Best banana bread

Active: 20 minutes; Total: 1 hour 30 minutes; Serves: 8 to 10

Butter, unsalted, melted	½ cup
Pecans, toasted, chopped	1 cup
Flour, all-purpose	1 ¾ cup
Sugar, granulated	½ cup
Baking soda	1 teaspoon
Cinnamon, ground	1 teaspoon
Salt, fine	½ teaspoon
Nutmeg, freshly grated	¼ teaspoon
Eggs, lightly beaten	2 large
Buttermilk, sour cream, or yogurt	½ cup
Sugar, brown	½ cup
Vanilla extract	1 teaspoon
Bananas, mashed	1 ½ cups

1. Preheat the oven to 350°F; lightly butter a 9-by-5-inch loaf pan. 
2. In a large bowl, whisk together the pecans, flour, granulated sugar, baking soda, cinnamon, salt, and nutmeg. 
3. In a medium bowl, whisk together the eggs, butter, buttermilk, brown sugar, and vanilla; stir in the bananas. 
4. Fold the banana mixture into the flour mixture until just combined. 
5. Pour the batter into the prepared pan, and lightly tap the pan on the counter to evenly distribute the batter. 
6. Bake until browned and a toothpick inserted into the center comes out clean, about 1 hour. 
7. Let the bread cool for 10 minutes in the pan on a rack, then turn out onto the rack to cool completely. 

Recipe from Food Network.

Chicken korma

Active: 30 minutes; Total: 45 minutes + marinade; Serves: 2 to 4

Chicken, bone-in, skinless	1.2 pounds
Yogurt, plain	3 tablespoons + ¼ cup
Garlic, grate with microplane	2 cloves
Ginger, grate with microplane	1-inch piece
Turmeric, ground	¼ teaspoon
Paprika	1 teaspoon
Garam masala	1 teaspoon + ½ teaspoon
Salt	½ teaspoon + ¼ teaspoon
Oil	1 ½ tablespoons + 1 tablespoon
Cardamom, green, whole	5 pods + 1 pod
Onions, red, sliced	2 medium
Almonds, whole	4
Cashews, whole	6
Water	½ cup
Bayleaf	1 leaf
Cloves	3
Cinnamon	2-inch stick
Serrano chili, slit	1
Coriander powder	1 ½ teaspoon
Cilantro	Garnish
Rice, cooked

1. In a mixing bowl, combine the chicken, 3-tablespoons yogurt, garlic, and ginger. 
2. Add the turmeric, paprika, 1-teaspoon garam masala, and ½-teaspoon salt. 
3. Mix together; set aside in the refrigerator up to overnight. 
4. Heat 1 ½-tablespoons oil in a pan, then add 3 to 5 cardamom pods. 
5. Add the onions; sauté, stirring often, until golden brown and caramelized. 
6. Turn off the stove, and add the almonds and cashews; cool completely. 
7. Blend the onion mixture with ¼-cup yogurt until smooth; set aside. 
8. In the same pan, heat 1-tablespoon oil, then add the bayleaf, cloves, cardamom pod, and cinnamon; sauté for a minute. 
9. Add the chicken and chili. 
10. Sauté on medium heat until the smell of raw garlic and ginger goes away; about 5 to 7 minutes. 
11. Add the onion paste and water, then ¼-teaspoon salt. 
12. Add ½-teaspoon garam masala and coriander powder, mix well.
13. Cover and cook on medium heat until the chicken turns tender and is soft cooked; adjust salt as needed, and add more water if it is too thick.
14. Sprinkle with cilantro, serve with rice. 

Recipe from Swasthi’s Recipes, June 2020.

Belgian waffles

Active: 15 minutes; Total: 30 minutes; Serves: 4

Flour, all-purpose	2 ¼ cups
Baking powder	1 tablespoon
Sugar, granulated	3 tablespoons
Salt	½ teaspoon
Cinnamon	1 teaspoon
Eggs, separated	2 large
Oil, vegetable	½ cup
Milk, whole	2 cups
Vanilla extract	1 teaspoon

1. Preheat your waffle iron (425°F bottom & 450°F top on my panini press), spray with cooking spray; set aside. 
2. In a large bowl, whisk together the flour, baking powder, sugar, salt, and cinnamon. 
3. In a medium bowl, beat the egg whites with a hand mixer until stiff peaks form; set aside. 
4. In another medium bowl, mix together the egg yolks, oil, milk, and vanilla. 
5. Add the egg yolk mixture to the dry ingredients and mix well. 
6. Fold in the egg whites; lumps are okay so don’t over do it. 
7. Pour the batter onto your hot waffle iron, and cook according to the manufacturer’s directions, about 4 minutes. 
8. Serve immediately with butter, syrup, powdered sugar, berries, or eat all the crispy bits and skip the rest. 

Recipe adapted from The Salty Marshmallow.

