If you’ve never made no-knead bread before, you must. If you have, you must try baking some with a handful of aged cheddar cheese, or Gouda, or whatever cheese ends you have lurking in your fridge or manage to pick up at the deli. Anything sharp and flavourful will do well in a rustic, crusty loaf – hands-down the easiest yeast bread you’ll ever make. If you’ve never baked your own bread but want to, give this a try – it’s practically foolproof and stunningly delicious!

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If you’re anything like me and you trigger an avalanche of frozen bananas every time you open the freezer, you may need some fresh inspiration when it comes to using them. Overripe bananas add sweetness, flavour and moisture to far more than just muffins and quick breads; here are 10 delicious recipes that will help you get rid of them before they even make it to the freezer.

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Banana bread is in heavy rotation in our house – so much so that I can easily mix up a batch without even referring to a recipe. As a result I sometimes get bored and toss extra ingredients in – berries, ginger and the like – but then I recalled making a chocolate swirl banana bread years ago, and thought I’d give it another try. It’s easy to do – simply remove half the batter and stir 1/4 cup of cocoa into it – the two batters can then be swirled together or layered in quarters, creating a striped banana loaf kids love.
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Take-out roasted deli rotisserie chickens have become the convenience food of the new millennium, allowing the rushed to grab something that resembles a real meal when they don’t have time to prepare one themselves. Deli chickens are inexpensive and convenient, but also infinitely versatile; beyond just eating it straight-up with a bagged salad, it can be chopped and tossed into anything from a salad to quesadilla to curry. And because any meat that’s roasted on the bone is more flavorful than that on its own, it can take the place of the chopped, sauteed chicken breast that provides the basis for so many recipes.

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I always have my eye out for new uses for winter veg like parsnips, turnips, beets, winter squash and sweet potatoes – although sweet potatoes are some of my favorite veggies, I get into the rut of making them the same way over and over again. When I stumbled upon this sweet potato tart with a crunchy walnut crust, it went instantly to the top of my must-make list. Perfect for parties, it can be served in fingers or wedges as an appetizer, or alongside any number of mains.
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Growing up, Sloppy Joes were one of my favorite meals – meaty, saucy and loaded on a soft bun, it was better, even, than a burger. Nowadays I rarely think to make them, but they really do make a fast, simple, inexpensive weeknight meal I almost always have the ingredients for. Kids love Joes, and leftovers freeze well, or can be tossed into a batch of spaghetti sauce or chili. Recycling matters, even in the kitchen!
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We make a lot of muffins around here. And with apples such a common snack, there are often half eaten ones left on countertops and discovered in lunchboxes. Years ago I started grating those apples nibbled around their middles into pancakes, muffins and loaves, rather than waste or compost them. There are few better aromas than spiced apple cakes baking in the oven – during the winter months, cakes and muffins make a great after-school snack, and are perfect packed into lunchboxes. They also freeze well, so you can bake them now for later.
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