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Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a more robust flavor. The bread is fantastic right after it cools, but it tastes even better the following day - if it lasts that long.

Miso Banana Bread

When Ginevra Iverson made these airy, sugared doughnut holes at (the now-shuttered) Restaurant Eloise in Sonoma County, California, she refused to send any imperfect ones into the dining room. Any misshapen holes became snacks for the kitchen crew: "They got slathered with jam and devoured by whoever got to them first."

Doughnut Holes with Raspberry Jam

Mountain Rose Apple Pie

Stock the Crock by Phyllis Good

Stock the Crock: Cookbook Review

Photographer Greg DuPree, Food Stylist Margaret Dickey, Prop Stylist Thom Driver

Pork Salsa Stew

In her cookbook, Stock the Crock, Phyllis Good says this recipe for Indian Lentil Soup is a mild but irresistible introduction to Indian food�plus, it�s a new way to bring more vegetables to your table. Indian Lentil Soup is best served with naan, an Indian flatbread. Tip: Make the soup smoother by using an immersion blender to puree the soup at the end of the cooking time.

Indian Lentil Soup

Photographer Hector Manuel Sanchez, Prop Stylist: Heather Chadduck Hillegas, Food Stylist: Anna Hampton

African Sweet Potato Stew

Photographer Greg DuPree, Food Stylist Margaret Dickey, Prop Stylist Thom Driver

Creole-Style Red Beans