I love this recipe. It's become my standard banana bread/muffin/etc recipe. Sometimes I'll fold in a cup or so crushed pecans, especially if I'm making a loaf instead of muffins, but that's really the only change. Overall, a delectable banana muffin recipe you'd be crazy not to try

Reviewed On: Sep. 9, 2011

I'd tried this earlier this summer, when we had avocados coming out our ears and loved it. So yesterday, while trying to decide what to do with my newly pickled eggs, I thought I'd give this one a whirl again. Absolutely delicious. I'd highly recommend trying out a pickled avocado egg salad, for a change of pace. Yum!

Reviewed On: Sep. 7, 2011

This recipe produces some amazing hot wings! The only real change I made was in how I cooked the wings. I'm not a fan of the smell that deep frying makes (or the fact that it tends to linger for DAYS), so I used this technique to ensure the skin got just as crispy, with the meat just as tender and moist: If you've seen Good Eats, Alton Brown does a show on wings, where he explains how to "oven fry" the wings. The night before, you take a 6 to 8 qt pot, and one steamer basket per 10 wings (I usually make about 40 at a time... They go fast, so I have 4 steamer baskets). Stack the baskets one on top of the other, and arrange your wings, 10 on each teir. Add 1 inch of water to the pot over high heat, bring to a boil, then add the wings, and steam them for 10 minutes. Remove the wings and pat them COMPLETELY dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator overnight. The next night, dip each of the wings in buttermilk to dampen them slightly, and follow the recipe, baking at 425 for about 20 mins on each side, or until your wings are cooked through and are a beautiful crispy golden brown. Enjoy! :)

Reviewed On: Oct. 6, 2009