When looking for the perfect banana for a smoothie, you want to choose one that is not green but also not overly ripe (a few brown spots are great, but you don’t want it to be brown). Green bananas are difficult to blend smoothly in the blender and won’t give you the nice sweetness ripe bananas will. But, if they’re overly ripe, the flavor will be overpowering. If you’re a big fan of smoothies, it’s best to buy bananas in bulk when they’re on sale. When they are the perfect ripeness, peel them and store them in resealable freezer bags in the freezer so they’re ready for you whenever the craving strikes.
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.