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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.