Kebabs get a bad rap. (Decades of alternating zucchini coins and cherry tomatoes can do that.) But this Asian take, with a spicy, sticky glaze, makes for a very convincing comeback. Watch the step-by-step video here.
Here at BA everybody has their favorite banana bread recipe. We made every one—14 to be exact—until we came up with a collective favorite. Dark brown sugar is key and a dollop of mascarpone makes for superior tenderness.
A simple curry paste gives this northern Thai–inspired soup surprising depth of flavor.