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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.