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.
Our December issue features Oprah's Favorite Things—as well as your chance to win them all! You'll also find our easy holiday declutter plan, Dr. Oz's guide to sleeping better (starting tonight) and the ultimate holiday menu.