Cinnamon Polenta Pancakes: Using polenta (cornmeal) in addition to white flour in these pancakes makes them especially satisfying, as the ground whole grain delivers lots of fiber and a good amount of protein.
This rather unusual loaf has a very pleasant flavor, a little on the sweet side, and a distinctive texture. The built-in moisture provided by the zucchini makes it a very good keeper. It can be prepared with 1 cup of whole wheat flour instead of all white flour.
These delightful and easy lemon bars have everything the traditional ones do – tang, sweetness and a buttery base – plus the added benefit of pistachios folded into the filling and the crust. (Photo: Craig Lee for The New York Times)