While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday. Raise your glass – May 4 is National Home Brew Day ! Sometimes, daring fans of beer, wine, cider and other alcoholic beverages surpass their passion and turn to small-scale fermenting at home – either for themselves, competitions or to share among friends. Although there have been various legalities and bans concerning home brewing, especially across other countries, the ban was lifted here in 1978. However, it's up to individual states to let you brew to your heart's content or shut down your basement business. Besides the fact that it's cheaper to brew your own beverage, you can also become a bit of an artisan about it and tailor the flavor to your tastes. Because the process is similar to commercial breweries, you can streamline it down to a smaller level. Ingredients for brewing beer, like malt, hops and yeast, are easy to obtain. If you don't know the first thing about brewing, there are kits available as well . Be sure and check the laws in your state regarding home brewing before beginning any project, and always brew responsibly. With this weekend being a great mix of  Cinco de Mayo and the Kentucky Derby (“Cinco de Derby” if you will), you'll be in fine spirits to start making your own drink of choice.

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National home brew day

5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe. There's no time for a siesta; Saturday is the big fiesta! Kick off your Cinco de Mayo in style with Chef Josh Gentry of the Little Donkey restaurant in Homewood, Alabama. Five Dishes and Cocktails You Need to Have at Your Fiesta: Josh Gentry 1. Stock up “First, having a six-pack of Tecate and key limes to go with it is vital to getting geared up for the party! This doesn’t need to be viewed as your beverage for the day, it’s really just hydration. The key limes are essential because they are so much more tart and refreshing than Persian limes. Make sure the beer stays on ice because when the craving for a hot tamale hits, an ice-cold beer with a shot of lime is the perfect refresher. Or, it may just end up being a chaser for some good tequila later. While you’re getting your bar in order for the party, make sure the margaritas are also ready for high consumption. The main thing about the margarita is keeping your eye on three simple ingredients : great tequila, fresh lime juice and orange. I like to get the orange flavor from Agavero, an agave liqueur that has the fragrance of bottled orange blossoms. Bottom line, margaritas are best in their classic preparation, so don’t mess with it because everyone at the party will slam at least two. If you do want a tequila-based drink that is outside the norm of a classic margarita, try a paloma. Good tequila, fresh lime juice and some grapefruit soda is all you need – and the result is completely refrescante !” 2. Cool down “Sometimes it’s easy to forget when you’re having an epic party, but there are other ways to chill out than ice-cold beer and tequila. Popsicles are totally on the sweet side of Mexican street food and are also super refreshing. They are also a super cool way to enjoy a mix and match of fun flavors. Jalapeño and watermelon or habanero and raspberry are a couple of ways to bring sweet and spicy flavors together in a fun way. It’s also really easy to make popsicles at home for a party.” 3. Lend me your ears “When planning your menu, think street food. One of the quintessential foods you’ll find on the street in Mexico is elote: Corn on the cob that has been rubbed with mayonnaise , seasoned with a chili powder and covered in grated cotija cheese. It is one of the great treats of Mexico and a perfect snack during the cerveza- and tequila-charged festivities.” 4. Be the top dog “Hot Dogs! Going into the Mexican markets and getting a Cuban-style torta with sliced hot dogs on it is kind of a cool way to enjoy hot dogs. And here in America, hot dogs are obviously staples of our grilling feasts and holiday celebrations. Sear a hot dog in a cast iron pan over the fire and reinvent an American classic with some smoked habanero sauce, a touch of mayo, ancho chili powder and chopped tomatoes piled up in a soft bun. It is a great coming together of two fine food cultures.” 5. Good golly, hot tamale! “Tamales, probably more than any other Mexican staple, signify a party or a special occasion. There are so many ways to enjoy tamales . Mexicans enjoy them with sweet and savory fillings alike. Here in the South, we really relate to them because the combination of cornbread (or masa) and slow-cooked meats speaks to folks from all walks of life. Even when it’s not Cinco de Mayo, a platter full of tamales and a cooler full of beer becomes an immediate gathering place. It’s almost a mental trigger to slow down, relax and enjoy letting time pass. If that’s not what a party like Cinco de Mayo is all about, then I don’t know what is. Or, there's always queso fundido. Please be careful as it may fulfill your caloric needs for a week, but it’s simple and completely worth the effort.” Queso Fundido Ingredients 8 oz poblano chiles, roasted 8 oz white onion, roasted 2 cloves garlic, roasted 1 tsp Mexican oregano 1 tsp Kosher salt 1 lb smoked chorizo, chopped 1 lb semi-hard cheese, like cotija, fontina or asiago 1 lb soft cheese, like mozzarella or Oaxaca Cooking Directions Roast the poblanos by placing directly on the grill until charred. Let the peppers steam in a bowl covered with plastic to help the skin release itself from the goodness. Peel them and remove the stems and seeds. Roast the onions by nestling them down in the coals on the same grill. This should take 20-30 minutes and the outside will be black or charred, but the inside will be very moist. Dry roast the garlic on the grill until it is scorched and a deep rich brown color on the side against the fire. The center should still be its natural color, though. When both vegetables are roasted and cool enough to touch, peel them into pieces about the size of a silver dollar. Place the pieces of onion and poblano in a bowl and toss with the oregano, garlic and salt. In a ceramic, glass or ceramic baking dish, place the chorizo evenly across the bottom of the dish. Then, cover the sausage with the poblano/onion mixture and spread the cheese on top. Place the dish in an oven on broil for approximately 6 minutes or until the top has spots of dark brown. This a simple dish and details can be altered to suit you and your guests needs. You can chop the vegetables finer if you like or do in strips. You can mix the cheeses or layer them. Either way you MUST serve these with fresh homemade tortillas ! Nothing else highlights a fresh warm tortilla like fundido melting all down your arm! Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down.

