Recipes are editorial home-style adaptations. Read each method before starting.
Moist Banana Bread
United States · Serves 10 · Total 2 hr 30 min
Very ripe bananas bring sweetness and moisture to this simple loaf. Mash them before measuring so the batter has the right balance of fruit and flour. Sour cream adds richness without making the crumb heavy. The loaf needs a full cooling period before slicing; cutting it while hot can compress the soft center.
Ingredients
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp fine salt
1/2 tsp ground cinnamon
1/2 cup unsalted butter, melted and slightly cooled
3/4 cup packed light brown sugar
2 large eggs
1 1/2 cups mashed ripe bananas
1/4 cup sour cream
1 tsp vanilla extract
Instructions
Heat oven to 350°F (175°C). Line a 9-by-5-inch (23-by-13 cm) loaf pan with parchment, leaving handles along the long sides.
Whisk flour, baking soda, salt, and cinnamon together. In another bowl, whisk butter and sugar, then eggs, bananas, sour cream, and vanilla.
Fold dry ingredients into wet ingredients just until no flour streaks remain. Scrape into the pan and smooth the top.
Bake for 55 to 60 minutes, until a skewer inserted in the center comes out without wet batter. Tent loosely with foil if the top darkens early.
Cool in the pan for 10 minutes, then lift onto a rack. Cool another 65 minutes before slicing.
Kitchen notes
Measure mashed banana instead of relying on the number of bananas.
Substitutions: Use plain full-fat Greek yogurt in place of sour cream.
Storage: Wrap the cooled loaf and keep at room temperature for 2 days, or freeze individual slices for 2 months.
Serve with: Serve with coffee, fresh berries, or plain yogurt.
Soaking breadcrumbs before mixing helps the meatloaf stay tender and slice neatly. Shape it on a rimmed baking sheet so the glaze covers more surface and excess fat can drain away. Mix gently with your hands or a fork; packing the beef tightly makes the texture dense. A thermometer determines when the center is ready.
Ingredients
2 lb 85% lean ground beef
3/4 cup plain dry breadcrumbs
1/2 cup whole milk
2 large eggs
1 small onion, very finely chopped
2 cloves garlic, minced
1 tbsp Worcestershire sauce
1 tsp fine salt
1/2 tsp ground black pepper
1/2 cup ketchup, divided
1 tbsp light brown sugar
1 tsp apple cider vinegar
Instructions
Heat oven to 350°F (175°C). Line a rimmed baking sheet with parchment. Combine breadcrumbs and milk in a large bowl; let soak for 5 minutes while chopping the onion.
Add beef, eggs, onion, garlic, Worcestershire, salt, pepper, and 2 tablespoons ketchup. Mix gently until evenly combined.
Shape into a 9-by-5-inch (23-by-13 cm) loaf. Mix remaining ketchup with brown sugar and vinegar; spread half over the loaf.
Bake for 40 minutes. Brush with remaining glaze and bake 15 to 20 minutes longer, until the center reaches 160°F (71°C).
Rest for 10 minutes. Transfer carefully to a board and cut into six thick slices.
Kitchen notes
Insert the thermometer from the side to reach the center.
Substitutions: Replace milk with unsweetened oat milk in the same volume.
Storage: Refrigerate within 2 hours for 3 days. Reheat slices, covered, to 165°F (74°C). Freeze for up to 2 months.
Serve with: Serve with mashed potatoes and steamed green beans.
This home-style chili uses beans and tomatoes for a thick, spoonable bowl. American chili powder is usually a seasoning blend; pure ground chile can be much hotter. Choose a mild blend to start. A steady uncovered simmer softens the beans and concentrates the sauce, while occasional stirring keeps the bottom from catching.
Ingredients
1 tbsp vegetable oil
1 large onion, diced
1 lb 85% lean ground beef
3 cloves garlic, minced
2 tbsp mild American chili powder blend
2 tsp ground cumin
1 tsp smoked paprika
2 tbsp tomato paste
1 can (28 oz) crushed tomatoes
2 cans (15 oz each) kidney beans, drained and rinsed
1 cup low-sodium beef broth
1 tsp fine salt
Instructions
Heat oil in a Dutch oven over medium heat. Cook onion for 5 minutes until softened.
Add beef and cook for 7 minutes, breaking it into small pieces, until browned and cooked to 160°F (71°C). Spoon off excess fat if needed.
Stir in garlic, chili powder, cumin, paprika, and tomato paste. Cook for 1 minute, stirring continuously.
Add tomatoes, beans, broth, and salt. Bring to a simmer, then reduce heat and cook uncovered for 30 to 32 minutes, stirring occasionally.
The finished chili should be thick but easy to spoon. If it thickens too much, add a small splash of water before serving.
Kitchen notes
Use a heavy pot to help prevent scorching during simmering.
Substitutions: Replace kidney beans with the same quantity of pinto beans.
Storage: Refrigerate in shallow containers within 2 hours for 4 days. Freeze for 3 months. Reheat to 165°F (74°C).
Serve with: Serve with cornbread and a crunchy cabbage salad.
Buttermilk gives these pancakes a gentle tang and works with baking soda to lift the batter. A few small lumps are welcome; excessive mixing can make pancakes chewy. Let the skillet heat fully before the first batch, then adjust the burner as needed. This recipe makes about twelve pancakes, with three pancakes per serving.
