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Classic Banana Bread

Prep: 15 min Cook: 1 hour Servings: 8-10 Difficulty: Easy

Ingredients

2 cups (250g) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/4 cup (60ml) buttermilk
3 medium very ripe bananas, mashed (about 1� cups)
1/2 cup chopped walnuts (optional)

Instructions

Preheat oven to 350�F (175�C). Grease a 9x5-inch loaf pan.
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
In a large bowl, beat butter and brown sugar until light and fluffy (2-3 minutes).
Add eggs one at a time, beating well after each addition. Mix in vanilla.
Alternately add flour mixture and buttermilk to butter mixture, beginning and ending with flour. Mix until just combined.
Fold in mashed bananas and nuts (if using) until just incorporated.
Pour batter into prepared loaf pan and smooth the top.
Bake for 55-65 minutes, until a toothpick inserted in center comes out clean.
Cool in pan for 10 minutes, then transfer to wire rack to cool completely.

Chef's Tips

For extra moist bread, add 1/4 cup sour cream or Greek yogurt
For a sweeter version, increase brown sugar to 1 cup or add chocolate chips
Gluten-free option: Use gluten-free flour blend
Store wrapped at room temperature for 3 days or freeze for 3 months

Classic Meatloaf

Prep: 20 min Cook: 1 hour Servings: 6-8 Difficulty: Medium

Ingredients

2 lbs ground beef (80/20 blend)
1 cup breadcrumbs
1 small onion, finely diced
2 cloves garlic, minced
2 large eggs
1/2 cup milk
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme
1/2 cup ketchup
2 tbsp brown sugar
1 tbsp apple cider vinegar

Instructions

Preheat oven to 350�F (175�C).
In large bowl, combine beef, breadcrumbs, onion, garlic, eggs, milk, Worcestershire, mustard, salt, pepper, and thyme.
Mix gently with hands until just combined (do not overmix).
Shape into loaf and place in greased 9x5 loaf pan or on baking sheet.
In small bowl, mix ketchup, brown sugar, and vinegar. Spread half over meatloaf.
Bake for 45 minutes, then spread remaining glaze on top.
Bake 15-20 more minutes until internal temperature reaches 160�F (71�C).
Let rest 10 minutes before slicing.

Chef's Tips

For lighter texture, use 1 lb beef + 1 lb ground pork
Line pan with parchment for easy removal
Leftovers make excellent sandwiches
Freezes well for up to 3 months

Perfect Chocolate Chip Cookies

Prep: 15 min Cook: 10 min Yield: 24 cookies Difficulty: Easy

Ingredients

2 1/4 cups (280g) all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup (225g) unsalted butter, softened
3/4 cup (150g) granulated sugar
3/4 cup (150g) packed brown sugar
2 large eggs
2 tsp vanilla extract
2 cups (340g) semisweet chocolate chips
1 cup (120g) chopped walnuts (optional)

Instructions

Preheat oven to 375�F (190�C). Line baking sheets with parchment.
In small bowl, whisk flour, baking soda, and salt.
In large bowl, beat butter and both sugars until light and fluffy (3 minutes).
Add eggs one at a time, then vanilla, beating well after each.
Gradually beat in flour mixture until just combined.
Stir in chocolate chips and nuts (if using).
Drop by rounded tablespoon onto baking sheets, 2 inches apart.
Bake 9-11 minutes until golden brown.
Cool on baking sheets 2 minutes, then transfer to wire racks.

Chef's Tips

For chewier cookies, use 1/4 cup less flour
Chill dough 24 hours for deeper flavor
Use a mix of chocolate chips and chunks for texture
Underbake slightly for softer cookies

Fluffy Buttermilk Pancakes

Prep: 10 min Cook: 15 min Servings: 4 Difficulty: Easy

Ingredients

2 cups (250g) all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups (480ml) buttermilk
2 large eggs
1/4 cup (60g) unsalted butter, melted
1 tsp vanilla extract
Butter or oil for cooking

Instructions

In large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk buttermilk, eggs, melted butter, and vanilla.
Pour wet ingredients into dry and stir until just combined (batter will be lumpy).
Heat griddle or skillet over medium heat; lightly grease with butter.
Pour 1/4 cup batter per pancake onto griddle.
Cook until bubbles form on surface and edges look set (2-3 minutes).
Flip and cook until golden brown (1-2 minutes more).
Serve warm with butter and maple syrup.

