This banana nut bread bakes into one golden, naturally split loaf with a tender, walnut-studded crumb. Measure the mashed bananas, check the center with a toothpick, and let the loaf cool before cutting thick slices.
This full-size chocolate chip banana bread bakes into a deeply browned loaf with a tender, chocolate-studded crumb. Measuring the mashed banana and checking the center help you get thick slices that hold together.
This hand-mixed banana bread bakes as one golden-brown loaf with a moist, banana-flecked crumb and chopped walnuts throughout. Measure the mashed bananas, check the center for doneness, and cool completely before cutting thick slices.
Four seared salmon portions rest on creamy lemon-Parmesan orzo with wilted spinach. The orzo cooks in the salmon skillet, while the fish returns only near the end to finish gently. Parsley and finely grated Parmesan complete the dish.
Scoop up tender ziti coated in rosy, creamy sauce with ricotta, mozzarella, fontina, Parmesan, and Pecorino Romano. A covered bake keeps the casserole moist before a short uncovered finish browns the breadcrumbs.
This crustless chicken pot pie orzo cooks in one skillet, where the pasta thickens the broth as it simmers. Stir in cooked shredded chicken, peas, and cream near the end for distinct orzo grains in a spoonable sauce.
Refrigerated cheese ravioli simmer directly in a garlic and cream sauce, then get a quick finish of spinach, Parmesan, and lemon. Serve this 25-minute dinner from the skillet, with plenty of sauce coating each intact raviolo.
Browned ground beef and tender sweet potato cubes simmer with fire-roasted tomatoes and Southwestern spices in one skillet. Melt cheddar-Jack in scattered patches, add fresh cilantro, and serve straight from the pan.
This sauce-coated skillet dinner combines slowly caramelized onions, tender potato gnocchi and a creamy beef-broth sauce. Scattered Gruyère browns under the broiler while leaving the gnocchi visible. There is no beef meat in this version.