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PB&J, Revolutionized
Just when you thought that PB&J required only three ingredients - or was foolproof - Ruth Reichl over at Gilt Taste deconstructs the old classic, making it almost recipe-worthy. She poetically describes the process of making the perfect sandwich, being careful to take into consideration the elements of utmost importance: which bread to use, jam-to-peanutbutter ratios, and how a correctly-wrapped PB&J always invovles wax paper. Always.
Reichl also offers up an alternative which invloves peanutbutter, mayo, and pimento-stuffed olives. We’re mildy scared. This bold combination may not be going into Amanda’s kids' lunches anytime soon, but she promises it’s worth it.
How to Make a Better Peanut Butter and Jelly Sandwich from Gilt Taste
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Tags: what we're reading, gilt taste, sandwiches, peanutbutter, ruth reichl
kenzi
I have a serious thing for any food topped with a fried egg, a strange kind of disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. Most of my daydreams involve cooking in a yellow-walled kitchen.
Comments (2)
about 1 year ago slidedtd
its peanut butter and jelly, not peanut butter and jam*
That being said, I absolutely love the jelly from a dunkin donuts jelly donut.
about 1 year ago ATG117
PB&J is one of my favorite things of all time. When I was young, I would eat one after school every day, except for the days when I would sneak stawberry Haagen Dazs ice cram from the freezer and eat it with milano cookies. I'm wondering what everyone's favorite brand of jam is.