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Moist banana bread has a little extra kick, thanks to ginger added to the batter, makes for a tasty way to start the day.
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These two loaves of moist, dense pumpkin nut bread get their pizzazz from lots of cinnamon, allspice, and nutmeg.
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Surely one of the rites of spring is baking with rhubarb. The cherry-red tart stalks, combined here with brown sugar and nuts, make a beautiful bread that is fruity, tangy and terrific.
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This better-for-you version of pumpkin bread substitutes applesauce for the vegetable oil.
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There are plenty of apples and nuts in this yummy fruit bread. It's great almost any time of the day.
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Orange juice and zest lend a delightfully citrus accent to this mildly spiced pumpkin-nut-date bread.
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A ribbon of pecan streusel runs through this rich cream cheese-banana bread.
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The best part of any appetizer platter becomes the best dinner ever.
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This is a rich pudding created by steaming suet, molasses, soured milk, baking soda, flour and raisins. It's served warm with a sauce of confectioners' sugar, an egg white and vanilla extract.
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Banana, pear, and vanilla yogurt are combined in these deliciously moist muffins that are also rich in fiber because of ground flax seeds.
cooking.nytimes.com
Creamy, sweet, briny and meaty at the same time, scallops are the most user-friendly of mollusks and require minimal preparation Here, they are grilled with tomatoes and crusty bread, then tossed with a classic dressing of lemon juice and olive oil in a fresh take on classic panzanella.
Ingredients: crusty bread, tomatoes
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Cooked brown rice adds extra taste and texture to this versatile bread.