The article discusses the enduring popularity of the peanut butter and jelly (PB&J) combination, initially introduced in 1901. Pastry chefs like Miro Uskokovic of Hani's in NYC are innovating these classic flavors in desserts like the PB&J cake. Other chefs, like Maddy Caldwell in Amsterdam and Yara Herrera in NYC, create unique spins on the beloved pairing, emphasizing that PB&J's appeal transcends age and culinary style. The article also highlights how these contemporary desserts blend nostalgic flavors with high-end techniques, ensuring PB&J remains a favorite.
At Hani's, the East Village bakery that he co-owns with his wife, Shilpa, PB&J cake is a perpetual best seller. I haven't met many people who don't like PB&J.
Chef Maddy Caldwell serves a frozen version of the combo, topping her ice cream sundae with peanut sauce and quince jelly, demonstrating the versatility of PB&J in modern desserts.
Yara Herrera's parfait features alternating stripes of silky peanut butter and concord grape gelatin, proving that even childhood favorites can evolve into sophisticated desserts.
It's lowbrow meets highbrow, says Lola Borovyk, describing her creation of a twice-baked croissant filled with muscadine jam and peanut frangipane.
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