Category » Eat Me
(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. 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 & Food Fair!      Read on to learn more about the dynamic duo... 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. 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