Some of our favorite dishes come served with a side of nostalgia, sending us back to pleasures past. At a recent Beard House dinner, pastry chef Kristin Eddy tugged on guests’ heartstrings with this rendition of the classic banana pudding, pulling elements from the old-school recipe Rolodex while incorporating modern touches to appeal to today’s palates. Follow her lead and swap Nilla wafers for pretzel crumbs, add a dark chocolate drizzle, and layer the ingredients trifle-style to elevate this dish from traditional comfort fare to a dessert superstar. Get the recipe, specifically adapted for the home cook.
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Tara Condell, RDN is the media intern at the James Beard Foundation. Find her on Instagram and Twitter.
