For instance, bananas Foster. You can look at the recipe a predecessor of mine, Jane Nickerson, brought to The Times in 1957. Everything is ratio: Think about a half stick of unsalted butter for every two bananas, and about as much brown sugar. Continue swirling until everything dies away, then spoon the caramel over the fruit again and serve with vanilla ice cream. You can find actual, tested, written and photographed recipes to cook right now on NYT Cooking.

Source: New York Times December 12, 2018 15:30 UTC