Sick of eating this fall vegetable? Make is spreadable. I stumbled across Rebecca Caro's blog, From Argentina With Love, while looking for info on empanadas. There I found this simple squash jam recipe she adapted from the Argentinian equivalent of Martha Stewart, Doña Maruca. I wonder if there are versions of good ol' Martha in other countries....
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The Grocery Ninja leaves no aisle unexplored, no jar unopened, no produce untasted. Creep along with her below, and read all her mission reports here. I believe the simplest dishes are also the easiest to mess up. Take the plain omelet, for instance, or just steamed rice—both are so clean of flavor, so unadulterated, that there's nothing for you to hide your mistakes behind. No cloak of smoky spices, no razzle-dazzle of MSG—just the purest expressions of egg and grain. And so it is the case with kaya—a rich, fragrant custard that South-East Asians like to slather, along with a generous dollop of salted butter, on their morning toast. Made with eggs, coconut milk, and sugar, there are many, many...
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Sometimes, when Serious Eats general manager Alaina Browne gets a free moment, she investigates the seemingly bizarre practice of giving foods a national day of their own. A couple of weeks ago, right after we put the National Pig Day content to bed, Alaina announced that April 2 was National Peanut Butter and Jelly Day....
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I think of jellies as being sweet and made out of fruits, but some people like to make their PB&Js with jellies that are anything but, made with peppers and including all sorts of ingredients from sweet to savoury, like raspberries and garlic! If you don't feel like combining them with peanut butter, they can be served on crackers with cheese, or you can cook with them the way you would with chutneys. Elise over at Simple Recipes posted a recipe for Jalapeño Pepper Jelly, if you'd like to try your hand at making some yourself. If you'd rather just buy a jar or two, Sam McGees sells eight gourmet pepper jellies (including the award-winning Bryanas Hot Red Pepper...
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The peanut butter and jelly sandwich easily deserves a place in the Perfect Food Pantheon, alongside pizza, barbecue, and cheeseburgers. After all, it has everything we want and need in a food: It's creamy, sweet, smooth, or crunchy. It's fruity, satisfying, filling, relatively inexpensive, and pretty good for you to boot.
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What's the difference between jelly and jam? Can you make a peanut butter and jam? Technically that's still PB&J, right? And what are preserves? Marmalades? And conserves? These days, when it's easy to just pick up a jar of Smucker's at the supermarket, why should we bother to try to make sense of these terms?
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