Going Bananas for our Best Banana Recipes
It’s a banana baking bonanza. The decadent secret to our favorite quick bread, cream pie, and upside-down cake? The tropical, sweet banana. Whether stirred directly...
Sourdough Banana Chocolate Chip Muffins
These muffins by Stacey Ballis are really fast to pull together since they use oil instead of butter, which eliminates the need to plan...
Roasted Banana Rum Bundt Cake
Ready for a bolder, more sophisticated take on the simple loaf? Time to bring out the Bundt pan. We roast the bananas and use...
A Taste of Provence
Springtime in the South of France means rose all day and lingering feasts al fresco in our Taste of Provence. Whether you make this...
Celeriac Salad
This bistro classic slaw typically uses rémoulade as a dressing, but we have used our Aïoli as the base here.
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Grilled Lamb Chops with Herb Chimichurri
These grilled lamb chops have a slight char, yet remain tender if cooked to the proper temperature. We recommend serving them medium rare with...
AÏoli
This time of year, especially around Easter, aïoli is the essential condiment. Typically you’ll find this Provençal sauce served on a platter with shrimp,...
Poached Leeks with Eggs and Shallot Vinaigrette
With our quick-poach method, the leeks melt to tender in only a few minutes. Soft-boiled eggs and a bit of toasted hazelnut complement the...
Oatmeal Chocolate Chip Cookies
In our new Retro Redo column, we take a beloved heirloom recipe and add our twist on the classic. This time around, reader Sydney Viel...
Pound for Pound: Our Best Pound Cakes
Pound for pound, it’s the best cake around. A Southern classic and baker’s delicious go-to, the pound cake represents all the simple glories a...