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5@5 – Cinco de Mayo menu essentials

5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe. There's no time for a siesta; Saturday is the big fiesta! Kick off your Cinco de Mayo in style with Chef Josh Gentry of the Little Donkey restaurant in Homewood, Alabama. Five Dishes and Cocktails You Need to Have at Your Fiesta: Josh Gentry 1. Stock up “First, having a six-pack of Tecate and key limes to go with it is vital to getting geared up for the party! This doesn’t need to be viewed as your beverage for the day, it’s really just hydration. The key limes are essential because they are so much more tart and refreshing than Persian limes. Make sure the beer stays on ice because when the craving for a hot tamale hits, an ice-cold beer with a shot of lime is the perfect refresher. Or, it may just end up being a chaser for some good tequila later. While you’re getting your bar in order for the party, make sure the margaritas are also ready for high consumption. The main thing about the margarita is keeping your eye on three simple ingredients : great tequila, fresh lime juice and orange. I like to get the orange flavor from Agavero, an agave liqueur that has the fragrance of bottled orange blossoms. Bottom line, margaritas are best in their classic preparation, so don’t mess with it because everyone at the party will slam at least two. If you do want a tequila-based drink that is outside the norm of a classic margarita, try a paloma. Good tequila, fresh lime juice and some grapefruit soda is all you need – and the result is completely refrescante !” 2. Cool down “Sometimes it’s easy to forget when you’re having an epic party, but there are other ways to chill out than ice-cold beer and tequila. Popsicles are totally on the sweet side of Mexican street food and are also super refreshing. They are also a super cool way to enjoy a mix and match of fun flavors. Jalapeño and watermelon or habanero and raspberry are a couple of ways to bring sweet and spicy flavors together in a fun way. It’s also really easy to make popsicles at home for a party.” 3. Lend me your ears “When planning your menu, think street food. One of the quintessential foods you’ll find on the street in Mexico is elote: Corn on the cob that has been rubbed with mayonnaise , seasoned with a chili powder and covered in grated cotija cheese. It is one of the great treats of Mexico and a perfect snack during the cerveza- and tequila-charged festivities.” 4. Be the top dog “Hot Dogs! Going into the Mexican markets and getting a Cuban-style torta with sliced hot dogs on it is kind of a cool way to enjoy hot dogs. And here in America, hot dogs are obviously staples of our grilling feasts and holiday celebrations. Sear a hot dog in a cast iron pan over the fire and reinvent an American classic with some smoked habanero sauce, a touch of mayo, ancho chili powder and chopped tomatoes piled up in a soft bun. It is a great coming together of two fine food cultures.” 5. Good golly, hot tamale! “Tamales, probably more than any other Mexican staple, signify a party or a special occasion. There are so many ways to enjoy tamales . Mexicans enjoy them with sweet and savory fillings alike. Here in the South, we really relate to them because the combination of cornbread (or masa) and slow-cooked meats speaks to folks from all walks of life. Even when it’s not Cinco de Mayo, a platter full of tamales and a cooler full of beer becomes an immediate gathering place. It’s almost a mental trigger to slow down, relax and enjoy letting time pass. If that’s not what a party like Cinco de Mayo is all about, then I don’t know what is. Or, there's always queso fundido. Please be careful as it may fulfill your caloric needs for a week, but it’s simple and completely worth the effort.” Queso Fundido Ingredients 8 