As far as I’m concerned, there is only one dessert that singularly captures the carefree, sun-kissed essence of summer at the beach: the Balboa bar. This perfect treat—a rectangle of creamy vanilla ice cream dipped in melted chocolate and rolled in your choice of toppings—was invented on California’s Balboa Island in the 1950s and is made for eating while you stroll the boardwalk or sit your bathing-suited butt right in the sand. (Fun fact: the iconic shop that created Balboa bars is still serving them up today and was the inspiration for the Bluths’ frozen banana stand on Arrested Development.) You don’t have to ferry over to Balboa Island to get one though; you can easily make your own right at home. This version is based on the big, classic Balboa bars us SoCal kids grew up with.

DIY Balboa Bars

Makes 8 bars

INSTRUCTIONS

1. Let the ice cream soften on the counter for about 10 or so minutes. Line an 8″ x 12″ cake pan with plastic wrap so that you have a bit of an overhang. Spoon the softened ice cream onto the plastic wrap, pressing it evenly into the entire pan. Cover with plastic wrap and freeze for at least a couple hours, or overnight.

2. Once the ice cream’s hardened, line a large baking sheet (or two small ones) with plastic wrap (this is where you’ll transfer the bars). Then use a sharp knife to cut the ice cream evenly into rectangles. Start by making one cut lengthwise down the middle of the pan, and another widthwise across the middle. Make two more cuts widthwise evenly on either side of the first cut so you have 8 equally sized bars, about 3″ x 4″ each.

3. Using the plastic wrap overhang, lift the whole cut slab of ice cream out of the cake pan (this will make it easier to separate the bars without smooshing their shape). Use a metal spatula to separate the cut bars and move each one to the baking sheet. Insert a popsicle stick into the

middle of one of the short sides of each bar, pushing it a little more than halfway in. Once you’ve prepped each bar, cover the baking sheet with plastic wrap and return to the freezer for at least 2 hours but up to overnight. The more frozen your bars are, the better they’ll dip.

4. When you’re ready to start dipping, bring an inch or two of water to a simmer in a small saucepan. Place the chocolate chips and coconut oil in a heatproof bowl and set it over the saucepan—make sure the bowl fits snugly over the top without touching the water. Stir the mixture until it’s completely melted and smooth. Remove from heat and let cool for about 15 minutes.

5. While the chocolate mixture is cooling, prep your toppings by pouring each one onto a large plate or into a wide, shallow bowl.

6. Now it’s time to dip! Work with one ice cream bar at a time, pulling it out of the freezer and holding it by the popsicle stick. Dip one side and then the other into the bowl full of chocolate, holding it upside down to let the excess chocolate drip off. While the chocolate is still melty,

quickly press each side of the bar into your desired toppings (my favorite method), or hold it over the toppings plate and use a spoon to sprinkle your toppings onto each side. Eat immediately (the first bite when the chocolate is still hardening is heaven), or return to the freezer until all your bars are dipped and topped. Pairs well with the coconutty smell of sunscreen and the shrieks of summer fun in the background.

INGREDIENTS

1½ qt. classic vanilla ice cream (I like Tillamook’s Old-Fashioned Vanilla)

8 food-grade popsicle sticks

20 oz. high-quality bittersweet or semisweet chocolate chips

(like Ghirardelli)

4 Tbsp. coconut oil

Toppings (rainbow sprinkles, chocolate sprinkles, and chopped peanuts are classic choices, but feel free to get creative. Crushed Oreos and toasted coconut are tasty too.)

PHOTOGRAPHED BY TORI DICKSON

More than anything, it’s about celebrating togetherness and showing gratitude for earth’s bounty. So bring some Midsummer magic into your own life by breaking out the drinks, lighting up a bonfire, and gathering friends for a game-filled dinner party.

https://www.instagram.com/p/Cs3kDnnBGE6/

Origin Story

Midsummer originates from Scandinavian pagan traditions that welcomed warm weather and fertile fields. Celebrated with the summer solstice, it always falls on the Saturday between June 20 and 26 (though epic festivities stretch across the whole week). Pagan Swedes believed early summer to be inherently magical and used the time to gather healing plants, decorate their homes with greenery, and even deck themselves out in ferns to become “green men.”

Smaklig Måltid!

Eats and drinks are central to the fun. Pair pickled herring and cured salmon with crackers or mustard and mayonnaise for dipping. The libation of choice is aquavit—a distilled herbal spirit Swedes call “snaps” that’s been produced in Scandinavia since the 15th century. Serve it chilled in small tulip glasses. No Midsummer feast is complete without jordgubbstårta. Whip up this strawberry cake by mixing cut strawberries into vanilla cake batter, then top your creation with ricotta cheese (really!) and strawberry slices.

https://www.instagram.com/p/CtBIIArIF1F/

Game On

The maypole is a Midsummer staple. The huge wooden pole decorated with flowers and leaves serves as the centerpiece for traditional folk dances, including the Små grodorna, which has participants hop around while singing about tiny frogs. Outdoor games are a given (especially after a few rounds of snaps) and range from sack races to fiskdamm, where kids use sticks to “fish” for prizes behind a raised fabric. (Just whip out an old bed sheet, buy some candy, and boom: fiskdamm complete.) Another popular activity is a good old-fashioned taste test. Fill Mason jars with unlabeled herbs, beers, or even aquavits to see who can guess the most correctly.

https://www.youtube.com/watch?v=on9PLzlY0Ww

Nature, Naturally

The Midsummer “look” isn’t complete without a crown of freshly picked flowers. Shape a piece of flower wire into a circle and use green floral tape to secure leaves and foliage as your base. Then beautify your crown with flowers (those with stems at least three inches long are easier to tape). After the festivities, dry and store the flowers, then display them during winter to ward off bad spirits. Oh, and if you fancy an energizing start to your day, another tradition is to wash one’s face with morning dew just as the summer sun rises. Early risers rejoice!

BUST has been a home for many incredible stories over the years, and has held a special place in the hearts of many over the decades. (If you’re feeling sentimental, check out this retrospective we did for our 25th anniversary, where readers share their favorite moments about the magazine.) As time passes and the social landscape changes, BUST has continued to publish fresh and innovative features on the coolest feminists of today.

BUST, like boygenius, was formed independently by a trio of badass women. BUST started out as a homemade zine in 1993. The first few issues were photocopied, stapled together, and distributed by its three founders, Laurie Henzel, Debbie Stoller, and Marcela Karp.

In those 30 years, we’ve created a bi-annual craft fair, published several books, and have had over 10,000 subscribers as of 2018. For our 30th anniversary issue, we decided to celebrate with boygenuis, the indie-rock supergroup that’s taking the world by storm.

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boygenius is composed of indie-rock singer Julien Baker, viral folk sensation Phoebe Bridgers, and singer-songwriter Lucy Dacus. In our summer issue, released on June 1st, the trio discussed their rise to being one of the most influential feminist supergroups of the modern age. The members of the band talk with BUST about their blooming friendship, their (sometimes rabid) fanbase, and Kristen Stewart, who directed the band’s short film. They also discuss their debut studio album, The Record, which was released earlier this year on March 31st.

Dacus and Baker had previously been acquainted since they both performed together in Washington DC back in 2016, but after performing on the same bill in 2018, all three women got together to record a promotional single for the tour. They decided that they were having too much fun to stop, and later that year, they released their first official EP as boygenius. How did they land on their unique and discordant name? How did the COVID-19 epidemic affect their success? How do they feel about their adoring fans? And who the hell is Maxine? You’ll just have to pick up our newest issue to find out!

But boygenius isn’t the only thing we’re highlighting this summer. Here are some other cool things to look out for in the 2023 Summer issue.

Check out our feature on Malaysian film producer and screenwriter, Adele Lim. Lim talks with us about her new R-rated comedy, Joy Ride, which came out June 7th. Joy Ride is the first major studio film with an all Asian-American (and predominantly female) cast. The film is raunchy, delightful, and diverse. Lim was open with BUST about the real-life inspiration behind Joy Ride, Asian-American representation in media, and her lengthy list of credits (including Disney’s Raja and The Last Dragon, and Crazy Rich Asians). “We’re finding joy and reveling in our own messiness, just like any other white guy’s R-rated comedy.” Succinct, substantial, and chock-full of intersectional feminism, Adele Lim’s feature is a must-read.

But that’s not all the intersectionality we have to offer; check out the other pieces on writer and activist Rachel Cargle, and our feature on comedian and “cat daddy” Marc Maron.

Photo Credit: Elizabeth Caren

This issue is also full of fun treats for those long hot summer days, like our recipe for grilled peaches, and DIY Balboa Bars. The only thing better than enjoying a cool homemade treat on a hot summer day is looking cool while you do it. Take a look through our ‘Looksee’ feature, where we list all the things we’re into this season, like this cutely packaged sunscreen, these size inclusive swimsuits, and unique sunnies to shield your eyes from the sun’s rays. There’s more cool attire featured throughout; our Get The Look section highlights several Malibu Barbie-themed accessories, like these Moxi roller skates, and this vintage polaroid film camera. But we’re just as comprehensive about our fashion coverage as we are with our anthropology.

This summer’s issue is also full of cool cultural pieces and historical topics, like the extensive feature on the lives of women in the rural mountains of Tibet. The story, written by Eleanor Moseman, details Moseman’s time spent with Tibetan villager Jamyang Tsomo and her family. It covers Tsomos daily chores, which include tending to yaks, harvesting barley, and looking after her family. Jamyang Tsomo’s story is a phenomenal glance into the lesser covered fierce women of the modern world. And she’s not the only cool cultural feature we have. This Summer’s issue also has an inside scoop on “one of the Middle Ages most fascinating figures,” visionary St. Hildegard of Bingen, written by noted historian Dr. Eleanor Janega.

So if you haven’t subscribed already, you’re definitely missing out. There’s something so special about receiving a physical print publication in the mail. It’s nostalgic, and reminiscent of the simpler bittersweet days of adolescence. Relieve the days of reading horoscopes aloud to your bestie and skimming the pages of a magazine for cute summer accessories. Alternatively, indulge your curiosity for knowledge by checking out our features on the historic town of Dublin, or the origins of Midsummer (the Scandinavian Pagan tradition, not the Ari Aster film!) And of course, as always, there’s way more!

We here at BUST are proud to provide a platform for everything; and our digital articles are no different. From updates on the new Barbie Movie, to abortion rights, and from Taylor Swift & Ice Spice collaborations, to coverage on an all girls robotics team in Afghanistan, there’s always an exciting online feature for you. Sounds enticing? Keep an eye out for us on your news feed, as well as on your local newsstands. Here’s to another 30 years. And 30 more after that!

Subscribe now to get your hands on this 30th Anniversary issue!

Top Image: Photo Credit: Ramona Rosales

When you think of cake, what comes to mind? Maybe it’s that Fudgie the Whale ice-cream cake you got for your 10th birthday, or the mind-bending Louis Vuitton handbag cake you just saw on TikTok. For professional baker Tanya Bush and writer Aliza Abarbanel, cake is the perfect device for examining society at large. The duo launched their indie print mag Cake Zine in spring 2022 to do just that, with surprising essays, provocative photography, recipes, comics, and even poems, after the Instagram-to-IRL friends identified a mutual appreciation for the dessert dominating their feeds.

Tanya Bush and writer Aliza Abarbanel

“Cake is this very nonessential but also very essential food item, in that no one can exist off cake by itself,” Abarbanel says, “and yet, there are also so many occasions in our lives—like weddings, birthdays, and even funerals—where cake is such an essential part.” That cultural and personal significance, as well as cake’s boom in popularity online, make it ripe as a conduit for contemplating deeper subjects, and their ‘zine is the proverbial cake stand it deserves. “Contemporary food media is trying to do everything everywhere all at once, and dessert feels like something that has been bypassed and sidelined,” says Bush, who is also behind the existentially minded baked goods IG account @will.this.make.me.happy. “This is a way of reclaiming its significance and using it to think about unexpected themes.”

The first issue, “Sexy Cake,” explored the erotic side of cake (see: Abarbanel’s interview with artist, sex worker, and cake sitter Lindsay Dye); “Wicked Cake,” the second installment, grappled with cake’s perceived evils in essays like KC Hysmith’s “On Being Bad and Snacking Well.” For its next act, Cake Zine will turn its lens on another classic dessert in an issue they’re calling “Humble Pie,” out this spring.

The success of Cake Zine, which has prompted well-attended events and cake-related merch, is indicative of an interest in art that explores the ordinary in unusual ways, says Abarbanel: “People are hungry to be doing creative collaborative work right now, and I’m inspired by that.”

Growing up, I didn’t know asparagus didn’t grow out of a can. It was a revelation to discover them fresh, and there’s nothing as glorious as eating them in season. Off-season, asparagus can be woody-tasting, limp, or tough. But in the spring—wowza! It’s tender and perky and alive! And spring spinach is like a superfood party in your mouth. Don’t even get me started on firm, sweet, delicious fresh peas. You can eat them raw, right out of the pod. What follows is my edible love affair with spring. Quiche is making a comeback, as it should, and it’s the perfect vehicle for showcasing spring’s bounty. Amp it up with a simply dressed side of arugula.  Ain’t love grand?

MAIN CRUSH QUICHE

• 9-inch pie crust
• 2 handfuls of fresh spinach
• a handful of fresh peas
• Minced garlic
• olive oil
• 5 eggs
• half-and-half or heavy cream
• Salt, pepper, and thyme
• dry ground mustard
• Shredded cheese of your choice

Preheat the oven to 375 degrees F (400, for a crustier quiche). Prebake a 9-inch pie crust for 10 minutes. Chop 2 handfuls of fresh spinach. Trim a heaping handful of asparagus and slice into quarter-inch-thick pieces. Shell a handful of fresh peas. Sauté a plop of minced garlic in olive oil for a moment, then add spinach until it wilts. Sauté or steam asparagus until tender.

Mix 5 eggs with a coffee cup of half-and-half or heavy cream. Season with salt, pepper, and thyme, plus a smidgen of dry ground mustard if you’re feeling fancy. 

Lay a bed of shredded cheese on the bottom of your pie crust. I love Gruyère, or crumbled goat cheese or feta, but cheddar, smoked Gouda, Swiss, and mozzarella are all fabulous. Sprinkle your veggies over the cheese, top with egg mixture, and sprinkle a handful of cheese on top too. Bake for 40 to 50 minutes until eggs are firm and quiche has a golden color. 

Other yummy items you could add to your egg mixture: chopped and sautéed leeks, onion, or shallots; cooked and crumbled bacon; chopped parsley, or sliced chives or scallions.

SIDE PIECE SALAD

To make dressing, mix 1 shot of virgin olive oil, 2 drizzles of fresh lemon juice, and 1 plop Dijon mustard, and season with salt and pepper. (Optional: Sweeten with a plop of honey or maple syrup.) Toss with baby arugula and top with Parmesan or Manchego shavings and sunflower seeds or toasted pine nuts.

PHOTOGRAPHED BY ANGELA DECENZO

From growing my own tea garden to harvesting and drying my herbs and flowers (which I document on my Instagram @bigfamilyliving)  I’m deeply connected to the herbal tea I drink. Each blend offers something different for the senses, and depending on the ingredients, benefits my health or mood. When life happens, I reach for the jars in my tea cabinet to keep me on my path, mixing and matching herbs to help myself heal, whether I’m dealing with anxiety, a sore throat, an aching head, or a tired spirit. 

How to Make Homemade Herbal Tea Blends

Herbal teas are made from dried fruits, spices, flowers, and herbs. You don’t need to grow your own ingredients to make them; simply visit your local herb shop or a reputable online source like mountainroseherbs.com.

Here are some blends to get you started—each ingredient is the dried version of whatever plant or flower is called for—but feel free to get creative mixing and matching your herbs and edible flowers to make your own custom combo.

These tea recipes are measured by parts, so that you can make as small or big a batch as you want. To start, I suggest equating 1 part with 1 tablespoon, but when you find a blend you really love, feel free to size up.

Once you’ve made your mix, store it in a container with a tight-fitting lid. Homemade teas will last longer if stored in a dark tin inside a cabinet, but I like to display my herbs—just seeing them makes me happy—so I store mine in glass jars in a glass cabinet where I can enjoy them. They last about a year (unless I use them up!).

Use approximately 1 tablespoon of the blend for one cup of tea, and steep using a tea filter bag, a tea ball, a basket infuser—even a teapot and a strainer will do! Allow your homemade tea to steep a little longer than you would store-bought—about 5 to 15 minutes. Remember, it’s always important to do your own research when it comes to putting anything in your body—knowledge is power.

Photo courtesy of Holly Capelle

Photo courtesy of Holly Capelle

To Rest and Calm the Soul

2 parts lemon balm
2 parts chamomile
1 part lavender flower

To Sooth an Aching Heart 

2 parts chamomile
2 parts rose petals
1 part dried hawthorn berries

To Ease a Sore Throat 

3 parts peppermint
1 part chamomile
1 part thyme
1 part fresh lemon peel

To Help Treat a Cold 

1 part yarrow flower (or leaf )
1 part elderflower
1 part peppermint leaf
1 part sage

For an Aching Head 

1 part basil leaf
1 part lemon balm
1 part chamomile
1 part lavender flower

To Be Reminded There Are Always Things to be Grateful For 

3 parts dried apples
1 part thyme
1 part lemon balm
Stick of cinnamon 

Photo, top: Nitr – stock.adobe.com

This article originally appeared in the Spring 2023 print edition of BUST Magazine. Subscribe today!

Texas is a state known for its big personalities, big cities, and big cuisine. From the classic Tex-Mex favorites such as nachos and fajitas to the iconic breakfast tacos, it’s no wonder that many of the most iconic and beloved food and drink items have their roots in the Lone Star State. From the sweet and spicy combination of Dr. Pepper to the savory and delicious taste of chicken-fried steak, Texas has been home to the invention of a plethora of food and drink items that have become staples in the American diet. So join us as we explore the foods and drinks that were invented in Texas and that have become an integral part of the state’s culture.

Read the full article on our sister site, The Leader News, here.

Long nights and blustery winter winds make the perfect setting for curling up with a big bowl of ramen noodle soup. Traditional ramen broths can take hours, but this hearty vegan version—made with miso and shiitake mushrooms—offers a fast, delicious hack. Plus, you can switch up the toppings depending on what you’re craving or what’s in the veggie bin. Visit your local Asian market to load up on noodles, miso, and add-ins. Slurps up!

Ingredients

2 portions fresh ramen noodles or 2 squares dry ramen noodles

1 6-inch strip kombu dried seaweed

4 dried shiitake mushrooms

⅓ cup yellow miso

¼ cup sesame tahini

1–2 Tbsp. soy sauce

1 7-oz. package baked seasoned tofu

1 cup frozen corn

½ lb. baby bok choy, preferably small heads, 4 inches long or less 

2 scallions, finely sliced

Salt, pepper, toasted sesame oil, and vegetable oil such as avocado or olive oil

2 nori seaweed snack sheets, hot chili oil, or togarashi red pepper powder for garnish

Instructions

Cook noodles according to package directions; drain, rinse with warm water, and toss with a drizzle of toasted sesame oil. Portion into large soup bowls. 

In a 3-quart pot bring 1 quart of water to a boil. Add kombu strip and mushrooms, reduce heat to medium, and simmer for 10 minutes. Meanwhile, in a small bowl combine miso, tahini, and soy sauce into a thick paste. When the stock is done simmering, discard kombu. Remove shiitakes, thinly slice, and toss with oil, salt, and pepper; set aside. Partially cover stockpot and turn heat to low.

Dice tofu into bite-size cubes. In a small strainer, rinse frozen corn with hot water until thawed. Slice baby bok choy in half vertically, drizzle with oil, season with salt and pepper. In a 10-inch skillet over medium heat grill bok choy for 2 minutes or until bright green and slightly tender. Add shiitake slices to the pan and sauté for 3 to 4 minutes or until browned. Divide tofu, corn, bok choy, and shiitake slices among serving bowls.

Pour ½ cup kombu stock over miso mixture and stir into a creamy sauce. Stir sauce into the kombu stock to combine, then ladle 1½ to 2 cups of hot broth over each noodle bowl. Garnish with chopped scallions, chili oil or togarashi, and nori snack sheets, then eat immediately.  

Top photo by Yudi Ela; Prop stylist: Audrey Taylor; Food Stylist: Malina Syvoravong

This article originally appeared in BUST’s Winter 2022-2023 print edition. Subscribe today!

It’s freezing outside; the snow (and the list of things on your holiday to-do list) are piling up. If you’re anything like me, your bank account is feeling the pressures of the holidays just as much as your mind is. In times like these, no food is as convenient and soul-soothing as a slurpable bowl of instant ramen – warm, savory, and ready-to-eat in five minutes or less. But you and I both know you deserve something a little tastier, nutritious, and satiating to get through the madness of this time of year – so we’ve scoured the internet for the most delicious, wallet-friendly, and easy ways to turn that Maruchan Instant Lunch into a drool-worthy meal. The best part? Most of these upgrades use ingredients you likely already have (and need to use up), so this doubles as a clean-out-the-fridge exercise. 

If you’re in need of some more instant noodle inspiration, the internet is chock-full of creators showing new “ramen hacks” on the daily, including TikToker Lisa Nguyen @lisanguyen, who embarked on a 30-day ramen challenge for the month of December, with each day’s upload showcasing a new, inventive way to turn that pantry staple into something special. 

1. Egg and Kewpie Mayo 

 

 

 

 

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A post shared by Christie – Asian Recipes ? (@christieathome)

This microwave-friendly recipe had every TikTok foodie’s For You Page in a deathgrip earlier this year because of its convenience and deliciousness. Simply whisk together the seasoning packet, one egg, and some Japanese Kewpie Mayo (if you haven’t tried it already – it’s a game changer) into your ramen bowl before adding the just-cooked noodles and a splash of the water you boiled them in. If the raw egg feels scary, don’t worry – the heat from the noodles and boiling water cooks it to perfection. 

2. Peanut butter 

 

 

 

 

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A post shared by Alexa Soto (@alexafuelednaturally)

While there’s no shame in eating that peanut butter straight out of the jar, mixing a few tablespoons into your favorite instant ramen is a delicious and next-to-no-effort-required way to turn unsatisfying noodles into a hearty, filling treat. Add cilantro, lime juice, and chopped peanuts to take it one step further. 

3. Chili crisp

 

 

 

 

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A post shared by Carol Lee (@carolcooks)

Ah, Chili crisp, our beloved. The Chinese condiment has developed quite the cult following in the United States for its unique flavor and texture that takes just about any dish you can imagine to the next level. There’s no shortage of brands to choose from, but making your own at home is easier than you’d expect. Even one little spoonful of the good stuff will take your ramen from a struggle meal to restaurant-quality.

4. Fresh (or frozen) vegetables

 

 

 

 

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A post shared by Samira Kazan (@alphafoodie)

No one’s ever accused instant ramen of being the healthiest meal choice, but bumping up the nutritional value (and flavor) is easy when you have veggies on hand. Take that produce that’s threatening to rot in the back of the fridge and sauté it with your cooked noodles to make a quick and easy stir fry, or just toss it right in the bowl as-is. Frozen veggies work just as well, and if you can’t be bothered to clean another dish, they can be thrown in with the noodles before going in the microwave. 

5. Aromatics

 

 

 

 

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A post shared by Wil Yeung (@yeungmancooking)

If you want everyone in your house to ask you what smells so damn good while you’re cooking, toss some aromatics with oil in a pan to add to your ramen. Garlic and onion are classics for a reason, but consider adding ginger and scallion to really take things up a notch.

6. Kimchi

 

 

 

 

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A post shared by Alissa Saenz (@connoisseurusveg)

This spicy Korean staple has developed a reputation as a health food, due to its probiotic nature, but you should really just keep some on hand anyways because it tastes incredible. With endless brands and spice levels to choose from at any Asian grocer or even the Walmart down the road, a few pieces of this delightful fermented cabbage adds a unique flavor and crunch to any instant noodle dish.

7. Cheese

 

 

 

 

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A post shared by Original Top Ramen (@originaltopramen)

Melting a Kraft Single into a Top Ramen pack conjures up stereotypical images of a struggling college student living in the dorms, but cheesy ramen can be a delightfully rich and comforting meal that’s much more satisfying than plain ol’ noodles and broth. Add sriracha or another spicy condiment to make it even better.

8. Frozen dumplings

 

 

 

 

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A post shared by Shree | London food blogger (@truffleandtoasteats)

Coming from someone who typically has an unfinished bag of Trader Joe’s potstickers in their freezer, this upgrade is a particularly effective way to use up forgotten groceries and add a little more protein to your meal. Steam, pan-fry, or even microwave any variation of potsticker, gyoza, mandu, or shumai to top off your bowl.

9. Just about any leftovers you have

 

 

 

 

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A post shared by Emma (@_eating_with_emma_)

When it comes to what you can add to instant ramen, the sky truly is the limit. Instead of viewing instant ramen as a cheap, lazy meal, think of it as a blank canvas of opportunities to get creative. Have bacon and eggs on hand? Breakfast ramen! Rotisserie chicken? Toss it in there! Stir-fried veggies from last night’s takeout? Say less! Too many condiments in the refrigerator door? Here’s your opportunity to use ‘em up.

Top photo: Photo by Frank from 5 AM Ramen on Unsplash

My most treasured times are sitting on the kitchen floor in my family’s home in Southern India watching my grandmother, or paati, draped in her colorful silk sari, shuffle around making her special masala chai tea. She grinds spices and we laugh and gossip as the room becomes fragrant with fennel and star anise. After she pours the tea, we watch the morning come alive as clouds move over the mountains and peacocks begin to talk. Back at home in my modern kitchen, I make this chai concentrate trying to replicate paati’s effortlessness, and when I add hot milk and sit down to drink it, I imagine her doing the same on the other side of the world.

My Paati’s Masala Chai Recipe

Place 12 green cardamom pods, 1 tsp. whole cloves, 2 tsp. allspice, 1⁄2 tsp. peppercorns, and 1⁄4 tsp. fennel seeds in a mortar; press with a pestle until cardamom pods crack and spices are somewhat crushed. Place in a heavy-bottom saucepan with 5 cinnamon sticks (cut in half), a 4-inch piece of dried ginger, and 1 whole nutmeg, and toast for 2 minutes over low-medium heat. Add 3 cups water; bring to a boil over high heat then remove from stove. Halve a vanilla bean and scrape seeds into mixture. Add the empty bean, 2 star anise, and 1⁄4 cup sugar. Cover, steep for 20 to 30 minutes, and taste. (For a spicier blend, steep another 10 minutes.) Once satisfied, bring water back to a boil then remove from heat again. Add two bags of black tea (I use the brand Wagh Bakri), cover, and steep 5 to 10 minutes more. Strain mixture into a clean jar and use as desired. I use equal parts concentrate and milk—I prefer hot, but it’s delicious iced, too.

Photo by Kamal Preet Kaur on Unsplash

This article originally appeared in the Fall 2022 print edition of BUST Magazine. Subscribe today! 

What Is Pancake Spaghetti? 

Many people consider breakfast the most important meal of the day, and the latest viral food trend, “pancake spaghetti,” is guaranteed to flip your lid. On September 29, TikToker Briana Archuleta shared with the world how her husband, Steven Archuleta—who calls them “squiggle cakes”—created the pancake spaghetti idea by buttering a hot griddle, and placing the pancake batter in long, striped  spaghetti-like lines until they were golden and crispy, then piled them high in a bowl and topped them with powdered sugar. Briana, in a recent interview with Today, affirmatively stated “It was delicious.” In their follow-up tutorial video on TikTok, Steven Archuleta recommends finishing the pancakes with toppings such as blueberries, strawberries, or bananas. For Briana’s dish, he upped the spaghetti-like look of the pancakes by topping them with sausage in the shape of meatballs, along with a little maple syrup. With over 10 million views on their viral post, it’s evident that this sweet mouth-watering dish is a huge hit, and everyone is trying it out for themselves. 

@brianaarchuleta Or as he likes to call squiggle cakes #breakfast #foodie #viralfoodtrend #tryit #pancakes #breakfasttime #husbandcreations #morning #delicious #invention #thefuture ♬ Sensual Seduction – Snoop Dogg

@brianaarchuleta Replying to @disjointedjewels tried to answer some questions #squigglecakes #breakfast #viralfoodtrend #yum #breakfastspaghetti #delicious #breakfastofthefuture #tutorial #howto #diy #cooking ♬ Sensual Seduction – Snoop Dogg

What makes this trend flippin’ fantastic? 

Better Health states that eating breakfast boosts your energy after going 12 long hours without eating, and restores glycogen levels to keep your metabolism up and ready for the day.  Hence, pancake spaghetti is not only a pleasure to make, it is also a healthy and beneficial way to start your day. In addition, the fun part about this hack, according to recipe developer Amanda Neal, is that you can use any pancake batter to make it—chocolate, red velvet, banana—you name it!

Even vegans can join in the fun. If you’re someone who likes easy tasks, you can use any of your preferred ready-to-go vegan pancake mix—just add water. If you prefer making your pancake mix from scratch, you can use non-dairy milk, and for an egg substitute, you can use mashed bananas, pumpkin puree, or even unsweetened applesauce. As for toppings, you can use apple and maple sausage as a substitute for regular sausage.

@chefsummerstorm Pancake Spaghetti ? #pancakes #pancakespaghetti #foodtrend #trending #breakfast #vegan ♬ Lo-fi hip hop – NAO-K

 3 Other Fun Hacks From Tiktok For Creating A Delicious Breakfast 

 Hot Dog Hearts

Hot dog, hot dog, hot diggity dog! Hot dog hearts are a great dish for kids or even for your loved ones for Valentine’s day (or any day). All you will need is hot dogs, eggs, and toothpicks. With this fun hot dog and egg heart-shaped breakfast recipe, smiles are guaranteed! Make sure you remove the toothpicks before serving. 

@heathercoxzzz Reply to @mcleod2002 Hotdog Hearts #breakfast #kidsbreakfast #breakfastideas #valentinesday #valentinesbreakfast #whatmykidseat #funfood #foodart ♬ Hot Dog – Little Apple Band

Bullseye Omelets

Are you bored of making regular omelets? The bullseye omelet is the ultimate game changer. This is an egg-cellent, fun, and easy-to-make recipe. It is formed from the circular pattern of the egg yolk and egg whites which will look like an actual bullseye target. Add in your choice of fillings, flip it over, and voila! Your eggs-quisite bullseye omelet is ready to be served.

@flavorgod #fun with #eggs ??‍ #food #fyp #fy #fypシ #keto #breakfast #breakfastideas ♬ original sound – Flavor God

French Toast Nutella Roll Ups

 French toast is good, but french toast roll-ups are even better! (This goes for most foods that you can turn into a spiralized version!) Just take white bread, spread some Nutella on top, roll it up, dunk it in a bowl filled with a mixture of half and half, eggs, honey, and salt , fry it in pan of melted butter, roll them up and roll in some sugar while they are still warm, and you will have delicious french toast Nutella roll-ups! What’s so special about this is that it’s not just for breakfast—you can serve it as a decadent dessert or even for lunch. 

@gigimadanipour French Toast Nutella Roll Ups! Easy breakfast idea for the kids! #fyp #foryoupage #nutella #nutellarecipes #frenchtoastrolls #easyfood #homemade ♬ Sunrise – Official Sound Studio

 Header photo: screenshot from TikTok Briana Archuleta  

I do not come from a one-bite family. Unless that one bite was Godzilla’s. So I have trouble with the notion of dainty hors d’oeuvres. If you’re going to go to the trouble of putting something in your mouth, it should at least be a mouthful—like these. What follows are a few of my tried-and-true favorites—plus making them is way easier than spelling hors d’oeuvres.

TUNA FISH + CHIPS

Serving gorgeous, sushi-quality tuna on a potato chip is so wrong it’s gloriously right. Buy the best sushi-quality tuna, remove the skin and dark spots or have your fishmonger do it, then dice into small pieces. Mix two-thirds tamari to one-third sesame oil and whisk in a little wasabi. A half hour before serving, toss tuna with enough dressing to coat. When ready to serve, plop a spoonful of tuna onto perfect,
unbroken ruffled potato chips; garnish with sesame seeds and thinly sliced scallions.

CAPRESE POPS

Cube fresh mozzarella into one-inch bites. Spear each onto a bamboo skewer with a cherry tomato and set on a serving tray. Put two handfuls of fresh basil with two shots of extra virgin olive oil, season with salt and pepper, and drizzle over your skewers.

BUFFALO CHICKEN SCOOPS

Place boneless chicken breasts or thighs (2 pounds will feed 6 to 10 people) in a baking pan sprayed with cooking spray. Whisk 2 or 3 shots of Franks RedHot sauce with a few good drizzles of olive oil and two drizzles of Worcestershire; pour over chicken. Preheat oven to 375 degrees F, cover chicken with foil, and roast for 20 minutes. Remove foil and roast till done (15 to 20 minutes depending on size of chicken). Once cool, shred chicken. Bring leftover marinade from the baking pan to a boil in a saucepan then pour over chicken. Add more Franks, and salt and pepper to taste. Fill little taco cups (like Tostitos Scoops) with the buffalo chicken and top each with crumbled blue cheese. So cute! I like to dollop them with celery salsa too: Mix a coffee cup of finely diced celery, a plop each of finely minced red onion and finely minced jalapeño with a few drizzles of fresh lime juice, salt and pepper to taste, and a
handful of chopped fresh cilantro.

Photographed by Andrea Monzo

This article originally appeared in BUST’s Fall 2022 print edition. Subscribe today!

It’s hard to name a more iconic duo than butter and bread. They have always been inseparable, but now the pair have been giving an insta-friendly twist: the butter board. It is what it sounds like – a board with butter – but thanks to Instagram and TikTok, it has become an aesthetically pleasing and fun way to serve butter. Instead of just serving bread with butter on the side, why not make it a main attraction on the dinner table? These tasty displays are a board covered with softened butter, served with cut-out bread on the side that you dip in the butter spread. The layer of butter can be topped with salt, pepper, olive oil, lemon zest, and fresh herbs to make the spread more appealing to your eyes and mouth. Charcuterie, tapas, and cheese boards have been a classic addition to dinner parties for a long time, but now the time has come for the butter board.

@ainttooproudtomeg Have you tried the #butterboard trend inspired by @justine_snacks @Justine Doiron and Joshua McFadden #learnfromme #foodtok #feedfeed #butterboards #butter @ainttooproudtomeg ♬ Take My Breath Away – EZI

What is a butter board?

In 2017, Joshua McFadden shared his recipe for a butter board in his book Six Seasons: A New Way with Vegetables, co-authored with Martha Holmberg. Then five years later, on September the 15th, Justine Doiron posted a recipe of her take on the butter board on her Instagram @justine_snacks, which turned out to be the beginning of a new viral food trend.

 

 

 

 

Vis dette opslag på Instagram

 

 

 

 

 

 

 

 

 

 

 

Et opslag delt af Justine Doiron (@justine_snacks)

With over 1 million views on TikTok alone, it is safe to say that butter boards are one of the latest food trends. But what is the hype about? Besides the obvious pairing of two classic items, butter and bread, the dish contains very few ingredients which makes it super easy to try out yourself. It requires few elements (obviously butter and bread being the main elements), it doesn’t require cooking skills, it is easy to adjust to your liking, and most importantly, it is aesthetically pleasing. The hype of the butter board lies mainly in the visually pleasing presentation; chunks of bread sliding through the thick layer of beautifully decorated butter; what is not to like?

Not any butter will do

Before making your first butter board, you must choose the right kind of butter. When the main ingredient is butter, it can pay off to select a high-quality butter to make the flavor stand out; do you prefer organic, grass-fed, or vegan butter—salted or unsalted? Maybe even pumpkin spiced butter? As mentioned earlier, not all butter tastes the same.

@convinoboard Stay tuned for my honest review on these butter boards ??? #butterboard #entertainingathome #foodie #foodlover #appetizer ♬ original sound – ConVino Board

To make the board, the butter must be softened. Otherwise, it will be difficult to spread out evenly and be challenging to get on your piece of bread. Once the butter is softened (either by being slightly whisked or take it out of the refrigerator for a half an hour before serving). Softening the butter also makes it easier to create a more appetizing display since you can spread out evenly and create a smoother texture. If served too cold, the taste of the butter vanishes a bit and will also make it difficult for the taste of the toppings to stand out. The butter can be applied to a board or platter in a rustic way or delicately put on the board to look like a flower, whatever you’d like. 

@cakeshak Butter board meets cheese board #fyp #foryoupage #foryou #butterboards #foodtok #butter #butterboard #cakeshak #charcuterieboard ♬ CUFF IT – Beyoncé

But the beauty of the butter is the various ways you can serve it; the topping enhances the flavor of the butter. The dish can be savory and topped with herbs, flaky salt, lemon zest, vegetables, or fish, or it can be served as a dessert plate and covered with berries, nuts, chocolate, and maple syrup. The options are endless. 

Just as important as the quality of the butter is, the same goes for the bread. With the simple flavors of the butter spread, it can be worth it to choose a bread with a great taste. Bread like sourdough contains a deeper flavor from the acid in the sourdough starter. Perhaps you’d prefer bread that accentuates the taste palette in your butter spread, like cinnamon raisin or focaccia with rosemary. 

@samischnur Butter board is my new favorite thing. Idea by @Justine Doiron !! #fyp #butterboard #foryou #tiktokfood #viral ♬ Chill Day – LAKEY INSPIRED

The more the butter

As the name of the food trend implies, the board is built around butter. But even with as few dominant ingredients, there’s no reason not to make it your own. People on TikTok and Instagram have already put a spin on the trend by creating a peanut butter board, cream cheese board, and vegan butter board. With the vegan butter board. Keep in mind that vegan butter is more likely to melt or separate faster when left out at room temperature than regular butter (which contains fatty proteins that help hold it together). When going with the vegan version of the butter board, a good tip is to make the board beforehand and take it out of the refrigerator immediately before eating. Another – and perhaps more fun tip – is to simply eat it all at once. 

@foodfables My take on what’s trending in food, the peanut butter board #butterboard #peanutbutterboard #peanutbutter #snackboard #trendingfood ♬ Butter – BTS

The butter board is a new exciting recipe to try out, and who doesn’t love bread with a lot of butter? Whether you drizzle your layer of butter with honey or pesto or add berries or herbs, it is a fun way to spice up this classic snack. The possibilities are endless, just like the video inspiration you can find on TikTok and Instagram. And just as other viral food trends on social media, it is a very easy food trend to get on (butter) board with.

