You deserve a fancy PB&J: How to turn a lunchbox staple into a truly craveable treat
2 years, 8 months ago

You deserve a fancy PB&J: How to turn a lunchbox staple into a truly craveable treat

Salon  

There's a meme that has floated around online for about five years in which a photograph of a plain peanut butter and jelly sandwich is captioned with the following sentence: "Well chef, I made a puréed nut spread with a grape relish reduction paired with a brioche bun." While I'll never turn down the Jif, Smucker's and white bread combination that was a cornerstone of my childhood, there's something both inherently nostalgic and indulgent about a "grown-up" version of this iconic sandwich. To help get you started, here are a few simple tips to transform your PB&J from ho-hum to a truly craveable treat: Better bread Don't get me wrong, I'll always have a place in my heart for the sleeves of supermarket white bread that are so soft you could probably compress the entire loaf into a ball the size of a toddler's fist. Slightly warming the peanut butter and jam and crisping up the bread elevates your sandwich from a lunchbox staple to something truly special.

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History of this topic

Nostalgic for Kudos? Here's a copycat version of your long-gone lunchbox favorite
2 years, 5 months ago

Nostalgic for Kudos? Here's a copycat version of your long-gone lunchbox favorite

Salon  

You don’t need an expensive new piece of equipment, or an obscure ingredient you have to hunt for. First released in 1986, Kudos were basically candy bars that you could convince your parents were a "healthier" choice to carry around than an actual Snickers. To maximize the peanut butter filling and chocolate base effect, I've cobbled this recipe together from …

Let’s griddle every sandwich, from ham and cheese to peanut butter and honey
3 years, 8 months ago

Let’s griddle every sandwich, from ham and cheese to peanut butter and honey

Salon  

Griddled sandwiches have punctuated my life like crunchy applause ever since I was old enough to pick up my first oozing grilled cheese. My first real job at age 15 was at a suburban diner outside Chicago, where the mustachioed owner knew every customer by name, the curly fries tasted better than at Arby's and those coarse little paper dispenser …

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