Chocolate pecan banana bread is by far the best type of banana bread I have ever had. Surprisingly, it is lighter and less sticky than typical banana bread and, in my opinion, more flavorful and elegant-looking. In this recipe, there is a good balance of chocolate and nuts. Using half the amount of nuts than chocolate benefits the overall palette of this cake. Pecans can be substituted with walnuts with a slightly less mild taste. Additionally, rum can be added to spice it up a little, although many people will prefer it more mellow in taste.

Ricotta pancakes are light, fluffy, crunchy on the outside, and soft (almost custard like) and delicious on the inside. They originate from Ukraine and are traditionally made with farmer’s cheese. Making them with ricotta cheese provides a little bit lighter and less-dense texture. These pancakes are super quick to make and have a unique flavor...

Slow cooker beef stew is my family’s most favorite cold weather dish. The aromas, the richness of the sauce, and most importantly, tenderness and flavor of the beef are unforgettable and hunting. Slow cooking has a huge advantage in cooking beef as the long process always results in soft and juicy meat.