Top photo by Sorin Gheorghita on Unsplash

Crunch Drunk Love

Chili crisp is my latest food obsession. I am head over heels for this crunchy, spicy, goes-on-everything topping! You can drizzle it on every meal—at breakfast it makes eggs sing, it levels up avocado toast at lunch, it turns any steamed veg or grilled meat into a bomb-ass dinner, and of course it makes rice a thousand times more delicious.

I first picked up the old-school Lao Gan Ma Chili Sauce (lao gan ma is Chinese for “old godmother”) from my local Chinese market. It’s got various chilis, black beans, and bits of crunchy fried onions in oil—I don’t know how they keep those onions crispy, but it is a flavor sensation. Lucky for me, there are approximately one million modern versions, and I’ve made it my mission to try them all. Based on extensive testing and completely subjective assessment, here are a few of my chili crisp faves.

Kari Kari Garlic Chili Crisp ($14.99 for 6 oz., eatkarikari.com): Created by a Seattle wife-and-husband team, this chili crisp is superior to them all. It’s got lots of crunchy garlic bits, rich mushroom flavor, and is spicy enough to wake your mouth up. Letter Grade: A+++

photo courtesy of eatkarikari.com

Mr Bing Chili Crisp ($11.99 for 7 oz., mr-bing.com): This one’s got garlic—yum—and comes in both mild and spicy (though it’s not that hot). Both have great flavor and substantial garlic bits. Letter Grade: A

photo courtesy of mr-bing.com

S&B Umami Topping Crunchy Garlic with Chili Oil ($7.48 for 3.88 oz., worldmarket.com): Nutty sesame plus fried garlic and onion give this Japanese oil its flavor, plus it has a high crunch-to-oil ratio. Like Lao Gan Ma it contains MSG—that doesn’t bother me, but I know some are sensitive to it. Letter Grade: B+

photo courtesy of worldmarket.com

Momoya Chili Oil with Fried Garlic ($6.50 for 3.88 oz., yummybazaar.com): Another Japanese version, this one is very crunchy, with mouthwatering hints of sesame and red pepper. Contains MSG. Letter Grade: B

photo courtesy of yummybazaar.com

Fly by Jing Sichuan Chili Crisp ($17 for 6 oz., flybyjing.com): Jing Gao is the woman behind the wonderful black bean flavor and strong spicy kick of this crisp. It’s a very popular choice, but loses some points for being less chunky and more oily than the others. Letter grade: B-

photo courtesy of flybyjing.com

–Laurie henzel  

Sorbet is the OG of dairy-free frozen desserts. No ice-cream machine necessary; all you need to make this fresh, fruity treat is a food processor— and a little advance planning. The key, especially on a steamy summer day, is to chill all your utensils in the freezer (including the food processor bowl and blade) and work quickly. With their dense, abundant flesh and plenty of naturally occurring sugar, frozen watermelon and papaya make very tasty outcomes, especially with a touch of fresh citrus juice to punch up the flavor. A little added fruit juice makes these sorbets especially smooth; for the best results, use just enough to make them creamy without being watery (it’s OK to have some left over). Because these are whipped instead of machine-churned, they’re best enjoyed immediately or stored in the freezer for no longer than two to three hours. (Pack leftover sorbet into popsicle molds and freeze overnight to keep the flavor train rolling.) For an extra-fancy finale, garnish bowls with fresh mint sprigs. — Terry Hope Romero

WATERMELON-POMEGRANATE SORBET

Makes approximately 1½ quarts

Any fresh watermelon makes great sorbet, but choose a seedless one if you don’t want to spend time digging out the seeds.

Ingredients

4 generous cups diced watermelon, seeds removed

1-2 Tbsp. freshly squeezed lemon juice

⅓ cup chilled pomegranate juice

Instructions

1. Arrange diced watermelon in a single layer on a baking sheet and transfer to the freezer. Freeze until completely solid, at least 8 hours or even better, overnight.

2. When you’re ready to serve sorbet, pulse frozen watermelon in a food processor into a grainy puree. Add 1 tablespoon of lemon juice and 2 tablespoons of pomegranate juice. Pulse, intermittently scraping the sides of the processor bowl with a rubber spatula, until the mixture is very smooth. Taste and add more lemon juice if desired; if the mixture seems a little stiff, pulse in one or two more tablespoons of chilled juice.

3. Scoop into serving bowls and serve immediately. If sorbet gets a little melty, pack into a freezer-safe container and chill for 20 to 40 minutes or until firm enough to scoop.

PAPAYA-LIME SORBET

Makes approximately 1½ quarts

My favorite papaya for sorbet is the large Mexican variety with rich salmon-colored flesh, but the smaller golden Hawaiian papayas work just as well. Ripe papayas give slightly when gently squeezed and have a tropical fruit aroma.

Ingredients

1-2 ripe papayas, approximately 2 lbs.

2 Tbsp. freshly squeezed lime juice

½ cup chilled peach nectar or orange juice

Instructions

1. Cut papaya in half and use a metal spoon to remove seeds; discard seeds. Use a Y-shaped vegetable peeler to peel papaya and dice. Arrange diced papaya in a single layer on a baking sheet and transfer to the freezer. Freeze until completely solid, at least 8 hours or even better, overnight.

2. When you’re ready to serve sorbet, pulse frozen papaya in a food processor into a slushy puree. Add 2 tablespoons of lime juice and 2 tablespoons of chilled peach nectar or orange juice. Pulse, intermittently scraping the sides of the processor bowl with a rubber spatula, until the mixture is very smooth. If the sorbet seems a little stiff, add one or two more tablespoons of chilled nectar or juice. Pulse until desired texture is reached.

3. Scoop into serving bowls and eat immediately. If sorbet gets a little melty, pack into a freezer-safe container and chill for 20 to 40 minutes or until firm enough to scoop.

Images: Angela Decenzo 

 Aisha “Pinky” Cole bristles at labels. The 34-year-old says she’s not the typical entrepreneur. “Most people start businesses because they want to make money,” Cole explains. “I started Slutty Vegan because I cared about experiences and how people viewed the experiences I could create for them.” For Cole, that means vegan burgers with a side of community activism.

She started slinging her burgers—with cheeky names like the classic Fussy Hussy and bacon-topped One Night Stand, both slathered with Slut Sauce—on Instagram in 2018. Now she has a food truck and four “bangin’ plant-based” brick-and-mortar locations in the Atlanta area, with plans to expand to Athens, GA; Birmingham, AL; Baltimore, MD; and Brooklyn, NY.

But Cole’s politics go beyond the plate. She’s purposefully opened her restaurants in food deserts, and she created the Pinky Cole Foundation to support aspiring entrepreneurs of color in the hopes of bridging the generational wealth gap. She also uses her platform to motivate people to vote, get active in local politics, and yes, eat vegan food. “Now vegan is hip-hop. It’s urban. It’s cool. All the things you never thought it would be,” says Cole, whose burgers have been eaten by the likes of Megan Thee Stallion, Justin Timberlake, and Snoop Dogg. Cole’s food, which is infused with the ingredients of her Jamaican roots, is made with meat-eaters in mind, and Cole is quick to point out that 97 percent of Slutty Vegan’s visitors are omnivorous. “I ain’t mad at it because if I can get you through the door and get you to like vegan food, then I know the intention was met.”

Cole’s first cookbook, Eat Plants, Bitch: 91 Vegan Recipes That Will Blow Your Meat-Loving Mind, comes out this fall and includes recipes for plant-based comfort foods like egg rolls, cheesesteaks, and street corn. But Cole says the labels around the food are less important than the impact. “Labels separate us,” Cole explains. “Why can’t food just be good?” –Stephanie Ganz

Pinky’s Picks

Vitamix Blender

“I make my soups and smoothies in my Vitamix. I love to create my own sauces.”

Vegan Dairy Substitutes

Cole swears by I Can’t Believe It’s Not Butter’s vegan variety, Daiya Cheddar Style Shreds, Unsweetened Silk Almond Milk, Grace Coconut Milk, and of course, nutritional yeast to complete her vegan pantry. “I have a true vegan’s kitchen. I read the back of every box because I’m mindful of what I consume.”

Pimento Seeds

“I’m Jamaican, so I love pimento seeds, Jamaican peppers, and thyme, and I put garlic in literally everything.”

1. Vitamix E310 Blender, $299.95, vitamix.com

2. Williams and Sonoma OXO Spiralizer, $47.95, williams-sonoma.com

3. Grace Caribbean Coconut Milk, $8.26, amazon.com

4. Kingston Pimento Allspice, $4.50, kingstonspices.com

5. King Oyster Mushrooms, $17.95, amazon.com

6. Vegan – I Can’t Believe It’s Not Butter!, $3.98, walmart.com

7. Daiya Cheese Shreds, Cheddar Style, $5.79, daiyafoods.com

8. Slutty Vegan Chik’n Head, $16, sluttyveganatl.com

9. The Slutty Vegan Truck! Book starting at $700, https://sluttyveganatl.com/food-truck/

PHOTOS (header), sandwich, and slutty vegan bus: Slutty Vegan ATL

This article originally appeared in BUST’s Summer 2022 print edition. Subscribe today!

For much of human history, women have been the main keepers and distributors of mycological knowledge. Here, we meet just a few of the female scientists, naturalists, farmers, and healers who have been, and continue to be, inspired and empowered by the magic of mushrooms

The mushrooms glisten in the early autumn light like freshly glazed confections in a pastry case. Deep in the forest, each form shines under a fine dew, amplifying the ethereal blues, maroons, and yellows. I move slowly, as leaves softly crackle underfoot, sending the sweet breath of decay upwards. In these precious moments of stillness, all thoughts drop away. I am now attuned to the mushrooms. The words of Mary Banning echo in my mind: “Trees, flowers, ferns, mosses, lichens, and fungi lie before us like so many medals stamped with the signet of God, and before which the mind bows down to worship. Each is a glory bright as those which adorn the arch of Hope in the rain cloud. Each is telling its life history to those who will pause to listen to the story.”

Banning was the very first person to produce an illustrated guide to fungi in North America. Obsessed with mushrooms since childhood, she began her book in 1868, when there was little funding for the study of fungi, especially for women. So, with her own money, Banning bought a microscope, amassed a library of science textbooks, and set up a private herbarium. “Fungi are considered vegetable outcasts,” she once wrote in a letter. “Like beggars by the wayside dressed in gay attire, they ask for attention but claim none.” It took her 20 years to write The Fungi of Maryland. Filled with luscious, lively, hand-painted illustrations, her manuscript details 175 species of fungi, 23 never before described to science.

Agaricus strobiliformis, from Mary E. Banning’s The Fungi of Maryland , From The Collection Of New York State Museum

Each monograph contains detailed accounts of taxonomy, personal anecdotes, environmental data, mythology, literary references, and folk wisdom. Unfortunately, due to the many challenges for women’s acceptance into the field, her manuscript was never published, although there was a mushroom, Hypomyces banningiae, that was named for her. Banning joyously detailed her encounters with both the delightful and the weird. Lovingly painted are mushrooms such as the unmistakable Lactarius indigo, a beautiful, edible blue mushroom with tightly packed, razor-thin gills. True to its common name, the “indigo milk cap,” it exudes a bright blue milk when cut. And on one occasion, she rode six miles in a crowded public conveyance holding a basket of Phallus duplicatus—a particularly foul-smelling, phallic shaped fungus that is covered in a slimy green coating and has the common name “netted stinkhorn.” By the end of the ride, Banning states that “the smell had increased to such an extent that the flies nearly devoured me, in their eagerness to get at the fungus.”

But Banning did not let her strange encounters deter her. For her, fungi were not just objects of scientific scrutiny, but a doorway into the numinous. “A veil of mystery envelops the cryptogamic world,” she writes, “but a glimpse through its folds conveys to the human mind a yet greater convincing proof that the creations of this earth are intended to become revelations of the greatest omnipotence.” Banning was one of thousands of women who have become smitten by mushrooms. Through the lens of fungi, we find stories of women who turn waste into wealth, break down barriers in the natural sciences, facilitate the transmission of cultural knowledge, expand consciousness, and explore the land for healing and nourishment.

Mushrooms have captivated artists and scientists for centuries, given their strange and fantastic forms. Often compared to the likes of an above ground coral reef, they come in every imaginable shape, size, even smell. And the discerning mushroom enthusiast uses all of her senses to identify a mushroom, relying on features ranging from type of cap, gills, pores, stem, size, color, taste, environment and many more subtle and discerning details. Many species depart wildly from the familiar cap and stem forms, displaying hairy “teeth” like small icicles, unfurling petal shapes, trembling jelly, lace-like netting and rotundity like a loaf of freshly baked bread, to name a few. The flavor of edible mushrooms can vary as well— from being meaty, to shellfish-like, to as sweet as maple syrup, as is the “candy cap.” And although their function might be mysterious to some, each has an important role to play in the ecosystem, inviting us to consider how even the strangest-looking organisms contribute to a balanced web of life.

Lactarius indigo from Mary E. Banning’s The Fungi of Maryland  From The Collection Of New York State Museum\

To understand the lessons fungi have to teach us, we should first know how they function in the environment, and how intertwined our lives are with theirs. The mushroom we see is the fruiting part of the fungal body, similar to an apple on a tree. It is neither plant nor animal, but belongs to its own kingdom: fungi. Mushrooms sprout from mycelium—a vast network of penetrating, connecting, filament-like threads underground that form a cross current of information and nutrients. Fungal networks can be enormous, and they are absolutely everywhere. Despite their omnipresence, few are aware of the staggering variety of microscopic life woven within our bodies, seething beneath our feet, arising all around us, and on which we depend greatly. It can be a challenge to connect with what we can’t see, and fungi require patience and persistence. “It is much easier for people to relate to the interrelationships in the animal world, and even in the plant world. It is much harder for people to embrace or conceptualize interrelationships in the microbial world,” says Eugenia Bone, well-known mushroom enthusiast and author of Microbia: A Journey into the Unseen World Around You and Mycophilia: Revelations from the Weird World of Mushrooms. “We can’t really see them. It takes a great leap of imagination to lock into the brain that there is an invisible world, and that takes a kind of discipline.” But despite their invisibility to us, fungi are essential to life on Earth. They play a primary role in the decomposition and recycling of organic matter. Without fungi, there would be no nutrients to share. They unlock mineral elements bound up in woody debris, without which the soil would soon be depleted. Food systems would collapse.

Ecologist Suzanne Simard’s pioneering research into forest ecology has even demonstrated that trees communicate with each other via this subterranean fungal tapestry, which resembles neural networks in the brain. It is no accident that analogies of interconnectedness are often woven within the story of fungi, for their function in the ecosystem is literally that—a tale of communion and exchange.

“For the first time, I could grow my mushrooms and cook them and have a plate full of mushrooms all to myself.”–Chido Govera

For activist and farmer Chido Govera, mushrooms present a pathway towards women’s independence, financial sustainability, and personal healing. Growing up in her native Zimbabwe as a young orphan surviving abuse and poverty, she struggled to feed herself. But then she learned to farm mushrooms. “For the first time, I could grow my mushrooms and cook them and have a plate full of mushrooms all to myself,” she explained in a 2016 talk she gave at MAD SYD, a Danish-organized food conference. “I could sell the mushrooms and get money. I didn’t have to dig for a bowl of maize meal anymore. And it was the most exciting moment of my life.” And via mushrooms, Govera hopes to provide a bright future for others. She created The Future of Hope Foundation, which empowers young orphan girls to grow mushrooms and “envision a world where everyone can be a change agent, starting where they are, with what they have and regardless of their backgrounds.”

Chido Govera (Photo COURTESY OF CHIDO GOVERA)

“We teach them to grow food. The main focus is on mushrooms and there’s a good reason for that. Mushrooms are one of those very special things to grow, and especially in the communities where I come from, where the one thing that is available in abundance is waste,” she shared in the same talk. “People are starving, but there’s a lot of waste material that is going to the trash without being used for anything valuable.” Like the fungi they grow, women like Govera transform what is waste into the substance for new life.

In a country like Zimbabwe, where many women still face discrimination around land ownership, growing food that requires only a small amount of space is an ideal solution. But in 2012, research by ethnomycologists from the University of Mexico concluded that all around the world, women are the primary mushroom collectors and stewards of mycological knowledge. It is women who understand which mushrooms have medicinal uses, which are to be eaten, how to prepare them, and where to gather mushrooms to sell and help support their families. Their vast experience is passed down from generation to generation, adding their own innovations along with it. And today, many are seeking to remember these ancient ways.

“Seeing groups of Black and Brown femmes in the woods—[who live in] food deserts they might have been redlined into—realize that there are stands where you can find black trumpet mushrooms everywhere, has been one of the most rewarding experiences.”—Maria Pinto

Writer, mushroom enthusiast, and educator Maria Pinto shares how foraging fungi helped her not just connect with the land, but also with something fundamental in human nature. “When I first started to go into the woods, I didn’t know what I was looking for. I just knew mushrooms are here, they are exciting,” she says. “I am fascinated by them and I wanted to see where they are growing. I was trying to become a better animal, to lead with my sense of smell, my sense of sight, through different woodland environments, which was my way into the healing aspect of all of it.” Pinto now leads groups into the woods in the greater Boston area, teaching them about the abundance of wild edible mushrooms and the joys of immersing oneself in nature’s greatest treasure hunt. “You have to go outside, take a hike, and actually look for them,” she explains. “They’re hard to find, so you have to calibrate your eyes and get low, and be willing to get a little dirty.”

This can be an especially powerful act for those who have been systematically excluded from access to affordable, nourishing food. “Seeing groups of Black and Brown femmes in the woods—[who live in] food deserts they might have been redlined into—realize that there are stands where you can find black trumpet mushrooms everywhere, has been one of the most rewarding experiences,” Pinto says.

PHOTO: (MARIA PINTO) COURTESY OF MARIA PINTO

The ephemeral nature of fungi can help us sharpen our view. While the locations of plants are usually predictable year to year, mushrooms can arise and disappear within days. It takes patience and skill to learn to spot them. Those who come to know fungi, sooner or later cannot resist being struck by their special kind of magic. And in cultures throughout the world, mushrooms have been worshiped for their spiritual power for centuries. Only recently in North America have mushrooms become such objects of divine fascination, from medicinal species advertised as a panacea for a range of diseases to psilocybin being pursued for the promise of treating anxiety and depression. Wellness companies praising psilocybin as the next miracle cure are popping up like mushrooms.

Yet, in the rush for legalization, it is important to know and learn from those who stewarded these sacred plant medicines, to appreciate the deep well of knowledge that has been tended for centuries. María Sabina was a Mazatec, an indigenous people of the Oaxaca region of Mexico. Born in 1894, she worked as a curandera, or shaman, who healed through her connection to mushrooms, referred to as teo-nanacatl, meaning “the flesh of God.” Ceremonies were traditionally held for medicinal purposes, to purge illness and heal the sick. At these rituals—or veladas—curanderas ingested psilocybin mushrooms in order to commune with the world of spirit. In a 1978 documentary, María Sabina, Mujer Espíritu (María Sabina, Spirit Woman), we see her conducting one of these ceremonies in her village, commenting that young people need to show respect for the mushrooms as “the rituals are not a game for me.” Sabina’s medicine work was accompanied by poetry and verse that, she explained, were channeled from the mushrooms themselves. “I am known in heaven, because I am a doctor woman,” she said in her oral autobiography. “I take ‘Little-One-Who-Springs-Forth’ [sacred mushrooms] and I see God. I see him sprout from the earth. He grows and grows, as big as a tree, as a mountain.”

In 1955, amateur ethnomycologists Valentina Wasson and R. Gordon Wasson began traveling to Mexico in search of the famed mushroom rituals. There, a municipal trustee of Huautla persuaded Sabina to accept the foreigners into her sacred healing ceremonies, and Gordon Wasson became one of the first Westerners to participate in such a ceremony. The couple gathered spores while there, which were brought to Europe where they were cultivated, and led to the identification of psilocybin. While Gordon is often credited as introducing “magic mushrooms” to the outside world, it was Valentina’s lifelong passion for fungi, beginning from childhood in her native Russia, that ultimately influenced her husband to join in her research into the folklore, history, and anthropology of mushrooms throughout the world. After their experiences in Mexico, both Valentina and Gordon Wasson published their accounts in numerous magazines—including the extremely popular LIFE—thereby exposing millions to the rituals previously only known by the Mazatec.

This resulted in a flood of foreigners to the region, with many seeking the sacred mushrooms for spiritual experiences—John Lennon, Bob Dylan, and Keith Richards are all rumored to have visited Sabina. But while the introduction of the sacred mushrooms to Western society has had many positive impacts, the implications of integrating indigenous healing traditions within a capitalist society are complex and often challenging, especially for the communities from which they originate. Sabina’s story invites us to reflect on the impact of destructive legacies of colonialism, cultural appropriation, and racism within the rapidly growing psychedelic and spiritual industries. Yet, despite the complexity of her story, through Sabina’s eyes we are granted a vision of divine spirit, one that is critical to honor as these powerful mushrooms are integrated into modern society.

(MARÍA SABINA) STILL FROM MARÍA SABINA, MUJER ESPÍRITU

By understanding their potential to break down matter and remediate toxins within the environment, fungi can help inspire visions for change, and women worldwide are taking the lead to address these issues. Biologist Lexie Gropper looks to fungi as a way to restore degraded ecosystems in the Amazon. One of her many efforts includes working with mycelium to facilitate bioremediation efforts in Ecuadorian communities impacted by the Chevron/Texaco oil spills. Another innovator, Giuliana Furci, founded the Fungi Foundation, a global organization that promotes education and innovative solutions through fungi. Fungi Foundation lobbies for their inclusion into regional and international public policy discussions around conservation, and through their efforts, the group influenced Chile to become the first country in the world to include fungi in its legislation.

Mushrooms are also famous for evading classification and defying binaries—microbial phytopathologist Erika Kothe has identified over 23,000 different sexes in one species. This makes them excellent allies to subvert patriarchal, hegemonic political and social structures, according to mycologist Dr. Patricia Kaishian. Kaishian has utilized ideas from queer theory and feminism to develop a notion of “queer mycology,” and argues that mushrooms can be seen as models to “challenge binaries of gender, family structure, and even traditional biological classification.”

According to Dr. Patricia Kaishian, mushrooms can be seen as models to “challenge binaries of gender, family structure, and even traditional biological classification.”

We have seen but a few of the many women, past and present, who have aligned with fungi to heal and transform, their lineage as endless as the miles of mycelium underground. Whether in the spotlight or in the shadows, these women persist by allying with fungi for joy, justice, health, knowledge, and praise of the sacred. Countless mushroom enthusiasts are now connecting like never before, birthing new possibilities for incorporating fungi into our lives, creating fertile ground for future generations. As the power of fungi becomes a bigger part of the collective conversation, consider how many more women are coming to know and align with fungi. What ways might we partner with these amazing organisms that are yet to be discovered? Will your story be one of them?

Reprinted with permission from Fantastic Fungi: The Community Cookbook. Edited and essays by Eugenia Bone (Insight Editions, 2021).

PORCINI AND PUMPKIN PAPPARDELLE

Recipe By Sean Sullivan

SERVES 4

My friend Alfredo introduced me to his secret porcini patch here in the woods of East Hampton. The first time we went, I got eight specimens of wild Boletus edulis, a satisfying number for a novice mushroom hunter. Subsequent trips have not been as productive. Alfredo’s “secret” spot turned out not to be so secret; usually, there was evidence of recent harvesting. In this pasta dish, the pumpkin creates an unctuous backdrop that lets the mushroom flavor shine. You can use fresh pappardelle pasta, but remember, fresh takes much less time to cook.

INGREDIENTS
3 tablespoons olive oil, divided
1 large yellow onion, chopped, about 8 ounces
1 pound fresh porcini mushrooms, sliced
6 cups fresh cheese pumpkin, ends trimmed, seeds and pulp removed,
cut into 1⁄2-inch cubes, about 24 ounces (see note)
3 to 4 cups chicken broth
Pinch of nutmeg
Salt and freshly ground black pepper
2 tablespoons unsalted butter
1⁄4 cup chopped, fresh flat-leaf parsley, plus 2 tablespoons for garnish (optional)
1 teaspoon minced fresh thyme or marjoram
12 ounces dried or fresh pappardelle pasta
1⁄2 cup grated Parmesan cheese

DIRECTIONS

Heat 1 tablespoon of olive oil in a large, heavy pot over low heat. Add the onions and cook gently for 5 minutes, until they become translucent and soft. Add the remaining 2 tablespoons of oil, the mushrooms, and the pumpkin cubes. Turn up the heat to medium and cook, stirring gently, for 10 minutes, until the mushrooms give up their water and the water evaporates and the mushrooms begin to turn golden. Watch to make sure the squash doesn’t start to brown on the bottom. If it does, lower the heat.

When the mushrooms are golden, add 3 cups of chicken broth, nutmeg, and salt and pepper to taste. The stock should surround, but not cover, the vegetables. If needed, add more stock. Simmer uncovered over medium heat for about 15 minutes, stirring occasionally. Cook until the pumpkin is soft and the sauce has thickened. Stir in the butter and the chopped parsley. Set aside.

Bring a big pot of salted water to a boil over high heat and add the pasta. Cook for about 12 minutes, until the pasta is al dente. Drain and add pasta to sauce. Add the Parmesan cheese and toss. Garnish with parsley, if you like, and serve.

NOTE: A cheese pumpkin is preferred for this recipe, as the skin does not have to be peeled; however, any edible pumpkin, properly prepared, can be used.

lllustration (top) by Apak Studio (@apakstudio)

 This article originally appeared in BUST’s Spring 2022 print edition. Subscribe today!

This crunchy, zesty veggie is the unsung hero of spring snacking  

Growing up, the only radishes I knew were the little round red ones that showed up sliced like a pile of nickels on top of my salad. Sometimes I could blame a restaurant for the travesty, but usually it was Mom trying to be fancy. I attempted to like them, but the spicy bite* was too much for me. It wasn’t until a girlfriend of mine introduced me to radish and butter sandwiches that I really turned around. I learned to appreciate their crispy, zestiness. Now, I’m a card-carrying member of the radish appreciation club! Here are a few recipes to get you in the mood to ravish the radish.

Radish and Butter Open-Face Sandwiches

This works great with traditional red radishes, but if you want to go really pretty, use watermelon radishes. I also love the more mellow French breakfast radish. Trim the ends of a bunch of radishes of your choice. Thinly slice radishes with a sharp knife or mandoline. Cut a baguette widthwise at an angle for oval-shaped slices about a quarter-inch thick. Slather bread with softened sweet butter; cover with radish slices. Sprinkle with sea salt and devour. Adding freshly ground pepper and sliced chives is nice, too. 

Bossy Rossi’s Daikon and Carrot Coleslaw

Peel 1 pound each of carrots and daikon radishes, then grate or cut them into a fine julienne and cover with water (this can be done the day before). Make the dressing by mixing a big shot of rice wine vinegar and a small shot of tamari (you want a 2-to-1 ratio). Sweeten to taste with honey or maple syrup (I like a drizzle or two). Add a good plop of minced ginger and a squeeze of sriracha. Drain your carrots and daikon an hour before serving, mix with dressing, then add salt and pepper to taste. 

Radishes with Black Olive Tapenade

Throw a handful of pitted Kalamata olives, a smidgen of capers, and a drizzle of olive oil in the food processor and pulse until well chopped. Slice any kind of radish into quarter-inch thick circles. Dollop each slice with a spoonful of olive tapenade, and garnish with thinly sliced scallions, chives, or chopped parsley.

* If you want to get rid of the bite of raw radish, soak it in water for an hour or up to several days.

photo by ANDREA MONZO 

Portland’s sex workers get a little love in return from Meals 4 Heels

With approximately 54 establishments—or one club per every 12,000 or so residents—Portland, OR, is known for having the most strip clubs per capita in the U.S. That’s one reason why veteran chef Nikeisah Newton, 40, is on a mission to make healthy food more easily available to Portland’s sex-work community, one vegetarian grain bowl at a time. Founded in 2019, Meals 4 Heels  started as a late-night meal delivery service catering to sex workers. Newton says she got the idea after watching a former partner who worked as an exotic dancer struggle to obtain nutritious meals during overnight work hours. “[Portland] is known for its late-night food, and some of the bars and restaurants stay open late and serve food that’s pretty amazing, but is also often very unhealthy,” explains Newton. 

The food served up at M4H, however, is 100 percent vegetarian, can be made vegan, and is created with locally sourced ingredients. When she was just starting out, Newton says she experimented with organic chicken in her dishes but has since decided to go fully veggie. “Vegan [and vegetarian] food is just easier to digest at night,” she says. “You’re not gonna feel gassy, bloated, or disgusting—there’s no hangover from our food.” 

Menu items include grain bowls and salads with tongue-in-cheek names like, “The GTP—Gettin’ That Paper,” a Thai-inspired bowl with Tom Kah cauliflower, sweet potato noodles, pickled veggies, mint, thai basil, and toasted coconut on top. While “The Magic City” features black-eyed pea fritters, gluten-free cornbread, braised collards, and a scoop of “chow chow”—a Southern-style pickled relish. 

Things slowed down in 2020 when the pandemic hit. Many clubs shuttered, and Newton was forced to switch gears to survive. She began doing more private catering events, working with organizations including the Oregon Food Bank, Don’t Shoot PDX, and Pride Northwest. That same year, Meals 4 Heels received a $3500 grant from Seeding Justice, a Portland-area social justice foundation. Newton put the funds to good use—covering payroll and rent for commercial space while also donating $1000 to local social-justice organizations. She even helped fund a “heaux-listic” self-care kit full of wellness products from BIPOC companies that was available free to BIPOC sex workers in the U.S. and Canada. 

Then, in the spring of 2021, Meals 4 Heels kicked things up a notch by opening a to-go window at The Redd on Salmon, a Portland-area event space. “This past summer and fall, we were invited to a handful of local food festivals, which helped broaden our audience,” says Newton. “We’ve also gotten a lot of media attention from local food magazines and food critics regarding not only Meals 4 Heels, but also the role we play in the city and how we show up for a largely invisible community.” –Niesha Davis 

images courtesy of Nikeisah Newton

This article originally appeared in BUST’s Spring 2022 print edition. Subscribe today!

These sweet crystals, made from sugar cookie dough and topped with royal icing, are the ultimate rock collection—beautiful, colorful, and totally delicious. As a professional cookie decorator, dreaming up unique designs with a hint of realism is my favorite part of the baking process. These edible gems also embody the whimsy of natural shape and pattern, so don’t be intimidated—the process embraces imperfection, making them the perfect project for a first-time cookie decorator. Give them as gifts, add playfulness to any party platter, or use them as customizable place settings for your holiday table. 

INGREDIENTS

Makes approximately 25 cookies

Cookie Dough:

1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated cane sugar
1/2 tsp. salt
1 large egg
2 tsp. pure vanilla extract
1/2 tsp. baking powder
3 cups unbleached, all-purpose flour

Royal Icing:

1?3 cup meringue powder
32 oz. (4 cups) powdered sugar 1 Tbsp. clear corn syrup
1?2 cup room temperature water, plus more as needed

MATERIALS: In addition to the above ingredients, you will need parchment paper, a toothpick, tipless piping bags, and gel food color (I used teal, pink, purple, orange, and white). For additional finishing touches, you can also use edible gold dust and a paint brush for application.

INSTRUCTIONS

1. Cream butter and sugar in a stand mixer at medium speed for 3 minutes. Add salt, egg, and vanilla, and mix at medium speed until combined. In a large bowl, combine flour and baking powder. Add flour mixture 1 cup at a time to wet ingredients and mix at low speed until combined. Repeat until dough comes together and pulls away from sides of bowl. Roll dough until approximately ¼” thickness on a floured surface or between two sheets of parchment paper (if you prefer a thicker cookie, you can roll out to ?”). Chill before cutting.

A 

2. Preheat oven to 350°F. Cut out varied irregular circular and donut shapes from the chilled dough with a small knife (A) and place them on a parchment-lined baking sheet. You really can’t go wrong with these natural rock shapes. Chill the unbaked cookies for an additional 30 minutes before baking to minimize spreading. Bake for 10 to 12 minutes until the bottom edges are slightly golden.

3. While your cookies are cooling, prep the royal icing. Hand whisk the meringue powder with ½ cup of water in the bowl of a stand mixer until dissolved and foamy. Add powdered sugar and mix on low speed with paddle attachment until combined (add more water if mixture is too dry) then add corn syrup. Mix all ingredients on medium speed for 3 minutes. The finished icing should be firm and hold stiff peaks. Reserve and bag roughly 1 cup of firm consistency white icing for outlines. Thin the remaining royal icing with small amounts of water until it reaches a runny flood consistency. Icing is ready when you can cut it with a spatula and it comes back together in roughly 8 seconds. Divide icing into 3 or more bowls and mix in gel color (start with just a drop. Color will develop with time). This is your chance to get creative with color, but I suggest creating varied shades from light to dark using 1 or 2 main colors. Bag all colors in separate tipless piping bags.

B 

4. Time to decorate! Cut a small hole in the tip of your firm consistency white icing bag. Outline your geode cookie by applying moderate pressure to your piping bag as you move around the exterior and interior edges of your cookie. Inconsistencies and lumpiness in your outline give the cookie natural character, just make sure the line completely surrounds the cookie edges to prevent your flood icing from spilling out. Next, fill the interior of the cookie using your colorful flood icing. Cut small holes in all tipless bags. Work from the outside of the cookie in, piping circular patterns. Vary thickness by applying more or less pressure when piping and vary color as you work your way inwards (B). While still wet, use a toothpick to swirl icing, creating thin, wispy lines (C).

C 

5. When the cookie is fully flooded, cut a piece of parchment paper (I like unbleached parchment) slightly larger than the size of your cookie. Lay the parchment over the top of the newly iced cookie and gently press the parchment into the cookie surface making full contact with the icing. Let the cookie dry for 6 to 8 hours with the parchment overlay in place. Once dry, slowly peel the parchment away, leaving behind a smooth matte finish. You may find air bubbles trapped beneath the parchment and that’s OK! Imperfections make the cookie crystals shine.

6. To finish, I like to dilute a small drop of gel color with water and splatter paint the cookies by flicking the color across the cookie surface with a brush. Finish with edible gold luster dust. 

–Maya Frenklach, @paintedladiespastry

 

 

 

 

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Photos by Maya Frenklach

This article originally appeared in BUST’s Winter 2021/2022 print edition. Subscribe today!

Dr. Nof Atamna-Ismaeel, founder of the ‘A-Sham’ food festival

Breaking Bread, Beth Elise Hawk’s directorial debut, is a stunning documentary on Israeli and Arab chefs working together for a food festival that gives us a rare portrait of friendship and togetherness in the Middle East. The hour and a half long film, which was selected to premiere at over 65 film festivals, is out in theaters on February 4, 2022. 

Israel has been a hotbed of war and violence for decades. Since the British declared it a “Jewish state” in 1948, Arabs (who were living there previously) and Jews were pitted against each other and continue to fight over borders and territory to this day. Depictions of the country in the news and popular media constantly show it as a brutal place full of hatred and bloodshed, but that is not the full picture.

In the beginning of Breaking Bread, we pan to a gorgeous coastline in Israel’s Haifa, Israelis and Palestinians joyfully roam the streets at night – they taste simmering lamb dumplings and dip soft, warm laffa bread into garlicky hummus. They clink glasses, sip red wine, and simply enjoy one another’s company. These are not the violent images of a war-stricken city that we are usually fed. We have entered an entirely different Israel. 

Hawk’s film focuses on the A-Sham food festival, founded by Dr. Nof Atamna-Ismaeel. The festival started in 2015 and takes place in Downtown Haifa on one weekend every December. Before the festival, chefs from different political and religious backgrounds are paired to work together for weeks in order to conceptualize and create mouthwatering dishes for patrons to taste at the festival. The resulting food and friendships that are formed are a model of multiculturalism in a country that is starkly divided.

Hummus topped with Greek salad

In 2014, Dr. Nof Atamna-Ismaeel, a microbiologist and mother of three from a small Arab town in Northern Israel, was the first Arab-Muslim to win Israeli MasterChef at just 33 years old. Since winning, Atamna-Ismaeel has made it her mission to use food to foster authentic coexistence in a region where people have been divided by religion, geography, and law. 

When director Beth Elise Hawk heard Atamna-Ismaeel’s story on the radio, she was immediately captivated. She said:

In today’s world where we are bombarded with stories about division, I was driven to tell this story about commonality.

While the film’s protagonist is Atamna-Ismaeel, it also highlights the inspiring stories of many chefs in Haifa. One of my favorite pairs was Shlomi Meir and Ali Khattib. Shlomi, a family man and third generation owner of Haifa’s Maayan restaurant, is inspired by his grandfather’s Ashkenazi, Jewish cooking. He smokes meat in his restaurant under an old portrait of his grandparents. He is paired with Ali, a 27 year old Arab chef from a village on the border of Lebanon. Ali’s cooking is inspired by his grandmother’s unique Syrian dishes – kishek, fattoush, dolma. Ali so badly wants to share his grandmother’s cooking with the world. “This is something very important to me. That Arabic cuisine makes its way into the kitchens of Jewish chefs,” he says.

Chefs Shlomi Meir (right) and Ali Khattib (left)

Shlomi and Ali’s relationship doesn’t feel trite or forced. Leading up to the festival they truly get to know each other. Over the course of the film, it is clear that they recognize themselves in each other. Through Atamna-Ismaeel’s courageous ambition and Hawk’s clear directorial vision, we are able to see a pure connection that can result when two people take the time to understand each other’s culture and identity.

Although the director and star of the film are both women, the rest of the documentary is essentially all male chefs. This isn’t surprising given that professional kitchens are almost always male dominated. Still, the film could do a better job of highlighting and lifting the few women in Israel’s culinary world.

Chefs Tomer Abergel (left) and Salah Cordi (right)

The documentary shows us that even food has become politicized in Israel – people fight over whether the classic Middle-Eastern tomato and cucumber salad should be called “Arabic salad” or “Israeli salad.” This is yet another example of the real political conflict at play: who was here first and who is entitled to the land? 

In the film, we are introduced to traditional Arabic recipes that have not been assimilated into mainstream Middle Eastern cuisine – savory qatayef (an Arab dumpling) or taashimi (levantine whole fish baked in crust), or sweet Levantine desserts.

Classic Levantine Dessert

Seeing the ingredients and recipes that all of these different chefs use shows how strikingly similar all of the Middle Eastern cultures and cuisines really are. Atamna-Ismaeel ensures that all of the chefs prepare dishes that have personal history and meaning. She tries to shift the political focus onto something intensely personal. She wants people to learn about where these foods originally came from and what they personally mean to the chefs making them at the festival.

