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  You might know Carla Hall from Bravo’s Top Chef or The Chew on ABC, but until now it wasa challenge to get a taste of what she makes. After raising more than $250,000 through crowdsourcing last fall, however, Carla Hall’s Southern Kitchen will launch in Manhattan in 2015. Featuring Nashville hot chicken straight outta Hall’s hometown (along with traditional Southern sides), the spot is sure to be jumpin’. In the meantime, savor some of her signature flavor for yourself with the recipe here. Read More
Don't get us wrong: We've got some adventurous taste buds around the BUST offices, and we're big fans of Gaby Hoffman pretty much no matter what she's up to.  However. We're still trying to figure out exactly how we feel about Hoff throwing her afterbirth into a blender for breakfast. "I made smoothies out of [placenta] for three weeks," the new mama of Rosemary, age six weeks, told People mag. 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
Bread and mustard: there’s a 99 percent chance you’ve got ‘em in your kitchen right now. But have you ever thought about DIY-ing these fundamentals? It’s crazy easy, so much more fun than choosing store-bought versions, and your homemade creations will taste vastly fresher. Plus, tweaking the recipes to your specifications means you can have it your way, for real, so crack open your cabinets, and get down to bidness. No-Knead Dutch Oven Bread Ingredients: 1 tsp. active dry yeast 1 1/2 cups warm water 3 cups all-purpose flour 1 1/2 tsp. Read More
Roasted pumpkin is one of the best fall foods, and it comes alive when smothered in chimichurri, an Argentinian sauce usually reserved for steak. Chimichurri is similar to pesto in that it’s full of fresh puréed herbs; this version combines parsley and cilantro with pepitas and a healthy dose of red wine vinegar for a thick, nutty sauce with a serious hit of acidity. The contrast of the sweet autumnal pumpkin with the intensely herbal chimichurri is killer. And black beans are a natural addition that pulls everything together. Read More