more captivating version of the addictive appetizer. Curious to see how it's made? Just keep reading.

• Top Chef fans: is your hometown represented amongst the season 10 cast? — Zagat
• A brief history of Tabasco sauce — HuffPost Taste
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• Lactose-intolerant Starbucks devotees are up in arms over policy change — Eater
• What country is temporarily banning the sale of hard liquor? — Delish
• Five ways to make a panini without a press — The Kitchn
• How to find out if your produce is GMO — Food Republic

We have found your decorating haven. A vibrant, stressless destination filled with never-ending inspiration, friendly (free!) advice, and all the tools you need to make your next painting project a success. It’s called MyColortopia, where a welcoming community of DIY bloggers and fellow decorators are waiting to guide you through the painting process to colorful results you’ll love.

Now in addition to fabulous, hands-on tools like the My Life, My Colors color personality quiz, and the accessible Ask the Colortopia Team forum, MyColortopia is host to an all-new Show Your Colors section, featuring Before & After shots celebrating paint projects from readers like you. Check out some of these amazing makeovers now and get inspired — or start painting (and snapping!) and share your own!

There's a new medley in town, and no it's not peas and carrots. House-made pickled vegetables have become a huge appetizer hit in restaurants. Whether it's due to the surge of gluten-free restaurant-goers who have to say no to bread and butter or the rising popularity of fermented foods, across San Francisco, restaurants like Millennium, Bar Tartine, and Mission Chinese Food are serving up pickled vegetables, which usually include cabbage, cucumber, and/or carrots. Beyond California, others like Chicago's The Publican and NYC's Gramercy Tavern offer pickled items on their menus like fennel, chard stems, and even mushrooms.

My favorite presentation thus far has been from The Thomas restaurant in Napa. The "California Crudité" features a mix of raw, pickled, blanched, and roasted veggies served with a black truffle baba ghanoush. The pickled green beans and carrots complement the spicy watermelon radish and crunchy jicama. Dipped in a black, nutty cream, the vegetable medley hits all five senses without being overwhelmingly heavy or rich. As an added bonus, the dish features another trending snack food: crisp kale chips garnish the rainbow-colored platter.

Like an intense red wine, many pickled vegetables require an acquired taste, and they aren't enjoyable for everyone's palate. But it seems as though many American diners have developed a love for the acidity of pickled vegetables and are eager to munch on more than just a pickled cucumber wedge alongside a burger. As long as "artisanal" and "house-made" are buzzwords in the food world, we expect to see pickles on the menu.

Kitchenwlittleb's scallop and polenta creation reminds us that the two are a natural pairing.

Pan seared sea scallops paired with earthy roasted tomatoes, leeks, and topped over a feta infused polenta is a delicious meal.

For the full recipe, check out her blog and be sure to upload your latest food-related obsessions with us in the YumSugar Community. If you're on Instagram, then join us by tagging your pictures with the hashtag #savorysight.