Mushy, brown bananas need not apply here. The fruit needs to be firm and just ripe to stand up to the grill’s heat. Leaving the skins on the split halves will help the bananas keep their shape. We’ll be honest: the sauce is sort of the best part.
Avocaderia’s Avocado-Chocolate Mousse
We initially used almond milk in this chocolaty avocado dessert, but we swapped in coconut milk and loved the result, which is still vegan and dairy-free.
STAR HOME COOK: Sally Searby’s Lemon Drizzle Cake
Star Home Cook Sally Searby of Greenport, NY, shared a lemon cake recipe so vibrant and lemony, we couldn’t keep the recipe to ourselves.
Red Truck Bakery’s Madeleines (for Jacques Pépin)
It was a gutsy move baking these for the best French chef around, but I learned to make them from chef Mark Ramsdell of L’ Academie de Cuisine. I was elated when Jacques pronounced them “terrific!” and his daughter (and TV costar), Claudine Pépin said they were the best she’s ever had.
Red Truck Bakery’s Double-Chocolate Moonshine Cake
Luckily, moonshine isn’t overpowering when you bake with it, and I wanted to offer up some kind of hooch cake as a Virginia treat. Its vanilla-like flavor pairs well with chocolate, and the orange zest and nutmeg complement both.
The Instant Pot Bible: Classic Cheesecake
We’ve seen a lot of techniques over the years — and written a lot of pressure-cooker cheesecake recipes, too — and we can tell you we heartily don’t get why people tend to overcomplicate what can be a fairly simple process for a rich, mousse-like (not New York–style) cheesecake.