Gluten Free

"There is no point in cooking country ham and burgoo to serve just six," Charles Patteson advises the Derby Day host in Charles Patteson's Kentucky Cooking (1988). "Start with the mandatory mint juleps," he continues. "Burgoo, which is midway between a hearty soup and a stew, succeeds the juleps in the guests' cups as a first course." I hadn't known that. Nor had I known that it's traditional for burgoo to be scooped into silver mint julep cups at the annual Kentucky Colonels' Barbecue the day after the Derby. In Kentucky's Best (1998), Linda Allison-Lewis writes that burgoo must "simmer for twenty-four hours prior to being served," then confides that burgoo chefs used to listen for the splatter of the "mysterious ingredient"—the ingredient that fused all flavors—being added "sometime in the dark of night." Legend has it that that ingredient was a black snake that fell out of a tree into the first batch of burgoo. Historians doubt that but most do agree that burgoo was created during the Civil War by Gus Jaubert, a French chef serving Confederate general John Hunt Morgan. At war's end, Jaubert settled in Lexington, Kentucky, began making burgoo on a massive scale, and soon gained fame as "the burgoo king." On his death, according to Ronni Lundi, author of Shuck Beans, Stack Cakes, and Honest Fried Chicken (1991), Lexington cook J. T. Looney "inherited both Jaubert's pot and his title." While traveling about the Bluegrass State some years ago to research my Grass Roots Cookbook, I ate burgoo every chance I got. I also learned more about this Kentucky classic. Jaubert's original recipe apparently contained blackbirds. Unable to say "blackbird stew" not only because French was his first language but also because he had a hairlip, Jaubert pronounced it "burgoo." Or so I was told. Elsewhere I learned that those early burgoos contained mostly squirrels plus whatever vegetables came to hand. I daresay that there are hundreds of different recipes for Kentucky burgoo today. This downsized version of the burgoo served for years at the Pete Light Springs Restaurant in Cadiz, Kentucky, was given to me by Lois Watkins, whom I profiled in my book. "This burgoo is the best in the world," she said as she handed me the scribbled recipe. I won't quarrel with that.

Pastry chef Jennifer Jones of Topolobampo in Chicago shared this recipe as part of a Cinco de Mayo feature on Mexican desserts. If you prefer to make one large flan, as Jones often does, use a standard pie plate in lieu of the ramekins. The process is the same, but the family-style flan will likely require 10 to 15 additional minutes in the oven. Test as you would for individual custards, inserting a knife halfway between the edge and the center—when the knife comes out clean it's time to take the flan out of the oven.

Store-bought yogurt may be convenient but it can't compare to the mild creaminess of homemade.

Mullen likes to spoon leftover vinaigrette over fish or grilled vegetables.

We usually turn to fish for omega-3 fatty acids and their brain-enhancing powers, but walnuts are a great vegetarian source of the nutrient.

The browned, crusty layer of rice that forms at the bottom of the pan is considered the most treasured part of this Middle Eastern classic.

Ras-el-hanout, meaning "head of the shop," is a complex North African spice mixture that imparts a blend of aromatic, spicy, and earthy flavors.

Use this dressing to punch up sturdy greens such as escarole or radicchio.

Steaks this thick need a two-step cooking process. Give them a good sear on the stove-top, then transfer them to the oven to allow the inside to finish cooking without burning the outside. Ask your butcher to french the bones by removing excess fat and muscle, if desired.

A great alternative to hummus (and a fixture with crudités or on sandwiches in the BA Test Kitchen), it seems there's nothing this spread can't do. French green lentils work best here, but the most important ingredient, notes chef Antonio Prontelli, is top-quality extra-virgin olive oil.

Serve this icing spooned over cake or ice cream.

The success of this simple soup depends on using the freshest watercress available. Choose the full-grown, thick-stemmed variety; it has more of the green's characteristic bold, peppery flavor.

Where's the beef? Who cares? The spiced beans in these festive folds contain fiber, a blood sugar regulator that fends off cravings, as well as protein, which builds lean muscle. Satisfied taste buds and a trimmer you—check and check!

Marinate thinly sliced mushrooms to create a simple, fresh salad.

This salad is perfect for a weekend lunch or a quick weeknight dinner.

Adding grated apple, a pectin-packed fruit, naturally jells the jam and gives it a pleasant tartness.

Think of this aioli as your secret sauce. Made by transforming egg yolks, garlic, and olive oil into a creamy dip, it's Provence's answer to mayonnaise. The secret is creating a tight emulsion of the yolk and oil. The technique, thankfully, is less scientific: "Add a thin drizzle of oil and whisk like crazy," says Suzanne Goin, chef at L.A.'s Lucques, Tavern, and A.O.C. Her version lets the egg shine by using half flavor-neutral grapeseed oil so the olive oil doesn't dominate. The result is a harmonious sauce with a supple texture (thanks to hand-whisking instead of using a blender) that begs to be spooned onto meat, bread, and fish. Goin serves it with salmon and poached spring vegetables, but no matter what you pair it with, this sauce is the star.