Chef's Tips

Don't overmix - lumps are good for fluffy pancakes
Let batter rest 5 minutes before cooking
Keep pancakes warm in 200�F oven while cooking batches
Add blueberries or chocolate chips after pouring batter

Hearty Beef Chili

Prep: 20 min Cook: 1.5 hours Servings: 6-8 Difficulty: Medium

Ingredients

2 lbs ground beef
1 large onion, diced
1 bell pepper, diced
4 cloves garlic, minced
2 (15oz) cans kidney beans, drained
1 (28oz) can crushed tomatoes
1 (15oz) can tomato sauce
2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1 tsp oregano
1/2 tsp cayenne pepper (optional)
1 cup beef broth
Salt and pepper to taste

Instructions

In large pot or Dutch oven, brown beef over medium-high heat, breaking into crumbles.
Add onion and bell pepper; cook until softened (5 minutes).
Add garlic and cook 1 minute until fragrant.
Stir in remaining ingredients except beans; bring to boil.
Reduce heat to low, cover, and simmer 1 hour, stirring occasionally.
Add beans and simmer uncovered 30 minutes more.
Adjust seasoning with salt and pepper.
Serve with toppings like sour cream, cheese, and green onions.

Chef's Tips

For deeper flavor, use half ground beef and half ground pork
Chili tastes even better the next day
Freezes well for up to 3 months
For thicker chili, add 1 tbsp cornmeal during last 30 minutes

Perfect Juicy Chicken Breast

Prep: 10 min Cook: 20 min Servings: 4 Difficulty: Easy

Ingredients

4 boneless, skinless chicken breasts (6-8oz each)
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp paprika
1/2 tsp dried thyme
1 tbsp butter
2 cloves garlic, smashed
2 sprigs fresh thyme or rosemary (optional)

Instructions

Pat chicken dry and pound to even thickness (about 1/2 inch).
Mix salt, pepper, garlic powder, paprika, and dried thyme; rub on both sides of chicken.
Heat oil in large skillet over medium-high heat until shimmering.
Add chicken and cook undisturbed 5-6 minutes until golden brown.
Flip chicken, add butter, garlic, and fresh herbs to pan.
Cook 5-6 more minutes, basting chicken with melted butter.
Remove when internal temperature reaches 165�F (74�C).
Let rest 5 minutes before slicing.

Chef's Tips

Brining chicken for 30 minutes ensures juiciness
Use meat thermometer for perfect doneness
Letting chicken rest is crucial for moisture retention
Deglaze pan with white wine or broth for simple pan sauce

Classic French Toast

Prep: 10 min Cook: 15 min Servings: 4 Difficulty: Easy

Ingredients

8 slices day-old brioche or challah bread (1-inch thick)
4 large eggs
1 cup whole milk
1/4 cup heavy cream
2 tbsp granulated sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
Pinch of salt
2 tbsp unsalted butter
Maple syrup and powdered sugar for serving

Instructions

In shallow dish, whisk eggs, milk, cream, sugar, vanilla, cinnamon, and salt.
Soak bread slices 20-30 seconds per side until saturated but not falling apart.
Melt 1 tbsp butter in large skillet over medium heat.
Cook 2-3 slices at a time until golden brown (3-4 minutes per side).
Repeat with remaining butter and bread.
Serve immediately with maple syrup and powdered sugar.

Chef's Tips

Stale bread absorbs custard better without getting soggy
Add orange zest to batter for bright flavor
Keep cooked slices warm in 200�F oven
Top with fresh berries and whipped cream for special occasions

Perfect French Omelette

Prep: 5 min Cook: 3 min Servings: 1 Difficulty: Medium

Ingredients

3 large eggs
1 tbsp unsalted butter
Pinch of salt
Fresh chives, chopped
1 tbsp cr�me fra�che or sour cream (optional)

Instructions

Whisk eggs vigorously with salt until completely uniform.
Heat 8-inch nonstick skillet over medium-high heat; add butter.
When butter foams but before it browns, add eggs.
Immediately stir rapidly with rubber spatula while shaking pan.
When eggs begin to set (about 30 seconds), stop stirring.
Tilt pan and use spatula to fold omelette into thirds.
Slide onto plate, garnish with chives and cr�me fra�che.

Chef's Tips

Use room temperature eggs for best texture
Practice the stirring technique for perfect curds
For fillings, add cheese or herbs after stopping stirring
The omelette should be slightly runny inside (baveuse)

Artisan Sourdough Bread

Prep: 30 min Ferment: 24 hrs Yield: 1 loaf Difficulty: Advanced

Ingredients

500g bread flour
100g active sourdough starter
10g salt
350g water (70% hydration)
Rice flour for dusting

Instructions

Mix flour and water; let autolyse 30 minutes.
Add starter and salt; mix until combined.
Bulk ferment 4-6 hours with stretch-and-folds every 30 minutes.
Shape into round; place in floured banneton.
Cold proof in refrigerator 12-18 hours.
Preheat Dutch oven to 475�F (245�C) for 1 hour.
Score dough; bake covered 20 minutes.
Uncover; bake 25 more minutes until deep golden.
Cool completely before slicing.

Chef's Tips

Maintain starter at peak activity for best rise
Use bread flour for better gluten development
Steam in Dutch oven creates perfect crust
Letting cool prevents gummy texture

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