Peanut Butter

Gina: This appetizer is a signature dish at beach bars throughout Mexico (where Pat and I often retreat for some serious R & R) and the Caribbean. It tastes like a tropical vacation. Large, sweet shrimp are dipped in coconut, fried until crisp, and then paired with a sweet and spicy peanut sauce. Honey, pass the frozen blender drinks, because I am so there—dipping my feet in the sand.

If you’ve never had real pad Thai, it will change your life when you do. It’s a perfect example of Asian kitchen alchemy. The texture of the rice noodles against the sweet, salty, sour, and bitter taste of the almost seventeen ingredients (in the original) is the thesis for every Asian fusion dish to come out of an American chef’s kitchen since the 1980s. “Complex,” “layered,” and “dynamic” are words that come to mind—and every bite is different. All that comes with a price, though! The original can tip the scales at 2,000 calories per serving. This made-over version comes in at a fraction of the calories and a fraction of the work, and it tastes great. Fish sauce is derived from fermented fish and can be found in many Southeast Asian dishes. It is available in the ethnic or Asian aisle of most major supermarkets.

Do you have trouble making up your mind? How does this sound: grilled meat, salad, take-out Thai food, and pizza, all in one meal? There are no special ingredients required; you can get them all in the regular market and have this pizza on the table in less time than it would take the delivery man to get to your door.

I won’t count this one—it’s a dessert, not a meal—but it has three Boo favorites in one dish.

This custard shows off the way that you can combine different types of carrageenans to create a custardlike dessert with a soft, tender texture that holds its shape beautifully. It gives you the gentle, set texture of a baked egg custard but it can be cooked on top of the stove. Beyond that, if you love peanut butter, you are going to be in hog heaven. It’s that good.

This may be served with all Indian meals. It is particularly good with grilled meats and kebabs and makes an exciting dip for vegetables and all manner of crisps and fritters. Also, try a layer of it in a sandwich (cheese, turkey, or tomato-and-lettuce) instead of butter.

A delectable sauce to serve over noodles, grains, or green vegetables. Cashew butter is a luscious treat. Look for it in natural foods stores. It is also, as you may imagine, a delicious change of pace from peanut butter in sandwiches. This recipe doubles easily if you’d like a larger quantity.

This chapter ends with two child-friendly recipes, hence the smaller portions. If you think your kids would share some with their parents, you can increase the proportions of the recipes.

These cookies are a little less sweet than most. Preheat the convection oven while you quickly mix up the dough. Space the oven racks evenly in the oven and bake three panfuls at one time.

These vegan cupcakes are very moist and decadent. The peanut butter filling doubles as a cake filling.

The big flavors of Mark Overbay's artisanal Big Spoon Roasters nut butters inspired his partner, Megan Lynam, to create this instant favorite. The complex nuttiness comes from the addition of ground pecans to the mix.

This dessert playfully layers complex textures, from crisp and airy to sticky, creamy, and smooth.

Editor's note: Use these Peanut Butter Cookies to make Carol Kiciski's Peanut Butter Ice Cream Sandwiches . These are the simplest of gluten-free desserts and a great cookie to make with kids. No mixers or special equipment are needed, just a bowl and a spoon. For those with peanut allergies, sunflower and almond butter work equally well, just make sure to stir the almond butter before using to incorporate any oil that may have risen to the top.

There is something so fun about this ice cream. Rich, creamy, sweet with just a hint of salt, peanut butter ice cream is a special treat—especially when topped with dark fudge sauce! Use creamy peanut butter for a smooth ice cream or crunchy for a bit of texture.

There are no two ways about it, these are just fun! Peanut butter ice cream with jelly sandwiched between peanut butter cookies ; pretty much a kid's dream dessert. I'm no kid, but I am a big fan as well. Use any flavor jelly or jam you like, I am particularly fond of strawberry and grape.
Bake the cookies smaller and these make a great bite-size treats for birthday parties.

While at Tavern in L.A., Breanne Varela elevated the classic candy bar with puffed rice and quality chocolate.

Adapted from The Daily Scoop, Barrington, RI You'll be hard pressed to find two foods creamier than ripe, sweet bananas and peanut butter; when they're combined in this ice cream it's sensational.

Based on my grandmother's very old recipe, these cookies are a slightly softer version of my granddad Danner's favorite peanut butter cookies. These were his favorite things on earth and my grandmother always made them for him. He passed away when I was seven, but I can still remember him with his thick shock of white hair eating these cookies with a glass of milk.

Dacquoise sounds very fancy, but it's just a dessert made of giant flat meringues layered with mousse, whipped cream, or buttercream.

Better than any store-bought energy bars, these are great for breakfast-on-the-go, brown-bag lunches, and snacks. Make a batch on the weekend to get you through the work week.