Cape Malay chicken curry

Active: 40 minutes; Total: 1 hour; Serves: 6

Cinnamon sticks	2 sticks
Fennel seeds	2 teaspoons
Chicken, whole, cut into 10 bone-in pieces	3 ½ to 4 ½ pounds
Salt, kosher	1 tablespoons + ½ teaspoon +
Oil, grapeseed	2 tablespoons
Onions, yellow, cut into ½-inch-thick slices	2 medium
Jalapeños, halved lengthwise, seeded, thinly sliced	2 medium
Ginger, peeled, grated	2 tablespoons
Curry powder	2 tablespoons
Garlic, finely chopped	3 cloves
Tomatoes, diced, undrained	15 ounces
Water	1 cup
Mango chutney	¼ cup
Bay leaves, fresh or dried	2 leaves
Lime juice, fresh	1 ½ tablespoons
Mielie pap
Cilantro	Garnish

1. Heat the cinnamon sticks and fennel seeds in a small skillet over medium-low heat, stirring often, until lightly toasted and fragrant, 1 to 2 minutes. 
2. Transfer to a spice grinder; process until very finely ground, about 45 seconds; set aside. 
3. Sprinkle chicken pieces all over with 1-tablespoon salt. 
4. Heat oil in a large Dutch oven over medium-high heat. 
5. Working in two batches, cooking the chicken until browned on all sides, 8 to 12 minutes per batch; transfer to a plate. 
6. Reduce heat to medium. 
7. Add onions and ½-teaspoon salt; cook, stirring occasionally and scraping the bottom of the Dutch oven to loosen any browned bits, until onions are softened, 10 to 12 minutes. 
8. Stir in the jalapeños, ginger, curry powder, garlic, and ground cinnamon mixture. 
9. Cook, stirring often, until fragrant, about 2 minutes. 
10. Stir undrained tomatoes into curry mixture; cook, stirring occasionally, until liquid reduces and forms a thick paste, 3 to 4 minutes. 
11. Stir in water, chutney, bay leaves, and 2-teaspoons salt. 
12. Nestle chicken pieces into the mixture. 
13. Bring to a boil over medium heat. 
14. Reduce heat to low; cover and cook until a thermometer inserted in thickest portion of chicken thighs registered 165°F, 20 to 25 minutes. 
15. Stir the lime juice into the curry mixture; season with salt to taste. 
16. Ladle curry over mielie pap; garnish with cilantro. 

Recipe from Food&Wine Magazine, October 2020

Bananas foster milkshake

Active: 15 minutes; Chill: 30; Serves: 2

Sugar, dark brown	½ cup
Butter, unsalted	2 tablespoons
Cinnamon, ground	¼ teaspoon
Rum, dark	3 tablespoons
Cream, heavy	2 tablespoons
Salt	¼ teaspoon
Bananas, ripe, cut into ½-inch pieces	3 medium
Ice cream, vanilla	1 ½ heaping scoops + 1 ½ heaping scoops
Milk	1/8 cup + 1/8 cup

1. Combine the sugar, butter, and cinnamon in a skillet over medium-high heat; cook, stirring constantly, until the sugar dissolves. 
2. Stir in the rum, cream, salt, and bananas; cook, stirring occasionally, until the bananas are browned and soft, about 3 minutes. 
3. Transfer the mixture to a small bowl; refrigerate until chilled, about 30 minutes. (Chef’s note: Great time to place your glasses in the freezer.) 
4. Working in two batches, combine half the banana mixture with 1 ½-heaping scoops ice cream and 1/8-cup milk in a blender, and purée until smooth. 
5. Transfer to a chilled glass and enjoy! 

Recipe by Drew Curren and posted at Saveur.

Pickled red grapes

Active: 20 minutes; Chill: 24 hours

Grapes, red, cleaned, stems removed	1 pound
Vinegar, apple cider	1 cup
Water	¼ cup
Sugar, granulated	1 cup
Cinnamon stick	3-inch stick
Vanilla bean	½
Cloves, whole	¼ teaspoon
Peppercorns, black	¼ teaspoon
Mustard seeds, yellow	1/8 teaspoon

1. In a small saucepan, combine the vinegar, water, and sugar. 
2. Place over high heat, and bring to a boil. 
3. Place the spices in the bottom of a quart jar. 
4. Add the grapes to the jar. 
5. Pour the hot pickling mixture into the jar; let cool. 
6. Place a lid on the jar, and refrigerate; let rest for 24 hours before serving. 

Serve with a green salad, pâté, or cheese plate.

Recipe from seriouseats.com.

