Fat on fat is phat! Vermont salted butter, whipped lardo-the stuff of legend. Nothing more to add except maybe the Virginia and Kentucky hams with Chang's version of "redeye" gravy (made with mayo and coffee grounds). Fat, fat, fat and more fat!
Your favorite childhood brown-bag entree, reimagined as a decadent pie. This is the ultimate throwback dessert.
How to Make the Best Peanut Butter and Jelly Sandwich
If you still make a PB&J by spreading loads of greasy peanut butter and sugary jam between slices of flimsy bread, it might be time to take some advice from Keena Tallman, co-owner of PBJ's Grilled Gourmet Peanut Butter Jelly Creations, a food cart specializing in peanut butter and jelly sandwiches in Portland, Oregon. In this You're Doing It All Wrong video, Keena explains how to make the best PB&J out there, including a few tricks like experimenting with ingredients and, most importantly, grilling the sandwich.