oz poblano chiles, roasted 8 oz white onion, roasted 2 cloves garlic, roasted 1 tsp Mexican oregano 1 tsp Kosher salt 1 lb smoked chorizo, chopped 1 lb semi-hard cheese, like cotija, fontina or asiago 1 lb soft cheese, like mozzarella or Oaxaca Cooking Directions Roast the poblanos by placing directly on the grill until charred. Let the peppers steam in a bowl covered with plastic to help the skin release itself from the goodness. Peel them and remove the stems and seeds. Roast the onions by nestling them down in the coals on the same grill. This should take 20-30 minutes and the outside will be black or charred, but the inside will be very moist. Dry roast the garlic on the grill until it is scorched and a deep rich brown color on the side against the fire. The center should still be its natural color, though. When both vegetables are roasted and cool enough to touch, peel them into pieces about the size of a silver dollar. Place the pieces of onion and poblano in a bowl and toss with the oregano, garlic and salt. In a ceramic, glass or ceramic baking dish, place the chorizo evenly across the bottom of the dish. Then, cover the sausage with the poblano/onion mixture and spread the cheese on top. Place the dish in an oven on broil for approximately 6 minutes or until the top has spots of dark brown. This a simple dish and details can be altered to suit you and your guests needs. You can chop the vegetables finer if you like or do in strips. You can mix the cheeses or layer them. Either way you MUST serve these with fresh homemade tortillas ! Nothing else highlights a fresh warm tortilla like fundido melting all down your arm! Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down.

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5@5 – Cinco de Mayo menu essentials

Cinco de Mayo, the anniversary of the Mexican army’s 1862 victory during the Franco-Mexican War, has become prime time for Americans to celebrate some of the more festive and tasty elements of Mexican cuisine. But even if you aren’t into the tequila-fueled parties (and there are plenty; see Going Out Guide’s complete list ), consider the May 5 holiday, coupled with warmer weather, as the perfect opportunity to explore traditional Mexican dishes. Read full article > >

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Cinco de Mayo: Recipes for a holiday-inspired feast

While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday. Do the truffle shuffle ! May 2 is National Truffle Day . A little more rare than your average pack of button mushrooms at the grocery store, these underground beauties that seem to magically surface at the foot of trees are definitely special enough to get their own day. There are plenty of species of truffles, but only a few are prized as edible. White and black truffles are the favorites, with white being a little more dense and pungent. While they are difficult to cultivate, it is possible – and folks still use their specially trained truffle hogs, or even dogs, to help sniff them out among the acorns. If you've got a passion for it, you could turn it into quite a business like this  Jack Czarnecki in Oregon . Truffles are best used sparingly because the aroma itself can be intense. You can serve them shaved over a warm pasta dish or fried eggs. You can also slip thin slices of truffle into the holiday stuffing. Just be warned if you decide to reach for some truffle oil to splash over your fancy fries , there is a chance it has no truffle derivative in it whatsoever. Now, for those of you who fancy chocolate over a rare mushroom, we hear you. Since there's no rule on which type of truffle today is devoted to, feel free to indulge in the round chocolate confection (pictured above) that bears the same name. Make your own pistachio truffles , and really impress your friends, or heck, yourself!

