Banana Nut Bread

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My mother learned to cook this bread during the Depression, when nothing was wasted — especially overripe bananas. We clamored for this treat so often that she frequently bought extra bananas and let them get almost black. I’ve discovered that overripe bananas can be peeled, mashed, and frozen, then defrosted whenever I want to bake…… Read More

Wild-Mushroom Bread Pudding

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Going beyond the customary side dishes for beef (mushrooms and a gratin), we’ve combined all the luxurious flavor of wild mushrooms sautéed in cream with good buttered toast for these single-serving puddings, giving every guest a perfect mix of crisp, golden surface and warm, melting interior.Ingredients:4 cups (1/2-inch) fresh bread cubes (preferably brioche or challah;…… Read More

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