Orderlier
Recipes/Peanut Butter Blackberry Bars
Peanut Butter Blackberry Bars

Peanut Butter Blackberry Bars

Free online atcooking.nytimes.com

The love child of a juicy summer fruit pie and a classic peanut butter and jelly sandwich, these family-friendly bars are perfect for a backyard picnic or an after-school snack. They’re super fast to make with an electric mixer, but you can also make the dough by hand: Just be sure the butter is very soft before you start, and mix with a sturdy wooden spoon or rubber spatula. To make easy work of pressing the dough into the baking dish, use lightly floured hands or the bottom of a flat measuring cup.

Servings
16

Course

Bar cookie, dessert

Makes

Be the first to log a make

No makes logged yet — log yours using the button above.

You may also like

Cardamom Coffee Banana Bread
Free online

Cardamom Coffee Banana Bread

Sheela Prakash · NYT Cooking

Adding cardamom to coffee is a well-loved practice throughout the Middle East and one that plays off each ingredient's traits. Sweet, floral cardamom mellows the acidity of coffee while coffee’s inherent bitterness keeps the peppery, menthol-like notes of the spice from overpowering. Here, the couple transforms a humble banana bread, perfuming it with extra warmth, while chopped dark chocolate adds richness. An optional coffee drizzle ensures this loaf is eye-catching but if you’d rather keep things simpler, sprinkle it with coarse turbinado sugar before baking to lend a touch of sparkle as well as pleasant crunch.

75 minServes 8
Free online

Fresh coriander sauce (Salsa de Cilantro)

Zarela Martinez · NYT Cooking

Serves 1
Free online

Fish tamales (Tamales de Pescado)

Zarela Martinez · NYT Cooking

Serves 4
Zarela Martinez's Ropa Vieja
Free online

Zarela Martinez's Ropa Vieja

Regina Schrambling · NYT Cooking

Sometimes the most humble ingredients make for the finest of meals, as Regina Schrambling wrote in 1988. Growing up in a tiny Arizona town among many Mexican neighbors, Ms. Schrambling learned early on of the rich flavors that can be coaxed from the simplest food. This ropa vieja, from the chef Zarela Martinez, embodies that philosophy. Garlic and peppercorns infuse a flank steak with flavor, which is then cooked shortly with a mixture of sautéed garlic, onions and poblano peppers. Hot, tucked into a tortilla, it’s a testament to the power of a long cook. Regina Schrambling

Serves 8
Free online

Oaxacan Yellow Mole Filling

Molly O’Neill · NYT Cooking

Oaxaca is the place where they invented mole sauce, "that perfect specimen of Mexican cooking," according to Ana M. de Benitez in "Pre-Hispanic Cooking." This is also where the natives carve wonderful mythological creatures and eat their tamales steamed in banana leaves (unlike anywhere else in Mexico). Molly O'Neill

Serves 4
Free online

Basic Tamales

Molly O’Neill · NYT Cooking

Molly O'Neill

Serves 4