Danny Kim
Peanut Butter and Jelly are Definitely Not Just for Kids
The classic kids' combo gets a sweet-and-salty reinvention in peanut butter and jelly blondies.
Interview with Ricky Gervais on Cheese, Oysters, Tofu
Ricky Gervais discusses the food he loves (cheese!), the restaurants he frequents, and his favorite seafood (it ain't oysters)
Live Every Night Like It's Wing Night
A garlicky, spicy peanut sauce is the perfect dip for chicken wings that are actually healthy.
Flaky Bread (Malawah)
This warm, buttery, pull-apart bread is easy to throw together (just five ingredients) and crazy versatile.
Charred Eggplant and Tahini Spread
Quick and easy, this eggplant recipe gets a nutty boost from tahini.
Caraway Cabbage Chips with Dill Yogurt
“Cabbage is my new favorite vegetable chip—especially sprinkled with toasted caraway and dipped in yogurt.” —Alison Roman, senior associate food editor
Kimchi-Style Sautéed Cabbage
“A nice alternative to its fermented cousin; put this on pork chops or fish.” —Brad Leone, test kitchen manager
Grilled Cabbage with Bacon
“I love the grilled cabbage, even if it is just a vehicle for the bacon vinaigrette.” —Dawn Perry, senior food editor
Cabbage and Asian Pear Slaw
“This hits all the notes of a great slaw: creamy, tangy, and crunchy.” —Claire Saffitz, assistant food editor
4 Ways to Cook with Peanut Butter
Blended into a smoothie, drizzled with Sriracha, or reunited with its old pal jelly in a salted blondie, peanut butter is made for so much more than sandwiches
Norwegian Waffles
These waffles will be much thicker if you’re using a standard waffle maker, and will only yield six squares (1 1/2 whole waffles). In either case, cook them well-done so you get crisp edges.
Make Norwegian Waffles for Luck in the Winter Olympics
Norwegian Waffles are the breakfast of Champions in the Foodist's house, where the biggest sporting event isn't the Super Bowl—it’s the Winter Olympics
The Foodist's Favorite Organic Pastas from Baia
Pasta used to be a last-resort dinner—until the Foodist discovered Baia, an Oakland-based artisanal dried pasta company that uses organic flours
Salted Peanut Butter and Jelly Blondies
“These are really peanut buttery and not too sweet, so the strawberry jam on top is a perfect complement.” —Claire Saffitz, assistant food editor
Green Peanut Butter Smoothie
“A vegan green smoothie with some depth: I love the subtle savory quality the kale adds to the classic PB–banana combo.” —Dawn Perry, senior food editor
Peanut Butter–Sriracha Toast
“The fresh herbs and scallion might seem strange, but they work. And the hot sauce? Makes anything better.” —Carla Lalli Music, food and features editor
Chicken Wings with Spicy Peanut Sauce
“With the peanut butter turned into a tahini-esque sauce, these wings hit all the perfect sweet, salty, and roasty notes.“ —Alison Roman, senior associate food editor
Dreams of a Siam Summer
This recipe for Thai Duck and Grapefruit Salad will have you dreaming of Southeast Asia all through your long winter brunch.