Shilpa Uskokovic

The line between banana bread and banana cake is thinner than your mom's patience on Thanksgiving when the rest of the family is bickering over the mashed potatoes.

After a years-long hiatus, we're sharing three new recipes, sure to wow adults and kids alike.

An Australian icon—with coconut, chocolate, and raspberry—streamlined in a standard muffin pan.

Salami, provolone, olives, pickled peppers—need we say more?

Canned green curry paste is already so flavorful, it takes only a few extra ingredients to turn it into a tasty glaze for a thick piece of salmon.

In this vegetarian stir-fry, crumbling tofu dramatically increases its surface area, all the better for absorbing heady spices.

This spicy ranch chicken recipe uses a homemade yogurt-based dressing as both tangy marinade and creamy finishing sauce for juicy grilled chicken breasts.

In this pared-back version of Vietnamese-style lemongrass chicken, a blender nuoc cham does double duty as both a flavorful marinade and a final dressing.

A reader favorite for almost 50 years, zhuzhed up for today’s cooks.

When Olivia and Alaina, my colleagues from the Commerce team, tasted this salad, they immediately declared it “the salad for people who love a salad.” And honestly, yes.