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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.