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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.