Let me tell you something about a hamburger. I’m willing to be it’s a hamburger you never heard of. It’s technically not even a hamburger. Maybe it’s something better. Who knows? All I can tell you is that it’s great, it’s easy to make, and I have fallen hopelessly, irretrievably in love with it.

The name of this hamburger is the Maid-Rite.

The Maid Rite is a regional hamburger variation, a so-called “vernacular” hamburger cooked up by a butcher in Iowa only a few years after the invention of the hamburger itself. In it’s simplest form, it’s merely a loose ground beef sandwich. In a way, you could say it was a prehistoric ancestor of the hamburger. It bears the same relationship to it as, say, space dust does to the shimmering brilliant star it eventually coheres in. It’s a sandwich so apparently artless that it barely has any form. It’s chaos on a bun, a sloppy joe so indifferent that it lacks even a dab of Manwich sauce to make it palatable.

At least, that’s what you think until you eat it. The best Maid-Rites are not the ones served in the Great Plains chain of that name, but the handful of restaurants in southeastern Iowa that still make it. Essentially the beef is slow cooked with beer, which essentially braises it; mustard and pickles give it color and kick on its soft squishy bun. There’s no seared surface to speak of, but this burger is infalliably juicy. What’s more, you can cook it ahead of time in a crock pot and it’s just as good as burgers painstakingly pressed and flipped on a griddle. What follows is a recipe for this amazing coelocanth of the burger world. Try it and tell me it isn’t great!

2 lb. hamburger
1 medium onion
3 tbsp ketchup]
2 tspb mustard
1 tallboy of beer (16 oz.) I used Pabst.
3/4 cup beef broth (or demi glace)
2 tbsp salt

Optional: ½ cup instant oatmeal (in burger mix)
Shredded Velveeta (on bun.)

1. Sweat the onions in some butter or oil. Salt them liberally so they give up water while they soften.
2. Add the hamburger, (barely) browning over medium heat. Basically keep working it until there is no raw red color left.
3. Add beer, ketchup, mustard, and salt. Cook and cook on low heat for 20 minutes or so.
4. Serve on untoasted Wonder or Sunbeam buns, or their off-brand equivalent. Dress as you would an ordinary hamburger, minus lettuce and tomato, which nobody likes anyway.
Here’s another recipe, one that foresakes beer for broth, for our tea-totaling readers. Other recipes sub in Pepsi, cider vinegar, and even pickle juice. Pickle juice! Can you believe it? What else is going on out in Iowa that we don’t know about? I haven’t tried any of these recipes, but if you have, and like it better, I’d like to know!

Josh Ozersky is a James Beard Award-winning food writer, as he will tell you immediately upon meeting you. His most recent book, The Hamburger: A History (2008) is available in paperback. Listen to his “The Mr. Cutlets Show” radio program at Heritage Radio Network, or via iTunes. He writes a weekly column on food and dining for Time.

Recently I’ve become obsessed with The Best Thing I Ever Ate—the problem is, this show makes me way too hungry. While I usually just salivate in front of the TV, after watching the “Meat-Fest” episode I got proactive.

When Michael Symon professed his love for the Large Format Feast at Resto in New York City, a lightbulb went off in my head: “That’s how I’m celebrating my birthday this year!” At the feast Michael described, the restaurant would procure a whole animal of your choosing and prepare it every which way for a three-course feast.

We called Resto, a cozy little Belgian-influenced restaurant, and they were happy to set up a Large Format Feast for me and my friends with a week’s notice. The manager then sent over a list of animals from which to pick our protein. I ultimately settled upon the spring lamb, although goat (Michael’s choice) and Berkshire pig were also tempting.

Michael didn’t let us down—the LFF was a huge hit with our group of eight. The meal kicked off with lamb kidney skewers strewn with lamb bacon, yogurt and beets (pictured above). Then we moved on to a kale salad with crispy lamb (below) and a platter of lamb sausage and porcini-crusted loin.

The main course featured family-style Thanksgiving-size platters of (you guessed it!) lamb, from ribs to chops to shoulder to loin. Sides of brussels sprouts, mashed spicy sweet potatoes and cauliflower gratin were excellent complements to all that meat.

Some at the table were freaked out by the head, but the adventurous among us dug in to taste the brain (kind of chalky, if you ask me).

It was a wonderful birthday celebration, and I have Iron Chef Michael Symon to thank for the tip. Next up, Butter Lane for cupcakes, per Ted Allen’s suggestion!

Have you checked out a FN star-recommended spot in your town? How was it?

