What's authentically French, looks a little like french toast, but is really French toast? Why, bostock, of course!
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.
Everyone's talking about healthy foods for kids these days. In Europe, a popular snack is generically called "Student Food." Turns out it's just like something we call trail mix...
Making mole sauce isn't the only way to incorporate peanuts into Mexican cuisine. Try a peanut-filled salsa fresca, or pico de gallo, for a great pairing of spicy and nutty flavors.
Everyone loves peanuts and peanut butter, and can anybody pass up a doughnut? Check out these 4 delicious treats that combine two of my favorite passions.
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.
Tahini is best known as an essential ingredient when making hummus—but what to do with the rest of the jar? We've got eight ideas for making the most of your sesame seed paste!
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!
There are all kinds of flavored beers out there—beers made with pumpkin, raspberries, cinnamon, oysters. And with salty peanuts being one of beer's favorite partners, don't you think it's time that Peanut Butter Beer made an appearance? I was happy to discover this Chocolate Peanut Butter Porter from a New Jersey homebrewer.
You can thicken a broth by cooking something starchy, like noodles, rice, or potatoes in it. Some people add plain flour, and some cook up a roux (flour and butter, sautéed together in a pan) to thicken their soups. But there's a simpler and, some might say, healthier way to thicken a soup—nut butters!
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.
When they're good, honey roasted peanuts are a magnificent symphony of sweet and savory flavors with nutty and floral notes, and a crunch and munchability that's second to none. When they're bad, it's like eating a mouthful of dried peas dipped in sugar and salt. This homemade version is far from bad.
http://www.nytimes.com/2012/10/24/dining/making-a-meal-out-of-peanut-butter-and-pickles.html Fascinating article, guest-starring two SE mainstays. Thought y'all might be interested!...
"Boiled peanuts are considered the caviar of the south." Wes Shannon. [All photographs: Herb Pilcher] A few weeks ago I had the pleasure of spending some time with Wes Shannon, a peanut farmer in Tifton, Georgia. My company Peanut Butter & Co. only uses peanuts grown in the United States, and we try to maintain a tight connection with these farmers. While I had met Shannon before, this was my first visit to his farm. He took a break from the harvest to talk to me about peanuts and peanut farming. He even let me drive the tractor and dig up some of the peanuts! How are peanuts grown? Well, we usually plant peanuts in mid-May. The soil is good...