Peanut butter and banana: It’s a combination that some of us know and love, while others may turn up their noses at the mere thought of it. For those of you who have experienced the magic that takes place when sweet, ripe banana and salty-smooth peanut butter collide, get ready to add a few ideas to your recipe arsenal — beyond the basic PB&B on white bread. For the skeptics: Stay with us, as there’s some seriously comforting stuff ahead.
Grilled Banana S’mores (pictured at top)
Where have you been all our lives? This take on the campfire classic features peanut butter and grilled banana slices in place of chocolate — because sometimes even a classic could use a remix. Once the bananas are soft and slightly charred, toast the marshmallows while the grill is still hot. Perfection.
These adorable little pudding cups come together in three layers of sweet and salty goodness: homemade peanut butter pudding, followed by vanilla wafer cookies, then sweet ripe bananas cut into chunks. Repeat the order to your heart’s content.
Food Network Magazine’s impressive semifreddo features a classic graham cracker crust bolstered with ground peanuts and a sweet layer of banana ice cream swirled with gobs of creamy peanut butter. Be warned: Regular scoops of ice cream may not cut it anymore once you’ve tried this cool, sliceable treat.
Switch up your family’s snack or after-dinner routine by serving these adorable no-bake petit fours. Chunks of banana are spread with peanut butter (chocolate-hazelnut spread works nicely as well), then topped with a hearty trail mix.
Is it dessert? Is it a sandwich? We don’t know and we don’t care. Inspired by the King of Rock and Roll’s legendary predilection for peanut butter, banana and bacon sandwiches, this sweet and savory shortcake creation delivers all of that and then some. Finish it off with a drizzle of caramel sauce and you’ll see what we mean. Elvis would surely approve.
Maybe you’ve already tried bananas in lieu of jelly, but have you had a PB&B grilled on a panini press and finished with a light dusting of powdered sugar? If not, then you’ve just found your new favorite dessert. After they’re heated, the bananas become smooth and creamy, just like fruit preserves. What could be better?
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If you’ve watched the presidential debates and wished that you could quickly fact check the candidates’ statements, Google has you covered. Search results will now float candidates’ own words and quotes, right next to information on how to watch and keep up with what they’re saying now.
Who doesn’t love a good diner? The ultimate everyman’s restaurants, diners serve a menu of virtually everything at any time of day, from eggs and pancakes for breakfast, to Greek salads for lunch, steaks or burgers for dinner, and sundaes and apple pie for dessert. Not surprisingly, when chefs want to wind down and ditch the fancy food, they often head to their local diners. Here are their faves.
Chad Brauze, chef de cuisine, The Back Room at Park Hyatt, New York
Brauze swears by the Metro Diner on the Upper West Side of New York, where he has been a regular for 10 years. “It’s just around the corner from where my wife, Ashley, lived when we first started dating,” he says. “We both worked at Restaurant Daniel. She was in the pastry section, and I was chef de partie of the meat section. Being in pastry, she got out after me every night. I would wait around after our savory team was done and help her break down her station as the last tables got their petit fours. After, I would take her out for fries and chocolate malts at Metro Diner.” These days, Brauze and his wife still go to Metro, but they now go on Sunday afternoons for burgers. “It’s super-traditional, a nicely seared patty with American cheese, lettuce, tomato, mayo and extra pickles,” he says. “It’s on the table five minutes after I order it.” And he still gets a chocolate malt. “Can’t beat that!”
Ken Oringer, chef-owner, Toro NYC, and Coppa and Toro in Boston
“Mike’s City Diner, it’s my favorite diner in the world,” says Oringer. “And it’s two blocks from our restaurant Coppa in Boston.” Oringer is a huge fan of Mike’s chef, Jay Hojj: “He’s a buddy of mine, and he’s the most amazing diner chef. He’s Lebanese, and he cooks incredible mezze. We’ve had out-of-town guest-chef dinners with him at Toro NYC that have sold out in one hour. I usually pull a Houdini and sneak away for a late breakfast and early lunch at Mike’s, around 11:30 a.m. He makes a great turkey hash, which I recommend.”
Paul C. Reilly, chef-owner, Beast + Bottle, Denver
“The best Denver diner, for sure, it’s Sam’s No. 3,” says Reilly, who has been a regular since 2004. “When I go to Sam’s, it’s usually for lunch, and I almost always order the patty melt. The rye bread stays really crispy on the outside, and inside it’s a perfectly ooey-gooey mix of onions, burgers and cheese. I order a plain ol’ green salad and usually iced tea or sparkling water, and it’s a very happy lunch indeed.”
Tory McPhail, executive chef, Commander’s Palace, New Orleans
“Diners are a nice slice of Americana that is not common in other cultures,” says McPhail. He’s been going to Camellia Grill on Carrolton where it meets St. Charles for 22 years. He also loves the waffles, particularly the pecan waffle with whipped salted butter and sugarcane syrup. According to him: “It is out of this world.”