For more restaurant tips, check out a new episode of The Best Thing I Ever Ate tonight at 10 pm. You’ll hear where Ted, Ina, the Neelys and others go for a “Hot & Spicy” fix.

The red carpet. It’s nothing you ever get used to, having been on both the receiving and the giving side of the gawking, it is a surreal experience. The cameras, the yelling, the well rehearsed poses. It lives in the intersection between weird and fabulous.

During Fashion Week I was a gawk-ER not a gawkEE, but a gawker for a good cause.

One of my absolute hands-down favorite events of Fashion Week is the Red Dress Event. I love it because despite the fact that the event is to bring awareness to a very serious topic, Heart Disease in Women, it is an event that really doesn’t take themselves too seriously.

Every year, celebs don red dresses designed by some of our first name favorites, Donna, Diane, Ralph, Oscar, Carolina, and walk down the runway strutting their stuff.

Check out my exclusive interviews with the likes of Heidi Klum, Regina King and Raven-Symoné.

And because Raven Symoné wanted a healthy Chipotle sauce option, and we are all about healthier food options. Here goes:

“That’s So Raven” Heart Healthy Chipotle Sauce

- 1 chipotle pepper in adobo sauce

- 1 clove garlic

- 1 teaspoon cumin

- 2 teaspoons honey

- 1 cup yogurt (I LOVE Fage Total 0% Yogurt, totally fat free!)

- 1 teaspoon salt

Put it all in the blender and blend it on high. Store it in an air tight container in the refrigerator for up to 2 weeks. I put it on everything!!

SEE WHAT EVETTE IS UP TO! FOLLOW HER ON:

If there were any doubts in your mind from this seasons runway buns, strong parts and feminine flowing hair, I’m sure it has been put to rest after watching this years 82 Annual Oscar ceremony. The red carpet bombarded us with these looks! At least, we know we’re in good company.

Here are some of my favs and a couple who didn’t get it quite right. All in all, they looked nice. Although, I must say everyone played it very safe! I think it is time to push the envelope red carpet, don’t be scared of the Monday morning negative reviews!

All slightly different and they certainly made a statement!

Love the healthy feminine simple hair with a glamorous twist added!

Soft, whimsical and nice to see Demi in a different light!

As always Robert Downey Jr. marching to his own beat, and we love!

George, usually on point but I have to take this one away from you, just not feeling the mullet.

Sarah Jessica Parker, what was she thinking?! Looks to me like a drag race car when the parachute deploys!

Love seeing the simplicity played up with accessories!

Meryl Streep, not known for making an extra effort with her hairstyles surprised us with a chic, soft, elegant French Twist. Beautifully done!

Back to the real world.

Cheers!

Our dear friends recently moved to England and my two daughters (ages 7 and 9) and I went to visit them last week. The trip was great in all aspects and if I learned nothing else, it’s that when sightseeing with kids, less is more.

While planning the trip, I shared some books on London with the girls (side note - my 7 year old picked up on the British use of “Cheerio” as a greeting and started to use it - incessantly) and was up front with them as far as what much of the trip would consist of - lots of walking, waiting in line to see castles and other tourist spots, looking at buildings, etc. - all activities with which on past trips my 9-year old daughter has been less than thrilled. Much complaining has ensued in that past - she is tired, bored, her feet hurt, etc. She agreed no complaints and both girls picked some things they were excited to see - Big Ben, London Bridge, and the Crown Jewels were at the top of the list. I bought one guidebook, a Frommers London with Kids which was definitely helpful. I did not subject the girls to any of the many art galleries or museums on this trip that I would have wanted to see, and instead focused on what they would be most excited to see.

After an overnight flight, we were all pretty wiped out and spent the first day visiting with our friends who live in a town outside London. Our official “touring” started on Day Two. Here are our “Must Sees:”

Hampton Court Palace: On Day Two, we took a side trip to Hampton Court Palace, a sprawling, magnificent palace dating back to 1236 and most famously developed by Henry VIII in the 1500’s (and inhabited at one point or another by all six of his wives). The palace is southwest of London (in East Molesly, Surrey) and accessible by train.  The kids had a ball here and especially enjoyed the palace kitchen where cooks dressed in costume prepared food from Henry VII’s time (think big pieces of meat and poultry and lots of potatoes). They also liked the ongoing costumed “performances” by Henry VIII and crew, exploring the huge grounds and gardens, tea in the very cute restaurant, and playing in the garden’s giant maze - a highlight. There are also kid-friendly Ghost Tours that sounded fun but we didn’t stick around for - next visit.

