Archive Great Ideas By People Staff Published on July 23, 2012 12:00 PM Share Tweet Pin Email 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.