Links We Love

PB&J, Revolutionized

April 23, 2012

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

See what other Food52 readers are saying.

  • slidedtd
  • ATG117
Kenzi Wilbur

Written by: Kenzi Wilbur

I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.


slidedtd April 24, 2012
its peanut butter and jelly, not peanut butter and jam*

That being said, I absolutely love the jelly from a dunkin donuts jelly donut.
ATG117 April 23, 2012
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.