My favorite scene in the film is when Ali brings Shlomi his grandmother’s kishek recipe (a dried fermented dairy product). His mother cuts the wheat herself and soaks it in yogurt for a week. She rolls it into balls and dries it in the sun for 20 days. Ali holds up a plastic yellow bag with a giant bundle of the crispy kishek. Shlomi tastes one slowly. “It reminds me of the cookies my grandmother made,” He eagerly takes another handful, “this is really something,” he remarks, smiling. 

Octopus Maqluba

Politics has entered every sphere of life in Israel and conflict between Israelis and Palestinians remains incredibly complicated, but this film gives us a much-needed look at real camaraderie and co-existence in the region. 

Towards the end of the film Atamna-Ismaeel stands closely in front of the screen. Behind her, the vivacious murmur of Haifa crackles in the background. “I know it sounds funny, you’re going to use food to bring world peace? No, I am not. I’m going to use food to change a few people. And if you change a few people and other people do the same, then maybe we will succeed together to make a huge change.”

At points the film feels overly idealistic, but so much of the political strife and fate of Israel is not in civilian control. Much of the real power resides in the hands of the people in governmental institutions – at the United Nations and the Israeli consulate. For the people living in the country day-to-day, maybe sharing a steaming plate of sumac roasted chicken and sharing their cultural and familial history is a step together and a step forward.

Breaking Bread is out in select U.S. theaters (New York and Los Angeles) beginning Friday February 4, 2022. Find a theater near you here.

All Photos Courtesy of Cohen Media Group

Whether you want a clear head at your holiday fête or are making resolutions for a dry January, there are plenty of reasons to skip the tippling this season. But really, you don’t need to justify not drinking to anyone. Thankfully, the growing interest in booze-free imbibing means there’s a new crop of spiritless spirits delivering complex flavors and inspired mixers for sipping and celebrating while still promising hangover-free mornings. Here’s the lowdown on a few women-owned favorites. – STEPHANIE GANZ

GHIA ($33 for 528ml, drinkghia.com)

Aperol-lovers will embrace this herbal aperitif, with hints of elderflower, rosemary, and ginger. Gentian root extract, a common ingredient in bitters like Angostura, lends a distinct bitterness, best balanced with a hint of citrus. Throw an orange twist in a glass of equal parts Ghia and club soda for a settling digestif. Or try the toasty cocktail below, made for sipping by the fire with a favorite book.

SLOW BURN

2 oz. Ghia

8 oz. water

1 tsp. honey

1 tsp. whole coriander and/or fennel seeds

Whole fresh ginger, peeled and sliced

Combine water and fresh ginger slices with coriander and/or fennel seeds in a saucepan over low heat and stir. Bring to a simmer and let steep for one hour, then strain. Add a jigger of Ghia and honey to taste. Drink from a mug while still warm.

AMASS ($55 for 750ml, amass.com)

Sipping a cocktail made with Amass’ gin-inspired Riverine spirit is like playing a game of “name that botanical.” Notes of juniper and rosemary announce themselves boldly, while sumac and thyme add a bit of background harmony to the mix. Try it simply with tonic or give it a little citrus upgrade with Orangina. 

SPIRITLESS ($35.99 for 750ml, spiritless.com)

Spiritless’ Kentucky 74 is bourbon without the burn. Hints of vanilla and oak make this virgin whiskey just right for anyone who’s looking for a classic cocktail without the headache. And, brilliantly, the recipes on their site are geared toward teetotalers as well as drinkers who want to go halfsies (mixing Kentucky 74 and your bourbon of choice) for a little less buzz.

Ghia photo: (Slow burn) Amy Campbell

This article originally appeared in BUST’s Winter 2021/2022 print edition. Subscribe today!

1. Old School Bourbon Eggnog

Nothing screams Christmas more than a glass of old-fashioned eggnog. Flash forward to adulthood, and now any childhood drink can become instantly more fun by adding booze! Eggnog can be whipped up with a few simple ingredients you already have in stock: eggs, milk, sugar, vanilla extract, and nutmeg. Add in your bourbon and pour over a stemmed glass for a truly festive spirit!

2. Christmas Wreath Charcuterie

Charcuterie is the crème de la crème of appetizers. Everyone loves to snack on finger foods, and there are so many different items to include on your board. Maybe you want to go the savory route with traditional cheese, crackers, and meat. Maybe you want to do something a lil’ sweeter with some diced fruit and chocolates. Or maybe you want it all! This Christmas wreath charcuterie is so simple to make, but it will undoubtedly be the highlight of your holiday party!

3. Victorian Mince Pies

British mincemeat pies are a centuries-old traditional dish of the Christmas season. The only difference between today’s mince pies and those of the past is… meat! This 1854 recipe calls for a unique blend of sweet spices and meat filling (PSA: replace the ox tongue with slow-cooked beef), and it’s sure to set your holiday spread apart from the amateur cooks. 

4. Spinach Pull-Apart Tree

@oghowe

Christmas appetizer? #christmas2021 #christmasrecipes #christmascountdown

♬ It’s Beginning to Look a Lot like Christmas – Michael Bublé

If you want to make a holiday appetizer that is truly on theme, try this easy Christmas tree pull-apart bread. The filling is a blend of cream cheese, spinach, and shredded cheese– all inside a premade pizza dough crust. Serve this up with a side of marinara and watch your guests gather around to snack on some ooey-gooey cheese-filled “tree branches!”

5. Salted Brown Butter Sugar Cookies

Baking Christmas cookies is a holiday tradition in my household. We make all kinds of treats, from cut-out butter cookies, crinkle cookies, and of course, gingerbread men. These salted brown butter sugar cookies are a classic, topped with homemade royal icing. So grab the piping bag and let your inner artist go wild!

6. Holiday Sangria

Sangria is never not in season. This holiday remix is a blend of red wine, citrus fruits, sparkling apple juice, and cinnamon spice. Garnish your glasses with a sprig of rosemary and cinnamon sugar and serve up a holiday punch that is definitely Instagram-worthy!

7. Christmas Plum Pudding

If you are looking to cook a picture-perfect holiday feast straight out of Charles Dickens’ A Christmas Carol, it wouldn’t be complete without a Victorian Christmas pudding. This plum pudding recipe comes straight out of Mrs. Beeton’s 1861 Book of Household Management and is achievable for even the novice of chefs. Any relatives that radiate Scrooge energy are sure to be warmed up by this Christmas classic.

8. Peppermint Hot Cocoa Bombs

@dippedtampa

Peppermint Hot Cocoa Bomb Cups #NBCAnnieLive #MyAncestryStory #DealGuesser #christmascountdown #christmascountdown2021 #hotcocochocolate #hotcocoabombtutorial #hotcocoa #pepperminthotchocolate #peppermint #candycane #fyp #hotcocoabombtutorial

♬ It’s Beginning to Look a Lot like Christmas – Michael Bublé

Last year TikTok went crazy over hot cocoa bombs, selling out chocolate candy melts and sphere molds in literally every craft store. But it’s no wonder, cause they are super easy to make yourself! This recipe uses mini paper cups as molds for your chocolate casings. Fill the chocolate cups with hot cocoa mix, marshmallows, and a candy cane handle, then dip in hot milk for a dreamy peppermint delight!

9. Gluten-Free Dairy-Free Cinnamon Rolls

There is no better feeling than waking up on a frosty winter morning to the smell of warm cinnamon sugar. All year round, cinnamon rolls are a classic breakfast treat, but the holiday season calls for some extra sugar. This gluten-free, dairy-free cinnamon roll recipe is one to have on bookmark for your early Christmas mornings!

10. Chocolate Crinkle Cookies

These are a personal favorite of mine during the holiday season. As someone with a nut allergy, many Christmas cookies are a no-go. Chocolate crinkle cookies have the perfect soft chocolate center and a powdered sugar coating. Once you make a batch of these, I guarantee they will be devoured within a day. Time to break out the mixer!

Top Photo: Nicole Michalou / Pexels

Plum Pudding: Lachlan Hardy / Wikimedia Commons

Fusilli aren’t silly at all as a pasta shape; in fact, they are quite serious. That is, serious about providing all sorts of nooks and crannies for sauce to cling to, making for a seriously delicious plate of pasta. You’re going to want to be in a seriously zen frame of mind to twist hundreds of these little guys. I have found that with fusilli in particular, a healthy pour of delicious wine helps me channel just the right mindset. They are one of my favorite shapes to showcase one color on one side and a different color on another because two tones accent the ringlets.

You will need: 

-Metal knitting needle (⅓”or smaller) or metal kebab skewer (the diameter will determine the width of your fusilli tendrils)

-Straight rolling cutter

-Pasta machine

-¼ batch Blue Butterfly Pea Flower Dough

-¼ batch Speckled Chartreuse Green Parsley-Pepper-Turmeric Dough

 1. Roll each color of dough to the third-thinnest setting on a pasta machine, taking care that they are the same size as one another, and as wide as your pasta machine rollers will allow. Flour the bottom of one sheet of pasta and lay it on your surface, unfloured side up. Lay the second sheet of pasta on top of the first, doing your best to match the shape of the base sheet exactly. Flour the top of the second sheet. Gently roll the two sheets together first with a rolling pin, and then with a pasta machine. Once the bicolored sheet is at the third-thinnest pasta machine setting, it’s ready to become fusilli.

 2. Work with a quarter sheet of pasta at a time, and keep the remaining sheets covered with a kitchen towel to prevent drying. Using a straight rolling cutter, cut the jagged end off your quarter sheet so that you have a perfect rectangle of pasta. Lightly flour this sheet so that it does not stick to the skewer/needle when twisting.

3. Using the same rolling cutter, cut the sheet crosswise into noodles that are approximately 1/4″ to 1/2″ wide, and as long as the width of your pasta rollers—ideally somewhere between 5″ to 6″. Work with  one noodle at a time. Place a noodle on the working surface on a diagonal and wrap the near end of it around your skewer/needle, about halfway from the pointed end. Position your open palm across the skewer atop where you’ve wrapped the noodle, and roll it away from you gently against the surface. This will result in the noodle twisting around the skewer in a spiral.

 4. Gently slide the noodle off the skewer, taking care not to rip or snag it. If you notice it is really clinging to the skewer, add a little more flour to the remaining noodles. Winding the noodles too tightly around the skewer can also result in sticking. When you move your palm across the surface, do so with just enough pressure to get the noodle and skewer to roll. Don’t apply so much pressure that the noodle smooshes into the skewer.

5. Repeat with remaining fusilli until entire batch has been rolled.

 6. Allow the fusilli to rest for 45 minutes or up to 2 hours at room temperature before boiling. If you would like to cook them another day, after they are leathery to touch and no longer sticky, store the pasta on a sheet pan covered in plastic wrap in the refrigerator for up to three days. Increase the cooking time by a minute if working with refrigerated pasta.

 7. Boil in salted water for 1 to 2 minutes, drain, dress, and serve immediately. Makes 2 servings.

 Blue Butterfly Pea Flower Dough

1. Combine 1 cup boiling water with ½ packed cup butterfly pea flowers (available online) in a bowl and stir to make sure all flowers are submerged. Let steep
 for 10 minutes, then press the steeped mixture through a strainer directly into the bowl of a standing mixer containing 2 ¼ cups “00” pasta flour. Depending on how well you pressed the flowers, you may need to add a touch more flour to this dough, as it can be on the sticky side. 

 2. Fit the mixer with a paddle attachment and mix on low speed until a ball of dough forms. Continue to knead for 3 minutes, either by hand or
 in the mixer, so that the dough develops elasticity and silkiness. Cover the ball of dough in plastic wrap and let it rest at room temperature for 30 minutes before sheeting.

 Speckled Chartreuse Green Parsley-Pepper-Turmeric Dough

1. In a large saucepan over high heat, bring 1 tablespoon kosher salt, 1 teaspoon baking soda, and 8 cups water to a boil. Add 1 bunch fresh parsley and blanch it for 15 seconds. Drain and press out the water. Add the parsley to a blender and wait 1 or 2 minutes for it to cool. Add 1 inch fresh turmeric root, peeled and chopped (or ½ teaspoon ground turmeric), ½ teaspoon freshly ground black pepper, and 2 large eggs and blend on low speed at first to combine, then increase the speed and puree until smooth. Strain the puree with a fine-mesh sieve over a small bowl to remove and discard any grainy threads. Pour into the bowl of a standing mixer and combine
 with 2¼ cups “00” pasta flour. 

Continue with step 2, above.

 Photos: Brittany Wright, Courtesy of HarperCollins

Excerpted from Pasta, Pretty Please. Copyright © 2018 by Linda Miller Nicholson. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

This article originally appeared in the Fall 2021 print edition of BUST Magazine. Subscribe today! 

With Thanksgiving fast approaching we wanted to share some recipes with you to spice up your T-day meal this year. And while this holiday may not be celebrated by everybody, there’s no reason not to try these delicious recipes at your next dinner party. Whether it be how to season your turkey or create the smoothest gravy going, we’ve got your back! 

1. Dreamy Roasted Butternut Squash Soup 

Butternut squash is the perfect vegetable for the Fall season and this soup is a wonderful appetizer for those having a 3-course meal this Thanksgiving. Being a low 170 calories per serving, this recipe for creamy, “dreamy” butternut squash soup will sure warm your stomachs in preparation for the main dish. All you need is aroasted butternut squash, olive oil, a large shallot, yellow sweet onions, ginger, yams or sweet potatoes, celery stalks, carrots, and cumin powder. (Photographed by Natalia Vaitkevich Pexels)

2. Pickled Turnips  

Why not bring out something a bit unexpected to your Thanksgiving table or cheese-laden charcuterie (aka “shark coochie”) board? Not only do these pickled turnips taste amazing, but you can also make them way in advance of T-day. You just need some turnips, spices, vinegar and water, and you’ll be all ready to invite a new fall veggie into the festivities. Bonus points if you carve some of your extra turnips into creepy faces to add to your decor. Turnip for what??! (Photographed by Emily Hawkes)

3. Yum Town Turkey Thighs 

Now onto the main attraction- the turkey! Turkey is the staple meat for any T-Day meal but it doesn’t always have to be cooked the same, and making a whole bird yields a LOT of meat, so why not try something different with this delicious turkey thigh recipe? Made especially for a smaller group, this recipe will certainly do the trick. (Photographed by Ify Yani)

4. Gloria Stein-ham  

If you’re not a fan of turkey, why not swap it for a yummy ham recipe made in honor of Ms, Magazine’s founder, and face of the 70’s women’s lib, Gloria Steinam.  With a garlicky marinade, rich with flavor, this ham recipe is sure to fuel your feminist fire. (Photographed by Julia Stotz)

5.Gluten-free Stuffing  

Are you gluten-free and in need of a stuffing recipe you can actually eat? Then look no further and try this gluten-free stuffing recipe. Stuffing is the perfect side dish to any Thanksgiving main and should be available to everyone no matter your dietary requirements. To make this recipe, you need a loaf of gluten-free bread (any  kind), golden raisins, a yellow onion, celery stalks, butter, garlic, thyme, salt and pepper, chicken or veggie broth, and some non-stick cooking spray. (Photographed by Rebecca Peloquin)

6. Pumpkin-dressed Fennel Apple Salad 

Need new side dish ideas for this year’s Thanksgiving meal? BUST has your back with the perfect recipe for all those pumpkin lovers; a pumpkin-dressed fennel apple salad. This quick and easy dish includes  mellow fennel, sweet-tart apple, and spicy watercress- the perfect light and crispy dish to eat alongside the heavy main course. Plus, it’ll still fulfill your fall tastebuds with a pumpkin duo burst, using the spiced pumpkin vinaigrette and roasted pepitas. (Photographed by Shay Harrington)

7. Elizabeth Candied Stanton Sweet Potatoes 

What would Thanksgiving be without sweet potatoes? And what’s better than a sweet potato recipe named after O.G. feminist Elizabeth Cady Stanton, who launched the US feminist movement at the Seneca Falls Convention in 1848? For this yummy dish, all you need are sweet potatoes, vegetable oil, harissa paste, honey, salt and pepper, and Scallions. (Photographed by Julia Stotz)

8. Colcannon  

Colcannon is a hearty Irish dish perfect for the winter season, and a great addition to the traditional T-Day meal. Like many Irish recipes, the colcannon consists of cabbage, garlic, olive oil, kale, milk or cream, leeks, potatoes, butter, and salt and pepper- full of healthy greens. (Photographed by Laurel Morely Butterfield)

9. Green Bean Casserole with Crispy Onions 

The same-old green bean casserole with canned mushroom soup, frozen green beans, and freeze-dried onions has its place, but to really kick it up a notch we recommend Deb Perelman’s made-from-scratch green bean casserole, which has been a regular fixture on BUST editor-in-chief Debbie Stoller’s Thanksgiving table for years now. A bit labor-intensive, it might be a bit much if you are the only one making the Thanksgiving dishes, but if you’ve been asked to bring a side to someone else’s party, THIS IS THE ONE. (Photographed by Deb Perelman)

10. Cranberry Sauce 

Now it wouldn’t be a Thanksgiving meal without a dollop of cranberry sauce to top your meal with, would it? This simple recipe takes around 30 mins to cook and prep and requires minimal ingredients, including light brown sugar, fresh orange juice, cranberries (fresh or frozen) and the option of a zesty clementine or orange. 

11. Vegan Pumpkin Pie  

Did somebody say dessert? Do you need a vegan alternative to the traditional pumpkin pie? Well try this delicious recipe to satisfy your love for pumpkin pie while keeping to your vegan diet. Just grab some unsweetened plain cashew or almond milk, or full-fat coconut milk, pumpkin puree, pure maple syrup, melted coconut oil, aram masala, ground ginger, corn starch, pure vanilla extract, sea salt, and  a 9- to 10-inch frozen or homemade pie crust. (Photographed by Emily Hawkes)

12. Vegan Almond Ice Cream 

Need some ice cream on the side of your pumpkin pie? Well this almond flavored ice cream will go perfectly with the spice of the pumpkins, and it’s completely vegan too! When you go to the store, be sure to pick up this list of ingredients: raw (unroasted) freshly made almond cream, organic sugar, coconut oil, any flavored extract and some salt. (Photographed by Nikole Herriot and Michael Gradon)

Top photo Julea Stotz

This fall, let’s all give pumpkin spice a break and update our pantries with globally inspired seasonings instead. With thoughtful flavors, pretty packaging, and ethical sourcing, these innovative women-owned brands are putting the zing in seasoning. 

SPICE TREE ORGANICS
Sisters-in-law Doaa Elkady and Freda Nokaly draw on their Egyptian roots and Queens, NY, upbringing to create intensely flavored, high-quality spice blends like Greek Table, Malaysian Curry, and NYC Halal Cart (each $8.95 for 2 oz.).

Spice Tree Organics sources spices from around the world and donates 2.5 percent of profits to grassroots relief efforts in places like Puerto Rico, Lebanon, and Yemen. 

MY FABULOUS FOOD
Formerly a cooking blog, My Fabulous Food evolved into a thriving retail business for CEO Chanel Murphy-Lowe, who wanted to share the ingredients in her most popular recipes, with spice blends like Sweet and Spicy Sriracha Lime ($15 for 73g) and Citrus and Herbs Salt-Free Blend ($15 for 68g). The RedWine Sea Salt ($28 for 4.4 oz.) is a sophisticated way to finish desserts and plays well with cheese, while the quick-to-sell-out Ultimate Cake Spice ($15 for 108g) might just be the hint of sweetness your Sunday brunch is missing.

 OMSOM
First generation Vietnamese American sisters Kim and Vanessa Pham are on a mission to reclaim and celebrate Asian flavors. Their convenient, authentic meal starter seasoning packets ($12 for a 3-pack), like Vietnamese Lemongrass Barbecue and Filipino Sisig, combine oils, sauces, and spices sourced directly from Asia or Asian-owned brands to deliver serious punch. 

HOME BEIS
Through Home Beis, founder Scherise Merritt connects to her Dominican heritage while uplifting the community. “I wanted to bring us back to our true roots with flavorful, organic spice blends,” says Merritt.

Tradicional Spice Blend ($13.90 for 2.5 oz.) conveys the robust flavors of sazón and adobo, thanks to annatto, cumin, and lime, while By The Bayou Spice Blend ($13.90 for 2.5 oz) serves a creole combo of smoked paprika, garlic, and thyme. 

DIASPORA CO. 
With her brand Diaspora Co., founder Sana Javeri Kadri is decolonizing the spice trade one single-origin spice at a time, working directly with farmers in India to improve their quality of life with fair pay, equity, and access to health care.

Each jar is guaranteed same-year harvest, ensuring that your Makhir Ginger ($12 for 50g) and Nagauri Cumin ($12 for 55g) are at peak freshness. –STEPHANIE GANZ

Top Photo by Andra Ion on Unsplash
Photos: Omsom: Deanie Chen, Diaspora Co.: Aubrie Pick

This article originally appeared in the Fall 2021 print edition of BUST Magazine. Subscribe today! 

If bingeing Bridgerton earlier this year made you wish you could hightail it to a high tea, you aren’t alone. Stephanie Synclair, who founded her fancy tea brand LaRue 1680 (larue1680.com) in 2020, saw sales skyrocket alongside the popularity of Shonda Rhimes’ show. And for good reason: her loose-leaf blends are organic and sustainably harvested, Synclair herself is charm incarnate, and her candy-colored aesthetic is cute af. Plus, she believes tea is the bougie self-care we all deserve, whether we’re being courted by a hot duke or not. –Lisa Butterworth

photo: Sara Hanna 

This article originally appeared in the Fall 2021 print edition of BUST Magazine. Subscribe today! 

Classic t-day dishes go gluten-free

I used to love devouring anything made out of flour (especially a bread basket). I’d feel great for 20 minutes, then start coughing like a cat with a furball. I met a naturopathic doctor who said, “You’re allergic to wheat.”

I said, “No pizza, no pasta, no bread? Couldn’t I just be allergic to sex?” When I stopped eating wheat, I felt lighter, younger, healthier, and happier. But Thanksgiving can be particularly hard for us gluten-free folks. I can usually eat the turkey, but not with gravy. I can have the potatoes, but not the stuffing. I can never have the biscuits. So now, I make my own versions of everything I love—without the wheat.

Hot Stuff Stuffing

Cut a loaf of gluten-free bread (almost any kind will do) into cubes and leave it out to get stale for a day. In a bowl, cover a heaping handful of golden raisins (or currants, dried apricots, or Craisins) with hot water. Sauté 1 chopped yellow onion and 3 chopped celery stalks in butter or oil. When soft, stir in a minced handful of garlic, a smidgen of dry or fresh chopped thyme, and a good pinch each of salt and fresh ground pepper. Cook for a few more minutes. Drain the raisins; save the liquid. In a bowl, toss the bread cubes with the onion mixture, raisins, a bit more salt, and 2 coffee cups of chicken or veggie broth. If things look dry, add some raisin water. Pour everything into a deep baking pan that was sprayed with non-stick cooking spray. Bake at 350 degrees F for about a half-hour, or until golden and glorious.

Drop (It Like It’s Hot) Biscuits

Mix 2 coffee cups gluten-free flour, 2 smidgens baking powder, a nice pinch of salt, and a little pinch of sugar in a food processor. Cut a stick of very cold sweet butter into little pieces and toss in a bit at a time. Pulse until it looks like floury peas, then dump in the bowl of a mixer. Mix in a little more than a coffee cup of cold milk till you have a nice dough. Drop by dollops onto a parchment-lined baking sheet. Bake at 450 degrees F for about 15 minutes.

Good Gravy

Melt a half stick of butter. Whisk in about a handful of gluten-free flour. Cook until it starts to look golden. Whisk in a coffee cup of turkey drippings and bring to a boil. Whisk in a coffee cup of chicken or turkey broth and a shot of whiskey, then cook it down for a few minutes, and add a drizzle of pure maple syrup. Add salt and pepper to taste.

by: Chef Rossi 

This article originally appeared in the Fall 2021 print edition of BUST Magazine. Subscribe today!

Top photo: Rebecca Peloquin

Bottom photo: Melissa Donovan

Nothing levels up a beverage like a colorful piece of fruit, veggie, herb, or flower frozen in a perfectly clear cube. Whether you want to make an extra special cocktail or just fancy up some lemonade, it’s like having a little work of art right there in your glass. But there’s more to making ice than you might think—Leslie Kirchhoff wrote a whole book about it: Disco Cube Cocktails: 100+ Innovative Recipes for Artful Ice and Drinks. Here are her clear cube tips and tricks, adapted from the book. You’re just one tray away from being a total ice queen. –Lisa Butterworth

Clear Ice 101     
First things first: No amount of boiling or filtering will give you perfectly clear ice in everyday ice trays. The only way to get these truly translucent beauties is with an insulated ice mold. These freeze water in one direction, allowing the water molecules to form perfect bonds only with other water molecules, while pushing impurities (which cause clouding) and air bubbles out. It takes longer than traditional freezing (24-plus hours), but it’s worth it. 

The Mold Type

Wintersmiths molds (wintersmiths.com) are the clear ice gold standard, but the setup is pricey—$120 and up for a base plus interchangeable cube, sphere, or long spear molds. Their molds are closed on top, which keeps buoyant objects submerged while freezing. My wallet-friendly pick is the Clear Ice Cube Tray by True Cubes ($45, truecubes.com), which makes four 2-inch cubes at a time, but its open-top design limits what you can freeze inside.

What to Freeze
This is a way to showcase ingredients at their finest. Freezing changes the texture of fruits and veggies though, so they’re only for admiring, not eating. You can freeze pieces of fruit, tiny veggies like peppers, sprigs of herbs, or even edible flowers. Try changing up each cube with a different placement or number of elements to keep things interesting. 

For citrus wheels or peels, first place them into a small heatproof glass measuring cup. Add just enough warm water to cover. Stir and let sit for 5 minutes to release any liquid, wax, or oils. Strain and repeat one more time. 

When freezing edible flowers, point them down so they’re facing the center of the cube, instead of freezing against an edge.

Gleaming the Cube

To smooth out lumpy tops or other imperfections on cubes, cut off any big extrusions with a knife. Then, holding the cube in your hand, run one side of it along a room-temperature sheet pan for 1 to 2 seconds; repeat for each side. For spheres, hold with a smooth microfiber cloth and remove the seam with a sharp paring knife, rotating as you go. Work quickly so they don’t melt! After perfecting a cube or sphere, wipe off any excess moisture with a microfiber cloth and immediately place it back in the freezer on a flat surface to “dry.” You can store them in resealable freezer bags for up to two months. 

Quick Temper

Before putting your clear ice in a drink, let it sit at room temperature for at least a few minutes, or until the surface begins to melt and no longer appears frosted or your carefully crafted cubes will crack.

Makes 4 cubes. The limes and cherries can be replaced with any edible element, the process remains the same. 

4 small lime wheels

4 fresh cherries

2-inch clear cube mold

Place 1 cherry and 1 lime wheel in each compartment of the mold. Fill the mold with water and freeze until solid, about 30 hours. Remove the cubes from the mold, polish them, and keep frozen until ready to use.

Makes 1 cocktail

Place 1 Cherry Lime Cube into a double Old-Fashioned glass to temper for about 2 minutes. In a cocktail shaker filled with plain ice, combine ¾ oz. each gin, green Chartreuse, Luxardo Maraschino liqueur, and freshly squeezed lime juice. Cover, shake for 15 seconds, then double strain the drink into the glass.

Photos: Leslie Kirchhoff; Stylist: Shelby Kay

This article originally appeared in BUST’s Summer 2021 print edition. Subscribe today!

Sluts, Burgers, and Fries, oh my! Pinky Cole is a Jamaican-American entrepreneur who is making us all shameless sluts for her vegan soul food. Slutty Vegan is fun, it’s messy, it’s delicious, and it’s undeniably sexy. Starting out in 2018 as a food truck, Slutty Vegan is a plant based burger joint with several-hours-long lines and a boyband-worthy cult following across the country. The Atlanta based restaurant chain is bringing together vegans and meat eaters alike over insanely good recipes and plant based burgers that will make you forget what you ever saw in beef burgers.

More than just food worth going vegan for, Pinky Cole has managed to establish a hilarious brand centered around making veganism fun. Cole found herself craving vegan comfort food and having nowhere to get it, so she decided she might as well do it her damn self. “One day, I was sitting in the house, coming up with my ideas as normal, and it hit me: Slutty Vegan. I was solving a problem, because there was no late-night vegan food in Atlanta,” Cole told Fast Company. And thus, the infamous Slutty Vegan brand was born. Employees at this restaurant can be found announcing “We got some sluts in the building!” while serving up cleverly named menu items with titles such as “One Night Stand,” “Sloppy Toppy,” “Super Slut,” and “Hooker.” 

Screenshot via sluttyveganatl.com

Pinky Cole cites wanting to make veganism “a lifestyle that everyone could appreciate,” as her inspirations behind the head turning business model. Cole, in particular, prides herself in the brand’s popularity with Black consumers and her ability to introduce healthier eating to her own community. “We’re not pushing the agenda on you that you have to stop eating meat,” Pinky Cole said to Fast Company, “We just want you to open up your consciousness and be able to introduce new items into your lifestyle.”

 If you’re a Slutty Vegan “virgin” (the affectionate title bestowed upon first time customers) and are looking to get your cherry popped, you can currently find Slutty Vegan in at one of 3 locations in the Atlanta area. But if you’re not based near Atlanta, dry your tears, you will soon be able to get your plant-based burger fix closer to home. Pinky Cole has expressed plans to expand to 13 restaurants within the next year, with Birmingham, Alabama being the only confirmed new location so far. Pinky Cole’s bold moves seem to be paying off as her burger restaurant appears to be in the midst of a glow up into a burger empire, becoming a multimillion dollar business in just 6 months. It seems like just about everybody is eager to have a late night rendezvous at Slutty Vegan.

Top Image: Screenshot Via Youtube

More From BUST:

 Julia Turshen—Rad Cookbook Author and Activist—Reveals Her Gourmet Pantry Staples

 7 Best Tips For Going Vegan Easily And On A Budget: Advice For Anyone Who Wants To Eat in a More Environmentally Friendly Way

You Need This Vegan Chocolate Mousse Recipe In Your Life

Girls Just Wanna Have Rum

Want to enjoy the kitschy glamour and delicious refreshment of Tiki cocktail culture without the gnarly colonial aftertaste? Women are leading the way, creating a tropical drink revival for a more enlightened generation

The room glows amber, its walls papered with gold-leaf palm fronds. Bird calls emanate from the speakers, buoyed by the soft lilt of vibraphone. Revelers sip orchid-laden elixirs while topless, brown-skinned women, painted on backgrounds of black velvet, smile demurely from their frames. The menu boasts an array of potent cocktails—“Zombie,” “Mai Tai,” “Suffering Bastard”—as well as a “Pu Pu Platter”: an assortment of fried shrimp, spareribs, pot stickers, chicken wings, egg rolls, and wonton chips. A wooden figure, its face carved into an exaggerated grimace, watches the scene from a corner. Welcome to the all-American Tiki bar.

The Tiki trend can be traced back to 1933, when a well-traveled bootlegger named Ernest Raymond Beaumont Gantt (aka Donn Beach) opened his eponymous bar, Don the Beachcomber, just off Hollywood Boulevard. The former tailor shop, which he decorated with old nets and other seaside ephemera scavenged from Los Angeles’ beaches, soon became a hangout for Hollywood’s elite. With the help of a quartet of Filipino bartenders, known as the “Four Boys,” Beach began alchemizing multi-layered, spice-heavy drinks and eventually invented a whole new genre of cocktail. Both the concoctions and atmosphere were enticing for Americans, most of whom, in the 1930s, had never visited the Pacific Islands and therefore had no idea that what was being presented to them wasn’t genuine, but entirely made up.

The siren call of Tiki only became more seductive in the post-World War II era of the 1950s. Nostalgic for their days stationed in the South Pacific, American GIs flocked to these bars once they returned to the States, and civilians followed. Verdant foliage, waterfalls, torches, and carved Tiki heads dominated the era’s decor. Drinks were given exotic-sounding Hawaiian names, mugs were whittled into the shape of gods revered by indigenous people throughout the South Pacific islands, and patrons were served Chinese food—because, in mid-century America, most customers  were too naive to identify it as such. Sven Kirsten, author of The Book of Tiki: The Cult of Polynesian Pop in Fifties America, later deemed the fad “Polynesian pop.” 

At the center of the craze, Kirsten writes, were hypersexualized images of young, nude, native girls, “the Eve in a Polynesian Garden of Eden, [they] became the first and foremost icon[s] of Polynesian pop, embodying the promise of unconditional love.” Truly, from its inception, the aesthetics of Tiki relied on a blend of sexism and racism. Before it burned down in 1969, Ren Clark’s Polynesian Village in Fort Worth, TX, offered drinks called “The Virgin’s Lament” and “The Black Woman.” While at the 600 Club in Miami, Kirsten writes, revelers were given matchbooks embossed with bare-breasted hula girls, the surface raised to give “the user the tactile sensation of actual nubile mounds under their fingertips.”  

Just as egregious as its portrayal of women was the way the trend co-opted the Tiki itself. The word “Tiki” signifies a sacred carving of a God-like ancestor to Pasifika peoples—the indigenous communities of the Pacific Islands, including Melanesia, Micronesia, and Polynesia. In Rarotonga, one of the Cook Islands, Tiki is said to guard the gates of paradise, accepting porcine bribes from the dead. Those who live in the neighboring island of Mangaia believe that Tiki was a woman, and the first person to experience death. The details vary, but the premise is the same: the Tiki is a sacred symbol that has been unapologetically used by white Americans as a kitschy decorative motif for over 70 years.

One of the most ironic aspects of the Tiki vogue is that while the islands of the South Pacific are now idolized by Westerners as utopian, many aspects of their indigenous cultures were originally suppressed or erased by European colonizers. The Hawaiian language, for instance, was banned from schools and the government after Hawaii was annexed by the United States in 1896. Yet today, Tiki bars are quick to implement Hawaiian words and phrases in order to sound more “exotic.” Similar examples abound when it comes to the languages, dances, art, and religions indigenous to the rest of the islands of Oceania. Given its thorny past, it seems that it’s high time to revamp the Tiki phenomenon—and a small group of women are leading the way, examining whether there’s anything from the fad worth saving. 

One such woman is Mariah Kunkel, a Chamoru (indigenous people of the Mariana Islands) and Black Los Angeles-based spirits marketer. Kunkel spent quarantine co-founding Pasifika Project, a group that fosters grassroots activism and provides support for people with Oceanic heritage working in the hospitality and spirits industries. In the future, Kunkel hopes to host in-person events, providing a space for Pasifika people to network, connect, share stories and food, and begin to reframe cocktail culture. “For Chamorus,” she says, “there’s a sense that our indigenous culture is either old or lost or doesn’t exist anymore.”

Mariah Kunkel // Photo: Amelia Joyce Tubb

Growing up in southern California, Kunkel first began patronizing Tiki bars with her dad. “For my father, I think that there was a sense of him knowing that he was Chamoru and knowing that he was Pacific Islander, but having that culture completely oppressed. And in the absence of that, [he sought out] Hawaiian culture through an American lens—through Tiki bars. [It’s] sort of weird being fed your culture back to you through this lens of white colonialism. It’s hard when you have no representation, and the only thing that’s representing you is something that’s so fucked up.”

Kunkel doesn’t remember discussing the troublesome nature of Tiki bars with her father. But after visiting the same spots as a brand representative, she began having these conversations with fellow brand rep Samuel Jimenez, with whom she would later co-found Pasifika Project. Now, Kunkel’s mission is “not to slash and burn Tiki” but to encourage a transition to “tropical,” which she envisions as letting go of Hawaiian names, Pasifika carvings, hypersexualized images of Pasifika women, the use of the word “Tiki,” and problematic iconography. This includes using the word “Pasifika” instead of Hawaiian or Polynesian—since the cultures that these bars borrow from are located all over the Pacific—and ditching the popular old-school Tiki vessel, the Bali Hai headhunter mug, which is “literally a brown man with a bone through his nose and you drink out of his skull. Like, is that my dad?” asks Kunkel. “Our women are always sexualized and our men are always made into savages.”

Hula girl imagery hits close to home for Kunkel, as well. “We have pictures of my grandmother wearing a plastic grass skirt, dancing,” says Kunkel. “She was the oldest daughter of eight during World War II. She had to work. And this was how she could work.” It didn’t matter to the sailors watching that Kunkel’s grandmother was Chamoru, a people whose traditional dances had been suppressed by colonizers, and that they were paying her to enact a custom borrowed from another Oceanic culture. “When I see these black velvet naked lady paintings [often found in Tiki bars], I see her first,” says Kunkel of her grandmother, “and then I see myself and then I see my nieces.”

“There are probably ways that some bars could engage with and promote Pasifika culture in a positive way,” Kunkel concedes. “I would love to see the support for this party theme extend to those actual cultures, because Pasifika existence is definitely in danger due to a variety of factors. But there needs to be a reckoning with and an honest assessment of the colonialist tropes that are embedded in many of these bars.”

Chockie Tom, a bartender and brand ambassador of Indigenous Pomo [Northern Californian] and Walker River Paiute [Central Nevadan] descent, is also an advocate for a shift from Tiki to “thoughtful tropical.” She defined the latter in a March 2021 bar education class for Portland Cocktail Week as  “an approach to immersive and experiential bar concepts that combines cultural exchange and empowerment with non-harmful escapist ideals.” She maintains that it’s possible to enjoy a tropical bar experience without relying on dehumanizing imagery and caricatures of people from Pasifika cultures. “If I’m escaping to paradise,” Tom says in the video, “I don’t want it to be at the expense of somebody else—particularly if it’s somebody…whose whole world was turned upside down in order to create a paradise for outsiders.” 

Chockie Tom

Since July 2019, Tom has been throwing metal-themed, non-appropriative, tropical pop-up parties, in order to provide an escapist alternative to the typical Tiki bar encounter. Her events were originally hosted by Paradise Lounge in Queens, with each evening revolving around a different motif, such as Captain Cook’s Death Day. Tom would “fundrage” by selling signature cocktails—including “Hand of Doom” and “Useless Anthropology Degree”—with proceeds benefiting folks who have been disenfranchised by colonization. 

