This burger--two patties surrounding a molten cheese core--was inspired by the specialty at Matt's Bar in Minneapolis, Minnesota, a local institution Caroline's in-laws introduced her to. Seduced after the first surprising bite, she borrowed the idea and used it at home with turkey burgers, adding yogurt for flavor and moistness. (A combination of equal parts lamb and beef works well, too.)
Plantains look like bananas, but they're much starchier, and therefore do a terrific job of filling in for potatoes (even if they arent as crunchy as chips). They're often fried and served alongside Caribbean food, but this recipe from Elizabeth Gordon, author of Simply Allergy-Free, has you wrap them in aluminum foil and bake them, toss them with margarine and salt, and slice them for an irresistible side.
Declutter your life! Our March issue features a complete guide to streamlining your life, from Peter Walsh's 30-Day Organization Challenge to innovative ways to clear your mind. Plus, go behind the scenes of Oprah's yard sale and find out how you can improve the world with a simple "hello."