Sous vide beef chuck roast with honey & spices

Active: 40 minutes + (Optional) fridge rest: 24 hours + Sous Vide cook time: 24 to 48 hours

Beef chuck roast	3 ½ to 4 pounds
Salt, kosher	To taste + 2 teaspoons
Pepper, freshly ground	To taste + 1 teaspoon
Oil, olive	1 tablespoon + 1 tablespoon + 1 tablespoon
Garlic, minced	1 tablespoon
Tomato paste	1 tablespoon
Paprika, smoked	2 tablespoons
Cinnamon, ground	1 teaspoon
Beef demi-glace	1 tablespoon
Bay leaf, dried	1
Thyme, fresh, chopped	2 tablespoons
Wine, red	1 cup
Stock, beef	2 cups
Honey	¼ cup
Onions, cipollini, peeled	2 pounds
Carrots, peeled, chunk cut	1 ½ pounds
Bay leaves, fresh	Garnish (optional)

1. Generously season the beef with the salt and pepper. 
2. Optional: Place in the refrigerator for 24 hours uncovered. 
3. Prepare a sous vide immersion circulation for use according to the its instructions; preheat the water to 135°F medium-raw or 140°F for medium. 
(Chef’s note: I went for 138°F/48H on my first attempt.) 
4. In a large saucepan over medium heat, warm 1-tablespoon oil until just smoking. 
5. Add the garlic, tomato paste, paprika, cinnamon, demi-glace, dried bay leaf, and thyme; cook, stirring constantly, for 1 minute. Increase the heat to medium-high, add the wine, and boil for 5 minutes. 
6. Add the stock, honey, 2-teaspoons salt, and 1-teaspoon pepper; simmer for 5 minutes. 
7. Remove from heat, and cool to room temperature. 
8. Place the beef in a vacuum-sealable bag and pour in the stock mixture. 
9. Using a vacuum sealer, vacuum and seal the bag tight; be sure you have a smooth, airtight seal. 
10. Carefully place the bag into the circulating water, and cook for 24 to 48 hours. 
11. One hour before the beef is done, preheat an oven to 450°F. 
12. In a large bowl, toss the onions and carrots with 1-tablespoon oil; season with salt and pepper. 
13. Transfer to a baking sheet and roast, stirring once midway through, until the vegetables are tender, about 20 to 25 minutes; set aside. 
14. Carefully remove the bag from the circulating water. 
15. Remove the beef from the bag, and place on a paper tower-lined baking sheet; pat dry with paper towels. 
16. Strain the sauce in a bowl. 
17. In an essential pan or large deep sauté pan over medium-high heat, warm the remaining 1-tablespoon oil. 
18. Add the beef and sear, turning about every 3 minutes, until evenly browned. 
19. Transfer to a carving board.
20. Pour off the excess fat from the pan, add the sauce and set over high heat. 
21. Simmer, stirring occasionally and skimming as needed, until the sauce is thickened, about 20 minutes, adding the onions and carrots during the last 5 minutes of cooking. 
22. Adjust the seasonings with salt and pepper. 
23. Cut the chuck roast into slices. 
24. Transfer to a large platter and spoon the vegetables over and around the meat. 
25. Drizzle some of the sauce over the meat and pour the rest into a bowl. 
26. Garnish the platter with fresh bay leaves. 
27. Serve immediately, and pass the sauce at the table. 

Recipe moderately modified from a Williams Sonoma post.

High-flying turkey & black bean chili

Beans, black, cooked, rinsed	30 ounces
Lime juice, freshly squeezed
Salt, sea
Oil, extra-virgin olive	3 tablespoons
Onion, yellow, chopped	1 large
Garlic, minced	1 clove
Jalapeño, deribbed, chopped	1
Chili powder	2 teaspoons
Ancho chili powder	1 teaspoon
Paprika, smoked	1 teaspoon
Cumin, ground	1 teaspoon
Oregano, dried, gently crushed in your hand	1 teaspoon
Cinnamon, ground	½ teaspoon
Turkey, ground	1 pound
Tomatoes, fire roasted, crushed	28 ounces
Piquillo peppers, roasted, chopped	2
Maple syrup, grade B	1 tablespoon
Lime juice, freshly squeezed
Cilantro avocado cream
Avocado, halved, flesh scooped out	1
Water	2 tablespoons
Lime juice	¾ teaspoon
Cilantro, coarsely chopped	2 teaspoons
Salt	¼ teaspoon

1. In a bowl, combine the beans with a spritz of juice and a pinch of salt; set aside. In a 6-quart pot, heat the oil over medium heat. 
2. Add the onions and a pinch of salt, and sauté for 3 minutes, until the onions are translucent. 
3. Add the garlic, jalapeño, chili powder, ancho powder, paprika, cumin, oregano, and cinnamon, and sauté for another minute. 
4. Add the turkey, and break up the meat with a wooden spoon, and brown for about 3 minutes. 
5. If the pan is too dry or the spices stick, pour in a little juice from the tomatoes to deglaze the pan, stirring with the wooden spoon to loosen any bits stuck to the pan. 
6. Add the tomatoes and another pinch of salt, then the peppers and beans; stir to combine. 
7. Bring to a simmer over medium-low heat, then cover and simmer for 20 minutes, stirring occasionally. 
8. Remove the cover and simmer for 10 minutes more, stirring occasionally. 
9. Stir in the maple syrup. 
10. Taste, and add the lime juice and salt, as needed. 
11. Place the avocado, water, juice, cilantro, and salt in a blender, and process until smooth, about 1 minute; transfer to a small bowl. 
12. Serve the soup in bowls garnished with a dollop of the cilantro avocado cream. 

Recipe mildly adapted from The Healthy Mind Cookbook by Rebecca Katz.