Since Covid struck, Tom’s parties have gone online, with guest bartenders mixing drinks for a virtual audience. Without participants buying cocktails, the “fundraging” is also on hold. But that doesn’t mean that Tom’s mission of bringing “thoughtful tropical” to the masses is slowing down. “Some people [say], ‘Well, it’s only authentic Tiki if it looks like this,’” says Tom. “But what’s authentic about something that’s made up?” 

When it comes to re-tooling the scene, mixologist Jane Danger is also game. As beverage director of the now-defunct, Pasifika-inspired, East Village bar Mother of Pearl, Danger remembers trying to avoid using appropriative décor and terminology. She also yanked some of the more traditional drinks and replaced them with original creations, like Taste the Rainbow. The fruit-heavy cocktail, which arrived crowned with a ring of flaming Skittles, may have been a little off brand for Tiki, but it was a hit. “Rum-soaked, hot Skittles?” says Danger. “Not a bad thing.”

Jane Danger // Photo: Ben Ko

Like Tom, Danger is intrigued by tropical bar culture and sees it as a form of escapism that can go in new, niche directions. “Tiki doesn’t need to be the things they tell you it needs to be,” she says. “Tiki is punk. It’s a mentality.” Danger’s own infatuation with the Tumblr aesthetic known as “seapunk” also inspired new furnishings. Soon, Mother of Pearl’s historic storefront was not so much island-inspired as sea-adjacent: decked out with aquatic animals and leafy flora and lit an oceanic blue.

While tropical bars have always sought to evoke a maritime vibe, their idolization of the ocean is surprising, considering how much garbage the hospitality industry generates. “Tiki is probably the guiltiest of all the different types of bars when it comes to waste,” says Claire Sprouse, a Filipino-American bartender and owner of the eco-conscious Brooklyn bar Hunky Dory. She adds that Tiki drink decorations—plastic swizzle sticks, mini parasols, flowers flown in from afar, and non-edible garnishes—make the style especially unsustainable. 

Claire Sprouse // Photo: Breanne Furlong

“When we talk about escapism in Tiki, we have to think about the places that we’re ‘escaping’ to,” Sprouse said in her 2020 talk, “All Hands On Deck—Why Tiki Must Get Green,” for the YouTube channel Tiki by the Sea. She further pointed out that the cultures predicted to suffer the most from climate change are the very ones that the Tiki movement replicates, adding, “Where do the people in these places get to escape to as waters rise and land is compromised?”

One tropical brand that’s reworking its relationship with the environment is the self-described “anti-waste punk pop-up” Trash Tiki. They adhere to the motto, “Drink like you give a fuck,” by crafting their cocktails from ingredients that would otherwise be wasted (i.e. pulps, husks, and grounds). In September 2020, they also nixed half of their moniker. “We see now that ‘Tiki’ has never been given the chance to be defined by those from the culture(s) it represents,” the group wrote in a blog post announcing that it would be known simply as “Trash” going forward.

When it comes to rebranding, Trash is in good company. The annual New Jersey conference Tiki by the Sea recently dropped the Tiki statuette from its logo and Tom, whose parties have thus far been presented using the moniker “Doom Tiki,” plans to follow suit. “‘Thoughtful tropical’ is the next evolution of what Tiki needs to be,” says Tom.

Still, it’s not all banana liqueur and heavy metal when you’re trying to change a long-standing American tradition. “I have received threats of violence and rape and things like that because of the work I’m doing,” Tom says. 

Kunkel also laments the state of her inbox. “I don’t want to keep getting emails [that say] ‘You’re an idiot,’” she says. “It would be nice to be able to build a way forward together.” 

Over the last few years, there has been a marked increase in awareness around the need to remedy what’s wrong in Tiki culture. Kunkel, Tom, and Sprouse have all given talks about the ways they envision Tiki changing, and bars have increasingly begun to veer away from “Tiki” and towards “tropical.”  “We’re just at a time of transformation, historically,” says Tom. “Everything’s moving forward. You can choose to fight it, but at some point, you’re going to get left behind.” This new iteration of Tiki might not be what everyone wants, but it’s setting sail, and all are invited aboard. “Come for the cocktails,” says Kunkel, “stay for the decolonization.”    

Upgrade Your Vessel 

When choosing a mug, think “tropical” not “Tiki.” From sea creatures to Golden Girls, these picks are sure to pop:

Ceramic Scaled Fish Hawaii Tiki Cocktail Mug, $36

Handmade Tiki Mug Banana, $24.99

Pink Octopus Ceramic Coffee Mug, $13.46

Wave Mug, $60

Geeki Tikis The Golden Girls Cast Mugs, $93.56

Let Your Cup Runneth Over With Ethically-Made, Sustainably-Sourced Spirits

Now that you’ve found your perfect mug, it’s time to fill it. Claire Sprouse recommends these brands that are also doing good in the world:

Vodka from Good Vodka

Organic Cachaça from Novo Fogo

Tequila from Siembra Azul

Mezcal from Clase Azul

Rum from Don Q

Photo: Winnie Au // Styled by: Vanessa Vazquez

Jane Danger’s Shark Eye

To make: 
In a cocktail shaker, combine all of the ingredients except the ice and garnishes. Shake well and pour into a chilled shark mug or rocks glass filled with crushed ice. Garnish with the pineapple leaves and Peychaud’s bitters.

You will need:

• 1 ½ ounce bourbon, preferably Elijah Craig 12-year
• ¾ ounce passion fruit syrup (available at specialty stores and from kalustyans.com)
• ¾ ounce fresh lemon juice
• ½ ounce bonded rye whiskey
• ¼ ounce Luxardo maraschino liqueur
• 1/8 ounce curaçao
• 2 dashes of Tiki bitters
• Crushed ice
• Small pineapple leaves (optional) and 3 dashes of Peychaud’s bitters, for garnish

Earth-Friendly Garnishes 

Looking to make your own waste-free tropical drinks? Claire Sprouse suggests visiting your local community garden and digging around.

• Nasturtiums are widely available and completely edible, from blossom to stem! “Their stems have a very different flavor; they’re very peppery,” says Sprouse.
• Chocolate mint and sunflower petals are aesthetically pleasing drink toppers that also taste great.
• Looking to add some punch to your punch? Dry out a hibiscus flower, grind the petals into a powder with a mortar and pestle, and sprinkle it on your cocktail to give it a floral note and a pretty pink glow.
• Repurposed citrus peels also make versatile garnishes. Sprinkle some zest on your drink, or if you have a dehydrator, dry out citrus rinds and top your cocktail with a curl!
• From bamboo to glass to metal, reusable straws are a must when decking out your drink.

By Luna Adler

Top photo and shark gif by Winnie Au / Styled by Vanessa Vazquez

This article originally appeared in the Summer 2021 print edition of BUST Magazine. Subscribe today!

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The Founder Of Veggie Mijas Is On A Mission To Decolonize The Way We Eat

Julia Turshen—Rad Cookbook Author And Activist—Reveals Her Gourmet Pantry Staples

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New York Times bestselling cookbook author and food equity advocate Julia Turshen has always known exactly what she wanted to be when she grew up. Turshen—who worked with Gwenyth Paltrow, former Food & Wine editor-in-chief Dana Cowin, and contributed to numerous cookbooks before writing her own—says cookbooks have always been essential to her. “As a kid,” she says from her home in upstate New York, “I couldn’t fall asleep unless I read a cookbook before bed.” Her newest release, Simply Julia: 110 Easy Recipes for Healthy Comfort Food (out March 2), is filled with make-ahead mains, vegan one-pot meals like stewed chickpeas over couscous, and her go-to sides (cheesy ranch grits!). 

It’s the followup to 2017’s Feed The Resistance: Recipes + Ideas For Getting Involved, a mix of her affordable, approachable recipes and those from contributors including chefs Preeti Mistry and Tunde Wey, plus suggestions for meaningful activism—a passion Turshen’s explored beyond the printed page. In 2018, born from her frustration over the sea of white, mostly cis-male faces on professional panels, Turshen launched Equity at the Table, a database for women/gender non-conforming food industry professionals “focusing primarily on POC and the LGBT community.” And her “labor of love,” the podcast “Keep Calm and Cook On,” features in-depth conversations with fascinating figures ranging from chef and author Samin Nosrat to Queer Eye’s Antoni Porowski. “My secret is I only talk to people who I really want to talk to,” says Turshen. “So it makes for a collection of conversations that feel deeply meaningful.” 

In Simply Julia she also shares little true moments that make up her life—as a volunteer, a dog-owner, a community member, and a wife. Turshen says being open about her marriage to Grace Bonney, creator of the now-shuttered site Design*Sponge, has been a connecting experience for her in the queer community and beyond. “The conversations that’s led to have been so special to me,” she says. “If no one cooked anything from my books and it still led to that, that would be enough.” –Stephanie Ganz

Julia’s Kitchen Essentials: 

Swing-A-Way Jar Opener

“It’s just a simple tool that does it’s job well and makes a potentially frustrating moment in the kitchen a total non-issue, which very much aligns with all of my feelings about cooking.” $4.99, williams-sonoma.com

Mother-in-Law’s Kimchi

“I’m an equal opportunist when it comes to kimchi brands, but I think theirs is amazing.” $51 for 6 16-oz. jars, milkimchi.com 

Better Than Bouillon Organic Roasted Chicken Base

“I make a lot of chicken stock, but it’s not something I always have on hand. I’m not going to make a pot of stock just for one cup, and this stuff is so good.” $8.29, betterthanbouillon.com

Food + People Sweet & Smokey Spice Rub 

“It has a little bit of brown sugar in it, so anything you put it on gets really brown when you cook it, which I love.” $13, foodpluspeople.com

Snacking Cakes by Yossy Arefi

“Yossy’s recipes are thoughtful and simple and I’ve already baked so many cakes from her book. It’s one I expect to continue turning to over the years.” $22.08, bookshop.org

This article originally appeared in the Spring 2021 print edition of BUST Magazine. Subscribe today!

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Due to environmental concerns, I’ve been a vegetarian for the past decade. Now that I’m responsible for my own food shopping and meal preparation at school, I’ve been taking steps towards going completely plant-based. Or, at least, consuming more plant-based foods. Fortunately, one of my roommates this year is already vegan, so I was in an environment conducive torward this kind of dietary shift. Here are some tips I’ve learned for going vegan without too much stress or breaking the bank.

Don’t worry — this isn’t an attempt to force you to give up meat. Instead, here are just some ways to incorporate more plant-based meals into your diet And if you’re interested in completely shifting your diet go completely plant-based, this is a good place to start. Whether you’re a college student or just trying to reduce your grocery spending, eating vegan can be accessible.

Photo via Phuong Tran on Unsplash.

1) Take It in Steps

Given the fact that I was already a vegetarian, being just slightly more selective in my meal choices wasn’t going to be as challenging as it would be if I were going from regularly eating meat to completely cutting it out of my diet. Since I haven’t had it in so long, I don’t really crave meat anymore (no, not even bacon). If you are considering eating plant-based, I recommend taking it in steps like this, rather than turning your eating habits completely upside-down. It might make for an easier transition, and you can gauge how economical each stage would be for your budget.

Moreover, I haven’t really had, like, a glass of milk since I was a kid. So, switching over to oat milk was super easy. In fact, I like it way more than cow’s milk. You can switch out different foods as you see fit, asking yourself which animal products you actually enjoy over which ones you’re just used to consuming. If you’re worried about how pricey these types of things can get, you can actually make your own plant-based milk of choice at home. Making oat milk is super easy, and dirt cheap. I use it to make oatmeal and for my coffee.

2) You Don’t Have to Eat Meatless Meat

If you’re eating mostly whole foods, and only using vegan “meat” products occasionally, I’ve found it to be very cost-effective to go meat-free. Instead of purchasing, say, Beyond Meat or some other meat alternative, making something using lentils, beans, or nuts can be just as effective for getting enough protein in your diet. Imitation meat is almost always quite expensive, and is at least part of the reason that going vegan seems so inaccessible. This past semester, I made sure to try a new dinner recipe every week so that I could learn how to use vegan-friendly ingredients in new and interesting ways without hurting my wallet. My favorites so far have been this red lentil curry and this vegan sushi bowl because they’re adaptable to whatever vegetables I have, and include ingredients like red lentils and edamame. If you really miss meat, you can also try your hand at making your own seitan, a meat substitute that’s mostly just vital wheat gluten and chickpea flour.

trying to be at this level of vegan. pic.twitter.com/KnOlCChblm

— b (@vegandumpling) December 16, 2020

3) Take Your Vitamins

One thing that I did have trouble with was an onset of brain fog. If you’re going vegan, make sure you talk to your primary physician about taking supplements so that you’re getting all your necessary vitamins and minerals. Vegans tend to be deprived of a few key nutrients. Although veganism is a safe route for many people, you shouldn’t let your health suffer in pursuit of any lifestyle. Instead of wasting money buying vegan foods that satisfy literally every deficiency you may have, talk to your doctor about which vitamins may be easier to come by in capsule forms.

4) “Secretly” Vegan Foods Totally Exist

And if you’re worried that going vegan means only eating health food, don’t sweat it. If there’s a will, there’s a way. This past semester I spent a lot of time stress-baking, and there are so many vegan recipes for pretty much anything you want, just a few clicks away. I recommend checking out the vegan-friendly recipes from the Minimalist Baker for accessible treats. You don’t need to buy specialty ingredients most of the time, you just need to be creative with what you do have. Plus, there are a bunch of incidentally-vegan snacks available at your local 7/11. Salt and vinegar chips are my go-to, and Oreos are also surprisingly 100% plant-based. Takis, too.  There’s little need to seek out costly vegan snacks.

Photo via The Creative Exchange on Unsplash.

5) Research Menus Ahead of Time

Although you’re probably not really going out with friends right now, I’ve found ordering in to be a feasible option most of the time. Usually, ordering curry or sushi, you’re bound to get a few decent vegan options. Even a steakhouse is bound to have a veggie burger or two on the menu these days. And when you’re eating out, getting the vegan option is, I’ve found, usually less expensive than many of the meals that include meat or fish. Chipotle doesn’t even make you pay extra for guac if you’re getting the veggie option!

me when the restaurant has more than one vegan option https://t.co/QCqgPOHK9E

— emily (@emiewi) September 26, 2018

6) Don’t Put Faith in Vegan Cheese

Vegan cheese though… vegan cheese is not good. Try to just forget about cheese. Sometimes melted Daiya is all right. Otherwise, sprinkle some nutritional yeast on your pasta and call it a night. Maybe someday we’ll get there, but not today. Vegan cheese is way too expensive for its quality.

7) Treat Yourself Kindly

Lastly, what I’ve learned over the past few months is not to be too hard on myself. There are days when I just need to eat a grilled cheese sandwich, and there are times when the closest you’re going to get to a vegan option is actually just vegetarian. And that’s fine. Eating enough and eating well is far more crucial than being overly strict in what you put into your body. Given that I’m back home for the holidays at the moment, I have a lot less control over what kinds of foods are available to me. So, for the time being, I’ve reverted back to just being a vegetarian. And that’s fine with me because I’m trying my best with what I have. If you find some vegan options too expensive, or that it’s not feasible for where or how you live, then try finding a happy medium for your diet. Being a pescatarian or a vegetarian are valid options, too.

Header image via Tina Dawson on Unsplash.

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Crepes are the world-class cousin of the basic breakfast pancake; drench them in warm boozy caramel sauce and hearty, flame-kissed seasonal fruit, and suddenly you have an elegant (and dramatic!), easy-to-customize dessert that will be the epic finale to any fancy meal or romantic dinner.

Dessert Crepes with Flaming Fruit
(Makes 4 generous servings, at 2 crepes & fruit each)

What You’ll Need :

Vegan Crepes

• 1 3/4 cups plain soy, oat, or almond milk
• 1 cup all-purpose flour
• 1 Tbsp. cornstarch 
• 1 Tbsp. sugar
• ¼ tsp. salt
• Non-stick cooking spray or softened vegan butter for cooking

Flaming Fruit Topping

• 2 ripe, firm large bananas (peeled and sliced lengthwise), or 2 large ripe pears or apples (peeled, cored, and sliced into ½”-thick pieces), or 8 fresh figs, sliced in quarters
• 2 Tbsp. vegan butter
• 1/3 cup light brown sugar
• 1 Tbsp. freshly squeezed lemon juice
• Big pinch ground cinnamon and nutmeg, or grated lemon or orange zest
• Pinch salt
• 2 Tbsp. rum, cognac, or brandy
• Softened vegan butter or non-stick cooking spray

Step 1: With a blender, pulse together soy/oat/almond milk, flour, cornstarch, sugar, and salt into a smooth batter. Pour into a container, cover, and chill for 30 minutes or up to overnight. 

Step 2: When ready to make crepes, whisk batter a few times and heat a 10-inch non-stick skillet or seasoned crepe pan over medium heat; it’s ready when a few drops of flicked water sizzle.

Step 3: Spray thoroughly with non-stick cooking spray or brush with melted vegan butter. Ladle 1/3 cup batter onto center of pan. Immediately tilt pan in a circular motion to spread the batter. Cook until top is dry and firm, about 2–3 minutes.

Step 4: Carefully run a thin spatula under the edges, then gently lift and flip. Cook for 20 more seconds. Slide crepe onto a dinner plate. Grease the pan a little and continue cooking and stacking crepes.

Step 5: To serve, fold into quarters, and arrange two on serving plates. 

Step 6: Just before serving, make the flaming fruit topping. In a dry 10-inch stainless steel skillet over medium-low heat, melt together butter and brown sugar. Simmer for 2 minutes until bubbling then add lemon juice, spices or zest, and salt.

Step 7: Add fruit and simmer another 1–2 minutes or until edges are lightly caramelized.

Step 8: Now comes the drama! Remove pan from stove and pour the spirit in one area of the pan’s edge. Return to the stove, stand back (keep your face clear of the pan!), tip edge of the pan to kiss the open flame to ignite the booze. Confidently (and still standing clear) shake the pan until the alcohol burns off and a nice caramel sauce is swirling around the fruit. Alternatively, you can ignite the alcohol by using a stick lighter. 

Step 9: Remove pan from stove, spoon fruit and sauce over crepes, and garnish with a scoop of ice cream and flourish of chopped toasted nuts. Take a bow and serve immediately!

By Terry Hope Romero
Photographed by Emily Hawkes

This article originally appeared in the Winter 2021 print edition of BUST Magazine. Subscribe now!

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All the classics of this holiday meal, scaled down for a socially distanced celebration.

My mom’s idea of Thanksgiving dinner was a far cry from the traditional turkey, stuffing, and apple pie suppers my school pals were having. Mom opted for Empire Kosher chicken (roasted with no seasoning whatsoever), canned asparagus, and, if we were lucky, an Entenmann’s cake shaped like a turkey. In my adult years, Thanksgiving became what I call an orphan supper. I’d invite my friends over who either had no family or wished they didn’t, and put together a bountiful potluck supper laced with love. (If you don’t get the family you want by blood, get it by choice—this is especially true in my gay community.) Of course, lots of issues come up with T-Day: on the top of my list is how friggin’ horrible its colonial roots are. Plus this year, we’ve also got Corona to contend with! Which means swapping large, glorious gatherings for intimate settings. So I’m cooking a Thanksgiving dinner for two, using it as an occasion to be grateful for my chosen family, the indigenous history of the land I live on, and the foods I find most comfort in. (If you’re decolonizing your diet, take only what works for you!) Then I’m inviting a slew of my favorite people to join me from their own suppers on Zoom.

Yum Town Turkey Thighs

I think white meat turkey is an abomination. I’m a thigh girl all the way—the dark meat is so much sexier and more interesting. Preheat oven to 350 degrees F. Dry two turkey thighs with paper towels. Rub all over with salt, pepper, and paprika. Melt a stick of sweet butter, mix with a few smidgens of chopped fresh rosemary and fresh thyme, and a good plop of mustard (any kind will do). Toss the seasoned turkey thighs in the herb mustard butter, getting it under the skin, too. Slice up two white onions. I like to cut them into half-moon shapes, but float your boat. 

Drizzle a little olive oil into a baking pan and spread it around. Put the onions in the bottom and lay turkey thighs on top, skin side up. 

Roast for about one hour, or until your meat thermometer says 170 degrees. I always baste once or twice along the way with drippings. Let the thighs rest for 10 to 15 minutes tented under foil before carving—it makes it way better.

Simple, Glorious Baked Sweet Potatoes

I’ve tried all kinds of fancy shmancy Thanksgiving sweet potato dishes, but I always go back to simple, baked spuds. Wash (I mean really scrub) and dry one average-size sweet potato for every person you want to feed (leave that gorgeous skin on, it’s got loads of nutrition). Poke holes with a fork around the potato, a few times on each side. Lay on a baking pan lined with parchment or foil, because it will get messy! Roast at 400 degrees F until a fork stuck into the sweet potato comes out easily, probably 40 to 50 minutes. Cut open that sweet potato and slather with butter or vegan butter, salt, and pepper—it’s pure heaven. 

Gotta Love the Sprouts

Buy one bunch or package of fresh Brussels sprouts. Trim hard ends and any funky outer leaves, then cut each sprout in half the long way. Toss sprouts in olive oil, kosher salt, and fresh ground pepper. Lay them on a baking sheet and roast in oven at 400 degrees F until sprouts look brown and feel soft, about 30 minutes. Sprouts may look a bit burnt—that’s fabulous. Eat them plain, or mix a few dashes of Sriracha with a good plop of honey and toss the hot cooked sprouts in it for sweet and spicy glory.

Basic, Fabulous Cranberry Sauce

In a saucepan over low heat, mix up a half coffee cup of sugar, a few smidgens of brown sugar, a half coffee cup of orange juice, and a half coffee cup of water. Cook over low heat until sugar dissolves. Dump in a bag of fresh cranberries. Cook until the cranberries are all soft, about 10 minutes. Then turn up the heat a little and cook until the cranberries all burst. Reduce heat to low and cook until everything looks nice and cranberry saucy (another 10 to 15 minutes more). I like to throw in a good pinch of salt to even out the sweetness and a good pinch of fresh ground black pepper for a little zing. I have also been known to toss in a dash of hot sauce. Hey, why not? 

By Chef Rossi
Photographed by Ify Yani

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If you watched the most recent season of The Great British Baking Show, you saw Halloween-loving contestant Helena Garcia make matcha-flavored wicked witch fingers, a ghost-shaped almond cake decorated with lavender buttercream flowers, and a blood-red velvet cake adorned with bat wings, pink piping, and white chocolate fangs before she was unceremoniously eliminated in Episode 5. What you didn’t see was the new mom (her daughter Flora is now two) pumping breast milk off-camera between challenges. “I lost all sense of decency,” the 41-year-old says with a laugh from her home in Leeds, England. “They gave me a hand pump so I could hide underneath my kitchen and just start pumping milk if I needed to.” Garcia even baked through the pain of mastitis, which probably helps explain her calm in the face of the tent’s stressful environment. (What’s a steely stare from Paul Hollywood when you’ve endured an inflamed mammary gland?) But it wasn’t just Garcia’s spooky bakes that made viewers fall head over witchy heels for her. Her outfits served gothy vintage realness (she’s dressed for bed in a ’50s-housewife nightie when we speak), her camaraderie with host and kindred dark spirit Noel Fielding was delightful, and her offhanded quips were comedy gold (“They come to me cause I’m dead,” she deadpanned when judge Prue Leith swept a small fly from her hair). Now Garcia has a brand-new book, The Wicked Baker: Cakes and Treats to Die For, full of recipes that showcase her sweetly sinister aesthetic (including the coffin-shaped cakes on the following page).

Growing up in the Canary Islands, Barcelona, and then just north of Madrid, Garcia says she was always interested in cooking and prone to witchy things like cottage living, foraging, and making potions with herbs. But it wasn’t until high school, when the atheist spent a year as an exchange student living with a Mormon family in Las Vegas (whom she still keeps in touch with), that her love for Halloween, and baking, truly blossomed. “I was 17 years old and I insisted that they take me out trick-or-treating. All the garages were turned into haunted houses, and I was just blown away. Look at what they did to me! They created a lifelong obsession,” she says with a laugh. Since then, she’s added “Halloweenie touches” to everything—her cookies, cakes, and pastries of course, but also her clothing, making buttons in the shape of bats or embroidering a spiderweb on a skirt. “It’s not just my baking,” she says. “I give a spooky-but-feminine twist to pretty much everything that I do.” –Lisa Butterworth

Vanilla Coffin Cakes

Makes 2 medium cakes or 4 small ones/Serves 4

These individual cakes are decorated with swirls of pastel buttercream and remind me of the 1970s’ revival of Edwardian fashion—frilly, lacy, and fancy. What’s not to love? The sponge is my go-to vanilla cake recipe, which is wonderfully moist and uncomplicated, but so delicious.

Ingredients

• ½ cup unsalted butter, softened
• ½ cup vegetable oil
• ¾ cup granulated sugar
• ½ cup sour cream
• ¼ cup whole milk
• 1 Tbsp. vanilla extract
• 2 large eggs
• 1 2/3 cups all-purpose flour, sifted
• 1 ½ tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt

Buttercream

• 1 cup unsalted butter, softened
• 31/3 cups confectioners’ sugar, sifted
• 2 Tbsp. sour cream
• 1 Tbsp. vanilla extract
• 1 tsp. salt
• Pink, purple, and yellow food coloring, or your choice

1. Preheat the oven to 375 degrees F and line a 10 ¾” x 7″ rectangular baking tin with parchment paper.

2. Beat the butter, oil, and sugar in a stand mixer, or use a handheld electric whisk, until light and fluffy.

3. Add the sour cream, milk, and vanilla, and beat until combined, then add the eggs, one by one, mixing well between each addition. Add the flour, baking powder, baking soda, and salt and mix, scraping down the sides and base of the bowl occasionally, until completely combined. Do not overmix.

4. Pour the batter into the prepared tin and bake for 20–25 minutes until a toothpick comes out clean.

5. Leave the cake to cool slightly in the tin, then tip it out onto a wire rack and leave until completely cooled. Level the cake with a serrated knife.

6. Draw a coffin shape, about 7 ½” x 3 ½” (for the larger ones) or 5″ x 2 ¾” (for the smaller version), on a piece of paper and use it as a template to cut out your cakes.

7. To make the buttercream, beat the butter in an electric mixer until light and fluffy. Add the confectioners’ sugar, sour cream, vanilla, and salt, and continue mixing until everything is incorporated.

8. Divide the buttercream among 4 different bowls and add food coloring to 3 bowls. Make sure you add the color a little at a time as we are going for pastel shades here. Reserve the white buttercream to use for decorative scrolls and lines.

9. Apply pastel buttercream to the sides and top of each coffin cake and decorate with white buttercream. The designs are up to you; I did a cross for one and a grid pattern for the other two.

Reprinted with permission from The Wicked Baker: Cakes and Treats to Die For by Helena Garcia (Quadrille). This article appeared in the Fall 2020 print edition of BUST Magazine. Subscribe today!

Photos: Patricia Niven

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Health Is Wealth: Black Plant Based Chefs Bring Community Healing Through Afro-Vegan Food

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Food is love, food is life. With the pandemic hitting us hard, I can imagine how many sourdough starter kits have been open, attempted, and then discarded in a huff. Or trying out a new baking recipe from Youtube that ends up looking like someone did it blindfolded. Either way, food is one thing that, in many cultures and areas and despite all odds, can bring people together. Six feet apart or not.

Even before the COVID-19 pandemic, food was a storyteller. An orator of ancestral voices, passions, memories, and moments. In between slurps, bites, and bits, each tells a story of how that flavor came to be. Food is a historical document that marks time in our mouths and in who we are.

This is especially important and connects to the history and roots of Black people and Black culture. Food in the Black community does more than just nourish, it is historical documentation and proof of survival, resilience, and Black joy. It is multicultural and does not label itself to just one region of a country. It is everywhere and carries a strong energy of love, family, and empowerment. If you sit with the flavor just long enough, you might be able taste that.

From the East Coast to the West Coast, meet two plant based chefs healing the Black community through food wellness and empowerment, KeiToHealth owned by Keiera LaVon and Nourish the Soul owned by Abundance. Both vegan, plant based chefs who cook, meal prep, and post up for pop ups and catering, these chefs are here to spread the joy of cooking plant based and how it can transform and ultimately heal the Black and Brown communities who face continuous violence and oppression.

I was lucky to chat with them via Zoom but not lucky enough to have one of their meals in hand (stares in hangry).

Where are you from? What’s your business about?

KeiToHealth: My name is Keiera LaVon, my business is KeiToHealth. I am originally from south central LA. I run a plant based vegan food business which consists of meal prepping, pop ups, events, private chef gigs, and nutritional health workshops. I am big on exposing those who are underexposed to this lifestyle. I also offer my clients 1:1 and teach them how to grocery shop

NourishTheSoul: I go by Abundance, Nourish the Soul is my business name, I run an Afro Vegan Soul Food Business. I am Vegan Soul Food Chef. What I do is I cater, meal prep and create custom menus.

 

 

 

 

 

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#KeiToHealth #nationalmacandcheeseday ?? one of your favorites (mine too) our BBQ Mac N Ooze with oven crispy bbq jackfruit layered in between ooze sauce ? w/ pepper jack & cheddar cheez! ? ——— Be sure to keep your radar ON for next weeks schedule of drop off\pick ups! ?? . . . . . . . . . . . . #losangeleslifestyle #losangelesfood #veganfoodla #lavegan #whatveganseat #blackvegan #bbqlife #bbqlovers #vegetarianrecipes #veganrecipes #macandcheese

A post shared by KeiToHealth? (@keitohealth) on Jul 14, 2020 at 4:12pm PDT

What was the inspiration behind your business? What brought you here?

KTH:I grew up low income, below the poverty line. I grew up homeless the majority part of my life, in an area that was underserved, I did not have any other food options outside fast food or meat/dairy. What brought me here was also education, nutritional education behind it. When I was in high school I saw Food Inc. and for no other reason than that, I decided to not eat meat for a month which turned into a year. And I was pescatarian for about 8 years. I was still eating meat/dairy [and] sugar. I didn’t know I had the education behind it, but I didn’t eat pork or anything like that. Once I got accepted to University of California, Santa Cruz, that’s when for the first time I had access to healthy food. I saw farmer markets, had meatless Mondays, things I was not used to seeing in South Central. I had all this anger from all this injustice that happened from lack of education to food–depending on where you live. When I would come back home, I would have to go back to eating like crap. I want to bridge that gap between healthy eating and how much money you make. It shouldn’t depend on that or on race. Plus I always loved and knew how to cook. My friends always asked me to cook. One day, one of my friends asked me to meal prep. And I posted that on social media, and boom, people asked me if I did that and started happening. Then I transition into being vegan, to 100% plant based.

NTS: I transitioned [from] non vegan to vegan a couple of years ago. I am Nigerian, so soul food–food from home has heavy dairy and meat in it. Me going vegan, I had to maneuver this. To eat the foods that I love without giving up tasty food while still being healthy. I said “Okay, I am going to take my grandma’s traditional recipes and make them vegan”. For me, it became a thing of impacting communities and healing communities of color. I am from New York and growing up in the projects I know what it’s like to have a single mom who doesn’t necessarily have a lot of money to bring healthy food into the household. Who’s constantly working all the time. And I know that is a reality for my people to face. I want it to be accessible to my community and I want it to be healthy and I want people to love it. And you don’t have to be vegan. It’s about being healthy and wanting to fuel that change. My business is community oriented and thrive off community.

 

 

 

 

 

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Our plantain burgers ?

A post shared by KidandFro’s Vegan Soul Food (@nourishthesoulllc) on Aug 26, 2020 at 1:29pm PDT

How have you used food/food health/wellness to empower you & the Black community? What’s the number one thing or some of things your clients say when they eat/nourish themselves with your food?

KTH: I received messages all of the time from random people that I have never talked to before, message me saying “Hey I have been following you for two years and I just wanna say you’ve changed my life” or “ I never knew that was an option, I never knew I can go to grocery outlet and get all these herbs, that it’s all affordable.” And just seeing someone like me, you think of a vegan you think of a mainstream rich white woman. Someone who can just walk into whole foods and spend $100 like it’s nothing. And shame on you if you are not vegan. Which is the reason why I don’t like to shame people, when people see me, this dark black girl from South Central, who’s vegan, people are always taken back by it but they are inspired by it. Because it’s like “If she can do it, I can do it too”. I am open about the fact that I use EBT or CalFresh for the majority of my life, even when I went to college. I open to the fact that I don’t always have a lot of money, I share that with my audience in hopes that they can make it. Just me, being the representation of it-just being transparent, I still make it work for so long. It comes through not shaming people, it’s about being transparent from where you come from. A lot of times we had to eat a certain way, that wasn’t always healthy but through that all people need is education and exposure.

NTS: It’s very imperative because it is definitely embedded in me. People see it through social media pages and food. We are the original ppl and we are oppressed. I started this because I wanted to heal. I tell my clients and people of color it’s important to heal thyself in order to heal the community. It is my goal to heal my community. Me wanting people to see it takes healing in myself and moving through the double consciousness as a person of color. And a lot of people are just surviving, not living. When it comes to what my clients say, well , most people are honestly speechless. People say “Wow this is really good”. I do pop ups and I see people trying the food in front of me. It brings me joy to see them eat it. Food is love to me.

Where do you see you and your business in the next couple of months/year(s)?

KTH: Definitely a Food Truck. I could do more food pops up Sundays at Leimert park and food drop offs. I can be more mobile, where people usually wouldn’t see. For me it’s important to be in the hood. I wanna make it more accessible. I haven’t entertained the restaurant business too much, I’m just letting God use me and tell where I need to be. With Corona, this is the best time to get meal prep! Last thing for me is that if the virus puts fear in you, it should scare you enough to change your lifestyle. Going plant based is not a diet, in order to see real results its a lifestyle change.

NTS: I am definitely looking forward to doing a US tour, I wanna do different tours in different US states and do different vegan soul food pop ups. I am going to Atlanta this weekend and starting my youtube channel. And CA in September and NOLA at the end of September. Bring my food in different hubs/spaces. Realistically, opening up a restaurant I feel like tht is not my end goal. And food tutorials. And teaching people how to make the food. And doing private chef/private cooking lessons.

Favorite recipe you love to make?
KTH: Mac n Ooze, I get dms every single day for the recipe for it.

NTS: I’m working on a breakfast series, so I’m working on bacon egg cheese sandwiches, the second one is my mac n cheese.

To connect with KeiToHealth or NourishTheSoul for food inquires and services you can reach them on their Instagram @keitohealth and @nourishthesoulllc

Top photo of Kei and Abundance. Courtesy of KeiToHealth and NourishTheSoul. Edited by Meredith.

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FOR MANY, JAM evokes a sense of home: weekend PB&Js, grandma’s sweet concoctions, liquid summer in a jar. For jam maker V Smiley, it also means homecoming. Five years ago, Smiley came back to her family’s farm in Vermont to start V Smiley Preserves, her fruit preservation project, after years spent away. What took her so long? 

Jam making isn’t for the impatient. Turning fresh fruit into perfectly gooey, delicious preserves takes time, and time is a key factor in Smiley’s life. When she was young, it took her some time to fully realize she was gay, and to come out to her family. While her mother had an easier time adjusting—“She has less space between her heart and her brain,” Smiley explains with charming simplicity—her father had a much harsher reaction. Smiley had to leave home. She went to college then settled in Los Angeles until calmer life came calling in the form of Hedgebrook, an art residency on Whidbey Island in Washington State. That’s where Smiley got serious about food and cooking, and met her partner Amy, a farmer. The two moved to Seattle soon after, where Smiley cooked and consulted with local restaurants. Though she only saw her father twice more before he passed away in 2012, she missed her mother and had a plan in the back of her mind: returning to the family farm. “I had unfinished business here, emotionally,” she says. This idea, combined with her growing love of fruit and preserving, led Smiley to hatch a jam-making path back home.

In 2013, Smiley began making jams and in 2015 the move finally happened. Smiley and Amy settled on the farm in New Haven, VT, and V Smiley Preserves (vsmileypreserves.com) was born. Of the sprawling 150 acres, jam-related fruits planted by Smiley’s mother, like gooseberries, jostaberries, and currants, make up a few lush gardens. There’s also a mix of flowers and herbs—like geranium, bee balm, lemon balm, and lemongrass—that Smiley incorporates in her preserves, for aromatic flavors like Blackcurrant Shiro Plum and Cherry Rosehip Hibiscus. Summer will bring juicy tomatoes (for Spicy & Smoky Tomato Jam) and hopefully plums, for a signature jam Smiley flavors with anise hyssop and lemon verbena. “Being home feels both very real and surreal, at times; I still have that ‘pinch me’ feeling when I drive around or when I’m walking down to the garden to meet Amy,” Smiley says. “I couldn’t be more excited to be here.”—Flora Tsapovsky

V Smiley Preserves Raspberry Honey Jam

Makes 42 to 48 oz., just shy of six 8-oz. mason jars

My raspberry honey jam packs all the flavor of this peak summer fruit with a sweet honey twist. It’s delicious as is, but with a single additional ingredient—habanero pepper, lime, or rosewater—you can transform the recipe into something new. Choose your own jam adventure! –V Smiley

Equipment

Silicon spatula, scale, 11½ qt. copper preserving pan*, canning jars or sterile glass jars with lids

Ingredients

• 3 lb. red raspberries
• 1 lb. plus 14 oz. honey (reduce honey by 2 oz. if raspberries are very sweet)
• 4 to 5 oz. fresh-squeezed, strained lemon juice

Directions

1. Place 5 spoons on a plate in the freezer. Measure honey into your pan of choice and melt over medium to high heat. When honey is fully liquefied, add raspberries to the center, gently folding them in. Turn heat to high. When the mixture reaches a full boil, add lemon juice (but don’t stir).
2. Continue to cook until jam thickens—20 – 25 minutes—scraping the bottom with a silicon spatula to prevent sticking and assess texture.
   (If it boils over, reduce heat slightly then inch it back up to high.)
3. To test the jam’s doneness, place a half-spoonful of jam on one of the frozen spoons and return to the freezer. Remove after 3 to 4 minutes and feel the underside of the spoon. If it’s still warm, freeze for another minute or two. Gently nudge the jam on the spoon with your finger; it should be thick and gloppy. Tilt spoon vertically; if jam runs very slowly it is done. If it runs quickly or appears watery, continue cooking a few minutes more, stirring, and re-test until done. Once done, skim any remaining foam off the jam’s surface with a spoon.
4. If you are canning the jam, follow the jar manufacturer’s instructions. If you want to eat your preserves right away, simply place the jam in sterile glass jars, let cool covered, and store in the refrigerator. Open jars will keep 4 to 6 weeks; unopened jars will last up to 3 months.

