What's authentically French, looks a little like french toast, but is really French toast? Why, bostock, of course!
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Bostock is a traditional French recipe which transforms day-old brioche into something nutty and wonderful. Sort of how we Americans make french toast, only more French and without the eggs. Its strong almond flavor pairs really well with coffee, tea, and hot chocolate.
My never-ending quest to turn everything into a PB&J reaches new heights with Thanksgiving leftovers.
This year we saw peanut butter prices shoot up because of a peanut shortage. But with this year's giant peanut crop, we may see lower peanut butter prices again soon. Just what is going on? Let me explain.
Some foods are perfect to have on hand in an emergency. Peanut Butter is versatile, nourishing, and easy to enjoy no matter what the situation.
According to the California's Agricultural network, the state of California accounts for a whopping 46% of fruit and nut production in the US. Is California the nuttiest state? Just check out these stats...
As much as we love PB&Js, it's time to think outside the sandwich. There are so many interesting and creative ways to enjoy peanut butter. Here are 18 to get us started: PB cinnamon rolls, PB sushi, PB hummus, and plenty more.
Hazelnuts are a staple in European confections and baked goods, as well as an ingredient in Fererro's popular Nutella spread. But hazelnuts have another popular name—filberts. How did that happen?
Chocolate, marshmallows, and graham crackers—three flavors that are all delicious with peanut butter. So why not use peanut butter to dress up your s'mores?
Who doesn't love a good nut-filled chocolate bar? The rich, toasty crunch of nuts paired with smooth, sweet creamy chocolate is, to many candy eaters, a match made in heaven. Now the Colorado-based company Chocolove is embracing the always-delectable marriage of nuts and chocolate with two new flavors: Salted Peanut in Milk Chocolate and Peach & Pecan in Milk Chocolate.
First take a few swigs of the soda and when there seems to be enough room in the bottle, pour in a package of salted peanuts. Many dieheards insist that you've got to do this in a glass bottle, not plastic or a can, for the full effect. And sticklers will tell you definitely no Diet Coke, Coke Zero, or other brand substitutions allowed.
Everything old is new again for Goldenberg's Peanut Chews, a Philadelpia favorite for almost 100 years. The recipe's the same, but the old school treat has a new package that goes back to its roots.
Feeling the heat of summer? Cool off with this nutty, dairy-free version of cha-yen, or Thai iced tea.
Planning on whipping up some hummus but don't have any tahini on hand? Let peanut butter come to your rescue!
Of all the cooking oils, pecan oil may be one of the most underrated and underused. Never tried it before? You don't know what you're missing!
Jews all over the world are finding interesting ways to eat matzo this week. Matzo PB&Js are a favorite combination, but is it kosher for Passover? Well, the answer is a little tricky.
Bananas and walnuts—we eat this combo all the time. How and why has it become so popular?
Ever wonder how roasted in-shell peanuts get salted before you ever crack the shell? We got to the bottom of this nutty little mystery!
Casseroles are are a hodgepodge of ingredients—everything's fair game to get baked in that dish. But tuna with cashews? I had to taste it to believe it.
There are many different variations of this recipe. Where I added cannellini beans, some people use water chestnuts or chopped green pepper. You can also try cream of celery soup instead of cream of mushroom. Some people even use broken ramen noodle bits instead of chow mein noodles.