If you’re a native of Minneapolis, Minnesota, you might know the cheeseburger by another name the: Juicy Lucy or the Jucy Lucy depending upon which origin story you side with. The traditional cheeseburger was upended sometime in the 1950s when a Minneapolis bar placed cheese INSIDE the burger and called it a Jucy Lucy. By all appearances it’s a normal hamburger on the outside, but a single bite gives way to a stream of gooey melted American cheese....

Just word itself sounds like there should be a song about it. If you are unfamiliar with the concept of burgoo, it’s Kentucky’s most famous stew, usually made for big gatherings (such as Derby Day) in huge kettles. Burgoo dates to before the Civil War and as legend has it, was invented by a French chef. Like a mulligan stew, it’s sort of a empty-the-fridge recipe. Burgoos typically have at least three different meats, and plenty of vegetables such as corn, okra, and lima beans....

For this early summer version, I just folded fresh blueberries right into the dough, then topped the scones with a puckery-sweet lemon glaze. Yogurt takes the place of heavy cream in my recipe, and the scones always come out fluffy and delicate – not at all like those dense hockey pucks sold in coffee shops. For extra-fluffy scones, it’s also important to chill the dough thoroughly before cutting the scones and then to handle them as little as possible as you transfer them to the baking sheet....

This sweet, noodle-based kugel is along the lines of what you’d typically see on the table at a Shabbat dinner or holiday gathering. Sweetened with sugar, enriched with sour cream and cottage cheese, and studded with raisins and apples, you might think it’s meant for dessert, but kugel is firmly entrenched in side-dish and/or leftover breakfast territory. (Sidenote: If you keep kosher, a dairy-filled kugel would not be served alongside a meat-based main dish....

Perfect with some rich Irish butter and homemade jam. Or maybe a little whipped cream cheese and smoked salmon. Eat it up quickly though! Soda bread is always best freshly made. Gently fold the surrounding flour over the buttermilk with a wooden spoon. Continue to gently fold until just combined. Do not over mix! The dough should look very shaggy. It should be on the moist side. If it is too wet to handle, add a little more flour....

In this case, I combine whole wheat pastry flour with all-purpose flour to create a light fluffy texture with the nutty flavor. I also tossed in chopped walnuts, a little orange zest, and all those great warming spices like cinnamon, nutmeg and clove. The result is a breakfast treat that pairs perfectly with cold mornings and hot tea. Why Use Whole Wheat Pastry Flour The folks at Bob’s Red Mill offer a pretty good explanation of flours....

We’re using orecchiette pasta for the salad. “Orecchiette” is Italian for “ear” because, well that’s the pasta looks like, tiny little ears. The pasta is a perfect shape for catching the kernels of corn and other ingredients. You can either use your favorite buttermilk ranch dressing, or make your own. (It’s easy! Especially if you have buttermilk sitting around waiting to be used.) Cooking tip—no need to cook the corn kernels separately, just put them in with the pasta during the last minute of cooking....

It has attracted more than its fair share of controversy. Two distinct neighboring countries take credit for invention and creation. For sake of staying neutral, we will say both New Zealand and Australia are to blame for the delicious Pavlova; an edible translation of sugar turned into cumulous clouds, it is one of the best vehicles for seasonal fruit, whipped cream, sorbet, and ice cream. Whether you hail from Australia, New Zealand or elsewhere, I hope you’ll attempt this gorgeous recipe....

The dessert was created by famed chef Auguste Escoffier and named after the opera singer, Nellie Melba, who dined in his restaurants. Inspired by Escoffier’s flavor and textural combination of creamy vanilla custard, soft delicate peaches, and the slightly tart, sweet bite of raspberries, I created this Peach Melba French Toast Casserole. It’s everything I love about the dessert, only made for the masses and eaten for breakfast! Although, I’m not ashamed to say, French toast casserole easily becomes bread pudding when topped with a scoop of ice cream and served after dinner....

Plums come in a rainbow of colors, and hundreds of varieties, which can make things feel confusing — which plums to use for what? When and how and where to get good ones? How to store them? Here is everything you need to know about plums for poem-worthy levels of enjoyment all season long (and then some). When are Plums in Season? Plum season is typically late June/early July to September....

I love this sauce! It’s rich, but there’s no cream. It’s spicy, but not too hot. When it’s done cooking, you want to eat it with a spoon. A Chicken Curry Made Vegan Arthi comes from Madras, in the south of India. Her original recipe contained chicken, but I use the sauce with all kinds of vegetables. Since I adore potatoes in curry, I’ve used them in today’s version, along with some broccoli for crunch and color....

While you can always hide mistakes with an extra dollop of whipped cream, you may be wondering what else you can do to improve your next pumpkin pie. Here are some of the most common problems bakers have with pumpkin pie and what to do prevent or solve them. How Do I Know When a Pumpkin Pie Is Done? The first key to a perfect pumpkin pie every time is learning to recognize when pumpkin pie is done baking....

So by the time I show up in the morning we have a bowlful of beets for breakfast or lunch. Boiled beets are fine; the method is fast, energy efficient, and since the beets are so naturally strongly flavored, combined with the dressing, it works. That said, over the years I can’t count the number of people who have tried to get me to roast beets instead of boiling them....

I had a variation of this baked zucchini the other night at a friend’s house and was amazed to hear her children exclaim, “Please give me some zucchini. I love zucchini!” Hello? When was the last time you heard that? Video: How To Make Roasted Zucchini With Garlic Roast, don’t bake: A high oven temp of 450°F means the zucchini roasts instead of bakes. That means the zucchini develops a bit of char and is less likely to become soggy....

How do you like yours? I like mine with lots of colorful veggies tossed in with the noodles, so it feels more like a “salad” and not just highly seasoned cold noodles. Nothing wrong with plain noodles, mind you! In fact, the beauty of this salad is its flexibility. Add as many or as few extras as you want. I love the colors and crunch of purple cabbage and red bell peppers so they’re in, along with carrots and steamed broccoli....

You can order them online, or when in season (in Winter), find them at a farmer’s market in areas that grow them. Here in California, once in a while you’ll find one in a neighbor’s yard. Citrus trees were often grafted onto Seville orange rootstock, and sometimes in a hard freeze, the bitter orange rootstock takes over the tree. Where to Find Seville Oranges When I first started making seville orange marmalade, it was with the oranges from a neighbor’s tree that had done just that....

I love how hearty a good chili is and you can serve it so many different ways that leftovers are never a problem—ladled on hot dogs, spooned over baked potatoes, or just piled high in a bowl with toppings! This beef and bean chili is an easy, classic family-favorite recipe. How To Make Chili in a Slow Cooker I highly recommend browning the beef in a skillet along with the onions and garlic before adding the meat to your slow cooker....

I wanted to figure out a slow cooker version of classic Thanksgiving mashed potatoes so that I could save some space on my stovetop, but all my attempts kept turning out beige. Beige mashed potatoes on my holiday table won’t do. I was determined to find a solution. Video: How to Make Slow Cooker Mashed Potatoes Dilemma: How to Avoid Beige Crock Pot Mashed Potatoes The root of the problem is that cooking potatoes in the slow cooker requires less liquid than the traditional stovetop method, which means the potatoes are exposed to air....