I’ve been accused of peeling bananas incorrectly. Several people have pointed out that I, who always peel bananas from the stem end, do it wrong, and they advised me to peel them like monkeys do: by grasping the bottom of the fruit and pinching the banana open. To be honest, I found that it doesn’t make all that much difference, especially when using the bananas in a dessert. Peeling technique aside, this pie does differ from the usual butterscotch cream pie. I use homemade chocolate-cookie crumbs in the crust and make the filling with lots of dark brown sugar, which gives it a toffee-like creaminess that separates it from the jungle of other pies out there.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.