Good banana bread is really something special. But too often, it's dry, too sweet, not banana'y or a bad combination of those. This recipe, adapted from Elise Bauer's Banana Bread recipe, is the perfect blend of slightly sweet, overtly banana'y, wonderfully chocolaty and slightly whole grain.
Read MoreThis is autumn in muffin form. Absolutely delicious and addicting, these muffins make a great breakfast or snack. They freeze well too, so make a double batch!
Read MoreGrowing up in Louisiana, cheese straws -spicy, orange-cheddar, stick-shaped treats- were de rigueur on many party tables. I adore them, and this recipe, by Kim Severson, is the one I've found that most perfectly matches the taste-memory I have of the ones back home. This recipe is a snap to put together but pressing the dough through a cookie press can take some time. That said, double this recipe because I guarantee everyone will love these and eat more than they thought humanly possible.
Read MoreI've always loved a whole grain bread that manages to be unabashedly healthy and light. This bread combines some of my favorite flavors -- the sweet, anisey zing of toasted fennel seeds; fennel itself; sultanas; and some supporting actors like lemon zest and honey. Toasted slices drizzled with honey make for a fabulous breakfast or an afternoon snack with tea.
Read MoreThese flatbreads, full of yogurt, coriander and cilantro, are one of our favorite treats. They pair wonderfully with chili verde and also with zucchini fritters.
Read MoreHaving long loved the vegan scones from Whole Foods, I looked around to find an approximation (WF won't share the recipe). I found this on Eating Consciously and have adapted it slightly, most notably to include oats. You can sub pecans for the walnuts if they're more your speed. If you want to use all maple syrup or all agave, that's cool too.
Read MoreIncorporating candied ginger and the fresh peaches of summer, this is a fantastic summer variation on our favorite whole grain muffin recipe!
Read MoreThese are, quite simply, the best cinnamon rolls you can make. The recipe, another Molly Wizenberg marvel, takes a bit of time but is simple, foolproof and utterly addictive.
Read MoreI have always loved strawberry muffins, but, as with strawberry cake, it's hard to find ones made from scratch. These are! And if you enjoy lavender, it's a lovely addition here.
Read MoreThese whole grain muffins, studded with dried cherries and orange zest and spiced with coriander, are a unique take on the standard breakfast muffin.
Read MoreI adapted an epicurious recipe for cornbread to make these honey and jalapeño muffins.
Read MoreAnother, very autumnal, variation on the basic muffin recipe. Love the savory-sweet flavor in the pumpkin and plum combo.
Read MoreI improvised on two whole grain bread recipes to create this. It's assertively whole wheat but has great moisture.
Read MoreI adapted the Coriander and Cilantro Flatbread recipe to make this kale- and Fontina-stuffed roll-up. It's like a vegetarian stromboli! Delish!
Read MoreThese cheesy bread puffs are simple and delicious and a hit at every party at which I've served them. They freeze beautifully too.
Read MoreKnown as schiacciata con l'uva in Italian, this is a terrific, unique flatbread cooked with rosemary, grapes, pine nuts and olive oil.
Read MoreThis is an old family recipe that is irresistible. Dripping with garlicky butter that's studded with parsley, paprika and cayenne, you will never be able to eat just one piece.
Read MoreI found this recipe in the NYTimes Magazine which adapted it from Marco Shaw at Eno Restaurant and Market in Durham, NC. This is, quite possibly, my favorite cornbread. Its red-flecked hue and slight kick are totally appealing!
Read MoreEnormous pizza fans, we adapted this crust recipe from one we found on allrecipes. It's a lovely alternative to the standard white-flour crust.
Read Moremusings from a stay-at-home, cooking-obsessed mom
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