This cake is a less dense version of banana bread, so it can be served in many ways. At Tribeca Treats we typically serve it with Chocolate Cream Cheese Icing (page 150), but it also tastes great with Cream Cheese Icing (page 144), the “Sassy” Cinnamon variation on the Vanilla Icing (page 136), or even consider baking it in a loaf pan, cutting off a slice, and serving it alongside chocolate mousse or whipped cream and fresh berries. The key to this recipe is to use overripe bananas. Typically, the browner the peel, the sweeter the banana has become. Since bananas are usually on the greener side in the grocery store, plan on buying them several days in advance of when you’ll be making the cake. Keeping them in a closed paper bag at room temperature will speed the ripening process.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.