Nut

This visually stunning dish also packs a real flavor punch. Even people who don’t normally like tofu feast on this dish, though you can substitute beef, if you must. If you can get your hands on an Asian pear, use it here. Green beans are also good in this instead of the spinach. Serve this with Perfect Steamed Jasmine Rice (page 240).

Cooked bananas are a relative rarity, the New Orleans classic Bananas Foster being one exception. The caramel sauce is simple to make by just boiling the sugar and the sauce can be made hours in advance. The bananas are best served hot from the oven. If macadamia nuts are a bit rich for you, just leave them out, although they are a great embellishment.

Perfect for autumn holiday meals, this pie is best served warm with a scoop of vanilla ice cream.

These brownies turn out moist and fudgy. They bake in the convection oven at 25 degrees lower and for 10 minutes less baking time.

You can use these directions to adapt your favorite biscotti recipe to bake in the convection oven. Both temperature and baking time are reduced, plus you can bake on multiple racks with even results.

Using a convection oven lets you bake multiple sheets of cookies at one time. Just be sure to use dark, rimless, noninsulated cookie sheets.

Chewy with nuts, coconut, dried fruit, and chocolate chips. Using my quick one-bowl method, you can stir up the cookie dough in the same time it takes for the oven to preheat.

Buttery and delicious, this dough can be flavored and shaped many different ways. In the convection oven I bake three pans at a time. For the best flavor, wrap and refrigerate the dough for at least 24 hours. During this time the butter and additional flavors (see variations) develop.

These are my favorite “mass-production” cookies. So, when I have little time to bake, these are the cookies I choose.

This old-fashioned cake is bathed in an orange syrup when it is still hot from the oven.

Dried cranberries, widely available today, fleck the texture of this bread. If you use fresh berries that were frozen, be sure they are at room temperature because frozen berries affect the baking time. Toast the walnuts while preheating the oven.

Whenever bananas get a bit too ripe, I bake banana nut bread and keep a few loaves in the freezer. Whole wheat flour enhances the nuttiness of the loaves. Baking time in the convection oven is reduced by 10 to 15 minutes for either size loaf.

Use flavorful, tart apples for this cake for the best flavor. Baked on the convection bake mode, it bakes considerably faster than in a conventional oven.

A ribbon of cinnamon sugar and nuts runs through this coffee cake. This is irresistible served while still warm.

This will impress your guests when you want something extra special to serve for brunch on a summer morning during blueberry season. I sometimes make an extra cake just for backup and keep it well wrapped in a round metal tin in the freezer.

Muffins used to be a healthy breakfast option, but in recent years they have become jumbo sources of fats and sugar. There’s no reason why a medium muffin shouldn’t be a reliable breakfast staple. Here’s a basic recipe that’s relatively low in butter and sugar but still completely satisfying. Once you master (and memorize) the basic formula, you can create anything you desire. Six variations follow. Rather than reduce the oven temperature here, I prefer to keep it the same as in the conventional oven, but reduce the baking time so you can bake them even on a workday morning.

There isn’t much difference in baking time between convection and regular ovens when you bake scones, only 5 to 10 minutes. The difference is in the wonderful texture, moist tender crumb, and golden, delicate crust that you can expect from the convection oven.

This is a special bread/cake that Danes like to make for the holiday season. It’s a quick version of flaky Danish pastry.

Baking temperature is reduced when baking these gooey rolls, but the baking time remains about the same as in a conventional oven. The advantage of convection? The rolls are moist and delicious, not doughy.

Cinnamon perfumes the air as this loaf bakes. This not-too-sweet wheat bread is a perfect match for aged sharp Cheddar. This dense loaf bakes beautifully in the convection oven at a lower temperature than you’d expect.