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National truffle day

While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday. A parfait way to begin May, May 1 is National Chocolate Parfait Day ! Depending on how you parfait, you can spend this perfect day celebrating one or two wonderful ways. Because parfait literally means “perfect” in French, you'll be sure to enjoy this dessert in at least one of its forms. In 1894, parfait began to describe a frozen French dessert made with sugar syrup, eggs and cream. When the dessert migrated to the U.S., we naturally had to put our own spin on things. The American chocolate parfait usually involves chocolate mousse or pudding layered with whipped cream, fruit, cookie crumbs or anything else delicious that you can imagine. You can also use a gelatin- or yogurt-based parfait and build from there. So dig into an American chocolate parfait for breakfast, and finish with a frozen raspberry and chocolate chip parfait . That way, the beginning and end of your day will be perfect.

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National chocolate parfait day

While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday. Get primed and ready because April 27 is National Prime Rib Day ! Prime rib, or standing rib roast, is a choice beef cut from one of the eight primal cuts of beef. And if you slice the standing rib roast, so called because it is roasted standing up with the ribs stacked up vertically, you can remove the bones and get a nice number of ribeye steaks (hence the above photo). So either way, you win! This cut contains the “eye” of the rib and is well-marbeled with fatty muscle. Rubbing the outside of this roast with salt and seasonings and slow-roasting yields a tender, tasty meal. If you're thinking about barbecue (which you should), take a tip from the professionals and smoke it for a few hours before dry roasting. If the phrase prime rib brings to mind memories of the Sunday roast, make some gravy on the side, and if you're feeling fancy, whip up some Yorkshire Puddings as well. But if you want to know the best way to prepare prime rib, be sure and check out this marvelous primer .

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National prime rib day

Ashley Strickland is an associate producer with CNN.com. She likes perfecting pineapple upside down cake , tackling  English toffee , sharing  people-pleasin' pizza dip  and  green soup ,  cajoling recipes from athletes  and  studying up on food holidays . I’ll always remember the summer of 2008 as a dream come true, full of rock concerts and soft pretzels. Like many other families across the country, we were perfecting the art of the “staycation.” People were rediscovering the glory of their own cities, neighboring towns, and even their backyards. But perhaps the greatest gift of that season was our summer tour of concerts. For two music lovers like my mom and me, concerts were manna from heaven. Not wanting to indulge in a heavy meal before we danced around and sang along with Tom Petty and the Heartbreakers, Keith Urban, Foreigner, Bryan Adams or the Steve Miller Band, one snack emerged as our concert-day favorite. But we ignored the chemical-laden, overpriced food at the snack bar and tailgated beforehand with homemade salty soft pretzels. Because said chemicals tend to wreak havoc on my allergies, I’ve long been a part of the organic movement. After waiting for years to be able to buy beet-colored jelly beans at the grocery store, making my own soft pretzels didn’t seem out of the box. Every concert day was highlighted by the smell of freshly baked and lightly buttered soft pretzels. You’ve never had a pretzel so fresh in your life as one that is warm, buttery and sprinkled with just the right amount of salt – or however you take your pretzel. They're chewy on the outside, but also perfectly melt-in-your-mouth soft on the inside. Should you decide to bring your own pretzels to an event, here’s a tip. Just beware of the folks who might come sniffing around to discover the origins of your blissfully aromatic snack. Shaping them the first time may seem intimidating, but there’s really no wrong way to twist a pretzel.  So, in honor of National Pretzel Day, here’s to another warm season full of good food, incredible memories and running down your dreams. Salty Soft Pretzels Recipe provided courtesy of King Arthur Flour For the dough 2 1/2 cups King Arthur Unbleached All-Purpose Flour 1 teaspoon salt 1 teaspoon sugar 1 tablespoon melted butter 2 1/4 teaspoons instant yeast 7/8 to 1 cup warm water* *Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough. For the topping 1 cup boiling water 2 tablespoons baking soda coarse, kosher or pretzel salt, optional (use a meat pounder on coarse salt for finer granules) 3 tablespoons unsalted butter, melted 1) To make dough by hand, or with a mixer: Place all of the dough ingredients into a bowl, and beat until well-combined. Knead the dough, by hand or machine, for about 5 minutes, until it's soft, smooth, and quite slack. Flour the dough and place it in a bag, and allow it to rest for 30 minutes. 2) To make dough with a bread machine: Place all of the dough ingredients into the pan of your bread machine, program the machine for dough or manual, and press START. Allow the dough to proceed through its kneading cycle (no need to let it rise), then cancel the machine, flour the dough, and give it a rest in a plastic bag, as instructed above. 3) To make dough with a food processor: Place the flour, salt, sugar and yeast in the work bowl of a food processor equipped with the steel blade. Process for 5 seconds. Add the water, and process for 7 to 10 seconds, until the dough starts to clear the sides of the bowl. Process for another 45 seconds. Place a handful of flour in a bowl, scoop the slack dough into the bowl, and shape the dough into a ball, coating it with the flour. Transfer the dough to a plastic bag, close the bag loosely, leaving room for the dough to expand, and let it rest at room temperature for 30 minutes. 4) While the dough is resting, prepare the topping: Combine the boiling water and baking soda, stirring until the soda is totally (or almost totally) dissolved. Set the mixture aside to cool to lukewarm (or cooler). 5) Preheat your oven to 475°F. Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper. 6) Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each). 7) Allow the pieces to rest, uncovered, for 5 minutes. Pour the baking soda/water into a 9″ square pan. Roll each piece of dough into a long, thin rope (about 28″ to 30″ long), and twist each rope into a pretzel. Working with 4 pretzels at a time, place them in the pan with the baking soda/water, spooning the water over their tops; leave them in the water for 2 minutes before placing them on the baking sheet. This baking soda “bath” will give the pretzels a nice, golden-brown color. 9) Transfer the pretzels to the prepared baking sheet. Sprinkle them lightly with coarse, kosher, or pretzel salt, if desired. Allow them to rest, uncovered, for 10 minutes. 10) Bake the pretzels for 8 to 9 minutes, or until they're golden brown. 11) Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up; it may seem like a lot, but that's what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave. Yield: 8 large pretzels.