Ingredients
2 cups all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
2 cups buttermilk
2 large eggs
3 tbsp unsalted butter, melted and cooled slightly
1 tsp vanilla extract
1 tbsp neutral oil, for the skillet
Instructions
Whisk flour, sugar, baking powder, baking soda, and salt in a bowl. In another bowl, whisk buttermilk, eggs, melted butter, and vanilla.
Pour wet ingredients into dry ingredients. Fold gently until flour is moistened; leave small lumps. Rest the batter for 5 minutes.
Heat a large nonstick skillet or griddle over medium heat. Brush with a little of the oil.
For each pancake, add about 1/4 cup batter. Cook for 2 to 3 minutes, until bubbles appear and the edges look set. Flip and cook another 1 to 2 minutes, until the center is cooked through.
Repeat in batches, using the remaining oil as needed. Serve warm.
Kitchen notes
Lower the heat if the outside browns before the middle sets.
Substitutions: Replace vanilla with 1/2 teaspoon almond extract for a different flavor.
Storage: Refrigerate within 2 hours for 3 days, or freeze with parchment between pancakes for 2 months.
Serve with: Serve with maple syrup, sliced bananas, or berries.
Brown sugar adds a soft texture while granulated sugar helps the edges crisp. Use butter that yields to a finger but is not melted, so the dough holds its shape. A short chill limits spreading and makes scooping easier. The recipe makes twenty-four cookies, or two per serving, baked on two trays in separate batches.
Ingredients
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp fine salt
3/4 cup unsalted butter, softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 1/2 cups semisweet chocolate chips
Instructions
Whisk flour, baking soda, and salt together. Beat butter with both sugars for 2 minutes until creamy. Beat in eggs one at a time, then vanilla.
Mix in flour on low speed just until combined. Fold in chocolate chips. Cover and refrigerate for 30 minutes.
Heat oven to 350°F (175°C). Line two baking sheets with parchment. Scoop twenty-four portions, about 2 tablespoons each, leaving 2 inches (5 cm) between them.
Bake one tray at a time for 10 to 12 minutes, until edges are golden and centers are set but soft.
Cool each batch on its tray for 5 minutes, then on a rack for 10 minutes.
Kitchen notes
Let baking sheets cool before adding another batch of dough.
Substitutions: Use chopped semisweet chocolate in the same weight as the chips.
Storage: Store cooled cookies airtight at room temperature for 4 days, or freeze for 2 months.
Serve with: Serve with milk, coffee, or a small scoop of vanilla ice cream.
Slightly stale bread absorbs custard without falling apart. Use slices about 3/4 inch thick, and dip each piece only until moistened through. A broad skillet cooks several slices at once, while moderate heat gives the egg mixture time to set. This recipe makes eight slices, enough for four servings with fruit alongside.
Ingredients
8 slices day-old brioche or sturdy white bread
4 large eggs
3/4 cup whole milk
1 tbsp granulated sugar
1 tsp ground cinnamon
1 tsp vanilla extract
1/4 tsp fine salt
2 tbsp unsalted butter, divided
Instructions
Whisk eggs, milk, sugar, cinnamon, vanilla, and salt in a wide shallow dish until the eggs are fully blended. Stir again before dipping each batch because cinnamon tends to float.
Heat a large skillet over medium heat and melt 1 tablespoon butter. Dip four bread slices into the custard for about 10 seconds per side, letting excess drip back into the dish.
Cook for 3 minutes per side, until golden and the centers are set without wet egg. Lower heat if the bread browns too quickly.
Repeat with remaining butter, bread, and custard. Serve immediately; discard leftover dipping mixture.
Kitchen notes
Avoid stacking hot slices, which traps steam and softens the crust.
Substitutions: Use unsweetened oat milk instead of whole milk in the same amount.
Storage: Refrigerate cooked slices within 2 hours for 3 days. Reheat until the center reaches 165°F (74°C).
Serve with: Serve with maple syrup, strawberries, and plain yogurt.
This ricotta-style lasagna is a familiar Italian-American approach to a layered pasta dinner. Cook the noodles just shy of tender so they finish in the sauce. A short uncovered bake browns the cheese, and a proper rest helps the layers hold together. Use a deep baking dish to contain the bubbling sauce.
Ingredients
12 regular dried lasagna noodles
1 tbsp olive oil
1 medium onion, diced
1 lb ground beef
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 cup water
1 tsp dried oregano
1 tsp fine salt, divided
1/2 tsp ground black pepper
1 container (15 oz) ricotta
1 large egg
3 cups shredded low-moisture mozzarella
1/2 cup grated Parmesan
Instructions
Heat oven to 375°F (190°C). Cook onion in oil for 5 minutes. Add beef; cook 7 minutes to 160°F (71°C). Add garlic, tomatoes, water, oregano, pepper, and 3/4 teaspoon salt; simmer 18 minutes.
Meanwhile, boil noodles 2 minutes less than package directions; drain. Mix ricotta, egg, and remaining salt.
Spread sauce in a 9-by-13-inch (23-by-33 cm) dish. Build three layers using four noodles, one-third each ricotta, remaining sauce, mozzarella, and Parmesan per layer.
Cover with foil; bake 35 minutes. Uncover and bake 20 minutes, until bubbling and the center reaches 165°F (74°C).
Rest 15 minutes before cutting.
Kitchen notes
Loosely tent foil to keep it away from the cheese.
Substitutions: Use ground turkey instead of beef; cook it to 165°F (74°C).
Storage: Refrigerate portions within 2 hours for 4 days. Freeze for 2 months. Reheat to 165°F (74°C).
Serve with: Serve with a green salad and roasted zucchini.