One of the most loved recipes on the site is our banana bread, and one thing people seem to like to do to change it up is to add chocolate chips to it. That’s sort of a no-brainer, right?
Dear banana bread lovers, putting chocolate chips in your banana bread is like having your bananas and chocolate go on a date. Lovely and sweet, yet still separate and distinct. After a while both want something more—a merging of wills, a commitment!
My friend Michelle loves to throw big parties, with plenty of food and plenty of friends. I think it must be the large Italian family thing, one is never at a loss for food or great company at her house.
One of my favorite dishes that usually makes an appearance at Michelle’s is this “cheesy bread”, a sort of cross between garlic bread and pizza.
One of my favorite comforting soups is Mexican chicken posole, with a hominy-rich chicken broth, chunks of chicken, and heaped with toppings. And as anyone who loves posole knows, it’s all about the toppings—avocados, cabbage, radishes, cilantro, Mexican cheese. So why not turn those into a salad?
Beets are a weekly ritual around here. Usually we boil them and toss them in a sweet sour vinaigrette and keep them in the refrigerator to eat all week. The vinegar in the dressing “pickles” the beets, helping them last longer in the fridge.