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Twisting your own soft pretzels

While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday. Are these pretzels makin' you thirsty? April 26 is National Pretzel Day ! Whether you're a serial hard pretzel snacker or a Pretzelphyte that noshes on soft pretzels for dinner, this knot-shaped dough with salt on top more than deserves its own day. Which is why it's lucky that in addition to today, April is also National Soft Pretzel Month. Pretzels came to the U.S. with German immigrants during the 19th century. These folks became known as the Pennsylvania Dutch, and handmade pretzel bakeries began popping up all over the state. During the 20th century, big cities like New York, Philadelphia and Chicago embraced the soft pretzel. Mass production allowed them to produce and distribute tons of the snack to schools and grocery stores, as well as theaters, stadiums, arenas and of course, street vendors. Today, Pennsylvania still produces over 80 percent of the nation's pretzels. In 2003, Pennsylvania governor Ed Rendell decreed April 26 to be National Pretzel Day, and in accordance, Philly Pretzel Factory offers a free pretzel to each customer on this day every year. Be sure to check your local pretzel vendor today for a possible treat, or you can make your own!

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National pretzel day

While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday. April 25 is National Zucchini Bread Day ! Knead we say more? When you're craving a quick snack, shredding up some zucchini may not be the first thing that comes to mind, but zucchini bread is just the treat to satisfy your taste buds. Like banana bread, this dish is classified as a quick bread. These breads don't use yeast as a leavening agent; there is no fermentation period so the dough can be immediately baked as soon as it's created. Before their creation, all baked goods used yeast or mixed dough with eggs to get their lift. Quick breads originated here in the U.S. during the 1700s, but they didn't become a shining favorite until the Civil War when food was high in demand.  Rapidly made and leavened by baking soda, this satisfying loaf got its name “quick bread” during the war. Not only is zucchini bread quick and easy to make, but the shredded zucchini adds a nice, moist texture. Don't worry though, your sweet dessert (or savory snack, depending on the variety you try) won't taste anything like the green stuff.