Habanero Raspberry Honey Jam 

Add a little heat with a single fresh or dried whole habanero pepper, prepared like this: starting at the pepper’s tip, cut it in half lengthwise stopping about ¾ of the way up so it remains intact.

Add the whole pepper, including stem, when you add the lemon juice. Remove pepper right before you jar your jam. 

Raspberry Lime Honey Jam

Once your jam is finished and skimmed for foam, using a fine microplane, zest 3 smaller limes into the jam, add the juice of 1 lime, stir, and jar. 

Raspberry Rose Honey Jam 

Once your jam is finished and skimmed for foam, add 2 to 3 tsp. rosewater to taste; stir.

*If you don’t have something this large/wide in your kitchen, that’s fine! Just halve the recipe. The best cookware for jam making is copper followed by enameled cast iron (like a Le Creuset Dutch oven) followed by stainless steel. Avoid aluminum, it can discolor acidic food.

Photography by Dennis Welsh (v smiley); Jessie Yuchen (open jars); Elisabeth Waller (closed jars)

Header collage by Aeva Karlsrud; background: Unsplash/Amy Shamblem; portrait: Dennis Welsh; jars: Elisabeth Waller

This article originally appeared in the Summer 2020 print edition of BUST Magazine. Subscribe today! 

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Making decent barbeque chicken isn’t hard, but there is a trick to it. The problem is that when you get a nice crispy outside, the inside of your chicken is still raw. And if you go on grilling until it’s done, well, then the outside will be overcooked—or even burned. Some folks try parboiling the chicken first but who has time for that nonsense? Here’s the way to do it, all on the grill. This method works for any chicken parts, with skin or without (but c’mon, barbeque chicken needs the skin, people!). It can also work on both gas or coal grills but gas is easier in this case, as you need to have a way to create two sides of your grill, one with heat and the other without, and also a cover. If you have a two-burner gas grill then you’re golden; if you have coal you’ll need to shove the coals to one side and create your hotter part there.

1. Turn on one half of the grill, but not the other half, or, if using coal, let them get hot, then move them to one side. Salt and pepper the chicken on all sides. Once the grill is hot, slap your chicken pieces down on the hot side of the grill, and sear them for 5 minutes on each side.

2. Move the chicken pieces to the other side of the grill where there is no flame. Close the lid. This is the part when the chicken actually cooks. This usually takes only around 20 minutes; longer if you are using thicker breasts. Keep the heat up high on the other side, though.

3. Test that the chicken is done (165 degrees), then move it back to the hot side, and pour your barbeque sauce in a small bowl. With a basting brush, brush the sauce on nice and thick on one side of your chickies. Flip the parts over and brush the other side. Wait 1 or 2 minutes or so and flip again, baste again, and repeat this a few more times. Then serve it up, grillmaster!

By Debbie Stoller
Illustrated by Michelle Smith
This article originally appeared in the Summer 2020 print edition of BUST Magazine. Subscribe today!

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Spirits company Bacardi Limited just released a new vodka, called Plume & Petal, which is reduced-calorie and reduced-alcohol. And surprise, surprise: the advertising was initially aimed exclusively at women.

A restaurant editor, Khushbu Shah, took a screenshot of the press release and put it on Twitter, sarcastically adding, “just what I need in 2020! gendered drinks with half the alcohol.” The press release says that the vodka was made “by women, for today’s modern woman, intended to be enjoyed with other women.” According to the screenshot, the vodka apparently contains half the alcohol as normal vodka and has “spa-inspired” flavors.

ah yes just what I need in 2020! gendered drinks with half the alcohol pic.twitter.com/j7msPz6F1e

— Khushbu Shah (@KhushAndOJ) July 15, 2020

The company has since apologized for the use of its gendered language. In a statement, they said, “We are aware of the conversations on social media around the use of gendered language in a pitch. We’re not proud of that, but we are proud of the female creators behind this product – unfortunately, a rarity in this industry – and we are proud of this great tasting drink.” They have since stated that the vodka is “not for women specifically” despite the way it was originally pitched in the press release.

Gendered products are not something unique to Bacardi. We have seen trends like this over the years, such as Bic releasing pens “for her” (and thank god, because we weren’t able to use pens until that product came out). Or the time when the chief executive of Doritos suggested a new chip for women because “don’t like to crunch [Doritos] too loudly in public. And they don’t lick their fingers generously.”

The problem with gendered products isn’t just that it’s pointless for the most part, it’s that it often reinforces gender roles and stereotypes. In the instance of Bacardi, this reinforces the stereotype that all women are lightweights and want fruity spa drinks. And after all, in the middle of a pandemic, I don’t think anyone is asking to pay the same amount of money for less alcohol.

Header image via Pixabay

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Locked down pizza fans across the nation have had to go without their smoky, fresh Neapolitan pies from their favorite restaurants. Though most pizzerias have stayed open during the pandemic, eating a to-go slice is nothing like sitting at a nice table having it served al fresco. New York pizza maven Shealyn Brand saw what was missing and is working with Hormel Foods to bring the fanciest of pizza into our very own homes.

“I suppose I always loved pizza,” Brand told BUST. “Like a friend just shared a pic from my high school yearbook circa 2003 and of course, I’m eating pizza!” After college, she worked her way from the bottom up in downtown L.A.’s restaurants and followed the natural progression to management. “My work took me to 2017’s Pizza Expo in Las Vegas where I met Nino (Coniglio, co-owner of Brooklyn Pizza Crew) and made the move from my home in Southern Cail to New York. Through Nino, I got a fast track into the local pizza industry from up here and down to Atlantic City where I judge the annual Caputo Cup.”

Their love grew in Brooklyn and culminated at last year’s Pizza Expo, where Coniglio proposed marriage in front of hundreds of people. The two were set to tie this knot at this year’s Expo in April, but the pandemic nixed that. “It was a major bummer to lose our dream pizza wedding in Vegas,” Brand said. “But you can’t complain because other people’s lives were lost. It could always be worse so I won’t dwell on it.”

At home in Bushwick, this pizza power couple has literally kept their home fire burning with the help of their own wood stove and a new pepperoni made for those baking their own pies. Hormel Foods has introduced their Cup n’ Crisp topping with the hope of bringing the restaurant experience into anyone’s home, and even an old pro like Coniglio was impressed. “When people wanted pepperoni like this I told them to literally go to a pizzeria and get it from them,” he said. “You couldn’t find this stuff in stores for years and look, it pops up like I’m making it at the shop.” 

Shealyn Brand with fiancé and Brooklyn Pizza Crew co-owner Nino Coniglio as they make pizzas for their neighbors in Bushwick, NY

“Hormel reached out to us in March about being part of thier new campaign,” Brand added. “The classic grease-cup style is my absolute favorite pepperoni and this promotion brings me back to being a waitress when I would be honest with people about recommending a dish.” 

Catching up with the Brand and Coniglio on Memorial Day, we sampled the fresh pies they were making for their hunkered-down neighbors. Their contactless delivery system, which even sent one pie two flights up with twine, was just as impressive as their generosity and sense of community. “Once a month we fire up our oven and make pies to hand out for the neighborhood as a way of spreading love and positivity on the block,” said Brand. “And Halloween is our big night, I’m a super scary gal on that holiday and instead of candy we hand out pizza. Our line goes down the block from our oven, which was a gift from our friends at ilFornino in upstate New York. It was too big to install in the backyard so it ended up here which was really meant to be.”

In addition to Hormel, Brand also rocks a collection of pizza-inspired dresses from designer Lynn Freisen in San Diego. “I’m known for my crazy pizza clothes and Lynn custom makes them under her label Lynn’s Rags. Supporting other women is important and I’m also a founding member of Women in Pizza that promotes female presence in the industry.” 

Though her personal ensemble is focused on pizza, Brand isn’t lost on the happiness she hopes her pies can bring to the rest of the world. “There is so much going on right now and pizza is positivity. Everyone loves it, and we all know 2020 can use some damn positivity.”

Shealyn makes socially distanced deliveries to her neighbors

Top photo: Shealyn Brand with the Hormel Pop n’ Crisp Pepperoni she’s promoting during the COVID-19 lockdowns

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Planning a socially distant BBQ? Boost your offerings’ flavor with these barbecue sauces crafted by women.

1. With a slight teriyaki profile, this saucy sauce from Pamela Jones is made with real bourbon. Charboy’s Bourbon Sauce, $8.99, charboys.com

2. A Queer Eye feature shot sisters Deborah and Mary Jones to fame and this classic sauce keeps them there. Jones Bar-B-Q Sweet and Tangy BBQ Sauce, $6.99, jonesbbqkc.com

3. Megan Day and her husband Jason bring traditional Kansas City flavor with their sauces and rubs, including this slightly smoky pick. Smokey KC Barbecue Sauce, $5.99, burntfingerbbq.com

4. This organic, date-sweetened, hint-of-chipotle sauce from Michelle Kopman is cold blended and artificial preservative-free. Organic Original BBQ Sauce, $7.49, motherraw.com

5. Try a Mississippi-style mustard barbeque sauce from the sibling stars of former Food Network show The Shed, Brooke Lewis and Brad Orrison. Mississippi Gold, $6, shedbbq.com

By Callie Watts

This article originally appeared in the Summer 2020 print edition of BUST Magazine. Subscribe today!

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TEPACHE IS A fermented drink/zero-waste superstar made from the skins and core of a pineapple. Today it’s sold by street vendors in Mexico, but it dates back to pre-Columbian times when it was popular among the Nahua people. I got into fermentation much more recently while hanging in queer communities in the woods of Tennessee. Not only is tepache sweet, refreshing, and slightly fizzy, it’s also packed with probiotics, vitamin C, and anti-inflammatory bromelain. Add mint and jalapeño for a killer (and cheap!) summer bev.

DIRECTIONS

Put the skins and core (minus the ends) of a pineapple in a gallon container.

Heat 2 cups filtered water, stir in ½ cup sugar till dissolved, and let cool. Cut a jalapeño into several pieces, squish a handful of mint leaves until bruised and fragrant, and throw them both into the container. Add the cooled sugar water plus 6 cups of filtered water. Cover loosely with an unscrewed lid, plate, or piece of cheesecloth and rubber band, and let ferment for 2 to 3 days. Sample periodically, and drink when it tastes good. Refrigerate for up to 2 weeks.

By Revé Douglas
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This article originally appeared in the Summer 2020 print edition of BUST Magazine. Subscribe today! 

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Amidst the protests responding to the murder of George Floyd, a Black man killed by a white police officer in Minneapolis, corporations are reckoning with the racist histories and caricatures rooted in many of their brands and logos. Quaker Oats, the subsidiary company of Pepsico, announced on June 17 that they would be retiring their Aunt Jemima products after 131 years. 

Other companies soon followed their lead. B & G, the owner of Cream of Wheat, stated that they were “evaluating our packaging” in an email to The Washington Post. Mars, the corporation behind Uncle Ben’s rice, and Conagra, the maker of Mrs. Butterworth’s maple syrup, have announced their rebranding plans as well. 

This news suggests that not only are the protests effectively enacting change, but the extent to which companies are incentivized by profit. If Quaker Oats really cared about racial justice, they would have gotten rid of the Aunt Jemima brand at some point in the 131 years it’s been on shelves. They’ve also failed to acknowledge the origin of the brand itself and the real women who posed as Aunt Jemima. 

Nancy Green, who was born into slavery in 1834, was recruited by the Davis Milling Company to wear a headscarf and apron as “Aunt Jemima” while serving pancakes to a largely white crowd at the Chicago World Fair in 1893. She worked to promote the brand all over the country until her death in 1923. After Quaker Oats bought the Aunt Jemima brand in 1925, they hired Anna Short Harrington to take Green’s place, using her appearance to create the Aunt Jemima logo that’s evolved over the years. Whether or not Green and Harrington were compensated for their labor is unclear. 

Dr. Maurice Manring, the author of Slave in a Box: The Strange Career of Aunt Jemima, explains that the advertising was aimed at white middle-class housewives in the early twentieth century who couldn’t afford servants. It evoked a racial nostalgia for plantation life and how convenient it was to have someone, particularly Black women like “Aunt Jemima,” prepare meals for you. Everything to do with the Aunt Jemima image has to do with Jim-crow stereotypes of Black women, specifically the Southern “mammy,” who happily served food and cared for white families. 

So for Quaker Oats to simply announce the rebranding of Aunt Jemima and state their solidarity with the Black community still doesn’t compensate Nancy Green and Anna Short Harrington. In fact, the family members of both women sued the company in 2014 for not paying royalties to their descendants, a case which they later lost. Larnell Evans Sr., Anna Harrington’s great-great grandson, told patch.com that for Quaker Oats to profit off of Aunt Jemima for so long and easily retire her is a way of erasing his grandmother’s history: “After making all that money – and now’s the time when Black people are saying we want restitution for slavery – they’re just going to erase history like it didn’t happen?”

Check out this clip of iconic episode “Mammy Dearest” from hit series A Different World. For the full episode head over to Amazon Prime.

Here’s a little more Aunt Jemima from Elexus Jionde

Header image still via an 1955 Aunt Jemima ad/YouTube

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Fried chicken sammies are having a moment. But you don’t have to wait in line at Popeyes or give your hard-earned cash to an establishment with an anti-LGBTQ philanthropy record (ahem, Chick-fil-A). You don’t even have to eat meat! You can make a finger-lickin’ good fried chicken (or meatless “chicken”) sandwich right at home. 

Buttermilk Love 

Buy a couple pounds of chicken (I like boneless, skinless chicken thighs because dark meat is delicious but if you prefer breast, knock yourself out). Cover in buttermilk seasoned to your liking (my liking is a heaping smidgen of Cajun spice and a few shots of Tabasco). Marinate overnight, then dredge in killer seasoned flour mix (recipe at right). Lay on parchment-lined baking pans and refrigerate until you’re ready to fry. Fill a pot halfway with vegetable oil and heat over medium high heat until it’s “fry hot”—when a few tossed-in crumbs sizzle. 

Fry chicken in batches—do not overcrowd the pot. Use tongs to turn the chicken over after 4 or 5 minutes. When your chicken is gorgeous brown and crispy (about 9 or 10 minutes total), lay it out on paper towels to soak up some oil. Don’t be afraid to cut a piece open for a peek—if your fried chicken looks perfect on the outside but still clucking inside, shove it in the oven at 375 degrees F for a few minutes until cooked through.

Vegan Version

Start with Gardein’s Chick’n Scaloppini (they look like cutlets). Mix a heaping cup of Frank’s RedHot Buffalo Wing Sauce with a few shots of pickle juice. Soak cutlets for half an hour then dredge in killer seasoned flour mix. Pan fry in a quarter-inch of hot vegetable oil a few minutes per side until golden and crispy. 

Killer Seasoned Flour Mix 

Mix a couple coffee cups of flour with kosher salt, fresh ground pepper, garlic powder, and lots of Old Bay seasoning.  

Bun, Sauces, & Toppings

I like a soft bun, but any hamburger bun will do (you can be a little extra by buttering the inside and toasting it on a hot skillet). Slather it with Sriracha mayo (mix a few good shots of Sriracha with a coffee cup of regular or vegan mayo) or honey mustard BBQ sauce (mix a plop of Dijon mustard with equal amounts of honey and your favorite BBQ sauce). I am partial to lots of sliced dill pickles. Feel free to add lettuce, tomato, and/or a nice, tangy coleslaw. 

By Chef Rossi
Photogaphed by Chelsie Craig // Food stylist: Pearl Jones
This article originally appeared in the Spring 2020 print edition of BUST Magazine. Subscribe today!

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What was once a platform that only seemed to consist of cringy lip-synching videos, TikTok has now turned into one of the most used apps in existence with over 800 million active users worldwide. Like many other social media platforms, communities for different interest groups have begun to form, making it easy to find your niche. I don’t claim to be a TikTok expert (although, I do–regrettably–spend most of my waking hours on the app) but one of the most entertaining and surprisingly, relaxing communities on the video platform are the Cooking TikTokers. While there are dozens of TikTok foodies worth following, here are 7 women chefs you should follow to give you some cooking inspiration and a much needed burst of happy:

1. Tabitha Brown (@iamtabithabrown)

@iamtabithabrown

Sushi lovers, this for you! Spicy UnTuna roll anyone? This is one of my favorite low carb recipes using carrot pulp! ##tabithabrown

♬ original sound – iamtabithabrown

Tabitha Brown is the hero of 2020 that we very much knew we needed. With a growing 3 million followers and over 38 million likes on the short video platform, Brown has become a national star with features in BuzzFeed, Vogue, Goodful and even the New York Times. The 41-year-old actor and influencer creates 60 second vegan cooking tutorials that will have you scrolling through her page for hours on end. While learning how to cook delicious recipes like Jackfruit “Pulled Pork” Sandwiches and Spicy “UnTuna” Sushi Rolls is certainly a plus, it’s Brown’s personality that really keeps fans coming back. Her soothing videos will have you laughing and potentially crying sweet tears of joy (but maybe that’s just a me thing). If you’re looking to stan even just one TikToker, then it ought to be @iamtabithabrown. ‘Cause that’s your business!

2. Jenny Martinez (@jennymartinezzz)

@jennymartinezzz

Queso Fundido ##quesofundido ##cheese ##JustDanceMoves ##got2bhome ##SoapBop ##mexico ##fyu ##foryou ##foryourpage

♬ original sound – jennymartinezzz

If you love some authentic Mexcan cuisine, then Jenny Martinez is the one to follow. Her fun-filled tutorials will make you an expert at cooking a variety of Mexican-inspired dishes in no time. From Queso Fundido to Chorizo Gorditas to Tomatillo Salsa, watching her create these “bomb ass” recipes is addicting to say the least. Martinez even posts drink recipes as well, so you can finally learn how to create the perfect Margarita or Pina Colada while stuck in quarantine.

3. Vivian Aronson (@cookingbomb)

@cookingbomb

My kids first time taste Sichuan Hotpotstay with me until the end to see the kids ?reactions.##learnontiktok##hotpot##chinesefood##asianfood

♬ original sound – cookingbomb

Hello hello! If Vivian Aronson pops up on your feed, then you’re sure to soak up some of her positive energy on sight. The TikTok star has become known for her mesmerizing loop videos of her cooking various Asian dishes. By following Aronson, you can learn to cook just about everything you might be crazing from Boba and Mochi to classic Miso Soup and even Sichuan Hotpot. This chef doesn’t leave out the basics, either. Every so often, she’ll post a cooking hack that will literally change your life like showing you a fast, easy hack to cutting onions or offering a guide to cooking the perfect hard-boiled egg.

4. Marissa Mullen (@thatcheeseplate)

@thatcheeseplate

An easy plate for Memorial Day weekend! ##cheese ##cheeseplate ##cheeseboard

♬ ily (i love you baby) – Surf Mesa

Okay: get ready to be entranced by the most magnificent cheese boards you have ever seen in your life. While making intricate cheese boards has become somewhat of a meme on the platform, Marissa Mullen is not here to play around. The 27-year-old charcuterie plate artist has now been featured on talk shows and even came out with her own cookbook, “That Cheese Plate Will Save Your Life,” after quitting her day job and jumping headfirst into the niche but beautiful world of cheeses. While her artful videos are fun and relaxing to watch, they will certainly give you some inspiration for the next time you make that “me time” snack.

5. Jessica Woo (@sulheejessica)

@sulheejessica

Yesterday’s lunch ? ##letmakesomelunchformykids ##vibewithme ##mycrib ##lunchideas ##bentoboxlunch ##kidslunch ##korean ##koreanfood ##japanesefood ##fyp

♬ original sound – sulheejessica

Packed lunch never looked so good. This mom and chef continues to wow her 2 million TikTok followers with her “Time To Make Lunch For My Kids” series. Woo makes intricate bento box lunches for her three children, providing both simple and intricate recipes and even different ways you can creatively utilize leftovers. Even if you don’t have kids you need to pack lunch for, Woo’s videos are flat-out addicting. Luckily, she creates tutorials for other mouth-watering recipes as well such as KimChi Fried Rice and the perfect breakfast burritos.

6. Shereen Paldvies (@cookingwithshereen)

@cookingwithshereen

Make her Breakfast! ##Breakfast ##MakeMomSmile ##fyp ##foryoupage ##foryourpage ##gotthisforyou ##familytime ##goingpro ##quickrecipes ##cooking ##tiktokfoodie

♬ original sound – cookingwithshereen

Can you say comfort food? Shereen Paldvies’ 60 second cooking show will bring you some much needed comfort both when watching her videos and when you go on to cook her recipes later. Paldvies’ motto “Cook from scrath, because…you can!” is made easy with her tutorials that can teach you how to make everything from your favorite dishes you ate as a kid to new, interesting recipes you’ll be dying to try. Start out with breakfast by combining her recipes for the best scrambled eggs and fancy french toast before moving on to guacamole and home-made jalapeno margs at happy hour.

7. Maya Smith (@starbucksrecipeswithhm)

@starbucksrecipeswithm

sooo good!! order a strawberry acai refresher with apple juice instead of water:)) ##foryou ##starbucksrecipes

♬ original sound – starbucksrecipeswithm

Ever wonder how your favorite Starbucks drinks are made? Well Maya Smith has got you covered. This Starbucks barista has amassed over 1 million followers on TikTok by supplying her viewers with tutorials on how to make their favorite drinks and even some secret menu items that you could seek out next time you’re at the Starbies counter or even make from home. There’s something calming about watching Smith mix different drinks all day, although, I still jump every time she does that cup flipping trick she’s become famous for.

Image via @iamtabithabrown on Instagram

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From the quarantini to cocktail parties via Zoom, social distancing has brought a whole new meaning to how we enjoy alcohol. While mixing drinks is a fun activity for many of us who have been stuck inside for weeks with no plans of going out any time in the near future, Ina Garten of the Food Network just took it to the next level.

Garten, also known as the Barefoot Contessa from her hit cooking show, has been an icon since long before she posted this now-viral video on her Instagram page. But the patron saint of reminding us that “store bought is fine” was extra relatable this time around. At 9 a.m. on Wednesday morning, Garten blessed her 2.2 million followers with a tutorial on how to make a gargantuan cosmopolitan for one.

There is so much to unpack here. First of all, many fans were tickled by the fact that Garten was making this video at 9 in the morning. But the chef was sure to remind us in the caption “It’s always cocktail hour in a crisis!” Ina, my dear, you are not wrong. In the video itself, Garten continued to speak the truth. “During these stressful times, it’s very important to keep traditions alive,” the chef said. “My favorite tradition is the cocktail hour. So I’m gonna make you my favorite cosmopolitan, and you probably have the ingredients right in your house.”

Without further ado, let’s get into how Garten advises us to craft this delicious drink.

Step 1:

Get a big pitcher. “Because I like to make a lot of cosmos,” Garten said. “You never know who is gonna stop by. Wait a minute! Nobody is stopping by.”

Step 2:

Pour in 2 cups of vodka. Good vodka. You know, for all the people who are stopping by. And by all the people, Garten means just you.

Step 3:

Add one cup of Triple Sec, Cointreau, or any kind of orange liqueur you have around.

Step 4:

Throw in one cup of cranberry cocktail. “I mean, how easy is this?” Garten added.

Step 5:

Top it off with half a cup of fresh-squeezed lime juice. The Cocktail Queen was sure to note that it has to be freshly squeezed. This is very important. For this cosmo, store bought is not fine. (Although, we’re gonna go ahead and advise that you don’t leave the house just for Ina’s fresh lime recommendation. Remember, we’re social distancing here.)

Step 6:

Now, grab a very big cocktail shaker half-filled with ice. Remember, for all the people who are not coming over.

Step 7:

Pour the cocktail in and just shake it up for 30 seconds. “You have a lot of time, it’s not a problem,” Garten added. The shade!

Step 8:

Remind yourself once again that cocktail hour can be almost any hour. During a crisis, that is.

Step 9:

This detail is really important: grab a good martini glass. Garten’s fav? The biggest martini glass known to man that perfectly fits the entire pitcher of your freshly-made cosmo.

And last but not least. The message I’m sure all of us will carry with us until this quarantine is finally over, step 10:

“Stay safe, have a very good time, and don’t forget the cocktails.”

 

 

 

 

 

View this post on Instagram

 

 

 

 

 

 

 

 

 

It’s always cocktail hour in a crisis! Recipe on barefootcontessa.com #staysafe

A post shared by Ina Garten (@inagarten) on Apr 1, 2020 at 6:27am PDT

Obviously, this video is the single best thing posted on the internet since social distancing began. Garten’s comments section was flooded with praise, media outlets took notice, and of course, dozens and dozens of memes were made. It was a cultural reset.

Good morning to Ina Garten and her 9am pandemic cocktail hour featuring a gallon of cosmopolitan only pic.twitter.com/9T321tuNJp

— Kat Cohen (@katjcohen) April 1, 2020

Current mood: Ina Garten wielding a 32 oz cosmopolitan in two hands like a goddamn claymore https://t.co/B56vYPmioV

— ? Patricia Hyphen Wallinga ? (@pwallinga) April 1, 2020

Ina Garten making her ginormous cosmopolitan is the only thing I care about today

— amanda (@AmandaHanson1) April 1, 2020

Ina Garten making a giant Cosmopolitan martini for quarantine is strongly giving off these vibes pic.twitter.com/MQ0fwprbvH

— Jordy Courts (@JordanC_26) April 3, 2020

9:30 a.m. Ina Garten cosmopolitan recipe:

– 1 small swimming pool of vodka
– 0 fucks

— Sara K. Runnels (@omgskr) April 1, 2020

today is the day @inagarten became president https://t.co/r7CaGeMA6t

— Imani Gandy ?? (@AngryBlackLady) April 1, 2020

me: there are no rules

ina garten: https://t.co/IktjvUb7JG

— darth (@darth) April 1, 2020

OMFG , Jared Kushner
I’m going to need Ina Garten’s cosmopolitan to get through this press conference.

— Expendable (@pjwcnc) April 2, 2020

So thank you for this little tidbit of positivity and the cosmo recipe, Ina! Forever our quaran-queen.

Header Image via FoodsTube on YouTube

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IN 2017, AMY QUICHIZ was a recent college grad from Queens, NY, who wanted to eat healthier after too much student-style sustenance. So she began collecting plant-based recipes from other Latinx people in her community. “People wanted to share how their kids are vegan, how they do gardening, or how they live a low-waste lifestyle,” she says. “And I was like, ‘Wow, this can be more than just recipes.’” With the help of her friend Mariah Bermeo, Quichiz launched Veggie Mijas, a vegan-focused collective of women and non-binary folks of color that creates safe spaces for people to share resources, recipes, and their experiences with food—all through an intersectional lens. The group now has 12 U.S. chapters, connecting people through community-building events like potlucks and farm sanctuary trips.

In addition to dismantling “white veganism”—mainstream veganism that tends to exclude people of color and low-income communities—Veggie Mijas aims to help people decolonize their diets. America’s colonial history created a standard way of eating that’s heavy on meats, processed grains, and sugar, disregarding the varied cultures of the people eating it and the many native plants that Indigenous people had been cultivating for generations. Our industrial farming system has created a huge disconnect between the food on our plates, and the process of growing it. (And often exploits minority and immigrant communities for labor.) This system is detrimental to our health, and the planet’s as well. According to Quichiz, decolonizing your diet means reconnecting with healthier and more sustainable ways to nourish your body, while encouraging ancestral knowledge. Here’s how she suggests making a more conscious Earth-food-body-culture connection.

Ask Questions

“Start with questioning what’s on your plate and where it’s coming from,” Quichiz says. Think about production and how your food is labeled. Is it ethically grown and sourced? Why is it so cheap? For example, fast-food factories pollute the air and drinking water in low-income communities of color where these industries are often located. This amounts to environmental racism. We should also consider that exploited factory workers of color make many of our cheap, processed food products. Becoming aware of these factors can help you conceptualize your role in perpetuating or dismantling systems of oppression.

Learn Ancestral Recipes

“I think decolonizing also means redefining what culture means when it comes to your food,” says Quichiz, who’s Peruvian and Colombian. Ask your family about what they used to eat and what plant-based recipes they have in their own cultures, and incorporate them into your diet. For many folks of color, it may feel like there’s a trade-off between being vegan and maintaining one’s heritage, but Quichiz says, “You can definitely keep your culture and be vegan.” 

Foster Connection

“Veganism can be a great way to start realizing who you are and where you come from,” Quichiz says. “As a queer Latina, it’s important for me to reclaim all parts of myself—my womanhood and what that means, my queerness, and also my ancestors—through the simple act of eating.” Thinking critically about food and its influences changes the way you view the world. “If you start with yourself and your plate, you can definitely get there.”

By Safire R. Sostre
Photographed by Bridget Badore

Header image: NYC chapter organizers (L. to R.) Amy Quichiz, Anna Magnuson, Dina Farina, Josie Tejada, and Maria Bermeo

This article originally appeared in the Spring 2020 print edition of BUST Magazine. Subscribe today!

When spring hits, my garden goes bananas. The herbs, the flowers, the colors! As a private chef and caterer, I’ve always loved incorporating the edible flowers I grow into my dishes, but one day I realized I could combine the age-old romance of flower pressing with my signature shortbread cookies and the result is *chef’s kiss*! With just a handful of ingredients (and an easy extra step in the cookie-making process to ensure the petals keep their hues), these cookies are a total win in terms of the effort-to-beauty ratio—and they taste great, too.

Ingredients
Makes 40 cookies

• 11/2 cups (3 sticks) unsalted butter, at room temperature
• 11/3 cups granulated cane sugar, plus extra for finishing 
• 2 tsp. kosher salt
• 3 egg yolks
• 2 Tbsp. fair-trade vanilla extract
• 4 cups all-purpose organic flour
• 1 cup edible wildflowers, such as bachelor buttons, nasturtiums, violas, pansies, calendula, dianthus, and chamomile; if you don’t grow your own wildflowers, try your local farmers’ market or search online for “edible flowers.” There are a number of sites that will ship overnight.

Instructions

In the bowl of a mixer fitted with a paddle attachment (or using a bowl with a handheld beater), beat together butter, sugar, and salt on medium speed until completely combined (approximately 1 to 2 minutes). Add the yolks and vanilla, then mix until just combined. Add the flour and mix on low speed until the dough comes together in a ball.

Remove the dough from the bowl and place on a large sheet of parchment paper on the counter. Press the dough out with your fingers, then place another piece of parchment on top and roll the dough until it’s 1/3″ thick.

Remove the top piece of parchment paper and stamp out your cookies with a 3″ round cookie cutter before artfully decorating each round with the fresh flowers and petals.

Once the flowers have been placed, put a sheet of parchment paper on top (you can reuse the one from before, just make sure it doesn’t crease the cookie dough) and gently roll over each cookie to fix the flowers and herbs in place.

One by one, remove your flower pressed cookies with an offset spatula and place on a parchment-lined cutting board. (Repeat steps 2 through 4 with any remaining scraps of dough.) Once you have filled up your cutting board with cookies, put it into the freezer overnight (or up to 24 hours). This allows the flowers and herbs to keep their vibrant colors amidst the hot oven temperature. 

When you’re ready to bake, preheat the oven to 360 degrees F. Line a baking sheet with parchment paper and arrange the cookies, leaving ¼” space between each. Place the baking sheet in the center rack of the oven, and bake for 9 minutes; rotate the pan and bake for another 8 minutes, or until edges are golden brown.

Transfer to a cooling rack and sprinkle with organic cane sugar. 

By Loria Stern
Photographed by Arna Bajraktarevic
This article originally appeared in the Spring 2020 print edition of BUST Magazine. Subscribe today!

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Support women with every sip when you stock your bar with female-founded booze brands. From whiskey to pisco to pre-batched cocktails, every bottle here is 750ml and will get you through any function. 

New York Honey Whiskey from Catskill Provisions

The slight sweetness in this 80-proof rye whiskey comes from natural honey from New York’s Catskill Mountains, and Claire Marin isn’t only the distiller, she is also the beekeeper.
$45, catskillprovisions.com 

pür • likör Spice Blood Orange Liqueur from pür • spirits

This 50-proof blend from Kiki Braverman’s craft spirits line, made with blood orange, apricot, cinnamon, and clove, packs a lot of flavor in a sip. Add a splash to any brown liquor to really spice things up.
$39.99, purspirits.com  

Yola Mezcal

Using a recipe passed down from founder Yola Jiminez’s grandfather, this 90-proof spirit is still made on the Oaxaca farm he bought in 1971. Plus, Yola is dedicated to promoting the economic independence of local women.
$59.99, yolamezcal.com

Macchu Pisco from Macchu Pisco

This 80-proof pisco, a type of brandy distilled from fermented grape juice, is made of 100 percent quebranta grapes (the strongest Peruvian grape used for pisco). The ladies behind it (sisters Melanie and Lizzie Asher) claim that because of the all-natural distilling process, you get “all the highs without the lows.”
$25, macchupisco.com 

Rodham Rye from Republic Restoratives

You are going to want to sip this 90-proof whiskey blend, from Pia Carusone and Rachel Gardner’s D.C.-based distillery, slowly but proudly, because a portion of the proceeds from each bottle goes to recruiting and training pro-choice Democratic women to run for office.
$79, republicrestoratives.com 

Empower Cosmopolitan Martini from Empower Cocktails

Hard to believe, but this mix of sweet potato vodka, triple sec, white cranberry, and lime—from lawyer-turned–spirits maven Tiffany Hall—has a totally clean finish with zero burn. At 25-proof it is perfect for pre-gaming.
$21.99, empowercocktails.com

Ruby Red Cocktail from Austin Cocktail

Five-times-distilled vodka, grapefruit, mint, lime, and agave nectar make this 30-proof premix an easy go-to—from Texas-based sisters Jill Burns and Kelly Gasink—when you wanna have a classy cocktail without any fuss.
$15.99 – $17.99, austincocktails.com 

By Callie Watts
Styled by Beth Pakradooni
Photographed by Chelsie Craig
This article originally appeared in the Winter 2020 print edition of BUST Magazine. Subscribe today!

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WE’RE WAY DEEP into pumpkin-flavored-everything season, but there’s ultimately no substitute for digging into an actual slice of this timeless dessert. Now’s the time, however, to bypass the tired “pumpkin spice” routine for something more stimulating. Aromatic garam masala is an ancient Indian blend of sweet and savory spices: the necessary cinnamon, nutmeg or mace, and cloves, plus unexpected and zesty extras like coriander, cardamom, cumin, curry leaf, and black pepper. This creamy, luscious dessert will be right at home in your holiday spread, and leftovers make a sublime treat with a cup of coffee or chai.

Garam Masala Pumpkin Pie
Makes one 9- to 10-inch pie

• 2/3 cup unsweetened plain cashew or almond milk, or full-fat coconut milk
• 3 cups pumpkin puree, canned (about 1 1/2 cans) or homemade*
• 2/3 cup pure maple syrup
• 1 Tbsp. refined coconut oil, melted
• 2 1/2 tsp. garam masala 
• 1/2 tsp. ground ginger
• 2 Tbsp. corn starch
• 1 tsp. pure vanilla extract
• 1/2 tsp. sea salt
• 1 9- to 10-inch frozen or homemade pie crust

Preheat oven to 350 degrees and place the prepared pie crust on a small baking sheet (if using a frozen crust, keep frozen until ready to use).

In a mixing bowl, combine cashew milk, pumpkin puree, maple syrup, melted coconut oil, garam masala, ginger, corn starch, vanilla, and salt. Beat with electric beaters until smooth and creamy. Pour into the prepared pie crust and gently shake the pie pan to release any bubbles.

Carefully slide baking sheet and pie onto the center rack of your preheated oven. Bake for 55 to 65 minutes or until edges of the pie are golden and center is no longer liquid and is semi-firm to the touch. Cool on a countertop for 20 minutes, then transfer to the fridge to chill completely (preferably overnight) before serving. Serve with coconut whipped cream and a sprinkle of garam masala or ground cinnamon.

*Tip: Organic canned pumpkin puree almost guarantees consistent results every time. Make sure to use pure pumpkin and not a ready-to-use pumpkin pie mix in a can. For homemade pumpkin puree, halve your pumpkin(s), remove the seeds, and roast, cut-side down, at 400 degrees on baking sheets for 35 to 45 minutes until tender. Once cool, scoop and mash the flesh, then drain the puree in a metal sieve over a bowl for 20 to 30 minutes to remove excess water.

By Terry Hope Romero
Photographed by Emily Hawkes

This article originally appeared in the Winter 2020 print edition of BUST Magazine. Subscribe today!

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Turnips get a bad rap. We either forget that they exist or relegate them to some depression-era food of yesteryear. But turnips are as versatile as potatoes and as tasty, too. Just be sure to clean or peel your turnips, and trim off the stem and root ends, before cooking them. There’s another reason turnips should be the stars of your spooky season: they’re the O.G. jack-o’-lanterns! As lore has it, the pumpkin-based jack-o’-lantern we know today is rooted (ha) in an Irish folktale about a sly dude named Jack who played some tricks on the devil and was relegated to walk the earth for eternity, carrying a burning coal in a hollowed turnip! Because of this, folks would carve scary faces into turnips to ward off evil spirits, so save a few of these veggies for your Halloween decor.  

Pickled Turnips

Make pickling brine by filling a big pot with 4 coffee cups of water, 3 heaping handfuls of kosher salt, 1 coffee cup of cider vinegar or white vinegar, a good pinch each of coriander seeds, mustard seeds, and hot chili flakes. (For a sweeter pickle, add a handful of sugar too.) Bring to a boil. Peel 6 or 7 turnips and cut into half-moons. Put them in big, heat-resistant jars, then pour in the hot pickle brine. They’ll be pickled in a few days, but will taste way better if you wait a week. Store in fridge.

Mashed Turnips

Wash, peel, and cut 6 or 7 turnips into even, bite-size pieces. Put them in a pot, cover with cold water, throw in a handful of kosher salt, and bring to a boil (for a garlic mash, add a couple of peeled garlic cloves, too). Cook until soft, about 30 minutes or so. Meanwhile, warm up a coffee cup of milk and melt a few good plops of butter. Drain your turnips and mash them while hot, in a food processor or with your muscles in a big bowl. Mix in the milk/butter, and season with salt and fresh ground pepper. 

Roasted Root Veggies 

Scrub or peel 3 or 4 turnips, and 3 or 4 carrots (feel free to sub other root veggies like fennel or parsnips), and cut into half-moons or wedges. Peel 4 shallots and cut in half (quarters if they’re large). Preheat oven to 400. Toss veggies with kosher salt, fresh ground pepper, and olive oil to coat. Mix in a handful of chopped fresh thyme or rosemary (or both! You can use dried thyme or rosemary, too). Lay your veggies on parchment paper on a baking sheet and roast for about 30 minutes, or until fork tender with a nice amount of brown. 

