BY Jamie Bogert
on Dec 18, 2014
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
BY Jamie Bogert
on Dec 04, 2014
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
BY Samantha Albala
on Sep 11, 2014
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
BY Claire Filipek
on Aug 14, 2014
Yesterday I went to Hannah Hart’s book signing at the Housing Works Bookstore on a whim and had my mind blown. I’m honestly still picking up the pieces.
I first watched Hannah’s Youtube series “My Drunk Kitchen” in 2011, after just moving away from my parents for the first time to start college. I remember feeling so awkward and insecure as I tried to adjust to my new environment and all these new faces and names that all had already become a blur. Read More
BY BUST Magazine
in Eat Me
on Jun 23, 2014
Planning a hike, or just a stroll through the park? Either way, a picnic is the original cheap date, and we’ve got the perfect sandwich to bring along for the ride. Caponata is a Sicilian sweet-and-sour eggplant salad that’s laced with olives and finished off with fresh basil. This salad is ideal for a picnic, since the touch of vinegar gives it a pickled, summer-y appeal, and because the taste may even improve after it’s been toted around at room temp for a few hours. Here, we stuff the caponata into sturdy bread and top it with chickpeas. Read More