Not Yo’ Mama’s PB&J
Makes 4 sandwiches
Yes, we know it’s criminal to alter a classic. But even purists will love this variation. Look for sweet yellow plantains, not the green ones, and don’t cut the bread crusts off—you need two sturdy slices to hold this sandwich together.

1 sweet plantain (or banana)
1⁄2 cup canola or vegetable oil
8 thick-cut slices of hearty bread (toasting is optional)
8 tbsps crunchy almond butter, well stirred
8 tbsps of your favorite all-natural preserves, such as raspberry

1. Peel plantains and cut diagonally into half-inch-thick pieces. In a large skillet, heat oil (not so hot that it bubbles) and add sliced plantains. Fry, turning once, until plantains turn golden brown, about fi ve minutes. Transfer to paper towels and let drain, blotting to get rid of excess oil. Let cool slightly.
2. To make a sandwich, spread one tablespoon of almond butter on each of two slices of bread, then spread two tablespoons of jam evenly on one of the slices. Arrange some of the plantain slices over preserves, then top with other slice of bread. Press the two halves together.
3. Wash it all down with cold milk.

Homemade Caramel Popcorn
Makes 8 cups
Up the entertainment value of your Cracker Jack–style corn by hiding a wrapped toy in the mix. Another surprise: This addictive homemade snack tastes even better the next day.

8 cups plain popped popcorn
1 cup sugar
1 cup water
6 tbsps unsalted butter
1 cup Spanish peanuts

1. Set popped popcorn aside in a large bowl.
2. Pour sugar into a large sauce pot (preferably enamel or nonstick), then slowly pour in water. If sugar granules have stuck to the pot above the water level, wipe them away with a damp towel (this will help prevent sugar from crystallizing).
3. Cook over medium heat. Keep an eye on the pot at all times. The sugar water will start to boil and bubble. Every so often, carefully wipe away any sugar granules that accumulate around the sides of the pot with a damp towel. After a while (at least 8 to 10 minutes), the mixture will start to turn a golden color. You may start to see the edges change first. If so, swirl the mixture around so that it’s uniform—you want a nice golden caramel color that’s not too brown. (Safety fi rst: Caramel gets scorching hot and sticky. Resist the temptation to dip a finger in to taste it.) Remove the mixture from the heat before it gets too brown, because the caramel will continue to cook, and darken, as it cools.
4. Off the heat, carefully add butter and swirl it around the pot until it melts (the top will start to foam; that’s OK).
5. Add the popcorn to the pot (or carefully pour the caramel over the popcorn in the bowl) and stir to coat. Spread popcorn out on a large baking sheet to cool (be careful when touching the popcorn, as the caramel is still hot). To speed up this process, you can place the sheet of popcorn in the freezer for a few minutes.
6. The popcorn will stick together in places, but once it’s cool you can break it up into individual pieces and add peanuts (and a prize).

Vanilla Bourbon Milkshakes
Makes 4 cups
What’s better than a frosty ice-cream shake? The over-21 spiked version! Perfect for hot evenings on the porch—just don’t make it a school night.

3 cups vanilla ice cream
1 cup milk
1⁄3 cup bourbon
Big pinch ground cinnamon

1. Combine all ingredients in a blender and puree until smooth but still thick.
2. Serve immediately. (Act your age: Don’t slurp it straight out of the blender—serve it in glasses.)

Mac ’n’ Mad Cheddar
Serves 6 to 8
Goodbye, blue box. Hello, acquired taste for basil, onions, and tomatoes. Carnivores might also add thinly sliced Serrano ham, chopped and layered on the bottom of the casserole dish.

1 pint grape tomatoes, halved
1 large red onion, cut into thick slices
3 tbsps extra-virgin olive oil
3⁄4 lb. elbow macaroni
6 tbsps butter
3 tbsps fl our
2 1⁄4 cups milk
3⁄4 lb. sharp white cheddar cheese, coarsely grated
Black pepper, to taste
Cayenne pepper, to taste
Hot pepper sauce, such as Tabasco, to taste
1⁄2 cup crumbled Gorgonzola or goat cheese
1⁄2 cup packed coarsely chopped basil leaves
1⁄4 cup plain bread crumbs seasoned with ground pepper and thyme

1. Preheat oven to 450 degrees. Butter a 2 1⁄2-quart casserole dish and set aside.
2. Arrange tomatoes and onion slices on a large baking sheet and toss with olive oil and salt and pepper to taste.
3. Roast, stirring occasionally, until vegetables are golden and have given up most of their liquid, about 25 to 30 minutes. Remove from oven, set aside, and reduce heat to 350 degrees.
4. Cook macaroni according to package directions. Drain in a colander.
5. Using the same pot you used to cook the macaroni, melt the butter over medium-low heat. Add fl our and stir the mixture constantly until it turns a deep golden brown (this will help thicken the cheese sauce).
6. Stir in milk and bring to a boil over medium-high heat. Continue to stir until sauce thickens, about five minutes.
7. Remove from heat and add cheddar cheese, stirring until melted. Season to taste with salt, black pepper, cayenne, and hot sauce.
8. Pour in macaroni, tomatoes, onions, Gorgonzola, and basil. Stir to coat everything well with sauce, then turn out into prepared dish.
9. Sprinkle with seasoned bread crumbs and bake until top begins to brown and sauce bubbles, about 30 minutes.