By Chef Rossi
Photographed by Emily Hawkes

This article originally appeared in the September/October 2019 print edition of BUST Magazine. Subscribe today!

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The enchanting effect of old-fashioned “Magic Shell” topping turns a humble dish of ice cream into a Willy Wonka–inspired thrill. How does a melty, fudgey sauce drizzled on frosty desserts transform into a solid chocolate coating? Coconut oil! Liquid at warmish room temperature but solid when chilled, coconut oil is the key to this classic treat, which can also be enjoyed as a dip for frozen fruit. Dunk skewered frozen bananas before rolling them in chopped peanuts or crushed pretzels to rival anything from Bluth’s Original Frozen Banana stand. This frosty chocolate glaze can also make showstoppers of frozen berries, pineapple, spears of papaya, melon, peaches, and even clementine sections. Or dip frozen, bite-sized chunks of brownie, pound cake, marshmallows, or graham crackers sandwiched with peanut butter in this magical topping. Unlike the supermarket stuff, this homemade magic shell recipe contains top-notch ingredients—organic coconut oil and high-quality dark (dairy-free) chocolate chips. Try it and prepare to wow your friends with summer’s easiest treat. 

Magic Chocolate Shatter Shell
Makes 1¼ cups

• 1 cup semi-sweet or dairy-free chocolate chips
• 1/4 cup refined organic coconut oil
• Dash of pure vanilla extract
• A pinch of sea salt

Optional Flavorings (use only one):

• 1 tsp. instant espresso powder
• 1/4 tsp. peppermint extract 
• 1/4 tsp. orange extract

In a small saucepan over low heat, melt the coconut oil. Add chocolate chips and stir until melted. Add vanilla extract, salt, and optional flavoring, and whisk until completely smooth. Remove from heat and cool for about 5 minutes before spooning over ice cream or using as a dip for frozen fruit or cake. Store in a tightly covered small glass or plastic container in a cool, dark place for up to 1 month. If stored in the fridge or freezer, it will harden completely; you can melt the chocolate again by placing the sealed container in a bowl of very hot water, gently shaking occasionally, until mixture is melted. 

By Terry Hope Romero
Photographed by Emily Hawkes
This article originally appeared in the July/August 2019 print edition of BUST Magazine. Subscribe today!

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In honor of National Ice Day on July 21, we decided to create a list of our favorite flavors that align with each zodiac sign. Scroll down to find the ice cream flavor that resonates best with your astrological sign. After all, you scream, I scream, we all scream for ice cream! 

Aries: Rocky Road

Known as the warrior of the zodiac, Aries won’t let anything come in their way of winning. The path to success may be full of obstacles, but no “Rocky Road” will get in the Ram’s way of world domination. 

Taurus: Chocolate Chip Cookie Dough

As a lover of sweets, Taurus enjoys a symphony of blended delicacies. And their palate is refined like no other sign’s: the blend of vanilla ice cream and chocolate chip cookie dough will send their taste buds into ecstasy. 

Gemini: Birthday Cake 

Every day is a celebration in the life of lovely Gemini, which is why having birthday cake ice cream is the ultimate ice cream flavor for this party animal. Be sure to bring extra—for their twin, too!

Cancer: Mango 

Being a summertime sign, the Crab enjoys deserts that have a fruity flair, which is why Mango is their ice cream treat of choice—it allows them to cool down in the heat and arouse their sweet tooth.

Leo: Vanilla (topped with hot fudge, whipped cream, sprinkles, and cherries)

Known as the sign who brings the most flair and drama to the table, Leo will be delighted to spoon out a sundae with all the fixings: only Leo can turn a basic flavor into a delicious sweet dream.

Virgo: Cookies N’Cream

Classic but full of pizzazz are words that describe Virgo’s understated taste. Much like the earthy zodiac sign, Cookies N’Cream has the same rep amongst the ice cream flavors—which is why it will fill Virgo’s empty cone with delight. 

Libra: Neapolitan 

Of course Libra will be entranced by the proportional balance of Neapolitan ice cream, making the balanced air sign tilt their scales for a second helping of all three flavors. 

Scorpio: Mint Chocolate Chip

Mint Chocolate Chip awakens the senses and helps freshen up our palates. This is why transcendent Scorpio enjoys the flavor, because it revives their subconscious desires with every lick.

Sagittarius: Moose Tracks

Sag is known to be a world traveler, consumed with different views and philosophies. Moose Tracks has many different blended ingredients that will add pep to Sag’s lust for different insights. 

Capricorn: Strawberry 

Simple, sweet, and to the point describe the Sea-Goat’s earthy feelings, which is why they will opt to grab a cone filled with strawberry to give their taste buds a peppy zest. 

Aquarius: Pistachio

The avant-garde air sign will be drawn to the unique color of Pistachio—and will enjoy its warm aroma and flavor. Aquarius will flip for the eclectic mix of this nutty treat.

Pisces: Salted Caramel 

Watery Pisces will be drawn to Salted Caramel because the salty element will remind them of the seas and oceans the fish swim in, suiting their taste for mystical beachy air. 

Top photo via HBO / Big Little Lies

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Gay pride celebrations have come a long way since the first pride parade to commemorate the Stonewall riots—organized by “Mother of Pride” Brenda Howard— kicked off in N.Y.C. in June of 1970. These days, soirees toasting the LGBTQIA community light up cities around the world throughout the entire month of June, and queer folks and allies alike vie to be the season’s hostess with the mostess. Whether you are planning on being a guest this year or welcoming revelers into your rainbow-bedecked abode, these exquisite cake and cocktail pairings will make any gathering sweeter. Keavy Landreth and Allison Kave—the women behind Brooklyn’s amazing Butter & Scotch bakery/bar—dreamed up the recipes below. Since 2016, they’ve been serving up their indulgent desserts beside themed cocktails named for famous women, selling merch emblazoned with their cheeky motto “Bitches Love Sprinkles,” and donating a portion of their proceeds to feminist orgs including Planned Parenthood, The Ali Forney Center, The Sex Workers Project, and The Sylvia Rivera Law Project. Activism has never been so delicious!

“BORN THIS WAY” BIRTHDAY CAKE

This super-moist vanilla cake with pink frosting and rainbow pride sprinkles was named the “Absolute Best Birthday Cake in N.Y.C.” by New York magazine! One bite and you’ll understand why. Makes one 9-inch, 3-layer cake.

Ingredients:

• 1 lb. unsalted butter, cold
• 2 ¾ cups whole milk, at room temperature
• 2 Tbsp. vanilla extract
• 4 cups unbleached all-purpose flour
• 4 cups sugar, divided
• ¼ cup baking powder
• 2 tsp. kosher salt
• egg whites from one dozen large eggs
• pink frosting
• rainbow sprinkles

Directions:

Chop the butter into small, pea-sized pieces and return to the refrigerator. Bring the milk to room temperature by zapping it in the microwave for 30 seconds, then add the vanilla and set aside. In the bowl of a stand mixer with the paddle attachment, combine the flour, 2 ½ cups of sugar, baking powder, and salt. Mix on low for 30 seconds. Add the cold butter to the flour mixture and bring the speed up to medium. Mix until the butter breaks down and the flour mixture is the texture of wet sand. Bring the mixer back down to low speed and add the milk mixture. Transfer mixture into a large bowl and set aside.

Fully clean and dry out the bowl of the mixer, swap out the paddle for the whisk attachment, and add the egg whites and remaining sugar to the bowl. Whisk on high until the mixture forms soft peaks of meringue. Gently fold the meringue into the flour and milk mixture until fully incorporated. Transfer the batter equally between three 9-inch cake pans, and bake for 30 to 40 minutes at 350 degrees, rotating halfway through.

Make sure to wait at least ten minutes before removing the cakes from the pans. Once you’ve removed them, wait until the cakes are completely cool, then, using a serrated knife, trim the tops off the cakes to make them level and even, and frost in three layers. Decorate with rainbow sprinkles and frosting rosettes.

Once the cake is frosted, you’ll want to write something cool on top (like “Born This Way!”). For icing letters, add a few more drops of red food coloring to the ½ cup of frosting you set aside, and blend. Then fill a pastry bag with a small round tip with the dark pink frosting and spell out your message. It’s also fine to use writing icing tubes—you can find these in any grocery store.

PINK FROSTING

Ingredients:

• 1 lb. unsalted butter, at room temperature
• 1 lb. cream cheese
• 2 Tbsp vanilla extract
• 2 lb. confectioners’ sugar

Directions:

Cream butter in the bowl of a stand mixer, making sure to stop the mixer every so often to wipe down the sides and bottom of the bowl.* It’s important to have all the butter nice and soft so you don’t get any clumps of cold butter when trying to pipe the frosting. Once the butter is creamed, add the cream cheese ½ cup at a time on medium speed. Once all of the cream cheese is incorporated, add the vanilla and food coloring. Turn the mixer to the lowest speed and slowly add the confectioners’ sugar. Once all of the sugar is mixed in, crank the mixer up to high speed and beat it for 30 seconds. Set aside ½ cup of frosting for lettering.

*Pro tip: if the butter is a little too cold when starting this recipe, use a kitchen torch to warm the bottom of the bowl as it’s mixing and the butter will pull away from the sides on its own. Just be sure not to torch it too much or the butter will melt completely.

Pair it with:

“I WANT A DYKE FOR PRESIDENT”

Named after the first line of the 1992 poem “I want a president” by Zoe Leonard, this spicy, refreshing cocktail gets its heat from fresh ginger and hot honey syrup.

Ingredients:

• 2 oz Copper Dog Scotch
• .75 oz lemon juice
• .5 oz Mike’s Hot Honey syrup
• 4 drops red food coloring
• .5 oz ginger syrup
• ginger beer
• Laphroaig Select single malt whiskey

Directions:

Shake Scotch, juice, and syrups, strain into ice-filled crystal collins glass, top with ginger beer and 2 spritzes of Laphroaig Select single malt whiskey. Garnish with candied ginger on long skewer. 

L WORD LEMON LAVENDER CAKE

Pay tribute to the ’70s radical lesbian feminist group Lavender Menace with this floral-flavored confection. Makes one 9-inch, 3-layer cake.

Ingredients:

• 1 lb. unsalted butter, cold
• 2 ¾ cups whole milk, at room temperature
• 2 Tbsp. vanilla extract
• 4 cups unbleached all-purpose flour
• 4 cups sugar, divided
• ¼ cup baking powder
• 2 tsp. kosher salt
• egg whites from one dozen large eggs
• zest from 1 lemon
• lavender frosting
• silver sprinkles

Directions:

Chop the butter into small, pea-sized pieces and return to the refrigerator. Bring the milk to room temperature by zapping it in the microwave for 30 seconds, then add the vanilla and set aside. In the bowl of a stand mixer with the paddle attachment, combine the flour, 2 ½ cups of the sugar, baking powder, and salt. Mix on low for 30 seconds. Add the cold butter to the flour mixture and bring the speed up to medium. Mix until the butter breaks down and the flour mixture is the texture of wet sand. Bring the mixer back down to low speed and add the milk mixture. Transfer mixture into a large bowl and set aside.

Fully clean and dry out the bowl of the mixer, swap out the paddle for the whisk attachment, and add the egg whites and remaining sugar to the bowl. Whisk on high until the mixture forms soft peaks of meringue. Gently fold the meringue and lemon zest into the flour and milk mixture until fully incorporated.

Transfer the batter equally between three 9-inch cake pans, and bake in the oven for 30 to 40 minutes at 350 degrees, rotating halfway through.

Make sure to wait at least 10 minutes before removing the cakes from the pans. Once you’ve removed them, wait until the cakes are completely cool, then, using a serrated knife, trim the tops off the cakes to make them level and even, and frost in three layers. Decorate with rainbow sprinkles and frosting rosettes. 

Once the cake is frosted, you may want to write something cool on top (like “GAY”). For icing letters, add a few drops of red food coloring to the ½ cup of frosting you set aside, and blend. Then fill a pastry bag with a small round tip with the dark pink frosting and spell out your message. It’s also fine to use writing icing tubes—you can find these in any grocery store.

LAVENDER FROSTING

Ingredients:

• 1 lb. unsalted butter, at room temperature
• 1 lb. cream cheese
• 2 Tbsp. vanilla extract
• ½ tsp. ground dried lavender
• 3 drops purple food coloring
• 2 lb. confectioners’ sugar
• a few drops of red food coloring (for icing)

Directions:

Cream butter in the bowl of a stand mixer, making sure to stop the mixer every so often to wipe down the sides and bottom of the bowl.* It’s important to have all the butter nice and soft so you don’t get any clumps of cold butter when trying to pipe the frosting. Once the butter is creamed, add the cream cheese one half-cup at a time on medium speed. Once all of the cream cheese is incorporated, add the vanilla. Turn the mixer to the lowest speed and slowly add the confectioners sugar. Once all of the sugar is mixed into the butter and cream cheese mixture, set aside ½ cup of frosting for lettering, add lavender and food coloring to the bowl, and continue mixing until blended. Then crank the mixer up to high speed and beat it for 30 seconds.

Pair it with:

JANET MOCKTAIL

Named after author and trans-rights activist Janet Mock, this non-alcoholic punch is a fresh, fizzy delight.

Ingredients:

• 3 oz pomegranate juice
• 1 oz lemon juice
• .5 oz blueberry purée (buy pre-made or boil ½ pint of blueberries in 2 cups of water for 15 minutes until soft, then purée in a blender)
• 1 Tbsp. honey

Directions:

Shake all ingredients in a cocktail shaker with ice, strain over fresh ice in a collins glass, top with seltzer.

VA-VA-VOOM VEGAN CHOCOLATE CAKE

This vegan dark chocolate cake layered with rich dark chocolate frosting and bedecked with gold glitter “bling-kles” is glam enough to be an accessory and a snack. Makes one 9-inch, 3-layer cake.

Ingredients:

• 1 lb. margarine, room temp
• 2 cups brown sugar
• 1 ½ cups white sugar
• 4 oz dark chocolate, melted
• 2 tbs vanilla extract
• 4 cups soy milk
• 4 tsp. apple cider vinegar
• 1 ½ cups cocoa powder
• 4 cups all-purpose flour
• 2 tsp. baking soda
• 4 tsp. baking powder
• 1 tsp. salt
• vegetable oil (for greasing the pans)

Directions:

In the bowl of an electric mixer, cream margarine and sugars together till light and fluffy. In a liquid measuring cup mix together soy milk and apple cider vinegar and set aside. (This is supposed to curdle so don’t be shocked!) Add the melted chocolate and vanilla to the butter and sugar mixture. In a separate bowl whisk together all the dry ingredients. While mixer is running on low, slowly alternate adding the dry and wet ingredients to the butter and chocolate mixture. Mix till everything comes together and is smooth. Do not turn the mixer on high, as it could over beat the batter. Divide the batter into three oiled cake pans.

Bake at 350 degrees, rotating every 15 minutes. Bake for 25 to 30 minutes or until sides are pulling away from the pan.

Cool completely before removing from pans and frosting.

VEGAN CHOCOLATE FROSTING

Ingredients:

• 1 lb. margarine, room temp
• ½ lb. Crisco
• ½ lb. Tofutti Better Than Cream Cheese
• 2 lb confectioners’ sugar
• 1 cup cocoa powder
• 1 tsp. vanilla extract
• gold sprinkles
• a few drops of red food coloring (for icing)

Directions:

Cream margarine, Crisco, and Tofutti in the bowl of a stand mixer, making sure to stop the mixer every so often to wipe down the sides and bottom of the bowl. Once the fats are creamed, add the vanilla. Turn the mixer to the lowest speed and slowly add the confectioners’ sugar and cocoa powder. Once all of the sugar is incorporated, set aside ½ cup of frosting for lettering. Add cocoa to remainder, and mix until blended. Then crank the mixer up to high speed and beat it for 30 seconds till fluffy.

Frost cake and coat the sides with gold sprinkles. Once the cake is frosted, you may want to write something cool on top (like “Smash the Patriarchy”). For icing letters, add a few drops of red food coloring to the ½ cup of frosting you set aside, and blend. Then fill a pastry bag with a small round tip with the dark pink frosting and spell out your message. It’s also cool to use writing icing tubes—you can find these in any grocery store.

Pair it with:

Q.E.D.

Named after Gertrude Stein’s first novel, this cocktail is smoky, dry, and surprisingly smooth. 

Ingredients:

• .75 oz Banhez mezcal
• .75 oz Smith & Cross rum
• .75 oz Maurin dry vermouth
• .5oz Zucca
• 5 drops Bittermens Hopped Grapefruit Bitters

Directions:

Stir, strain over fresh ice in a crystal rocks glass. Garnish with orange twist and a pinch of maldon sea salt.  

MAKE IT NICE: Perk up your pride party with these delightful decorations.

Rainbow Napkins, $4

Rainbow Unicorn Paper Straws, $3.99

Rainbow Confetti Hearts, $2.59

Rainbow Tassel Garland, $15.95

Mix-Or-Match Flags On A Stick, $2.50 each

Recipes by Keavy Landreth and Allison Kave
Photographed by Vanessa Rees

This article originally appeared in the May/June 2019 print edition of BUST Magazine. Subscribe today!

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Cereal Killer

TAKE SOME NOSTALGIC BREAKFAST STAPLES ON A NEW CULINARY ADVENTURE

Last year marked my 30th as a caterer (and my 20th writing for BUST!). One thing I’ve learned is that adults love to be treated like children, and nothing feeds your inner child more than eating classic breakfast cereals in unexpected ways. Here are some delicious dishes to get your kid on.

Corn Flake-Crusted Mac ‘n’ Cheese Fritters

Boil a 16-ounce package of elbow macaroni until al dente. Drain and set aside. In a deep, heavy-bottom pot, melt a stick of butter over medium heat, whisk in a 1/2 coffee cup of flour; keep whisking for a few minutes. Add a dollop of mustard and a few shots of Frank’s RedHot hot sauce. Slowly whisk in 3 coffee cups milk and 1 coffee cup heavy cream, until it thickens. Season well with Old Bay Seasoning, paprika, salt, and fresh ground pepper. Then toss in 3 coffee cups grated cheese (I mix cheddar, pepper jack, and smoked gouda). Mix in the pasta and chill in a baking dish overnight. 

Roll into bite-size balls and chill until ready to fry. Whisk 8 eggs in a bowl. Smash a few coffee cups of Corn Flakes to the consistency of breadcrumbs. Dip the balls in the eggs, then dredge in the crushed cereal. Heat a couple inches of vegetable oil over medium heat in a deep skillet. Fry until golden and crispy.

Cap’n Crunch-Coated Chicken Nuggets

Cut 2 pounds of boneless chicken breasts or thighs into bite-size chunks (about 20 nuggets). Put 2 coffee cups of flour in a bowl and season with salt, pepper, and 2 heaping pinches of Cajun spice. In another bowl, whisk 2 eggs with a few good shots of Tabasco. Crush 2 coffee cups of Cap’n Crunch and place in a third bowl. Coat chicken in flour, then dip in the egg, and dredge in the cereal. Lay the coated chicken pieces on sheet pans lined with parchment paper. Chill until you’re ready to fry. Fry nuggets in deep oil for 5 to 7 minutes, until cooked through, golden, and crunchy. Serve with honey mustard, spicy ketchup, Cajun mayo, or BBQ sauce.

Marshmallow Cheerios Treats

In a stockpot, melt 5 plops of butter and add 5 coffee cups of mini marshmallows. Mix until melted over lowish-medium heat. Mix in a smidgen of salt and 5 coffee cups of Cheerios (or Froot Loops, Trix, or Fruity Pebbles for extra sweet). Press into a greased baking pan. Let cool and cut up into squares. 

By Chef Rossi
Photographed by Emily Hawkes
This article originally appeared in the May/June 2019 print edition of BUST Magazine. Subscribe today! 

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Much like Drew Barrymore’s Josie Grossie in Never Been Kissed, there may have been a time when you’ve bitten off more of a marijuana edible than you can chew, so to speak. Having suffered the consequences (i.e., maybe felt like you were in the dimension between life and death, cried like a baby, only talked in a whisper voice for two hours, or, as in Josie’s case, danced with a feather boa and ate an entire pie?), it wouldn’t be surprising if you’ve sworn them off for eternity. Thankfully, the legalization of some form of cannabis in 30-plus states, along with more expansive research, has made it easier to procure professionally made edibles—cannabis gummy brands like Kiva, Lord Jones, and Kushy Punch, are focused on proper dosage and education—or you can take matters into your own hands with this tasty, easy, DIY version. 

Cannabis offers many therapeutic benefits aside from a nice high. CBD, the non-psychoactive component, can alleviate pain and inflammation and decrease stress, anxiety, and even PTSD, while the psychoactive THC can do all that and help with insomnia. Gummies are an easy way to partake, especially if you want to “microdose” (take a small amount on a regular basis). Use an already-made tincture from a medical marijuana dispensary if you live in a weed-legal place, since this will help with dosing consistency. Or channel your inner Ina Garten and make your own tincture. Either way, when eating edibles, it’s always best to start low and go slow. Begin by eating a small amount (like half a gummy), wait one-and-a-half to two hours, then see how you feel before eating more.

THC or CBD Gummies 

Makes about 50 clear gummies about .75” x .45“ x .4” in size; approximately 5 mg THC or CBD per gummy. Dosage will vary depending on the size of your molds (molds pictured are larger than recommended in order to show detail).

INGREDIENTS
2–3 tsp. of THC or pure CBD tincture (a regulated 250 mg bottle provides enough, or see right for a homemade THC tincture recipe)
1 cup white grape juice (can sub orange juice or apple juice if you don’t mind a muddy color)
1 Tbsp. lemon juice
2 Tbsp. honey
Cooking spray
Sugar for dusting (optional)
3 Tbsp. unflavored gelatin

MATERIALS
50-cavity silicone gummy candy mold in bear or heart shapes (available on Amazon or at craft supply stores)
Medicine dropper (some molds include this)

DIRECTIONS

Over medium to low heat, heat a saucepan and add the juice, lemon, and honey, stirring gently. When thoroughly mixed, add two to three teaspoons of tincture. Slowly add gelatin, whisking constantly until mixture is smooth. Spray silicone molds evenly with cooking spray. Remove pan from heat and use dropper to quickly fill molds with mixture. Refrigerate molds for 15 minutes, or freeze for 5, until mixture is solid. 

Remove gummies from molds (they should easily pop out once hardened), and, if you’d like, toss the gummies in a light dusting of sugar so they look nice and won’t stick together. Refrigerate gummies in an airtight container for up to two weeks.

Homemade Cannabis Tincture 

Makes much more than the 2-3 teaspoons our gummies recipe calls for. Just keep it on hand for plenty of future use.

INGREDIENTS

2 oz. high-proof, clear alcohol like Everclear or vodka

DIRECTIONS

First you’ll need to decarboxylate your flower. This activates the THC; raw cannabis is not psychoactive. Preheat your oven to 240 degrees. Grind your buds with a cannabis grinder (available on Amazon) and spread them evenly on a baking sheet or oven-safe dish lined with parchment paper. Cook for 40 minutes. (Warning: Your house will smell like weed, but you can cover your buds with foil or an oven bag to help prevent this.) Once it’s done cooking, the cannabis should be a toasted, darker color. Freeze the cooked cannabis and alcohol (separately) for two hours. Next, put the cannabis in the Mason jar and pour the alcohol over it, cover, and shake vigorously for several minutes. Let soak for two hours, shaking every 30 minutes or so. (You can also let the mixture soak over the next two days, shaking every few hours.) The longer it soaks, the more potent and green (from the chlorophyll in the plant) your mixture will become. Remove the flower by straining the tincture through cheesecloth, then again through a coffee filter. Refrigerate the tincture in a properly labeled, dark-colored bottle, or store in a cool, dark place, for up to two years.

By Marie Lodi
Photographed by Julia Stotz
This article originally appeared in the March/April 2019 print edition of BUST Magazine. Subscribe today!

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Veni, Vidi, Vici Salad

SUNFLOWER-POWERED CAESAR DRESSING JAZZES UP A BEVY OF SPRING VEGETABLES

Winter is almost over, but the urge to carb load isn’t. Meet the onslaught of spring veggies in the middle by digging into a salad of hearty potatoes and chickpeas, spiked with capers, olives, and sugar snap peas and paired with your favorite fresh greens. Layer salad dressings for maximum flavor: dress the greens with a simple vinaigrette, then garnish everything else with a creamy, sunflower-seed based Caesar dressing.

Snap Peas and Potatoes Spring Salad
Makes 2 generous entrée salads

• 1 lb. small red or yellow waxy new potatoes, thoroughly scrubbed
• 1/2 lb. sugar snap peas, stems trimmed
• 2 Tbsp. extra-virgin olive oil
• 1 Tbsp. white wine vinegar
• 1 clove garlic, minced
• 1/2 tsp. kosher salt
• A few twists of freshly ground black pepper
• 1 14-oz. can chickpeas, drained and well rinsed
• 4 to 6 cups mixed spring greens
• 1 8-oz. jar marinated artichoke hearts, drained and sliced into quarters
• 1/3 cup Kalamata olives, pits removed
• 1/3 cup toasted sliced almonds
• 2 heaping Tbsp. capers

Prepare the Caesar dressing (right) and chill. Dice potatoes into 1-inch chunks. In a large pot, steam potatoes in a steamer basket over boiling water, covered, for 10 to 12 minutes until easily pierced with a fork. With steamer pot still boiling, remove potatoes and rinse with cold water. Then steam sugar snap peas, covered, for only a minute. Rinse with cold water and shake dry.

In a small bowl, whisk together olive oil, vinegar, garlic, salt, and pepper. In a mixing bowl, gently toss this vinaigrette with chickpeas and mixed greens. Divide among serving plates, then add potatoes, snap peas, and artichoke hearts to each, and garnish with olives, nuts, capers. Drizzle with Caesar dressing, and eat!

Sun and Sea Sunflower Caesar Dressing
Makes about 1 cup

• 1/2 cup raw sunflower seeds, soaked*
• 1/2 cup unsweetened plain almond or cashew milk
• 1 Tbsp. nutritional yeast
• 6 Kalamata olives, pits removed
• 1 Tbsp. olive brine (from the olive jar)
• 2 tsp. rice vinegar
• 2 tsp. white miso
• 2 garlic cloves, peeled
• 2 tsp. powdered seaweed ?(arame, kelp, nori, etc.)
• Big pinch of sea salt
• Several generous twists of ?black pepper
• 1/4 cup extra virgin olive oil

Drain sunflower seeds. In a high-powered blender, blend everything except oil into a smooth cream. Drizzle in oil a little at a time, pulsing until mixture is emulsified. (Keeps for two days in the fridge.)

*In a bowl, cover seeds with 2 inches of water, cover the bowl, and set aside for 2 hours or overnight.

Adapted from Show Up For Salad: 100 More Recipes for Salads, Dressing, and All the Fixins You Don’t Have to Be Vegan to Love by Terry Hope Romero (Da Capo Lifelong Books, out June 4, 2019).

Photographed by Emily Hawkes

This article originally appeared in the March/April 2019 print edition of BUST Magazine. Subscribe today!

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Who doesn’t love pudding? It’s soft and homey and yummy and a great way to get rid of leftovers. Got a carton of milk you need to use up? Turn it into chocolate pudding. Day-old bread? Perfect for bread pudding. Soft, old bananas? You guessed it: banana pudding! It’s a dessert that can satisfy any craving.

Sweet and Corny Chocolate Pudding
Did you know the world’s easiest chocolate pudding skips the eggs and aggravation and uses cornstarch for thickening instead? In a saucepan, mix a coffee cup of sugar with a few heaping spoons each of cocoa powder and cornstarch. Over low heat, stir in 3 coffee cups of milk and bring to a slight boil, stirring the whole time. (The low heat takes longer but makes gorgeous, thicker pudding.) When you feel things thicken up, remove from heat and stir in a little drizzle of vanilla extract and one plop of softened sweet butter. Serve warm or stick it in fridge till you’re ready to chow down! A little whipped cream on top is always nice. So are chocolate shavings, toasted almonds, raspberries, or crumbled Oreos.

Bread Pudding
Preheat your oven to 350 degrees. Break up 8 slices of day-old bread into pieces. (I love challah, but any kind will do.) Butter up a 12 x 8-inch baking pan and press your bread bits in. Melt a few plops of butter and drizzle over the bread, then sprinkle with a heaping handful of currants or raisins. In a bowl, mix 5 eggs. Mix in 2 coffee cups of milk (or half and half, or cream, or a combo), a pinch of cinnamon, a tiny pinch of nutmeg, a heaping handful of sugar, a drizzle of vanilla extract, and a little pinch of salt. Pour over your bread, making sure it’s all covered. Let soak for 10 to 15 minutes. Sprinkle the top with a handful of brown sugar. Bake for 40 to 50 minutes until pudding is set.

Crazy Good Store-Bought Banana Pudding
Believe it or not, in our million-dollar, fancy shmancy commercial kitchen, with a pastry chef who worked at Le Cirque, this recipe is a fave. Buy a package of instant banana pudding and mix with milk, according to package instructions. Slice up 3 or 4 bananas. Melt a few plops of sweet butter in a sauté pan over medium heat. Add the banana and cook for 4 or 5 minutes, then sprinkle with a handful of brown sugar. Pour in a shot of brandy (or rum or whiskey)—sometimes this will flambé, which is always fun. Serve in a bowl: first the pudding, then cooked bananas, and top with whipped cream. 

By Chef Rossi
Photographed by Emily Hawkes

This piece originally appeared in the January/February 2019 print edition of BUST Magazine. Subscribe today!

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Astrologer Aliza Faragher, known to most as Aliza Kelly (@alizakelly), is known for her astrology memes on social media, her monthly horoscope column at Allure magazine, her intriguing BuzzFeed videos discussing celebrity birth charts and relationships, and her book The Mixology of Astrology, a delightfully cheeky book of cocktails for each zodiac sign.

BUST sat down with Aliza to discuss her book and gain boozy astrological insights for the holidays, and learn about her current and upcoming projects.

Your book The Mixology of Astrology: Cosmic Cocktails for Every Sign curates cocktails. Which cocktail most represents your personality?

My book features sixteen cocktails for each sign—that’s 192 recipes in total! I wanted to make sure there was truly a drink for everyone, so both astrology lovers and cocktail enthusiasts can find new, fun beverages that reflect the multidimensionality of their person. I’m a Leo, which means I’m playful, performative, and dramatic. For fellow lions, cocktails are more than just boozy beverages—they’re also chic accessories, so drinks need to look as good as they taste. My personal favorite is the classic Piña Colada, because it’s one part delicious and one part fabulous.

Which cocktail would you serve for the holidays?

There are so many wonderful winter cocktails, but one of my favorites is the Brandy Alexander, which can be found in Capricorn’s chapter. A luxurious blend of cognac, dark crème de cacao, and heavy cream, the Brandy Alexander is a decadent, velvety treat that’s perfect for holiday season indulgence.

What’s your next book, Starring You: A Guided Journey Through Astrology, about?

I’m so excited to share Starring You with the world! It’s a book for tweens—young adults between the ages of 10 and 14 who are going through life-changing transformations. Astrology provides an incredible language to help understand yourself, so I wrote Starring You to help readers explore the full range of their experiences as they move through life’s most challenging moments.

Why did you decide to write Starring You?

Going through puberty sucks. Everything is shifting, hormones are raging, and it’s hard to feel comfortable in your own skin. Personally, my early teen years were extremely tough. Looking back, I truly believe that my experiences could have been mitigated if I had an understanding of astrology during that time. Fundamentally, astrology is a practice in empathy and self-love. Astrology gives us permission to be exactly who we are, celebrating all the complexities, nuances, and conflicts of our unique spirits.

Your other forthcoming book, Love Signs: Your Perfect Match Is in the Stars, is about compatibility. What is the most important thing about comparability?

The most important aspect of romantic compatibility is understanding yourself!

What inspired you to discuss celebrities’ charts in your BuzzFeed videos?

Celebrities are characters in our modern-day mythology. The same way our ancient ancestors gossiped about Zeus, our society loves to sip the tea about public figures. I love archetypes, and celebrity culture offers a common language that helps us understand personality attributes.

Which celebrity’s chart is your favorite?

My favorite celebrity charts are obviously the ones that resemble my own. Lucille Ball is one of my idols, and she is also a Leo sun and Capricorn rising, so I feel a deep connection to her.

Why is astrology important for everyday life?

Astrology helps us understand the incredible multidimensionality of our experiences. By studying the planets and stars in the sky, we can see the world through a much more empathic lens. Each person has a unique cosmology, and through astrology, we learn that all our individual universes are eternally intertwined. It’s extraordinarily beautiful.

Would you consider yourself an empath? Why?

Oh, yes, I’m a serious empath. I’m a highly sensitive person, which makes it easy for me to see the world through different sets of eyes. This makes me very compassionate, but I struggle with boundaries. This is something I work on every day—especially now that, as a professional astrologer, I develop very intimate relationships with my clients. Over the years, I’ve adopted some techniques that help me create energetic thresholds. Little things like dialing into a conference line for phone readings instead of using my personal number, or setting up an online booker on my website so I don’t have to manually schedule everything has profoundly improved my quality of life.

How do you connect your work as a writer and astrologer?

I studied art history in college, which taught me how to communicate abstract concepts in digestible ways. I love that astrology blends science and mythology, and I try to incorporate these elements into my work as much as possible. I think it’s important that my clients understand that their natal chart is an actual snapshot of the sky at their moment of birth, but how the planets are interpreted is the craft of an astrologer.

Top photo courtesy Aliza Kelly Faragher

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In the weeks after doomsday (aka the 2016 presidential election), Liz Alpern felt all the feels—confusion, fear, blindsided despair. So she looked for comfort in the things she knows best: food and community. Alpern, 33, is a business owner, food educator (she co-runs The Gefilteria, an artisanal Jewish food company), and organizing powerhouse within Brooklyn’s queer community. And she had a hunch that soup might serve as the healing balm and rallying force she and others needed.

“I’d always dreamed of hosting a queer soup pop-up,” she says. “After the election, it became clear that people needed spaces that motivated and inspired them.” For the first event in January 2017, a local bakery and café donated their space, which partygoers piled into after hours, with a suggested donation of $10–20. They clinked soup bowls like cocktails, and raised more than $700 for CAIR-NY, an organization fighting for the civil rights of Muslim communities.

Liz Alpern dishes out high fives

Since then, Queer Soup Night (queersoupnight.com) has morphed into a near-monthly party of resistance and resilience, raising an average of $1,200 for progressive organizations like the Trans Women of Color Collective, The Center for Anti-Violence Education, and The Youth Farm. The soups are serious, too. Local chefs make visionary bowls of coconut lentil stew, spicy tomato bisque with cumin broth, and Yemenite chicken soup with fenugreek, donating their time and expertise (though Alpern is happy to reimburse the cost of ingredients). The original Brooklyn happening has also inspired spinoffs in Gainesville, FL, and Portland, OR—locally organized fêtes that share in the vision of what Alpern calls, “joyful generosity.”

Going forward, Alpern says Queer Soup Night’s mission is to create new, intentional spaces for queer people and allies, and to reinvigorate local communities around common values. With a deeply divided country and vulnerable communities at ever-increasing risk, sipping a bowl of soup feels nothing short of revolutionary.

photo by Nomi Ellenson 

QSN’s Guide to Throwing a Unique Fundraiser

Hosting a fundraising event brings folks together while supporting a shared passion or cause. Here are Alpern’s tips for making it a smashing success. 

1. Choose Your Thing + Find a Space

Whether it’s a food-oriented pop-up or a supercool DJ night, pick something you love that other people will want to pay for. A business or venue that supports your mission will be more inclined to donate their space. 

2. Pick Your Peeps

“Identify two or three people who are as excited as you are and work closely with them,” Alpern says. The goal should be co-ownership of the project, not one person delegating. “If you start from a solid core, everything ripples out from there.” 

3. Nail the Visuals

Whether you are planning a one-time event or an ongoing series, Alpern suggests enlisting a graphics maven to create strong marketing images. “You need a powerful visual cue,” she says, “because you will share it over and over.” 

4. Bring the Party

“People come out to events mostly because they want to see friends and connect with new people,” Alpern says. Whatever the cause behind the evening, identify who you want there and make sure they find out about it. 

5. Maximize Volunteer Time

Avoid grumpy volunteers by assigning specific jobs and using a shareable spreadsheet to chart who’s in charge of what, when. Public shout-outs at the event and personalized thank you notes afterward also help.

6. Evolve Organically

Whenever you start something new, Alpern says, “you have to be ready to pivot as you grow.” Ask for attendees’ feedback and incorporate it into future events. “Don’t be afraid of negative comments,” Alpern says. “That’s where you learn.” 

By Leah Koenig
This article originally appeared in the October/November 2018 print issue of BUST. Subscribe today!
Top photo by Megan Krebs

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Crunchy, chewy, salty,sweet, and customizable—the humble handmade popcorn ball is a festive fall treat that deserves a comeback. These authentic popcorn balls are made with a mix of sugars (including molasses for an old-fashioned cracker jack taste or agave for a neutral sweetness) boiled into a syrup that gives the corn a glossy exterior with a crisp-chewy bite. Wield your candy thermometer like a wand and you’ll be a popcorn ballin’ wizard in one batch flat.

Candy Popcorn Balls

Makes 18 to 20 balls

Generously grease the inside of a big (two-quart) mixing bowl with vegan butter or coconut oil. Line a cookie sheet with parchment paper. 

In a three-quart Dutch oven or similar large pot, heat vegetable oil over medium high heat, add popcorn, and cover. Use oven-mitted hands to hold the lid and pop the corn (occasionally shaking the pot). Transfer popped corn to the mixing bowl. If using mix-ins (see right), add them now. 

Clip your candy thermometer to the inside of a large, tall saucepan. Add molasses or agave, sugar, water, vinegar, and salt. Bring mixture to a vigorous boil over medium-high heat. When the mixture hits the candy-making “hard-ball stage” (between 250 and 265 degrees F), turn off heat. Stir in the vegan butter or coconut oil and vanilla with a silicon spatula. Pour immediately over the popcorn and use the spatula to vigorously fold the mixture (wear an oven mitt for protection!) till evenly coated. 