The London Eye: On Day Three we were ready to tackle London. We took the train to the Waterloo station and headed straight on foot to The London Eye, which was spectacular. It is the world’s tallest observation wheel and situated on the River Thames, providing 360 degree panoramic views of most of London’s top sites. You sit in a big glass gondola - each seats about 15-20 people - and take an approximately 30 minute ride enjoying the view. Talk about photo ops galore. For those leery of heights - this couldn’t feel safer and is no amusement park ferris wheel. No worries.

Next stop was a stroll over the Westminster Bridge where we got up close and personal with Big Ben (not that up close though, the clock tower is not open to the public), and headed to lunch at Giraffe, a kid- friendly yet hip restaurant chain with interesting food and a world vibe. We discovered that London is extremely family-friendly when it comes to restaurants and you are definitely not resigned to typical kid food when you are dining en famille.

Harrods: After lunch we jumped in a classic British taxi cab - which was a highlight for the kids in itself - they loved that the cab had two fold down seats that faced the back seat - and headed to the famous department store, Harrods. Along the way we took a gander at Buckingham Palace. Harrods is 7 or 8 floors of any beautiful item you would ever want. I completely skipped the women’s floors and stuck to what the girls were interested in - toys and food. The toys take up two floors and stack up with FAO Schwartz - we picked up some little souvenirs for friends back home and headed down to the bottom two levels which is full of gourmet food stalls - chocolates, ice cream, pastries, cheeses, wine, meats - anything your heart desires. We picked up some treats for our hosts, paid tribute to the Princess Di and Dodi Fayed memorial which sits on a landing between floors, and headed to our train back home.

Double Decker Bus Tour: The next day it was back on the train to London and we headed for a double decker bus tour. Again we got off at the Waterloo Station and took a short walk to Trafalgar Square (passing by the former home of Rudyard Kipling - very cool for my second grader whose class is rehearsing “The Jungle Book” for their class play next week) and hopped on a double decker bus tour. There are three major double decker tour buses in London that sell all-day tickets and basically follow the same routes and give the same tours. They all go by the major sites of the city and you can get on and off as you please.  Some have tour guides on the buses - we opted for one where all passengers get headphones and you listened to your own tour narrative. This tour was great because not only is there no better way to see the city - we covered St. Paul’s Cathedral, London Bridge, Buckingham Palace, Westminster Cathedral, and the Tower of London, among other points of interest - but sitting on the top of the open-air double decker bus is quintessential London. Really fun.

Covent Garden: We hopped off the bus in the Covent Garden neighborhood which is a great little area with shops, cafes, and a big piazza in the middle with performers, and souvenir and other shopping stalls. We had lunch at a pizza cafe, picked up yet more souvenirs and explored a bit before hopping back on our double decker bus and heading to the Tower of London.

Tower of London/Crown Jewels: The Tower of London is a massive compound dating back to William the Conqueror in 1078. It is a palace, fortress, prison and where the Crown Jewels are kept and displayed - my girls’ main interest. Anne Boleyn and others were beheaded here and many prisoners were held here never to be seen again. Creepy. The Crown Jewels is a great exhibit consisting of a few rooms full of displays of jewels as well as running films of Queen Elizabeth wearing the jewels. After two hours exploring the tower we headed back on our bus back to the train station, not before some photo ops of the London Bridge which is right behind TOL.

Town of Winchester: On our final touring day we headed to the town of Winchester to check out the Winchester Cathedral, which is a massive, beautiful cathedral where Jane Austen is buried. Half of exploring the area outside London is the drive as much as the destination town itself. We loved the winding roads alongside sprawling farmland dotted with sheep and horses. The town of Winchester is a bustling town with great shopping and little restaurants - before exploring the Cathedral we stopped for a true British tea (note on British food - it’s good! I had low expectations but thoroughly enjoyed great meals and my girls adored the fish and chips). On the way home we stopped by Jane Austen’s house where she lived as an adult and wrote many of her famous novels (can you tell I am a fan?).

All in all, we had a successful trip where we got a taste of London and the surrounding area and look forward to going back to continue our adventures!

Don’t ya just love cake. Think about it gang, of all the diverse foods, flavors, cooking styles, spices, herbs, and seasonings in every culture in the world past or present, there is at least one food all cultures share, CAKE ! Everyone can probably say they have an aunt, grandmother, mom, friend or someone whom when thinking of them instantly brings a memory of a great, best ever cake. Cake is royalty and muffins and cupcakes are the little princes and princesses. You find it ornately decorated and at the center of every important celebration, b-days, weddings, graduations, anniversaries, religious events, holidays, reunions, retirements, family gatherings (you get the picture).

