Great Ideas

Ted Allen’s BANANA BREAD

The Chopped host and cookbook author shares his take on the traditional treat

BANANA-FIG BREAD

Makes 1 (9-in.) loaf

1 cup chopped walnuts

1 1/3 cups all-purpose flour

2/3 cup whole-wheat pastry flour

½ cup sugar

½ cup firmly packed light brown sugar

1 tsp. baking soda

½ tsp. salt

3 large ripe bananas, mashed

1½ cups dried figs, stemmed and diced

6 tbsp. unsalted butter, melted

1/3 cup plain yogurt

2 large eggs

2 tsp. vanilla

1. Preheat oven to 350.

2. Bake walnuts 5 to 10 minutes or until golden, stirring after 4 minutes; set aside.

3. Whisk flours and next 4 ingredients in a large bowl; set aside. Combine bananas and next 5 ingredients in a medium bowl; stir in walnuts.

4. Fold banana mixture into flour mixture. Spoon batter into a buttered and floured 9×5-in. loaf pan. Bake 55 minutes or until a wooden pick comes out clean, shielding with foil as necessary. Cool bread in pan on a wire rack 30 minutes. Remove from pan; cool completely.

Recipe adapted from Allen’s In My Kitchen, published by Clarkson Potter

John DeLucie’s CLASSIC PASTA

The owner and chef of New York City hot spot Crown shares a signature dish

SILK-HANDKERCHIEF PASTA WITH WHITE BOLOGNESE

Serves 8

2 tbsp. olive oil, plus more for garnish

1 lb. ground pork

1 lb. ground beef

1 cup finely chopped onion

1 cup finely chopped fennel

1 cup finely chopped celery

1 cup finely chopped parsnip

4 cloves garlic, chopped

2 tsp. red pepper flakes

2 tsp. black pepper

1 tsp. salt

3½ cups (1 bottle) dry white wine

4 cups low-sodium chicken stock

1 cup whole milk

1 tbsp. chopped sage, plus more for garnish

1 (1-lb.) box lasagna sheets, broken into thirds

Grated Parmigiano Reggiano cheese and chopped parsley

1. Heat oil in a very large skillet and brown meats until cooked through. Remove meat; leave liquid in skillet.

2. Add vegetables, garlic, pepper flakes, salt and black pepper to skillet; cook, stirring, until browned, 12 to 14 minutes.

3. Return meat to skillet, add wine and reduce until almost evaporated. Add stock and reduce until almost evaporated. Add milk and sage; simmer until thick, 10 minutes.

4. Cook lasagna until al dente. Drain, reserving 1 cup pasta water.

5. Add pasta and pasta water to skillet and cook 1 minute.

6. Serve, garnished with olive oil, cheese, sage and parsley.

Fun ways to cook with… FRESH CITRUS

L.A. chef Suzanne Goin’s tips for adding a twist to your meals

+ SUMMER SALAD

Citrus dressing adds “a freshness” to salads, says Goin. Mix 1 tbsp. olive oil, 1 tsp. red wine vinegar, a dash each of salt and pepper, plus a hearty squeeze of an orange wedge.

+ COOL MARINADES

“Add citrus zest to marinades for fish, chicken and steaks,” suggests Goin. “If the dish is spicy, use lime. Orange gives a Mediterranean flavor, and lemon is great with everything.”

+ THIRST QUENCHER

For a summer cooler, blend 3 cups cubed watermelon until smooth, strain into a small pitcher, and mix juice with 1½ cups cold water, ½ cup lime juice and 6 tbsp. simple syrup. Serve over ice. “My family drinks this with lunch or dinner,” says Goin.

TANGERINE SAUCE

Makes 6 servings

3 tangerines, peeled and separated into segments

1½ cups tangerine juice

1 tsp. granulated sugar

1/8 tsp. crushed red chili flakes

4 tbsp. unsalted butter

¼ tsp. salt

Freshly ground pepper

Place juice, sugar and chili in a medium pan, bring to a boil over high heat. When juice has reduced by half, turn heat down to low and quickly whisk in butter, salt and a pinch of pepper. Remove from heat and stir in segments.