Category » Eat Me
Full disclosure: I am writing this from a chair. I’m not doing squats, I’m not lunging across the office, I’m not secretly clenching my butt cheeks together while envisioning my brand new J. Crew neon yellow bikini settling perfectly on my teardrop behind. I’m wearing shorts that are maybe just slightly shorter than necessary, but that’s because Forever 21 was having a super legit sale and IT’S BASICALLY SUMMER OUTSIDE! This ... Read More
Today, I stumbled upon several articles promoting Alexa Chung's collaboration with Nails Inc. and the reveal of their newest polish made of KALE. No, you did not read that incorrectly. Yes, this nail polish, entitled NailKale, is made with the trendiest leafy green to ever make a comeback. After discovering this hilarious nonsense, I decided to scour the internet for more bi-products of the kale-obsessed decade in which we live. What I stumbled upon will surely ... Read More
One of the customers at the Atomic Grill Restaurant in Morgantown, West Virginia, requested via UrbanSpoon that, for whatever reason, the servers "show more skin." In retaliation to this absurd complaint, the owner of the restaurant, Dan McCawley, posted a photo advertising a $7.00 potato skin special. Amazing. McCawley said in an interview with ABC that, "It was brutish. I was upset. I'm a father of a 12-year-old girl and I've got five sisters. The way that ... Read More
In my early days as a restaurant cook, I had nightmares about breakfast. Not about consuming it, but preparing it. That fear had less to do with my hatred of waking up early and more to do with my anxiety over poaching eggs. “Ordering! Five more eggs Benedict!” the expeditor would scream, and I’d crack 30 eggs into the poaching water, hoping 20 of those would turn out edible. Though it took a while before I got my rhythm down, once I did, I became a ... Read More
If you don't know Alex Guarnaschelli, or you do but never knew that was how to spell her name, let's take a minute to appreciate this deeply passionate foodie. Guarnaschelli is (in my humble and totally love-struck opinion) the greatest lady chef on food television, and believe me, I have watched a lot of food television.  Just watch this video:  She talks about food like none other. Seriously, every time she opens her mouth about food she is ... Read More
(An actual photo of me after this weekend, wonky eyes included.) We need to talk about Sally’s Baking Addiction. If you haven’t heard about her fabulous food blog, all you need to know is that it’s a treasure trove of recipes that will make your life a little better. Why? Because Sally McKenney is a genius, and everything, and I DO mean everything is delicious, and as far as I’ve tried, all the recipes leave nothing to be desired. As a ... Read More
  You haven’t had peanut butter until you’ve had one of Jenny and Jonny’s party-in-your-mouth spreads. Using the most excellent organic ingredients, the creative couple whips up one-of-a-kind nut butters like Enter Cinnaman and Every Rosemary Has Its Thorn. Their company Better Off Spread will take your PB&J to an epic level, and we could not be more thrilled to have them as one of our vendors at our BUST Magazine Holiday Craftacular ... Read More
  FattyCakesNY is truly a New York gem if we ever saw one! Founder Jennifer Taylor-Miller started experimenting with baking back in 2009, when she worked in children’s media. Before she knew it, her co-workers were begging her for bites of her insanely delicious baked goods, which often included unexpected ingredients like candy or popcorn! Four years later, FattyCakesNY is the city’s go-to for unique and sweet experiences. We could not be more ... 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 ... 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 ... Read More
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