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National zucchini bread day

All-inclusive holidays have soared in popularity in recent years, yet not everyone is happy with the growth of these deals.

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VIDEO: The pitfalls of all-inclusive holidays

If the Washington Capitals have to face a Game 7, then let it be in Boston. There’s no better place for a visiting team that is haunted by its own playoff ghosts than a trip to New England, where curses revive themselves and any excuse for pessimism is greeted like a regional holiday. Read full article > >

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Capitals, Bruins seek to be team with demon advantage

While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday. Get your mini hotdogs in a row because April 24 is National Pigs in a Blanket Day ! Pigs in a blanket, that favorite party appetizer and the answer to “What can I bring?” everywhere, have become a simple American staple. A product of convenience cooking, these little pigs are as tasty as they are easy to make. The “pigs” can be anything from hot dogs to Vienna sausages to link or cocktail sausages and the “blanket” is often biscuit or croissant dough. Kids love this treat that's easy on the palate because it's like a baked corn dog, and party-goers like it as an appetizer because it's a classic finger food. But if you're considering pigs in a blanket for breakfast, that usually means sausage links wrapped in pancakes. In the U.K., pigs in a blanket are made a little bit differently. Cocktail sausages, different from the ones we get here in the U.S., are wrapped in bacon and served as a typical accompaniment to Christmas lunch. And across the world, there are variations on pigs in a blanket, sometimes leaning more towards the sausage roll side of things, because wrapping meat within dough or pastry has long been a satisfying substitute for a hot meal. So celebrate with your own variation, party or no party! If you want to jazz up the flavor with cheese but skip out on the questionable ingredients found in some hotdogs, try these cheesy pigs (or turkey dogs) in blankets . A little bit healthier and huge on flavor, this snack will give you a reason to celebrate.

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National pigs in a blanket day

While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday. Pretty please, with lots of cherries on top – April 23 is National Cherry Cheesecake Day ! What's creamy, tangy and sweet all over? Ah, yes, that would be one of the best food marriages in dessert: cherry cheesecake. The pure flavors of cherries mingling with the unique, smooth taste of cheesecake is something you'll be asking for beyond today. Now, this can mean one of two things: You either like your regular cheesecake drowning in cherry compote or sauce, or you bake the cheerful cherry flavor right into your cheesecake. The best part is that cheesecake pairs well either way. Whether you use a ricotta or cream cheese base on your graham cracker crust, cheesecake can be a blank canvas or shine with a little embellishment. Are you a New York-style devotee who relies on heavy cream or sour cream, or is your Pennsylvania Dutch-style cheesecake with its tangy cheese flavor that's the talk of the town? Then there is always Philadelphia-style, considered to be lighter on the tongue but richer in flavor than New York. Try a Black Forest cherry cheesecake , which combines the best of both worlds. Cherry-flavored chocolate cheesecake with a fresh cherry topping will send you sailing off into the sunset a much happier person than before you tasted this.

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National cherry cheesecake day

While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday. Turn topsy-turvy with joy because April 20 is National Pineapple Upside-Down Cake Day ! Some desserts you have to turn upside down to get the utmost joy, and we certainly don't mind flipping the pan for this golden delicious treat. While inverting cake pans with fruit in the bottom and batter on top is an idea dating back to the Middle Ages, canned pineapple wasn't available in America until Jim Dole began tinning them in 1903. Soon after, pineapple upside-down cakes began to appear on American kitchen tables everywhere. Melting butter in a cast iron pan with brown sugar is a tantalizing way to start, and then you plunk pineapple slices into the mixture for an even sweeter beginning. A simple cake batter is poured on top – and yes, the smell of it baking just might make the neighbors beat your door down, so fair warning. Once you retrieve said heavenly confection from the oven, you invert the gooey contents on a cake plate. Serve up some history with this storied recipe from vintage junior league cookbook, ” Tea-Time at the Masters .” One bite will turn any frown right-side round.

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National pineapple upside-down cake day