1. I am very excited about Food Network’s newest venture: The Cooking Channel. It’s supposed to be “edgier” and “grittier” than Food Network and will feature shows about things like nutrition and foodie culture as well as cooking shows (so why is it called The Cooking Channel?). Read about it in the NYT or New York Magazine.
2. My hometown, Durham, was featured in the Dining & Wine section of the Times today. I spend a lot of time hating on Durham, but sometimes it can bee cool too. I’m going home this weekend, so this definitely made me excited to eat there.
3. I saw Time Out New York’s review of Pies ‘n’ Thighs and it made my mouth water. I think I’ve said this before, but I am continuously searching for good Southern food in New York. I might have to venture across the water to check this out. If the picture above doesn’t make your mouth water there’s something wrong with you.
This is the first of what will hopefully become a series of posts. Since leaving college and living in New York and buying all my own food, I have come to gain a new appreciation for certain childhood foods. They appeal to me because they are simple, require only a few ingredients, and are delicious. However, because I am now 23 and not 7, I have also been looking for little updates to these childhood classics. I’m starting here with PB & J this week but send me an email with any ideas for other childhood faves! I’ve been deviating from the standard peanut butter and jelly in small ways: using pita bread, substituting cashew butter for peanut butter, etc. Below are some more adventurous ideas from around the internet for making over good old PB&J
1. Cashew Strawberry Crunch from Martha Stewart. This looks so delicious and refreshing! Much lighter than the original PB & J. It’s cashew butter on Ryvita Fruit Crunch, topped with fresh strawberries and drizzle of honey. Yum.
2. There are several recipes for peanut butter and jelly cupcakes around. The delicious cupcake pictured above was baked at Tee & Cakes in Boulder, CO and was featured in a post on the lovely cupcake blog Cupcakes Take The Cake. If you want to try making your own PB&J cupcakes, check out the recipes at Serious Eats, Food Network, and CD Kitchen.
3. This Raspberry Jam and Almond Crumble Tart takes the idea of PB&J to a whole new level. It originally appeared in the December 2000 issue of Gourmet and can now be found on Epicurious. It looks delicious and super sophisticated, but for me the appeal is definitely the reference (intentional or not) to the classic sandwich.
Do you have a favorite take on peanut butter and jelly? Leave it in the comments!