Special Sauce: Kenji on Vegetarian Chile Verde; Claudia Fleming on Lego Desserts; BraveTart on Banana Bread

: No, not at all. It was at least 10 years later. We bumped into each other at the Beard Awards and we were just chatting about new restaurants and whatever:"Have you been here?""No.""Here? There?""No.""We should go sometime.": He's a cool guy. Funny man. He said,"We should go to dinner sometime." I said okay. He called me a year later. Not kidding, a year later.

Really cool trick is that egg yolks contain a starch-dissolving enzyme. If you happen to have slightly under ripe green bananas, you can make this mixture, mash it up, and leave it for about 30 minutes and the enzymes in the egg yolks will act on the starches in the under ripe bananas and convert them to sugars naturally. It's the same process that you would have when the banana ripens on its own on the counter.

Keep mixing this until the coconut oil has completely disappeared and created this fine powdery mix, just like it's a banana muffin mix. In fact, you could use it that way: storing a jar of it on the shelf until you're ready to add the wet ingredients. I'm going to add our mashed banana, Greek yogurt, eggs and vanilla... the wet ingredients... all at once into the bowl.

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