At ’wichcraft, we make our own peanut butter and we make our own jelly, usually strawberry, Concord grape, and for a brief time in the spring, rhubarb. We feel that even the humble peanut butter and jelly sandwich deserves the finest ingredients. Here’s one of our top secrets: We doctor up standard peanut butter by adding real butter, which mellows the flavor, adds richness, and makes the texture more velvety. Is it excessive or—as some have suggested—even evil to add butter to peanut butter? Well, we think of it as substituting one fat for another, modest as long as you spread the same amount on your sandwich.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.