Good morning! Today we have for you:
Stars and celebrities: What do they bake? Do they bake things? Let’s find out!
Famous people: They’re just like us. They love a beautiful bookstore. They can’t resist grabbing a slice of pizza. And they bake banana bread with their brown, super-ripe bananas. Jake and Maggie Gyllenhaal have shared their banana bread recipe, which — like many family recipes — is a pieced-together adaptation of the version their mom made for them. Their banana bread has less sugar and more nuts, with a good dose of sour cream for roundness and tang. Featured Recipe Jake and Maggie Gyllenhaal’s Banana BreadI haven’t asked the siblings directly, but I’m guessing they’d be delighted with the additions and alterations our New York Times Cooking readers have in turn made with their banana bread, and that, as of writing this newsletter, their recipe currently has five stars. (You can watch them make it here!)
New and noteworthySmoky chicken and peppers penne: Whenever I spot Christian Reynoso’s name on a recipe, my brain rubs its hands together. I know the dish is going to be smart, doable and very delicious. The dollop of yogurt (or labneh or sour cream) on top to contrast with the smoked paprika and earthy cumin? Yes, please. White bean, rice and dill soup: It’s that time of year when 1) I’m clamoring for fresh, tender herbs and leafy green things, 2) my wallet is wheezing from tax season and, 3) every sniffle threatens to turn into a cold. This simple, comforting soup from Naz Deravian is exactly what I need. Coleslaw with Dijon vinaigrette: As a proud and well-fed Montrealer, I’m thrilled to pass along Brett Anderson’s deep dive into the city’s rotisserie chickens for The Times. (Yes, “deep dive into rotisserie chickens” sounds like a Wile E. Coyote daydream.) To go with those chickens, Brett adapted the chef Marc-Olivier Frappier’s coleslaw recipe from Rôtisserie La Lune. This fresh, crunchy dish, along with Melissa Clark’s salt and pepper roast chicken, is the dinner I need to accompany the Canadiens taking on the Islanders on Saturday night. Go Habs go! For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started.
And before you goI can’t mention Montreal without calling out that we have a recipe for another of the city’s culinary crown jewels: classic kouign-amann from the patisserie Au Kouign-Amann. Yewande Komolafe adapted the recipe from Nicolas Henry. She writes: “There’s no shortcut and no substitute for the repetition needed to perfect this pastry. But you are in good hands: The process is a series of simple steps, with plenty of opportunities to make ahead. And the results of your efforts are sure to please, whether it accompanies your morning coffee, serves as a delightful afternoon snack or stunningly ends a meal.” As someone who can’t walk along Avenue du Mont Royal without stopping in for a buttery, sugary-crisp wedge, I can promise you it is well worth the work.
Thanks for reading!
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