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My relationship with bananas can greatest be described by paraphrasing Katy Perry’s 2008 tune: We’re sizzling then we’re chilly, we’re sure then we’re no, we’re in then we’re out, we’re up then we’re down. I’ll carry residence a Donkey Kong-size haul of them on a Sunday, craving their starchy sweetness. On Monday and Tuesday I’ll proudly peel some for my breakfasts and lunches. But by Friday, I’ll have a pile of forgotten delicate crescents streaked with black.
I by no means fear, although, as a result of a brown, mushy banana yields all kinds of treats. Banana blondies! Banana smoothies! And in fact, at all times, ceaselessly, banana bread. Julia Moskin’s recipe, tailored from Allrecipes, is the platonic banana bread very best: buttery, with a contact of molasses taste from the brown sugar and a little bit of crunch from the walnut topping. It’s the right, easy baked good I would like with my Sunday morning coffee, earlier than I head to the shop to repeat my banana cycle.
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Banana Bread
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With lemons readily available, I’m only a package deal of hen and a bag of potatoes away from Melissa Clark’s supremely simple lemony hen with potatoes and oregano. Thin slices of lemon roast alongside, changing into deeply caramelized and pleasantly bitter — “for true lemon lovers solely,” she writes.
I’d say that this eggplant Parmesan pasta by Kay Chun is for eggplant lovers, however I believe even the aubergine-avoidant would take pleasure in it. Cubes of eggplant are fried in olive oil, changing into golden however not greasy, then simmered with tomatoes and basil and served with milky slices of mozzarella and drifts of grated Parmesan. Several readers added anchovies to the olive oil in Step 2; this isn’t a foul concept.
Sue Li’s fried fish sandwich is crispy and tangy, made in a flash (20 minutes or so) on the stovetop. Sarah DiGregorio’s honey-soy braised pork with lime and ginger, then again, is fall-apart tender and luscious and simmers away all day in your electrical gradual cooker. Both deserve spots in your weeknight dinner rotation.
And for one thing that’s chilly — however sizzling, in a spicy manner — I like Alexa Weibel’s chopped salad with jalapeño ranch dressing. There’s naturally a great little bit of chopping concerned, however I’ll often put together further portions of the substances in order that I’ve the subsequent day’s lunch able to go. Be positive to skim the reader feedback right here; sensible additions embody pinto beans, grilled hen, hard-boiled eggs and jicama.