Let the popcorn mixture cool just enough to handle. Coat your hands with vegan butter or coconut oil and shape the popcorn into 2″– 2½” balls. Place finished balls on the parchment paper. If adding flake salt or sprinkles, sprinkle while still warm. 

Try the following variations for a tasty twist:

Chocolate Drizzle: Melt ½ cup dark chocolate chips in a double boiler and stir in 1 Tbsp. coconut oil. For neat and pretty drizzles, scoop mixture into a plastic pastry bag, snip off the tip, and crisscross over popcorn balls. 

Cracker Jill (make candy with molasses): Add ½ cup roasted peanuts to the popcorn before the syrup. Sprinkle flake salt over still-warm balls.

Creepy Halloween Balls (make candy with agave): Add ½ cup vegan white chocolate chips, candy-covered chocolate drops, or mini marshmallows to the popcorn before the syrup. Shake ½ cup Halloween sprinkles over still-warm balls.

By Terry Hope Romero

Photographed by Emily Hawkes

This article originally appeared in BUST’s October/November 2018 print issue. Subscribe today!

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Written by Jacques Lamarre and based on Rossi’s memoir of the same name and directed by Sasha Brätt, the play stars Shanel Sparr as Rossi and co-stars Kathryn Kates (Mom) and Michael Patrick Trimm (DJ Skillet). Raging Skillet promises to be hilarious, fearless, and inspirational, like Chef Rossi herself. It explores not only her successful present-day career, but the family heritage that brought her there. “Chef Rossi grew up ‘Orthodox light’ (her family kept the meat and dairy dishes separate but ate McDonald’s fish sandwiches),” according to the Wellfleet Harbor Actors Theater website. “A rebellious daughter, she was shipped off from her Hungarian Yiddish family to live with a Chasidic rabbi in Brooklyn. Feeling restless, Rossi broke free from religious and familial constraints to create a life of her own. What began as a revolt against the microwave turned into a quest to make food that is fearless, fun, and, most importantly, delicious.”

The poster for Raging Skillet at Wellfleet Harbor Actors Theater.

Today, Rossi’s 26-year-old catering company, The Raging Skillet, is one of New York City’s most sought-after and successful caterers. According to their website, The Raging Skillet specializes in “non-traditional weddings, international soirees and fabulous holiday bashes.” Plus, they’ve catered feminist events like V-Day, a massive movement to end violence against women.

If you’re getting hungry reading this, don’t fear—Chef Rossi also contributes her fabulous recipes to BUST, so you can be the punk-rock caterer of your own home. Check out the play Raging Skillet to laugh and learn more about this amazingly accomplished chef! 

Top image: TheaterWorks Hartford. 

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From our August/September 2018 issue, Chef Rossi shares recipes for three perfect dishes to pair with rosé. 

As a teen on the Jersey shore, I thought rosé only came one way: cheap, sickeningly sweet, and meant to be consumed on the beach by passing a large glass jug around. But on my first trip to Spain, I noticed everyone ordering rosé. I relented and got a glass, too. Surprise! It wasn’t the sugar sweet backwash of my childhood; this pale pink wine was dry and crisp with just a hint of fruity tang. What’s not to love? It pairs superbly with these end-of-summer dishes.

Simply Lovely Veggie Pasta

Cut one head of cauliflower into small florets. Grab a zucchini or two and cut into rounds. Toss cauliflower in olive oil, salt, and fresh ground pepper; repeat with zucchini. (Asparagus, red onion, summer squash, and mushrooms work great too!) Lay cauliflower on a baking sheet and roast at 375 degrees for 30 minutes—you want it nice and brown. Lay zucchini on another baking sheet and roast for 10 minutes. Toast a handful of pignoli nuts in a dry pan until slightly brown.

When you’re ready to eat, boil your favorite pasta and drain, reserving some of the water. Toss the pasta hot in a bowl with your veggies, a good drizzle of olive oil, the pignoli nuts, salt and fresh ground pepper, and a handful of grated Parmesan cheese. Add a few good drizzles of the pasta boiling water, too. To enjoy the dish cold, cool the pasta off in cold water, drain, and repeat the above, adding a little drizzle of balsamic vinegar as well.

Sweet and Crunchy Baby Kale Salad

Wash and dry a few bunches of baby kale (maybe 10 oz. or so). Make a dressing out of one plop of Dijon mustard, one plop of honey, a good squeeze of fresh lemon juice, a few drizzles of apple cider vinegar, and then whisk in twice as many drizzles of olive oil. Season with sea salt and fresh ground white pepper. Dress your kale and toss in a handful of halved, seedless red grapes and a handful of toasted walnuts. (Other combos to try: sundried cranberries/toasted almonds, sultanas/toasted pepitas, sliced pear/toasted sunflower seeds.)

Molasses-Glazed Salmon

Mix equal parts molasses and a hearty, grainy mustard. Cut salmon filet (skin removed) into serving portions (6 oz. is a good size). Brush salmon with olive oil, salt, and pepper, and sear in a hot skillet (preferably cast iron) until it’s nice and brown on each side. Brush with molasses-mustard glaze and put in the oven at 400 degrees for a few minutes. A final sprinkle of salt and you’re good to go.

By Chef Rossi

Photographed by Emily Hawkes

Food Stylist: Hadley Hauser

This article originally appeared in the August/September 2018  print edition of BUST Magazine. Subscribe today!

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What’s not to love about watermelon? A certifiable summer game-changer, watermelon is a fruit and a vegetable, about 90% water, and loaded with antibiotics and vitamins. Now, in the thick of the growing season, here are some ways to make the most of these juicy bad boys:

1. Watermelon Lemonade by Cooking Classy

Watermelon and lemon combine to make a refreshing watermelon lemonade for hot days.

2. Watermelon Margarita from All Recipes 

For something with a little more kick, this watermelon margarita turns it up a notch.  

3. Feta and Mint Watermelon Salad by Food & Wine 

Pair your drink with this delicious and easy feta and mint watermelon salad!

5. Kiwi Watermelon Fruit Pops by Food With Feeling

Top off your meal with a dessert of kiwi watermelon fruit popsicles—made completely from fruit! 

6. Strawberry Watermelon Mint Infused Water by Positive Med

Reap the hydrating benefits of watermelon with this nutritious recipe for strawberry, watermelon, and mint-infused water. 

7. Watermelon Pizza by Choosing Chia 

This fresh dessert pizza topped with vitamin-rich fruits and yogurt makes for a healthy substitute for (or follow up to) the real thing.

8. Watermelon Mango Pico De Gallo by Damn Delicious 

Enjoy this fruity spin on the traditional Pico de Gallo recipe. Serve with tortilla or pita chips or simply dive in with a spoon!

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After the sudden death of Anthony Bourdain, many of us are remembering and reanalyzing our time in the food industry, whether as workers or as patrons. I’ve spent the last ten years working in the food industry, starting as a busser, and later becoming a waitress, bartender, fancier waitress, and occasional manager. It’s been a hell of a ride, and I could use a drink—good thing there’s plenty of that in the restaurant industry. There are also plenty of exploitative owners, creepy cooks, DRUGS…and plenty of people treading water until “something else.” The food industry can be filled with fine cuisine, flowing drinks and plenty of fun—but the ugly underbelly gets really, really ugly. Anthony Bourdain was an advocate for both the BOH (Back of House, meaning chefs, dishwashers, line cooks, etc.) and the forgotten FOH (Front of House, meaning bussers, hostesses, waiters, bartenders, etc.). Did you know some restaurant owners explicitly tell you not to speak to the patrons, because “no one cares if you’re doing well. Just do your job”?

My experiences in the service industry are common, and that’s the problem. I started working in restaurants because they would hire me underage and I needed money for college. I started getting paid “under the table” (aka “off the books,” meaning you are not a formal employee and are paid in cash). Having your 40-years-your-senior boss ask you to meet him in a literal broom-closet-turned-office in the kitchen so he can count $30 out of the hundreds in his pocket is…intimidating, especially when he tells you to wear a lower-cut shirt tomorrow night. And he winks.

This is common, if not mundane, in the food/service industry, as an article by Rose Hackman in the Guardian reminds us. One bartender, Chasity Pulford of Michigan, explained that customers “can be demeaning, look down on you like you’re a college dropout. Like they don’t think you’re working a real job. Sometimes they don’t treat you like you’re a human being. Sometimes they treat you like a whore.” Because waitresses and bar tenders typically make a “tipped minimum wage,” which is significantly less than what you think, putting up with this kind of treatment isn’t just part of your job but something you need to deal with, with a smile, to make enough money to live. On the street, you can tell a catcaller to fuck off, but when that cat caller hasn’t paid you for the $200 bill and you’re unsure about the tip, it feels like all you can to is a grin and bear it.

Do you know how much your local bartender earns? Or your favorite café’s part-time dishwasher? Do they work 12-hour shifts, or days straight without a day off in sight? Are they actually only 15 years old? Or are they 65 years old? How many other jobs do they have? The same Guardian article goes on to quote Tiffany Kirk, a waitress in Texas who explains, “We have to jeopardize our integrity on a daily basis to pay rent. That is an extremely psychologically damaging position to get in.” No restaurant worker that I’ve ever known has survived off their paycheck—we live off tips. And a good tip is hard to come by.

The industry isn’t all sexual aggression and condescension, though. There is a deep, familial love that can develop among a staff at a restaurant. Anyone you see 80+ hours a week is your cousin. Personally, some of my oldest friends are people I cleaned dishes with or learned how to cook from, or someone who taught me Spanish. I studied Spanish formally—I was a double English and Spanish major in college—but when asked who really taught me the fastest-growing language spoken in the USA, the answer is the BOH. I learned Spanish from wanting, and needing, to communicate with my coworkers.

Everyone who has worked in a kitchen, or had a kitchen-adjacent job, knows two things: know the sous chef and know the dishwasher. Those two are going to save your life, and you will never be able to pay them back for feeding you when you worked 12 hours already and a 8 top-table just walked in, or saving some wine glasses for you when the dish machine is broken and everyone is literally arm-wrestling over glassware. I’ve worked in restaurants where the dishwasher and busser volunteered to walk me home; they were both undocumented Latinx Americans who were also just paid in cash for the night—but they had been mugged the other night, and they wanted to make sure I got home safe. They’re my cousins. I’ve worked in restaurants where the chef had a burger waiting for me because I always work dinner shift and I never had time for dinner. If you’ve ever worked in a restaurant, you’re familiar with the animalistic way of eating one does while hiding behind the kitchen doors, praying the owner/GM doesn’t walk in and kick you.

If you know the dishwasher, and probably the sous chef, you know Spanish. Bourdain understood this. In a Forbes interview, he stated, “I walked into restaurants and the person always who’d been there the longest, who took the time to show me how it was done, was always Mexican or Central American”—the hardly-seen, hard-working face of the restaurant industry is a father/dishwasher who has been working since 3am. From sharing almost all your meals together, working so closely together and learning from each other, unbreakable bonds are found in a restaurant’s kitchen, and this mutual respect and appreciation is a gem of the industry.

Anthony Bourdain, in his brash and to-the-point way, advocated for us. Because really, who is more of a know-it-all than a chef? (Spoiler: it’s the GM.) Through his own television show, to his personal advocation, he made sure people were listening to tipped workers, undocumented workers, and exploited workers. He’s famously quoted as stating “every restaurant in America would close” in response to Donald Trump’s proposed deportation of 11 million Latinx Americans. After food industry celebs Mario Batali and Ken Friedman were accused of sexual harassment and assault, Anthony Bourdain wrote a Medium piece explaining that “any admiration” he once had for them became “irrelevant” once learning about their horrendous behavior. He insightfully examined his own privilege and praised the brave women who came forward: “I am grateful to them for their courage, and inspired by them. That doesn’t make me any more enlightened than any other man who has begun listening and paying attention. It does makes me, I hope, slightly less stupid.”

Bourdain wanted to make great food with great people, and he knew that rampant sexism, racism, and exploitive work practices do nothing but get in the way of that. In January Bourdain told the Daily Beast that he hoped to reexamine his own past in restaurants, and that he hoped other chefs will follow in asking, “not necessarily ‘what did I do or not do?’—but ‘what did I see and what did I let slide? What did I not notice?’” Male allies, take notice.

Bourdain’s passing has many in the food industry shaken. We’re a tight-knit group, and this felt like a loss of a personal friend. Chefs, restaurant owners and workers are stubborn pain-in-the-asses though, and many are continuing Bourdain’s work of advocating for restaurant workers. There are great “Industry” people with safe hiring practices, safe work environments and are advocating for their Latinx staff—like Niki Kopcke, chef and restaurant owner of Mazi Mas. She not only hires women who have “drifted away from the job market” (like single moms or immigrant women) but says, “We are not a terminal employer, we are a springboard” and boasts of multiple former employees of hers opening their own restaurants or becoming a chef in other traditional catering companies, according to Food and Values. Erin Wade, chef and author of The Mac + Cheese Cookbook, published a candid op-ed in the Washington Post in which she admitted to discovering a sexual harassment issue in her own restaurant, and details how she convened the staff to help them deal with this customer-waiter relationship issue—they developed a color-coded system to silently identify the issue/threat, and have seen great feedback from staff. Every restaurateur trying their best to make their industry/bar/restaurant a little bit safer…is a lot of bit of helpful.

Next time you go out for a drink or a bite, take a moment to appreciate the staff, and remember to always tip your server.

To my friends and family working in kitchens, bars and hostess stands:

Cheers my friends, to good food, good drinks, and good tips.

Stay safe.

photo: No Reservations

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With so many wonderful vegan ice creams on the shelves, why bother making it? Well, there’s still nothing finer than eating your own made-to-order frozen goodness, created with ultra-fresh homemade almond cream, especially since you can make delicious uncommon flavors by adding just a few ingredients. (You do need an ice-cream maker, though.) Here’s my dairy-free spin on some New England favorites: Grape-Nuts (yup, the cereal) ice cream, which has a soft crunch and malty notes; Rhode Island–style coffee milk ice cream; and a vintage-inspired frozen pudding ice cream with bits of rum-soaked fruit.

Almond Cream Ice Cream

• 1/4  cup raw (unroasted) cashew pieces
• 1 cup freshly made almond cream*
• 1/3 cup organic sugar
• 2 Tbsp. refined coconut oil, melted
• 1 – 2 tsp. flavor extracts (pure vanilla, almond, coconut, etc.), optional
• 1/8 tsp. salt 

Cover cashew pieces with 2 inches of water and soak for 1 hour. Drain and transfer to a blender with the almond cream and sugar. Pulse until silky smooth. Add refined coconut oil (virgin coconut oil has a strong flavor that can overwhelm this mild-tasting base), flavor extracts if using, and salt. Pulse until blended. Pour into a container, cover, and chill in the fridge for at least 2 hours. 

Set up an ice cream maker and add the cold ice cream mixture. Churn according to manufacturer’s instructions, or until ice cream has firmed up to your desired consistency, and serve immediately or transfer to a freezer-safe container with a lid. Freeze for 1 hour for firm, easier-to-scoop ice cream. 

Grape-Nuts Ice Cream

Stir in 1/4 cup of Grape-Nuts cereal before chilling; the cereal will soften and flavor the ice cream. Churn ice cream until firm, then fold in another 1/4  cup of Grape-Nuts. 

Coffee Milk Ice Cream

Whisk 2 Tbsp. coffee syrup or 2 tsp. decaf instant coffee into the ice cream base. Chill for 1 hour then churn.

Frozen Pudding Ice Cream

Combine 1 cup finely chopped mixed dried fruit (raisins, apricots, pineapple, pears, or cherries are best) with 1/2  cup dark rum and soak overnight. Add to ice cream base along with 2 tsp. pure vanilla extract. Chill thoroughly before churning. 

*To make almond cream: Cover 1 cup raw, whole almonds with 2 inches of water and soak for 6 hours. Drain, transfer to a blender, add 1 1/4 cups water and a pinch of salt, and pulse until very smooth. Pour contents into a nut milk bag and firmly squeeze, “milking” as much cream as possible from the bag. (Set almond pulp aside for baking or DIY face scrubs!). Keep chilled up to 3 days and shake well before using.

By Terry Hope Romero

Photographed by Nikole Herriott and Michael Graydon 

This article originally appeared in the June/July 2018 print issue of BUST Magazine. Subscribe today!

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Okay, hands up: who has ever been ill? Everyone, right? So then, you’ll know that food can be a godsend when you’re under the weather. Maybe it’s a bowl of soup, maybe it’s your Granny’s homemade stew, maybe it’s a mammoth tub of ice cream. One thing’s for sure, the saying’s true: chicken soup (or whatever your sick day fix) is good for the soul.

But, just where did this food-for-feeling-better idea come from?

MAY WE PRESENT…MS. FANNIE FARMER!

(YES OKAY, WE KNOW…NOW LET’S ALL BE GROWN-UPS AND GET OVER THE NAME.)

Fannie Farmer (seriously guys, move on from the name!)

NOW GUYS, STRAP IN, BECAUSE THE STORY OF FANNIE FARMER IS EVERYTHING.

Born on March 23, 1857, in Boston, Massachusetts, in the U.S. of A, Fannie was the oldest of four sisters. Her parents, Mary and John, were staunch liberals, and as such they were determined that ALL their daughters would be educated and go to college.

Yeah… didn’t work out like that.

Fannie suffered a paralytic stroke and at just 16, she was told she wouldn’t be able to walk again, let alone go to college. A life of being bed-bound awaited her.

FANNIE WASN’T TAKING THAT SHIT. SHE WAS DETERMINED TO GET HER LIFE BACK.

While recuperating, Fannie stayed in the boarding house her parents ran. Slowly, she started learning to cook as a way to help get back her motor skills.

Fannie realized she not only loved cooking, but she was really bloody good at it!

Soon, her local community was lining up just to get a taste of her food.

Actual footage of people eating Fannie’s food

By the time Fannie turned 30, she’d just about regained the ability to walk (with a significant limp). This being Fannie, she didn’t waste any time and immediately signed up for cooking school.

Unsurprisingly, Fannie was top of her class.

It may have taken her a while to get there, but Fannie excelled at college, and after graduation, the school offered her a position as assistant to the school director.

JUST TWO YEARS LATER, FANNIE WAS MADE THE PRINCIPAL OF THE BOSTON COOKING SCHOOL.

The Fannie Farmer motto

But Fannie was far from done.

In 1896, she published her own book with practical tips on household management. The Boston Cooking School Cookbook was packed full of household management tips and also had a real emphasis on the importance of measuring ingredients while cooking.

Fannie’s publisher, Little, Brown & Company, wasn’t convinced this whole “accurate measurement” thing would make for scintillating reading. So they limited the release to just 3,000 copies—AND Fannie had to pay for the print run herself.

It goes without saying… Little, Brown & Company were totally wrong. The book sold out immediately and it has been selling ever since—it’s now more commonly known as the Fannie Farmer Cookbook.

That. THAT. Is a good looking cookbook

Fannie said of the book:

“It is my wish that it may not only be looked upon as a compilation of tried and tested recipes, but that it may awaken an interest through its condensed scientific knowledge which will lead to deeper thought and broader study of what to eat.”

Fannie’s emphasis on using science in cooking paid off, and the book became a staple in American homes… as did measuring equipment!

Go Fannie! Also yay for knowing how much stuff to actually use in cooking!

Not content with giving us a classic recipe book and changing the way we look at cooking forever, Fannie wanted to contribute even more.

So, Fannie started touring America giving lectures on food preparation for the convalescent.

She wrote a book on the subject (Food and Cookery for the Sick and Convalescent) and toured the country, stressing the importance of presentation and taste when feeding those recovering in hospitals and at home, because janky arse food has never helped anyone get better.

Fannie even lectured at Harvard’s medical school and her approach revolutionised how convalescent nutrition was handled by doctors and nurses.

This was undoubtedly the work Fannie was most proud of.

Seriously, is there anything this woman can’t do????

Fannie had more strokes throughout her lifetime and used a wheelchair for the last seven years of her life, determined to keep on touring and lecturing on good food practice and the importance of nutrition for the sick.

She lectured right up until she passed away, giving her last lecture just 10 days before her death in 1915 at age 57.

Her legacy continues with her being cited as a huge influence on the importance of measurements in cooking and treating it like a science. Her practicality brought insight to teaching physicians, nurses and dietitians on the importance of food for those who are sick.

This was interesting, where can I find out more? Well, why not check out one of Fannie’s books? You can still buy them (for not that much TBH) and learn from the best.

This post originally appeared on F Yeah History and is reprinted here with permission. 

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In our Dec/Jan 2012 print issue, we featured Anthony Bourdain as our “Boy Du Jour.” We were big fans of his here at BUST HQ and we are so sad to learn of his death. If you need help, please call the National Suicide Prevention Lifeline at 1-800-273-8255.

I’ve been trying to nab an interview with 55-year-old culinary writer, chef, pork lover, and general loudmouth Anthony Bourdain since he hit the big time in 2000 with his first book Kitchen Confidential. So when I heard he was filming an episode of his new Travel Channel show, The Layover (which premiered November 21 at 9 p.m.), on the same block as the BUST office in N.Y.C., I decided to bum rush the set with a copy of the magazine. Unbelievably, my street harassment worked. He came over to talk to me between takes, and two weeks later, I had him on the phone. Never one to keep his thoughts to himself, Bourdain is as famous for his lacerating opinions as he is for his palate—don’t even get him started on Paula Deen or vegans—so I didn’t know what to expect from our conversation. But as I launch into some questions about the differences between his Emmy-winning Travel Channel series No Reservations (which has featured him exploring global cuisines and cultures since 2005) and The Layover (which gives the inside scoop on where to eat when you have just a few hours in a city), Bourdain’s intelligent, funny, thoughtful demeanor has me charmed right away. “No Reservations is a lot more aspirational,” he explains. “It’s about me having a good time. And a lot of those experiences, whether they’re with families, in tribal situations, or at high-end restaurants, are things other people can’t do. So in the interim [between seasons of that show] we tried to do something fast, mean, and actually useful.”

The restaurant world also has a reputation for being fast and mean, especially to female chefs trying to get ahead. So I ask Bourdain how he thinks women are faring in professional kitchens these days. “It’s changed enormously,” he says. “The notion that women aren’t physically up to the job is ridiculous. The notion that women can’t kick ass as well as a guy has been proven ridiculous as well. Nobody is standing in their way, but I think that though there are many great women chefs out there—like Gabrielle Hamilton, April Bloomfield, Melissa Kelly, Ina Garten, and Michelle Bernstein—perhaps they’re not as known as the male chefs because they have less of a propensity to peacock around the dining room. Promoting yourself relentlessly—maybe there is some testosterone in there, I’m ashamed to say.”

Of all the culinary women he says he admires, perhaps the one with the most direct impact on his cooking, at least at home in N.Y.C., is his wife of four years, Ottavia Busia Bourdain. Since she hails from Sardinia, I ask if she’s changed his way of eating, and his answer is surprising. “It’s often negative reinforcement,” he says. “I love cooking pasta and I thought, Well, I’m marrying an Italian, I’ll be cooking a lot of pasta at home. But she’s a brutal critic of anyone who aspires to cook Italian. And she’s also on a 100-percent protein diet. She doesn’t eat carbs because she’s doing MMA [Mixed Martial Arts] training. So, if I’m cooking at home, I’m searing and roasting a large hunk of meat.”

The other gal with significant pull in Bourdain’s life is his four-year-old daughter Ariane. And when we get to talking about his wishes for her future, his perspective couldn’t be more clear. “The best I can hope for is that I’m raising a young woman who has really high self esteem, doesn’t take any shit from boys, and will not take any shit from men,” he says emphatically. “So she’s in karate class already.”

By Laurie Henzel

Photo courtesy of Travel Channel

This article originally appeared in the Dec/Jan 2012 print edition of BUST Magazine. Subscribe today!

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I don’t have a green thumb. But one year, I tried my hand at planting herbs on my roof. They all lived—it was a miracle! What I hadn’t planned on were the pretty flowers they sprouted in late spring and summer. Turns out, they’re also yummy. Just about all herb flowers are edible, and one of the most fragrant and delicious is lavender. We are definitely in a cocktail craze these days (it probably has something to do with the state of our country), so use the following recipes to add a floral touch to your boozy beverages. 

Lavender Simple Syrup 

Simple syrup lives up to its name: just mix equal amounts sugar and water in a saucepan and bring to a boil, throw in a handful of lavender flowers (make sure to use culinary lavender), and stir until the sugar dissolves. Simmer a few minutes, then turn the heat off. Let sit for an hour and strain the flowers out. Refrigerate in an airtight container for up to a month.

Electric Lemonade

Add the lavender syrup (to taste) to your favorite lemonade recipe. Make it electric by pouring it over ice in a tall glass, adding vodka (amount to your liking), and topping with ginger ale. Garnish with a lavender flower. 

Awesome Blossom Sugar

Add a touch of class to a mocktail or cocktail with some petal-icious sugar around the rim. Mix a handful of chopped edible flowers with a coffee cup of sugar and let sit for a week to 10 days so the sugar absorbs the flavor. Try pairing red sangria with rose petal sugar, ginger margaritas with rosemary flower sugar, or mojitos with pineapple sage flower sugar. To crust, rub a wedge of lime around the rim of each glass, press glass into flower sugar, and fill with your favorite libation. 

By Chef Rossi

Photographed by Julia Stotz

Foods and props styled by Caroline Hwang

This article originally appeared in the April/May 2018  print edition of BUST Magazine. Subscribe today!

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The Classic Vegan Cookbook “Veganomicon” Gets An Update

Many vegan home cooks have a well-thumbed copy of Veganomicon: The Ultimate Vegan Cookbook in their kitchens. First released in 2007, it was written by formerBUST food columnist Isa Chandra Moskowitz and current BUSTfood columnist Terry Hope Romero, and it became an instant classic. In honor of its 10-year anniversary, the pair has released a new edition with some major updates, including 25 new recipes (such as black-eyed butternut tostadas with chipotle pumpkin seed salsa and eggplant and bread crumbs fettuccine) and revisions to over half the existing recipes to make them healthier. Plus, the drool-worthy new color photos prove that these recipes are hard for anybodyto say no to. 

By Erika W. Smith

Top photo:  Baked Potato & Greens Soup With Potato-Wedge Croutons via IsaChandra.com

This article originally appeared in the February/March 2018 print edition of BUST Magazine. Subscribe today!

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In Valencia, Spain, they call it orxata de xufa and make it with chufa (tiger nuts). On the island of Puerto Rico, it’s called horchata de ajonjolí, and the key ingredient is sesame seeds. Some believe this classic beverage originated in Egypt, traveling to Spain and Italy with North African immigrants during the Middle Ages, and later making its way to the Americas with the conquistadors. Others claim it has its roots in Nigeria, where a similar drink called kunnu aya is made with chufa and honey.

Wherever it came from, horchata is now a beloved brew that can be found all over the world. Its preparation, flavor, and ingredients can vary as wildly as the landscapes and cultures that enjoy it. This vegan recipe combines the toasted rice and almond style popular in Campeche, Mexico, with a sweetener made from another regional staple—agave. 

Vanilla Bean & Agave Horchata

Ingredients
• 1 whole cinnamon stick (Optional: Add more for garnish)
• 2/3 cup white, long-grained rice
• 1/3 cup almond meal
• 1 vanilla bean
• 2 cups warm water
• 3 cups almond milk
• 1/4 cup agave nectar (add more if you like it sweet)

Materials
Cast iron skillet
Blender
Pitcher
Cheesecloth or dashikoshi bag (Japanese cotton straining bag)

Instructions

Break your cinnamon stick into small pieces. Heat a cast iron skillet over medium heat. Once it’s hot, toss in your pieces of cinnamon, rice, and almond meal. Toast until you can smell a nutty aroma.

Move your cinnamon, rice, and almond meal into a blender. Scrape the insides of your vanilla bean into the blender. Add water and blend for 3 to 5 minutes until smooth. Pour mixture into a bowl, cover, and let it soak overnight in the refrigerator.

Pour your mix into a large pitcher through wet cheesecloth that’s been folded over several times, or a large cloth dashikoshi bag. Squeeze out any extra liquid. Add your almond milk and agave nectar. Give it a taste and add more agave nectar if you’d like it sweeter.

Refrigerate for two hours. Serve cold over ice with cinnamon sticks.

By Annie Shannon 

Photographed by Evi Abeler

This article originally appeared in the February/March 2018 print edition of BUST Magazine. Subscribe today!

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Peanut butter: it’s cheap, healthy-ish, and a tasty staple in most pantries. And when you want to go beyond the peanut, almond, cashew, and other kinds of nuts offer delectable butter alternatives—yet they’re often pricey. There’s a butter way! Making your own nut butter is a fun and simple project with endless flavor possibilities.

Food processors offer ease when making homemade nut butter, and high-powered blenders with small “twister” jars work great, too. No food processor? You can pound nuts into butter with a large mortar and pestle; it will take much longer and results won’t be quite as smooth, but it makes for a rustic, authentic nut butter.

INGREDIENTS
1 cup whole nuts, lightly toasted or raw
2 – 3 teaspoons melted virgin coconut oil, mild olive oil, or good quality nut oil (walnut, hazelnut, etc.)
1 – 3 teaspoons coconut sugar, maple sugar, or organic sugar
1 pinch sea salt or to taste

DIRECTIONS
In a food processor or with a mortar and pestle, pulse or pound the nuts or seeds into a sandy mixture. If using toasted nuts, do this when the nuts are still warm.
Drizzle in the melted oil a little at a time, pulsing or pounding and scraping the sides of the bowl frequently. Add just enough oil to create a dense, creamy mixture.
Pulse or pound in sweetener and salt. Store nut butter in a tightly sealed container in a cool, dark place. Use within two weeks for the freshest flavor.

Some of my favorite flavor combos include:

Cashew Cardamom Turmeric Butter

Use 1 cup toasted cashews and 2 – 3 teaspoons melted virgin coconut oil. When almost smooth, pulse in 2 tablespoons of coconut palm sugar, 1/2 teaspoon each ground turmeric and cardamom, and a big pinch of sea salt.

Vanilla Chai Hazelnut Butter

Use 1 cup lightly toasted whole hazelnuts (while still warm, rub in a cloth to help remove some of the skins) and 2 – 3 teaspoons melted virgin coconut oil. When almost smooth, pulse in 1 – 2 tablespoons of coconut palm sugar, 1 teaspoon of pumpkin pie spice, a big twist of freshly ground black pepper, the scraped insides of half of a vanilla bean, and a big pinch of sea salt.

Pistachio Almond Choco Butter

Use 1/2 cup lightly toasted almonds plus 1/2 cup shelled green pistachios and 2 – 3 tablespoons melted virgin coconut oil or a mild-tasting olive oil. When almost smooth, pulse in 2 tablespoons coconut palm sugar, 2 tablespoons raw cocoa powder, and a big pinch of sea salt.

By Terry Hope Romero
Photographed by Vanessa Rees

This article originally appeared in the February/March 2018 print edition of BUST Magazine. Subscribe today!

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The day of chocolate mousse has come and gone. But not for vegans, who haven’t been able to eat it in decades. When you serve this, you’ll find that no one will say, “Isn’t this kind of . . . dated?” It sounds slightly insulting when a recipe calls for “high-quality” chocolate. Not the kind you’d usually buy, you cheap slug. Here, though, you should go for the best chocolate you can find; there’s not much but chocolate in this mousse, so you do want the best kind.

Serves 4 to 6

Ingredients

6 ounces bittersweet chocolate, chopped or grated (170 grams)
1 cup aquafaba, at room temperature
? teaspoon salt
? teaspoon cream of tartar
½ cup granulated sugar
1 tablespoon rum (optional)
2 teaspoons vanilla extract

Directions

1. Melt the chocolate and let it cool.

2. In a large bowl, preferably the bowl of a stand mixer, combine the aquafaba, salt, and cream of tartar. Whip until the mixture forms soft peaks; how long this will take is hard to predict, but it will happen. Gradually whip in the sugar. Then, using a rubber spatula, fold in the cooled melted chocolate, rum, if using, and vanilla until evenly mixed in.

3. Spoon the mousse into four to six dessert dishes or parfait glasses. Chill for at least 6 hours before serving.

Chocolate Mousse from Vegan Food for the Rest of Us by Ann Hodgman. Copyright © 2017 by Ann Hodgman. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Top photo by Crystl/Wikimedia Commons

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Published in 1861, Beeton’s Book of Household Management is perhaps one of the most famous non-fiction books to come out of the 19th century. At over one thousand pages long, it was the first publication of its kind to address all aspects of household management, covering everything from cooking and cleaning to childrearing and animal husbandry. It even includes a section on the law, providing the inquiring housewife with general information on leaseholds, the legal rights and obligations between husband and wife, and the questionable validity of an I.O.U.

In the first year alone, Beeton’s Book of Household Management sold more than 60,000 copies. Over the next decade, it would sell 2 million more. The book Voices of Victorian England, edited by John Wagner, explains the enormous popularity of Beeton’s Book of Household Management, stating:

“By the 1850s, middle-class wives were expected to frugally and efficiently run their husband’s households, and thus had to be skilled in such tasks as hiring, firing, and supervising servants; planning and cooking meals; dealing with tradesmen; and teaching, nursing, and disciplining children. Because many girls were no longer automatically learning these skills from their mothers, there existed a need for a practical handbook on household management, which the Beetons recognized and sought to meet.”

Beeton’s Book of Household Management Original Title Page, 1861. (Image via Wellcome Library.)

Isabella Beeton was only twenty-five at the time she wrote Beeton’s Book of Household Management. Married to published Samuel Beeton, she was a working journalist herself. She began her career in 1857 by contributing three articles a month to The Englishwoman’s Domestic Magazine, one of her husband’s most popular periodicals. By 1860, she was one of the magazine’s editors, as well as its fashion correspondent. Parts of Beeton’s Book of Household Management originally appeared in The Englishwoman’s Domestic Magazine. Explaining her reasons for expanding those separately published columns into one, comprehensive guide, the Encyclopedia of British Writers quotes Beeton as saying:

“What moved me, in the first instance, to attempt a work like this, was the discomfort and suffering which I had seen brought upon men and women by household mismanagement.  I have always thought that there is no more fruitful source of family discontent than a housewife’s badly cooked dinners and untidy ways.”

Isabella Beeton, 1860.

Beeton’s Book of Household Management was not the first book of its kind. In 1845, English cook Eliza Acton published Cookery for Private Families and in 1848 French chef Alexis Soyer published The Modern Housewife.  Beeton’s book, however, far eclipsed those of her predecessors.  Not only did it cover every aspect of household management, Beeton’s particular “tone and form of address” offered inspiration and assurance to her readers.  As the book Consuming Culture in the Long Nineteenth Century explains:

“Any woman who felt her position to be unimportant and useless could be persuaded by the strength of Mrs. Beeton’s rhetoric: the mistress is ‘the first and last, the Alpha and Omega in the government of her establishment’ and ‘it is by her conduct that its whole internal policy is regulated.’  In her opening sentence, Mrs. Beeton compares the mistress of the house to ‘a Commander of an Army’ who attains the ‘highest rank’ of the female character when she enters into knowledge of household duties.”

Beeton’s Book of Household Management, Coloured Plate.

It was not only the rhetoric that made Beeton’s book a Victorian phenomenon.  Her guide included innovations that changed the face of cookbooks for generations to come.  For example, Voices in Victorian England reports that Beeton was the first writer to place the list of ingredients at the start of the recipe.  She was also the first writer to supply recommended cooking times.  This was all part and parcel of Isabella Beeton’s genius for “compiling and organizing information.”  She was not an accomplished cook herself.  In fact, very few of the recipes in her book are her own.  Even so, she possessed a talent for making the recipes of others easier to follow and conveying ideas on every aspect of household management to a middle-class audience without challenging “the more conventional notion of bourgeois femininity.”

Upon its publication in 1861, Beeton’s Book of Household Management was met with instant acclaim.  A review in the November 9, 1861 edition of the Edinburgh Evening Courant closes by declaring:

“Mrs. Beeton has endeavored to adapt her book to nearly all circumstances and conditions of life.  She shows that, while luxurious repasts and sumptuous hospitalities rightly belong to the high and wealthy, there is no monopoly of good digestion or of appetite, and that enjoyment may be found in a ragout of yesterday’s cold meat, and even a relish imparted to our traditional ‘kailbrose.’  It is on the cook rather than on the materials, on the preparation rather than the cost, that a good dinner mainly depends; and hence the value of a book like this, which duly studied by mistress and cook may yield us a different and enjoyable dinner every day, whether our means be great or small, and whether one dish or twenty be set before us.”

Recipes were, indeed, a large component of Beeton’s Book of Household Management.  Beeton provides instructions for the preparations of staples like meat, potatoes, and various puddings.  She also provides recipes for foods which are very much of the moment today, such as boiled sea kale.  In addition, Beeton advises on the best diet for livestock, the dangers of “rust” in bacon and “rot” in rabbits, and the perils of poisonous mushrooms.  In the final segment of her cookery section, Beeton even includes recipes for beverages, such as the following for Cowslip Wine:

Recipe for Cowslip Wine from Beeton’s Book of Household Management, 1861.

Perhaps the best bits of Beeton’s Book of Household Management, at least in my humble opinion, are those sections where she imparts advice to Victorian housewives.  For instance, in the first pages of the hefty tome, she writes:

“Early rising is one of the most Essential Qualities which enter into good Household Management, as it is not only the parent of health, but of innumerable other advantages.  Indeed, when a mistress is an early riser, it is almost certain that her house will be orderly and well-managed.  On the contrary, if She remain in bed till a late hour, then the domestics, who, as we have before observed, invariably partake somewhat of their mistress’s character, will surely become sluggards.”

And later, in her chapter on Domestic Servants, she addresses the lady’s maid, advising her on her duties to her mistress and providing helpful recipes to assist her in her work, such as the following recipe for shampoo:

Recipe for Hair Wash from Beeton’s Book of Household Management, 1861.

The chapter on domestic servants also provides guidelines for the hiring and firing of servants, the writing of a character reference, and the respective wages commonly paid for each position in the household.  For those of us who write novels set in the 19th century, this section of the book is invaluable.

On February 6, 1865, less than four years after the publication of Beeton’s Book of Household Management, Isabella Beeton died from puerperal fever contracted during the birth of her fourth child.  She was only twenty-eight years old.  Samuel Beeton initially suppressed news of her death so that he could continue to publish under her now famous name.  This strategy was ultimately not a successful one.  Within only a few weeks, newspapers were printing reports of her death.  The following appeared in the February 18, 1865 edition of London’s Illustrated Times:

February 18, 1865, Illustrated Times, London, England.

