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Welcome to Recipe Club where we debate the best way to cook the things you want to eat.

My name is Chris Hing and this week we are cooking with peanut butter.

As with many, if not most of the ingredient themes that we put out this year, we got submissions from you, the listeners, with recipes from both sides of the aisle, both savory ones and sweet ones.

But unlike some of the other ingredients from this season, I think peanut butter is legitimately able to go either way.

I think of peanut butter as an ambidextrous ingredient.

It is a switch hitter that can live just as well in a savory sauce as in a Halloween candy.

And these switch hitters are relatively rare in the food world.

And I think you know, you can debate which ones are really, if they're more savory or sweet.

But you've got dairy products generally yogurt butter, cream, milk that can switch hit.

They bring richness and a little natural sweetness wherever they go, wherever you want to take them.

You know, when I was lucky enough to dine at Noma and Copenhagen, I saw tons of this kind of switch hitting, especially during the summer season where you're going to get these plates of berries and flowers in the tasting menu.

And you put them in your mouth and you feel this immediate wave of cognitive dissonance when you eat them because you know, it looks like a fruit salad, but it says savory is can be.

And I guess it makes sense if you really think about it.

The sweetness that you find in a berry is not so overpowering that you can't balance it with umami and salt and turn it into this savory dish.

But like a switch hitter and baseball, even if you can hit from both sides of the plate, you're always going to be better at one than the other.

So with peanut butter, if I'm really pressed to answer whether it's a savory or sweet ingredient, I think at the end of the day, it's a sweet.

It can hit from both sides in a pinch if you need to, but it's got this natural partnership with jelly and with chocolate that just keep it on the sweet side.

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