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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.