Lemon-Soufflé Pudding Cake by CK
4 tablespoons unsalted butter, room temperature, plus more for baking dish
¾ cup granulated sugar, plus more for baking dish
1 cup buttermilk
½ cup sour cream
2 teaspoons finely grated lemon zest
½ cup fresh lemon juice
3 large eggs, separated
⅓ cup all-purpose flour
¼ teaspoon kosher salt
Powdered sugar (for serving)
Fresh blackberries (for serving; optional)
Preheat oven to 325°. Butter a shallow 1½–2-qt. baking dish, then sprinkle with granulated sugar. Stir buttermilk, sour cream, lemon zest, and lemon juice in a medium bowl just to combine and set aside.
Using an electric mixer on high speed, beat 4 Tbsp. butter and ¾ cup granulated sugar in a large bowl until well combined, about 4 minutes. Add egg yolks 1 at a time, beating to blend between additions and scraping down sides of bowl as needed.
Reduce mixer speed to low and, with motor running, add reserved buttermilk mixture in 3 additions, alternating with flour in 2 additions, beginning and ending with buttermilk mixture (batter will be extremely loose).
Using an electric mixer with clean, dry beaters, beat egg whites and salt on high speed in a medium bowl until soft peaks form. Fold egg whites into pudding cake batter in 3 additions, just barely blending after each addition.
Scrape pudding cake batter into prepared baking dish and place on a rimmed baking sheet. Bake until top is puffed and golden brown and center barely jiggles, 35–45 minutes. Transfer baking dish to a wire rack and let pudding cake cool at least 30 minutes.
Serve pudding cake dusted with powdered sugar and topped with blackberries, if desired.
Pudding cake can be baked 1 day ahead. Cover and chill. Bring to room temperature before serving.

Salisbury Steak Skillet by GKT
1 1/2 lb. ground beef
1/2 c. seasoned breadcrumbs
1 large egg, lightly beaten
1 Tbsp. onion flakes
1/2 tsp. garlic powder
Salt and pepper, to taste
1 Tbsp. oil
Gravy:
1 c. sliced mushrooms
1 onion, halved and sliced
2 Tbsp. butter
2 c. beef stock
2 Tbsp. flour
Salt and pepper, to taste
Preheat oven to 350. Combine ground beef, breadcrumbs, egg, onion flakes, garlic powder, salt and pepper in a large bowl. Mix until well combined. Make four thick patties. Add cooking oil to a large ovenproof skillet on medium-high. Brown patties on both sides; removed and set aside. In the same skillet, reduce heat to medium and add butter, onions and mushrooms. Season with salt and pepper. Sauté 3-5 minutes or until mushrooms are softened and onions are tender. Add flour and stir for 2 minutes, or until flour has created a roux. Add beef stock and stir to loosen any bits of flavor int he skillet. Bring to a boil. Reduce heat to simmer and add beef patties back into the skillet. Place skillet into preheated oven and cook 25-30 minutes, or until patties are cooked through. Serve with mushroom and onion gravy.