Cook’s Illustrated finally went off the deep end this month. I’ve seen this moment coming for years, as they gradually ran through the classic American repertoire and resorted to publishing home versions of questionable restaurant fare and revisiting recipes that were already perfect. I’m a charter subscriber; I’ve been getting this magazine in the mail every other month since 1993, and every time I think about dropping it they run something that is so good that it pays for the year’s subscription. I refer to my back issues more than to any cookbook on my shelf. So I don’t say this lightly. But my old reliable has gone off the deep end. What’s finally done it? What’s inspired one of my rare full-on Internet rants and a corrective recipe?
Extreme banana bread. Continue reading “Pretty good banana bread”