Name: Trio of Mini Pound Cakes
Yield: Makes 9 mini loaves (3 sets of 3 flavors each)
Ingredients: 1 tablespoon poppy seeds; 2 tablespoons fresh lemon juice; 1/4 cup mini chocolate chips; 1 teaspoon all-purpose flour; 1/2 very ripe banana; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup (2 sticks) unsalted butter, softened; 1 cup sugar; 4 large eggs; 2 teaspoons pure vanilla extract; 1/4 cup whole milk; 1/2 teaspoon finely grated lemon zest

Trio of Mini Pound CakesDeborah Ory; food styling: Elizabeth Duffy

These tiny cakes make terrific gifts, packaged in sets of three — one of each flavor. The basic vanilla batter is also wonderful for other variations — try orange rind and white chocolate-chip, raisin-walnut, or "the kitchen sink" (that's whatever you need to get rid of in your pantry). I also like to keep some of these loaves in my freezer for impromptu breakfast parties. Just move them to the refrigerator before bed, and they'll be thawed by morning.

Recipe notes

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Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

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Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.