I have found recipes for simple cake type foods from the 1200’s where grain had to be ground into meal by hand using a stone, then mixed with a little molasses and baked on a hot rock(point is, cake is worth the trouble). In the 1300’s we start to see flour, sugar, butter, and frostings going on, even I think the first b-day cake appeared at Kinderfest in Germany (a day to celebrate all the little ones born), where a candle was lit and placed on top of the cake to keep the creepie goolie monsters away from the kiddies. Remember now, there were no trains or trucks, boats, goats or any other mass transit vehicles bringing butter, flour, eggs, milk to town- if you wanted cake(everybody did) you had to grow and grind, milk and churn your own ingredients(still worth the effort).The more affluent you were the more often you got cake (more land more hands), you were really at the top of the social ladder if you had a baker on staff in the kitchen (food dungeon?)in addition to a cook. Soon after this period, we begin to see little cake kiosks popping up at fairs and in large market places, so the patisserie is born(you’re important when you have such mass appeal you get your own store).

OK, now we’re in the 1700’s and some guy in Britain makes the first cupcake, actually it was called “Queen’s Cake,” and was kind of like fruit cake “light”, yes, little individual, personal, single serving cakes baked one at a time in stoneware ramekins, and so the craze begins.

By the early 1800’s tea cakes show up in the US(sort of like pound cake baked in tea cups). It is interesting though that no one seems to know how the word “cupcake” came into being. As late as 1919 when Hostess rolled it’s first mass produced cupcake off the assembly line they were called “snack cakes”. Then one day the name was universally changed to cupcake, some believe the name comes from the change in the unit of measure used in baking from stone or pounds to “cups”, some think it’s as simple as being baked in a cup, but who coined the word is still a mystery. Such a rich history for what we think of today as a simple little food!

Any cake or sweet bread recipe you have can be made into cupcakes or muffins, and how easy, they take less time to cook, less mess, no worries about loaves or layers baking lopsided, creating the need for cosmetic surgery before frosting or serving, or for you to cut into pieces to make it look better than it did whole.  They stay fresh, are proportioned single servings ready to go, and my most favorite quality is each individual serving can have it’s own different topping or none at all. You can throw cupcakes or muffins in lunch boxes, or as after school snacks-it’s just enough sweet to take the edge off, yet feel really satisfied. With one good gold cake recipe and a good chocolate cake recipe(add flavors or swap out flavors such as  lemon for vanilla in gold cake or add some almond extract-these little guys are sooo accommodating) you can create lots of fun, fast desserts. Try halving a cup cake and using it as a base, add ice cream and fresh berries or ice cream and a warm fudge or lemon sauce, sprinkle cake with a little rum and coffee add a little pudding and or whipped cream, dust with cocoa powder for “mock” Tiramisu. Place a scoop of ice cream on base and seal with meringue, hand torch or pop under broiler for mini baked Alaska, or top with your favorite icing. The variations are endless, the same applies to muffins. With a basic sweet bread or muffin recipe like blueberry muffins, or banana bread, gingerbread you can easily swap out ingredients or add glazes or crumb toppings. Take your favorite blueberry muffin recipe and swap the blueberries for cranberries or cherries (remember when fresh berries are not in season you can rehydrate dried fruit in a bowl of boiling water for a few minutes), or chuck the fruit and swirl in a little brown sugar and cinnamon with or without raisins and or nuts- good stuff. Sometimes I like to bake gingerbread or banana-nut bread in my muffin top pan creating little toaster cakes that can be popped into a toaster to heat quickly. So how long has it been since you’ve had a cupcake? Here’s a quick little yummy for your next cup of coffee.

Chocolate Cupcakes

Preheat oven to 350 degrees F, place rack at the center of the oven, makes 10-12 cuppie cakes

Ingredients

• 1 cup sugar
• 1/4 cup butter, softened
• 3/4 cup milk
• 2-1 oz squares unsweetened chocolate, melted
• 1 egg
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Instructions

In large mixing bowl, using electric mixer on medium speed, combine sugar and butter until creamy.

With mixer at medium speed, add milk, chocolate, egg and vanilla and mix until smooth.

With mixer at low speed add flour, baking soda and salt until just combined.

Pour into muffin tins- if not using NON stick then grease and flour or use paper cup liners.

Bake 20-25 minutes or until tops spring back when touched or knife inserted in center comes out clean.

Enjoy!

-Maria

p.s. for a great, basic frosting recipe, see this recipe from the NYC bakery, Sugar Sweet Sunshine