banana bread

Banana Bread

Chickpea Doubles with Tamarind and Scotch Bonnet Pepper Sauce

Traditional Trinidadian doubles are served open-faced and quickly wrapped in wax paper, letting the bara steam, and keeping the spicy filling piping hot. Try leftover tamarind sauce in margaritas, drizzled over fresh mangoes, or with roast pork.

Banana Bread

Pita Bread

Chef Alon Shaya of New Orlean's Shaya restaurant makes these beautiful pita breads in a 700° wood-burning oven. You can recreate the heat at home with a pizza stone and your broiler. Shaya recommends letting the dough rise for the full two days for the best flavor.

Banana Bread

Lavash Crackers

Lavash can be a soft flatbread, but Jessamyn Waldman developed this recipe based on Armenian-style lavash, which is very crisp and dusted with seeds or spices.

Banana Bread

Syrian Pita Bread

Chris Hanna learned to make these airy pitas from her Syrian grandmother, and she still insists on baking them from scratch when serving shwarma. "It isn't that hard to make your own, and the flavor and texture are far superior to the flaccid, sweet kind you find in most grocery stores," she says. Eat the first ones out of the oven slathered with butter, the way Hanna did as a kid.

Banana Bread

Masala Paneer Kathi Rolls

Fresh cabbage salad adds a sharp, acidic crunch to these warmly spiced rolls filled with vegetables and paneer.

Banana Bread

Focaccia col Formaggio

This snack, also known as focaccia di Recco, is a crisp, flaky, cheese-filled Italian bread, perfect for snacking on at any time of day. The dough is stretchy and easy to work with. Try stretching it over the lip of the pan to help to hold it in place so it doesn't spring back.Focaccia col formaggio is best when made in a tinned copper pizza pan.

Banana Bread

Hot Honey Carrot Flatbreads with Basil Chermoula

The former chef of 232 Bleecker in New York City, Gramercy Tavern alumna Suzanne Cupps gives silky, sweet-spicy honey-glazed roasted carrots the main-dish treatment, serving them atop ricotta-smeared flatbread with a drizzle of bright basil chermoula. Use leftover chermoula to top sliced tomatoes, grilled eggplant, or tofu.

Banana Bread

Fig and Rosemary Focaccia with Pecorino

Chef Marco Canora makes this focaccia with freshly milled, small-batch whole-wheat flour.

Banana Bread

Irish Soda Bread

This tender quick bread has a lightly crunchy crust and is perfect with a cup of tea.

Banana Bread

Blueberry Muffins with Crumb Topping

These muffins are easy to make: Simply mix the dry and wet ingredients separately, then combine them. Since the baking powder, which lightens the muffins, is activated by moisture, get the batter into the oven immediately. For soft edges, use liners; for crisp edges, use a well-greased, unlined pan. You can easily replace the blueberries with other kinds of fresh fruit, such as raspberries or peaches (chopped into small pieces). In the off-season I used IQF (individually quick-frozen) fruit; there's no need to thaw.