Tag » cooking
Do you love pineapples? So do I. Do you know the best way to cut one up? Neither did I. But after some practice, I’m proud to say that I’ve mastered a method that looks sweet and saves more of the good stuff.  What You Need: A whole ripe pineapple Chef’s knife Paring knife (optional) Cutting board Trim The Roughage Using a sturdy cutting board and sharp knife, slice off the base of the pineapple. Keep the leafy top to use as a handle while cutting. Stand the pineapple upright and trim down the outer skin. Read More
  Make Your Own Peanut Butter Flax Seed Bars Oh, the sadness of biting into a mass-produced protein bar in the middle of the woods! You’ll never have to struggle with that cognitive dissonance again with these super simple bars. They’re chewy and toasty and not too sweet. Plus, they can take a beating in your backpack. You can really customize these to suit your tastes, using a different nut butter or adding up to a cup of your favorite dried fruit or nuts.  Ingredients ½ cup smooth peanut butter ¼ cup agave nectar ¼ cup brown rice syrup 1 tsp. Read More
Berries aren’t just for pie and ice cream anymore— check out these super delicious and creative ways to include berries in all kinds of meals this summer. In New York (BUST headquarters!), strawberries come into season in June, blackberries and raspberries in July, and blueberries in August. Check out this handy crop availability calendar to see which berries come into season when in your hometown— and enjoy cooking! 1. Grilled Fontina and Blackberry Basil Smash Sandwiches Step one, cheese; step two, fruit. Any combination of the two is a win-win. Recipe here. 2. Read More
Baby showers usually blow. Don’t get it twisted; we love our friends and want their kids to have nice things. But sitting around watching someone open presents and playing lame games just isn’t awesome. Here are some tips on how to throw a shindig that both guests and the mom-to-be will love. Here’s what not to do: Don’t have a big gift-opening ceremony. Without it, people can come and go as they please without feeling like jerks, and the mom won’t miss out on valuable hang time with her homies. Don’t ban the guys. Read More
Most everybody enjoys a bit of sweetness in their beverages, but who wants to guzzle saccharine-filled, artificial drinks all day? Instead, try making your own fruit syrups; then keep them on hand to add a quick hit of flavor and a hint of sweetness to a glass of seltzer or a cocktail. These all-natural syrups contain nothing but honey, fruit, herbs, and spices, and they’re the perfect way to use the in-season fruit you got from your latest CSA share. Aside from drinks, you can stir them into smoothies and yogurt, or drizzle them on shaved ice or ice cream. Read More
A Big Dinner Doesn't Need to be a Big Deal Don’t you hate it when you go to someone’s home for a holiday supper and they greet you in a spotless house, fresh as a daisy, then proceed to dole out a gourmet feast as if fairies snuck in and did all the cooking? Well, it’s entirely possible that either fairies or the nearest gourmet take-out joint did the work; after all, everyone gets frazzled when it comes to special-occasion cooking. But have no fear, holiday cooking can be cheap and easy. First and foremost, do as much work as you can in advance. Read More
This Simple, Healthy Dessert is Like an Explosion of Autumn Goodness Total Time: 1½ hours Active Time: 30 mins Makes 16 pieces Cost per serving: $1.30 Baked apples are the perfect fall sweet treat, but here, they're paired with what you might not normally think of as a dessert ingredient: the equally autumnal sweet potato. Ingredients: 1 1/2 lbs sweet potatoes,  washed whole 8 red apples 2 Tbsp. refined coconut oil 2 Tbsp. pure maple syrup 2 tsp. grated fresh ginger 1/2 tsp. ground cinnamon 1/4 tsp. salt 1/2 cup pecan halves 2 tsp. refined coconut oil 1/8 tsp. Read More
Whether it’s a carton of chocolate ice cream at 2am or instant oatmeal from a coffee mug before work, we’ve all been there. Either we're too busy or too lazy to bring our dish of leftover Thai fried rice from the kitchen to the couch. Instead, we fumble and flail around our tiny kitchens forking at our lukewarm spaghetti, and the only thing you’re doing that resembles manners is sticking your chin out over the sink to avoid getting marinara sauce on your already-wrinkled shirt. These are our private moments, not our worst but certainly not our best. Read More
Rabbit kidneys, roasted marrowbones, and monkfish liver do not necessarily evoke the images of comfort food for many. But for some reason this term has always been used to describe the cuisine chef Gabrielle Hamilton prepares in her East Village restaurant, Prune. “They have to attach these words to anything that a woman is doing no matter how challenging,” she said in an interview on Makers, a video collection of women’s stories featured on PBS this past September. Read More
For my first poetry show ever, one of my best friends offered to bake a super simple shortbread cookie for the audience. I was so nervous, but it was the perfect thing to add a calming and almost familial atmosphere. I endlessly appreciate this gesture because, since then, I have made ALL THE COOKIES! This recipe combines two of my favorite things, tea and baking. I hear time and time again that baking is a very exact science and that straying from the recipe can lead to trouble, but I think I kind of like trouble, especially when it results in a soft, flavorful and elegant cookie. Read More