Beeton’s Book of Household Management has been in continuous print since it was first published in 1861.  Now popularly known as Mrs. Beeton’s Book of Household Management, it has remained a perpetual bestseller and can be purchased in its various incarnations from booksellers all over the world (though being a purist, I advise the original edition which is currently free in the public domain).  If you are at all curious about Victorian life, I highly recommend you give it a look.  It is much, much more than a mere 19th century cookbook.

Top photo from Beeton’s Book of Household Management

This post originally appeared on MimiMatthews.com and is reprinted here with permission.

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Like many of us out there, I can boil pasta and scramble eggs, but roast a chicken? Nah. Enter Hot Mess Kitchen: Recipes For Your Delicious, Disastrous Life by Gabi Moskowitz and Miranda Berman (with a foreword by Mindy Kaling!). It’s a cookbook for those of us with no skills but who want to learn. Moskowitz and Berman pair culinary know-how with a dash of personal writing and a dollop of humor, resulting in recipes like “Trying To Make Ends Meet Tofu,” “My Ex Is Engaged Enchiladas,” and “A Pad (Thai) Of One’s Own,” plus drinks like “No Fucks Negroni.” Cheers to that! 

By Erika W. Smith

This article originally appeared in the December/January 2017 print edition of BUST Magazine. Subscribe today!

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If you need a little extra holiday cheer this year (who doesn’t?), whip up a batch of this old-school bourbon eggnog. It’s just like the stuff you used to drink as a kid, except with booze, and without whatever additives made it so damn sweet. Just know that once you try this method, you may never be able to go back to that saccharine shit they sell at the grocery store ever again.

Eggnog, by definition, is simply a blend of milk or cream, eggs, sugar, nutmeg, and liquor. Of course, if you ask a contemporary cocktail connoisseur, they’re likely tell you that a homemade eggnog needs to age. While there’s nothing wrong with aging it, I tend to disagree. Mostly because I’m really fucking bad at planning ahead, but also because a quick eggnog can be just as good (especially if you put fancy vanilla extract in it). In fact, it’s similar to a classic flip, an egg-based drink that dates back more than 150 years.

In his 1862 book, How to Mix Drinks (which was alternately titled Bar-Tender’s Guide and also alternatively titled The Bon-Vivant’s Companion), Jerry Thomas, who was largely regarded as “the father of American mixology,” offered this “recipe” for an egg flip: “Beat up, in a jug, four new-laid eggs, omitting two of the whites; add a half dozen large lumps of sugar, and rub these well in the eggs, pour in boiling water, about half a pint at a time, and when the jug is nearly full, throw in two tumblers of Cognac brandy, and one of old Jamaica rum.”

That sounds like total fucking nonsense, right? I make a lot of cocktails for my blog, Festive AF, and even I couldn’t figure out that one. But taking inspiration from old Jerry and his jugs and lumps and new-laid eggs, as well as newer eggnog recipes, I managed to simplify the process and adjusted the ingredients and proportions for modern times. And then I added really that good vanilla.

In lieu of beating shit up in a jug with a half-dozen large lumps of sugar, I use an immersion blender and two tablespoons of sugar. And instead of making a jugful (whatever the hell that means), this recipe makes a big-ass mason jarful (about 24 ounces). I also replaced the cognac and rum with bourbon. That said, a little nip of cognac certainly wouldn’t hurt this drink, so if you happen to have a bottle collecting dust in your liquor cabinet, by all means, pour that shit on in. Tis the season, right?

FRESH BOURBON EGGNOG

Serves 3 to 4

INGREDIENTS
2 large brown eggs
2 cups whole milk, half and half, or heavy cream
2 tablespoons sugar
1 tablespoon vanilla extract
½ teaspoon freshly-grated nutmeg, plus more for garnish
4 ounces bourbon

DIRECTIONS
Add the eggs, milk, sugar, vanilla, and ½ teaspoon nutmeg to a blender or large pitcher. Blend well (with an immersion blender if you’re using the pitcher), until all of the ingredients are well incorporated and the mixture begins to foam. Add the bourbon and blend again for at least 30 seconds. Serve immediately by pouring into a mug or stemmed glass, or refrigerate in an airtight container for up to 24 hours. Garnish with freshly grated nutmeg just before serving.

For more festive fucking cocktails, crafts, and other fun shit, visit thatsfestiveaf.com or follow along on Instagram at @thatsfestiveaf.

This post originally appeared on thatsfestiveaf.com and is reprinted here with permission.

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Growing up, a New Year’s good luck dish would have meant, for me, eating dinner at anybody else’s house. I longed for the New Year’s suppers my school pals bragged about—what I had was asparagus out of a can that my mom bought four-for-a-dollar and kosher chicken that she left in the oven for so long it was almost jerky.

There are a lot of theories about what dishes are supposed to bring good luck on New Year’s, but a common one is that beans or black-eyed peas are supposed to symbolize coin, better known as moolah. I’ve also heard that black-eyed peas kept folks from starving in the South, and not starving is definitely a good thing. And you just can’t have black-eyed peas without some killer cornbread. So here are two recipes that will make you very popular. Hey, being popular is good luck!

Not My Mama’s Buttermilk Cornbread

Preheat your oven to 400 degrees. Grease an 8-inch baking dish with butter or cooking spray. Melt 4 plops of sweet butter. In a bowl, mix up either 2 coffee cups of cornmeal (if you’re gluten free), or one coffee cup of cornmeal and one coffee cup of flour. Add a pinch of baking soda and a pinch of salt. Optional: add a nice big pinch of sugar, too. In another bowl, mix 2 eggs with a coffee cup of buttermilk. Stir in the melted butter. Fold your wet mix into your dry mix and mix well. Pour into your greased dish and bake ‘til the top of your cornbread is golden—about 25 to 30 minutes. Cool for 15 minutes before serving.

Options: Try these mix-ins—minced jalapenos (no seeds), sliced scallions, cooked kernel corn,  grated cheddar cheese, or diced red bell pepper.  

Black-Eyed Peas of Glory

Soak 2 pounds of black-eyed peas in cool water overnight. In a deep pot, throw in 1 chopped white onion, 2 smashed garlic cloves, 2 bay leaves, a good pinch of salt, and enough water to fully cover your beans. You can use chicken or vegetable stock instead of water, or you can toss in a smoked ham hock or my favorite, a smoked (cooked) turkey leg. Bring to a boil, then lower to a simmer and cook for one hour. For extra good luck, invite me over!

By Chef Rossi
PHoographed by Shay Harrington

This article originally appeared in the December/January 2017 print edition of BUST Magazine. Subscribe today!

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As F Yeah History’s resident baker I’ve been tasked with testing out festive food recipes from across the ages that you can bring to your next Christmas party.  Because why bring a bottle of wine when you can bring a Tudor cocktail and some Victorian mince pies?

TODAY WE’LL BE TRYING OUT:
• Tudor Butter Beer
• Stuart Sweet Meats
• Victorian Mince Pies
• 1950s cranberry salad (btw, I am being very kind by calling this a salad)

So, let’s get started!!!!

1. TUDOR BUTTER BEER – 1588

You read that right – BUTTER BEER

Harry Potter, history and booze!! THE DREAM

This drink is from 1588’s The Good Huswifes Handmaide for the Kitchen. It’s essentially a caudle, so is designed to both be warming, boozy and medicinal (by Tudor standards…).

First, I took 3 bottles of ale (for those UK-based folk, I used Black Sheep, as it;s nice and dark but is still a blank slate for the upcoming flavors).  Then, I popped it on the hob and put in some ground clove, ginger and nutmeg. While this was bubbling away, I whisked 5 egg yolks with 200g of brown sugar, and then I mixed that with the ale and let it thicken for a bit.

That’s right — this drink contains actual butter.

Once it was nice and thick, I took it off the hob and mixed in 100g butter. I repeat: this recipe calls for you to drink butter. Healthy, the Tudors were not.

After getting some nice artery clogging whisked in there, I bought the mix to the boil for 10 mins and then let cool slightly before pouring into glasses:

Yep…that is full layer of butter floating on top. If Harry Potter and his pals are having this butter beer with every meal…they’re dead at 15.

HOW DID IT TASTE? 

When you get past the butter (by either scooping it out or making sure the beer is always moving), it tastes okay. But not okay enough to take minimum one year off my life with every sip.

OUT OF 10, I GIVE TUDOR BUTTER BEER: 1/10: BECAUSE I WANT TO LIVE.

2. A DISH OF STEAKES OF MUTTON, SMOORED IN A FRYING-PANNE – 1615

A huge thanks to the lovely folks at Hampton Court for giving me this Stuart recipe for booze-soaked sweet pan-fried lamb. This dish comes from John Murrell’s New Booke of Cookerie (1615) and has managed to get all festive food stuffs into one dish. It’s an impressive (if terrifying) combination of sugary sweetness, alcohol, butter and meat. Let’s find out if it works!

HERE’S THE RECIPE:

Take your Legge of Mutton cut into Steakes + put it into a Frying-pan, with a pinte of White-Wine, smoore them somewhat browne: then put them into a Pipkin: Cut a lemmon in slices, and throw it in: then take a good quantity of Butter + hold it over the fire: when it is ready to frie put in a handful of Parsley, and when it is fryed, put it into the Pipkin and boyle all together. This Dish should be garnished with Sinamon, Sugar, and sliced Lemmons.

Okay, so for this recipe I bought lamb steaks (because fuck carving up a mutton leg):

In a feat of festive pique, I’ve tried to make raw meat festive for you…

I tenderized the steaks a bit and then popped a pan on a high heat. When the pan was piping hot, I bunged in the lamb and then poured over a pint of white wine. while the lamb hung out in its booze bath, I poured myself a nice hefty glass of the leftover wine, because we’re only two dishes in and already I want to sit down and have a little cry. 

The recipe said to cook the lamb in its wine bath until it’s browned. Now, you guys:

It turns out lamb cooking in white wine smells disgusting.

But I am nothing if not dedicated, so I febreezed the shit out of my kitchen and nursed the lamb until it turned brown, like a good little Stuart cook would.

Truly I am that hero and you best believe I have the strength to carry on

FINALLY I got to take the lamb out of its wine bath. Then, I refried it with some butter, popped it on a plate and sprinkled over cinnamon and sugar before finally placing some decorative lemon slices around my masterpiece:

SO HOW DID IT TASTE?

Not great…but not awful, it was just a very sad kind of meh.

Considering how artery clogging (and stinky) the final product is, it’s a massive bloody letdown. If you’re giving your heart that much of a kicking, you at least want some flavor to write home about. Oh…it also stank out my house and leaves a really nasty aftertaste that stays for around an hour after eating. Impressive when you factor in how blah the actual taste is.

OUT OF 10 I GIVE A DISH OF STEAKES OF MUTTON, SMOORED IN A FRYING-PANNE: A THOROUGHLY UNDERWHELMING (BUT STANKY) 3/10

3. VICTORIAN MINCE PIES – 1854

Mince pies have been a part of Christmas for yonks; the only difference to today’s mince pies? Well, that would be the meat!

For centuries (since the medieval period), sweet was mixed with savoury when it came to pies. During celebrations in particular, pies that were sweetly spiced and meaty were all the rage. The Victorians were no different and today I’ll be using an 1854 recipe from Eliza Acton, a cook for a big stately home in the UK called Audley End.

Her recipe uses ox tongue, but suggests beef as a replacement. As I was making a beef stew anyway (and I’m pretty sure my local Tesco Metro doesn’t stock tongue), I went with beef!

So I slow cooked my beef, then chopped it up into small chunks and set it aside. Next was the main part: Making the rest of the mincemeat.

Now (no surprise) I’m a giant fucking nerd! So every year I use Eliza Acton’s mincemeat recipe to make a huge batch of Victorian style mincemeat (sans actual meat…) to go in my mince pies. This meant I had some ready to go.

Here’s what goes in it (btw, it makes enough for many many jars worth): 900g Raisins, 900g Minced Apples, 900g Suet (you can use shortening as a substitute), 1.1kg Currants, 1.1kg Caster Sugar, 450g Candied Peel, 2 Lemons, Salt, 2 Grated Nutmegs, 1 tbsp Ginger, 1tsp Pounded Mace, 300ml Sherry (or Madeira), 300ml Brandy.

I took some of my ready-made mincemeat and mixed in the beef I prepared earlier.

Looking delicious…?

Then I made some simple short crust pastry as suggested in Eliza’s recipe (using lard instead of butter, salt and no sugar because the Victorians love sadness apparently), rolled it out and made it into little pies:

I was going to make 12…but let’s be real…nobody is eating 12 of these!

I put them in the oven at 180 for 25 mins, and when they came out, they looked like this:

They look good! But…

HOW DID IT TASTE?

Initially okay…and then you got a big ol’ chewy hunk of beef. I didn’t know if this was just me, so I got my boyfriend to taste test this. He spat some out and then proceeded to look very sad for a while after. Not what you want in a festive treat.

Basically, these mince pies are the food equivalent of finding out Father Christmas isn’t real. At first everything is all lovely and cosy and sweet…and then you bite into some secret beef and it’s all wrong; Everything you ever knew and trusted about Christmas is gone.

Anger, sadness, confusion — these mince pies have it all

OUT OF 10 I GIVE VICTORIAN MINCE PIES: 4/10 BECAUSE THE MINCEMEAT (SANS MEAT) IS GREAT… BUT MANY POINTS DEDUCTED FOR BEING A DECEITFUL DESSERT.

4. JELLIED CRANBERRY SALAD, 1950S

Now I know what your thinking. These historic Christmas dishes have all been great, but what historic festive goodies do I take to a holiday party full of health nuts? Don’t worry, I got you!

In the 50s and 60s, companies regularly advertised their products with handy recipe guides. It’s a festive edition of one of these guides, by cranberry sauce company, Ocean Spray, that this next recipe comes from: 

Now, the first thing I did to prepare this salad was making some gelatin (standard salad practice). Once my gelatin mixture was nice and semi-set, I mixed in some chopped pineapple, oranges and of course a hefty lump of cranberry sauce. Then I left it to set for several hours.

Delicious

Half a day later, this monstrosity lovely fruit jelly was waiting for me. Now, I know what you’re thinking. This doesn’t look like a salad, it’s not going to fly with my healthy friends. Well, check this out: 

Yeah, that plate is quite literally dripping with jellied health.

So we have leaves and lovely emulsified fruit things, its all looking great, except for one thing…it just isn’t festive! But don’t worry, the good folks at Ocean Spray thought about that and suggest that you top off your salad with a wonderful cream cheese Christmas bow.

This is the best cheese piping work you will ever see!

The best thing about this is that it doubles up as a both a Christmas present-shaped salad AND a salad that sort of looks like a really sad elephant. That, my friends, is multitasking.

SO HOW DID IT TASTE?

You know what…it tasted fine. It tasted like cranberry jelly with fruit in, which is good, because thats basically what it was. Admittedly I did scrape the cream cheese Christmas bow off, but bar that, fine.

OUT OF 10 I GIVE JELLIED CRANBERRY SALAD: 7/10: IT’S THE PERFECT HOLIDAY DISH TO GIVE TO PEOPLE YOU HATE.

This post originally appeared on F Yeah History and is reprinted here with permission.

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Whether you’re looking to impress or just want to have a little fun with your food, turning pasta pink with beetroot is simple and stunning. This subtly sweet vegetable is full of detox power, antioxidants, and anti-inflammatory properties. Beets are also very versatile and can be baked, boiled, or fried into a chip. We decided to use the vibrant juicy color to add a little flair to our spaghetti. But fair warning, my hands and shirt were splattered a very pretty color of magenta when putting this recipe together, so consider throwing on an apron. With this recipe, you can flavor your pink pasta any way you’d like, or make a yummy beet sauce—which likely won’t win over the traditional Italian grandparents, but might make your girlfriends geek. We especially love this recipe for a birthday dinner, holiday party (just add pesto for the green and red look), or parent who needs a new mealtime trick. While we’re pretty sure Dwight Schrute never made this pink pasta recipe, we admit he was on to something when it came to loving beets. 

Ingredients

½ lb. pasta of your choice

2 qtrs. water

2 medium fresh red beets

Dash of olive oil

Materials

Heavy-bottom saucepan

Blender or food processor

Strainer

Optional: Garlic, lemon, rosemary, salt, pepper, tahini, paprika

Directions

Peel and cube beets, then add to a heavy-bottom saucepan with water.

Turn on low and bring to a simmer. In about 15-20 minutes, fork a beet. If it’s tender, remove the beets and put them in a blender or food processer.

Bring the colored water to a boil, then add pasta.

Cook the pasta for about 8 minutes, or until just undercooked.

Add ½ c. dyed water to the blender of beets before straining and placing the pasta in a bowl.

Puree the cooked beets, then add 1/3 c. of the puree to your pasta.

Stir thoroughly, coating all the pasta pink.

Once you’re done, throw the pasta back in the strainer and rinse off the beet puree. (If you’re into the taste of beets, don’t strain.)

Now, you’re left with bright pink pasta and the remaining beet puree. Try using it as a sauce by adding a few cloves of garlic, a squeeze of lemon, a sprinkle of rosemary, and salt and pepper to taste. I personally used mine to make an awesome beet hummus by whipping together tahini, paprika, and the same ingredients listed above.

Heat up the saucepan with a bit of olive oil and finish cooking your pasta with whatever flavors your little heart desires.

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Instead of going trick-or-treating many practicing witches instead mark October 31st by celebrating Samhain, a Celtic and Pagan holiday celebrating the beginning of winter. It’s held on the night of October 31st, when it’s believed that the veil between the world of the living and the dead is thin.

We’re bringing you one way to celebrate Samhain, excerpted from the Modern Witchcraft Guide To The Wheel Of The Year: From Samhain To Yule, Your Guide To The Wiccan Holidays by Judy Ann Nock.

THE DEAD SUPPER

One way to acknowledge an old custom is with a modern recipe. Set out a “dead supper” for wandering spirits on Samhain night. Discarnate spirits and the fallow earth are within the realms of Hecate, the crone goddess of wisdom from the Greek pantheon. Honor her at this time as well. You will need these things:

• 2 mixing bowls, one small and one large
• 3 knives, two dull and one sharp
• Cookie sheet
• Pastry brush or a new and clean paintbrush suitable for using with food
• ¾ teaspoon cinnamon
• ? teaspoon ground cloves
• ¼ teaspoon salt
• 1 3/4 cups whole-wheat flour
• 2 1/2 teaspoons baking powder
• 3 tablespoons honey
• ? cup butter
• 2 eggs, divided
• 1/2 cup pomegranate seeds
• 1 tablespoon water
• 4–6 tablespoons heavy cream

1. Preheat your oven to 400°F. In a small mixing bowl combine the cinnamon, clove, and salt. Stir in a clockwise motion with the index finger of your left hand, saying:

“Lady of the crossroads three
With spices I come to honor thee
Cinnamon for the psychic eye
Clove to please you most
And salt to purify.”

2. In the large bowl combine the flour and baking powder. Add the spice mixture and the honey.

3. Using the two dull knives, cut in the butter using crossing motions until the mixture resembles fine crumbs. Stir in 1 beaten egg and the pomegranate seeds.

5. Add the cream very gradually, a tablespoonful at a time, until the dough begins to leave the sides of the bowl.

6. Turn the dough out onto a lightly floured surface and knead about ten times. Pat the dough into a rectangular shape about ½ inch thick, and using the sharp knife, cut the dough into about fifteen small diamond shapes.

7. Place the cakes on an ungreased cookie sheet. Beat the other egg and, using the brush, paint the tops of the cakes with egg. Bake the cakes for 10–15 minutes or until they are golden brown.

8. Place the cakes along with a chalice or glass of dry red wine, or alternately, cranberry or pomegranate juice, on your doorstep next to your jack-o’-lantern. Speak the following words aloud as you do so:

“Blessed spirits of my ancestors
And all my beloveds who have gone from this life,
Ye who dwell in the summerlands
Who hath crossed the long river of night
To realms beyond the veil
And sailed in the Makhent boat of Ra
In darkness to arrive on a distant shore
Far beyond my reach
Partake of this repast I have set out for ye
And know that love yet flows in my blood
And the blood of the Mother flows in me.”

If, in the morning, the cakes and wine are gone, you can take this to mean that spirits visited you in the night. If the cakes and wine remain at the light of day, pour the wine or juice as a libation into the earth and crumble and scatter the cakes to feed the birds.

Samuin, Samain, Sauin, All Hallows’ Eve, and Hallowe’en are some of the other names for Samhain. In the New World, Samhain was Christianized and became All Souls’ Day or, alternately, All Saints’ Day. It is also celebrated as Dìa de los Muertos in lands that were conquered by the Spanish.

Excerpted from The Modern Witchcraft Guide to the Wheel of the Year: From Samhain to Yule, Your Guide to the Wiccan Holidays by Judy Ann Nock. Copyright © 2017 Adams Media, a division of Simon and Schuster. Used by permission of the publisher. All rights reserved.

Top photo: Hecate (detail) by Richard Cosway, British Museum, via Wikimedia Commons

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People often associate witches with Halloween, but the holiday they celebrate isn’t about costumes and candy. Samhain (pronounced sow-een) is the Celtic and Pagan holiday celebrating the beginning of winter. Held on the night of October 31st­—when it’s believed that the veil between the world of the living and the dead is thin—it’s an ideal time to contact and remember loved ones who have passed. Many of the traditions involve delicious harvest foods, like our two faves below.

COLCANNON 

For Wiccans and some other Pagans, Samhain is also the beginning of the New Year, so this hearty Irish dish is often served with trinkets hidden inside, predicting what’s in store for whoever finds one in their serving (e.g. a ring means you’ll be a bride, a thimble symbolizes spinsterhood, a coin denotes wealth). Be sure to set a plate at an empty seat or outside your front door as an offering for the dead.

Ingredients
4 cups cabbage, cored and shredded
4 cloves garlic, diced
1 Tbsp. olive oil
2 cups kale, chopped
1 cup whole milk or light cream
2 leeks (or substitute 10 green onions), cleaned well and chopped
4 large potatoes, boiled until tender and skinned
1/2 cup butter, melted
Salt and pepper to taste

Instructions

1. Boil cabbage in lightly salted water until tender, strain and set aside. Sauté garlic in oil until slightly browned, add kale and a little salt and pepper. Move it around over medium heat for about a minute then splash in about two tablespoons of water and stir kale as it steams until water is gone and greens are softened.

2. Bring milk or cream to a simmer in a medium saucepan. Add leeks or onions and cook until soft.

3. While potatoes are hot, add salt and pepper to taste and mash them up. Add the potatoes to the milk and leek mixture. Beat in the cooked kale and cabbage until green and fluffy. Add more salt and pepper if needed.

4. To serve, scoop the potato mixture and make a well in the center, filling it with melted butter. To eat, dip each bite of colcannon into the butter.

REMEMBRANCE COOKIES

Rosemary is a symbol of remembrance, so this is the perfect cookie for this holiday. You can shape them like circles or into people if you like, and as you eat them, tell stories of loved ones who have passed. Remember to leave a plate for the visiting spirits, one of the traditions that is said to have evolved into trick-or-treating.

Ingredients
11/2 cups powdered sugar
1 cup unsalted butter, softened
1 egg
2 tsp. vanilla
1 tsp. almond extract
11/2 Tbsp. chopped rosemary, more for garnish
21/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt

Instructions

1. Heat oven to 375 degrees.

2. In a large bowl, beat sugar, butter, egg, vanilla, almond extract, and rosemary until creamy. In a separate bowl, sift flour, baking soda, cream of tartar, and salt.

3. Fold flour mixture into sugar mixture, a 1/2 cup at a time until combined.

4. Beat until dough forms, refrigerate for three hours, and divide in two.

5. Roll out one portion to 3/16 of an inch on a floured surface. Use a glass to cut circles or cookie cutters for people shapes and place on an ungreased cookie sheet. Repeat rolling and cutting with second portion.

6. Bake for 5 to 7 minutes. Serve the cookies on two plates: one for the living and one for the dead. Garnish with sprigs of rosemary.

By Callie Watts
Photographed by Laurel Morley Butterfield

This article originally appeared in the October/November 2017 print edition of BUST Magazine. Subscribe today!

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Whether you’re hosting a haunted get together or just want to sip something boozy while you watch scary movies alone in the dark, treat yourself to this spicy take on a classic Dark and Stormy. Instead of the traditional lime wedge garnish, it’s topped with a round orange slice and a clove (to resemble a pumpkin, of course). For a frightening finishing touch, it gets doused with blood, aka Peychaud’s Bitters. Cheers, witches. 

Red Rum // Makes 2 cocktails

INGREDIENTS
1 orange
Peychaud’s Bitters
4 oz. dark, spiced rum?Ginger beer
2 whole cloves

DIRECTIONS

Cut two round slices out of your orange that are slightly smaller than the rim of two stemless wine glasses and set aside. Add a single squeeze of orange juice to the bottom of each glass along with a quick dash of bitters. Add two ounces of rum to each glass, followed by a handful of ice. Fill the glasses almost to the top with ice-cold ginger beer, and stir gently. Put the pointy end of one clove into the center of each orange slice, then carefully place a slice, clove side up, on the top of each cocktail. Just before serving, generously douse the orange slices with more bitters.

Words and cocktail photo by Emily Farris, thatsfestiveaf.com, @thatsfestiveaf

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This cool and spicy fennel dish plays nice with rich Thanksgiving eats.

When it comes to cooking for Thanksgiving, everyone has a few “must-haves”—the stuffing served every year you’ve been alive, your aunt’s green bean casserole, or even the spinach tofu lasagna you introduced to your family. This holiday, stick to your tried and trues, but get fresh with a dish that offers a much-needed palate cleanser: a salad! Not the standard leafy greens and bottled dressing kind. This delicate dish features mellow fennel, sweet-tart apple, and spicy watercress: a cool, crisp, and refreshing blend next to all that rich, heavy food. Don’t worry, it’s still fall-appropriate with a double-pumpkin explosion of gingery pumpkin vinaigrette and toasted pepitas.

Pumpkin-Dressed Fennel Apple Salad
Serves 4–6, as a side

Pumpkin Vinaigrette
• ¼ cup pumpkin purée (canned or homemade)
• ¼ cup grapeseed oil
• 2 Tbsp. maple syrup
• 2 Tbsp. apple cider vinegar
• 1 Tbsp. minced shallot
• 1 tsp. minced fresh ginger
• 1/8 to ¼ tsp. cayenne pepper
• ¼ tsp. salt
• Few twists fresh cracked pepper

Salad
• 1 bulb fennel, about 1 pound
• 1 green apple
• 1 Tbsp. lemon juice
• 3 cups watercress, torn into bite-size pieces
• ¼ cup pepitas, toasted*

Direction

1. Make the dressing: In a blender or food processor, pulse together all of the ingredients until smooth. Cover and chill until ready to use.

2. With a mandoline**, shave the fennel into long strips. Slice the apple in quarters, remove core, and shave on the mandoline. In a bowl, toss the fennel and apple with lemon juice to prevent browning.

3. In a large serving bowl, toss watercress with a splash of pumpkin dressing. Add the shaved fennel and apple, a dollop more of dressing, and gently toss to coat. Sprinkle with toasted pepitas and serve immediately, passing around the remaining dressing.

* Toast pepitas in a skillet over medium heat. Stir frequently until seeds are puffed and lightly browned (some will even pop!) then cool on a dish.

** The secret to making this salad in minutes: a petite Japanese mandoline. It’s lightweight, inexpensive, and infinitely more user friendly than a traditional French mandoline. Yet still sharp as the dickens, so use with care!

By Terry Hope Romero

Photographed by Shay Harrington

This article originally appeared in the October/November 2017 print edition of BUST Magazine. Subscribe today!

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Savory

Looking for something salty, fatty, and savory? Look no further!

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Not only is this dish absolutely delicious, it also ridiculously simple to make. There are literally four ingredients. Tip: Add a mixture of brown sugar and cayenne and put it on top of the bacon for an extra sweet and spicy kick. Find the recipe here.

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Why just have fries when you can have loaded fries? These are absolutely delicious, and completely vegan. The crema is made with cashews and non-dairy milk, and gives the dish that creamy tang that it needs. Wow, these are to die for! Find the recipe here. 

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If you have more of a sweet tooth, check you some of these sweet treats!

Perfect Gluten-Free Dairy-Free Cinnamon Rolls by Allergy Free Alaska 

Photo: Allergy Free AlaskaCinnamon rolls are such a delicious sweet treat in the morning, afternoon, or night! These cinnamon rolls are not a quick fix kind of recipe, and they do involve a lot of ingredients, but it is so worth it to take these out of the oven! Find the recipe here. 

Best Ever Gluten-Free Chocolate Cake by 84th & 3rd

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Chocolate cake is perhaps one of the most induglent, rich foods out there, and luckily there is a gluten-free and dairy-free version of it! This recipe does not skimp on that rich chocolatey flavor. It is a pefect treat for birthdays, or if you’ve just had long day. Find the recipe here. 

Fudgy Paleo Brownies by Jay’s Baking Me Crazy

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Brownies are important part of well balanced diet, duh! These are the chewy, gooey, fudgy brownies you have been searching for. One of the best parts is these take less than 30 minutes to make! Find the recipe here. 

Gluten Free Yellow Cake Donuts by What the Fork 

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“On the most basic level, resistance, just like any other active thing, needs to be fed in order to sustain,” Julia Turshen writes in her new cookbook,Feed the Resistance: Recipes and Ideas for Getting Involved (Chronicle Books, October 3, 2017). And every page does just that, with easy recipes for busy activists (Greek chickpea salad), dishes for crowds (tikka masala mac & cheese), and portable snacks and baked goods (persistence biscuits, chocolate espresso pie bars) for protesting fuel and fundraisers. Sandwiched in between are poignant essays (How Food Can Be a Platform for Activism) and tips for engaging, so you can raise your fork and feel good about it.

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As any six-year-old will tell you, the power of cake is undeniable. So it makes a lot of sense that BFF bakers Tess Wilson and Leah Rosenberg decided to use the versatile dessert to make bold political statements. The Instagram feed for the duo’s Protest Cakes project features pic after pic of frosted deliciousness, each with a different theme, like their Climate Change cake (“baked at ever-increasing temperatures and submerged in 2.6 inches of saltwater”) or their Mexican Hot Chocolate Rice Krispies Treat Wall (“to be torn apart and eaten by the handful until it is no more”).

Wilson came up with the project while flying from her home in Illinois to visit Rosenberg in California right after President Trump’s travel ban was announced earlier this year. “I was thinking about all these things we do—sign petitions and call our reps and go to marches,” says Wilson. “That’s all super important, but I’m not really the organizing marches–type. I asked myself, ‘What am I good at that means something to me?’” For Wilson and Rosenberg, who met while working at Miette bakery in San Francisco, the answer was clear.

Contraception Cake: Made in protest of the GOP’s plan to defund Planned Parenthood

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Less than a week later, the two were at a #NoBanNoWall protest handing out slices of their Seven Nations Cake, which incorporates ingredients from each of the countries included in the original travel ban (xawaash spice blend for Somalia, mastic from Yemen). They now make an average of five or six cakes a week, offering up pieces at protests, giving them away to folks who help them research and track down hard-to-find ingredients, or donating them for consumption at fundraisers, like the recent pink cupcakes they made for a party benefitting Planned Parenthood. “We never made a plan for how long we were going to do this, it was just really reactionary,” says Rosenberg. “It was important to have something to focus on in which I was able to learn more about what was happening.” Their creative process differs with each cake. Sometimes one comes up with the concept and the other does the baking; other times they go back and forth about each step—often via text, since they live in different states.

There’s a quote from comedian Samantha Bee that the pair finds especially inspiring—it even showed up on one of their earliest creations. Bee said the Women’s March was “like waking up from a nightmare to find that the monster was real, but all your friends were there with sticks and torches and unflattering hats to beat back the darkness.” Wilson says that’s exactly how the Protest Cakes project makes her feel: “I’m not only doing it with my best friend, but also with all these people that we’ve met via Instagram and at events who are with us—with spatulas, beaters, and fierceness.”

Tess Wilson and Leah Rosenberg

Climate Change Cake III: Made in response to the president’s decision to pull out of the Paris climate accord

“Coal Is Not the Goal” Cake

Want to do your own resistance baking? Try this dark chocolate vegan cake that Wilson and Rosenberg made to protest Trump’s decision to pull out of the Paris climate accord. It’s made with black cocoa powder, which is extra-roasted so it tastes fantastically toasty (it’s also what gives Oreos their magic flavor!), and activated charcoal. Think about how delicious a future based on clean energy could be with every bite.

Black Cocoa Cake
Adapted from Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero

Ingredients
1 cup soy or almond milk
1 tsp. apple cider vinegar
¾ cup granulated sugar
1/3 cup canola oil
1 tsp. vanilla extract
1 cup all-purpose flour

Directions
Preheat oven to 350 degrees.? Prepare a 9″ x 9″ (or 9″ round) baking pan with spray oil. Whisk together the non-dairy milk and vinegar in a large bowl, and let curdle for a couple of minutes. Add the sugar, oil, and vanilla extract to the milk mixture and whisk until foamy. In a separate bowl, sift together the flour, cocoa powders, baking soda, baking powder, and salt. Add dry ingredients to wet by the cupful while beating with whisk until no major lumps remain. Pour batter into prepared pan (pan should be about 2/3 full) and bake for approximately 35 minutes (until a toothpick inserted into the center comes out clean). Once cool to the touch, remove from pan and chill in the refrigerator.

Charcoal Buttercream
Adapted from Bake and Destroy by Natalie Slater

Ingredients
2 Tbsp. maple syrup
½ tsp. maple or vanilla extract
2 tsp. activated charcoal ? (available in capsules at health food stores and Amazon)
2 cups powdered sugar
¾ cup room temperature vegan margarine ? (Earth Balance is best)
½ tsp. sea salt

Directions
Stir together maple syrup, extract, and charcoal in a large bowl until completely incorporated. Add all other ingredients and beat with an electric mixer until fluffy.

To Finish
Ingredients
Black piping gel
Chocolate coal*

Directions
Once cake has chilled, frost with buttercream (either just on top or covering the sides as well, depending on how thick you like your buttercream). Place frosted cake in fridge for approximately 30 minutes, until buttercream has firmed up. Pipe “Coal Is Not The Goal” on top of the cake, leaving room for a border of chocolate coal, rock candy, and/or coal candy rocks.

*Chocolate coal can be hard to find if it’s not Christmastime, but broken-up black rock candy is an excellent substitution. Black coal chocolate candy nuggets are another awesome option!

 
By Julia Herbst

Top photo: NO Cake: To be sent to reps considering voting to defund Planned Parenthood

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Though I live for soup, I don’t like waiting for stuff to simmer. But now, the wait is over, thanks to The Instant Pot IP-DUO60 ($99.99, target.com), a gadget that’s been all over the internet, and for good reason. This 7-in-1 appliance (pressure/slow/rice cooker, steamer, sauté/browner, yogurt maker, and warmer) is a game changer. It has multiple presets — including one for soup — and there are a ton of recipes online to help newbies get used to this new cooking gizmo. Toss in spaghetti sauce ingredients and pressure-cook those babies into a marinara in 10 minutes; make French onion soup from scratch in 20; prepare pork chops in 15. The best part? Thanks to the steamer function, cleaning it with a bit of water is a snap — the gunk just rinses off, no scrubbing. All my lazy ladies, put your hands up!

BY CALLIE WATTS

Top photo: Julie and Julia

This article originally appeared in the August/September 2017 print edition of BUST Magazine. Subscribe today!

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Hummus was one of the first dishes I learned how to make early on in my catering career. I thought it was pretty darn great, until I hired an Israeli chef, and found out that I had a lot to learn. Like the fact that adding a pinch of baking soda to the chickpea cooking water helps keep farting to a minimum. And that beating the tahini with a fork makes for an extra-creamy result. Later, I went to Israel and found entire restaurants dedicated to just hummus. Where is the rest of the menu? I wondered. But I sat down, ordered hummus, Israeli salad, and French fries for dipping, and realized I didn’t need another thing.

Heavenly Hummus

Serves 4

Dump a coffee cup of dried chickpeas into a deep bowl and cover with three inches of water. Refrigerate overnight. Next day, put your chickpeas in a pot and cover with three inches of water. Add two cloves of peeled garlic, a tiny pinch of baking soda, and bring to a boil. Lower to a simmer till the chickpeas are very soft, about an hour. Save a ½ coffee cup of your cooking liquid and drain the rest. Beat a ½ coffee cup of tahini with a fork till smooth. In a dry pan, toast a smidgen of ground cumin.

In a food processor, puree the chickpeas with the garlic. Add half of the reserved cooking liquid, a drizzle of olive oil, the tahini, a drizzle of fresh lemon juice, the toasted cumin, and salt to taste. Want it creamier? Add more cooking liquid. To serve, dump in a bowl, make a little crater in the middle and drizzle in olive oil then top with a sprinkle of paprika and fresh chopped parsley. Serve with veggies and pita – or French fries! – for dipping.

OPTIONS: Hummus is great for experimenting: throw in a handful of roasted and peeled red bell peppers, toss in pitted black or green olives, drop in a smidgen of sliced sundried tomatoes. With any of these, save a little bit, chop it up, and use for garnish.

BY CHEF ROSSI

PHOTOGRAPHED BY SHAY HARRINGTON

This article originally appeared in the August/September 2017 print edition of BUST Magazine. Subscribe today!

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Some iconic food pairings just can’t be beat – like peanut butter and jelly, spaghetti and meatballs, and, of course, macaroni and cheese. So, vegans (and everybody else too), look no further to find delicious, easy-to-make mac and cheese recipes that can be made and eaten as side dishes or main meals. Caution: You may become super hungry while reading this post.

Photo: Amanda, Maple Alps Blog

Creamy & Dreamy Vegan Macaroni and “Cheese”

This classic kind of mac ‘n’ cheese makes you nostalgic as you remember carefree days and bowls full of cheesy goodness sitting on the kitchen table. Find the recipe here.

Photo: Hannah Kaminsky, BitterSweet Blog

Vegan Stove Top-Style Macaroni and Cheese

No boxed mac and cheese for us – this homemade version, which has no breadcrumbs, tastes amazing and makes six to eight servings. Find the recipe here.

Photo: Olives For Dinner, Pinterest

Coconut Milk-Based Vegan Mac & Cheese

No need to go nuts for finding other alternatives – this macaroni and cheese is soy and nut-free, and requires only a small amount of added oil. Find the recipe here.

Photo: Zena ’n Zaatar

Sweet Potato Vegan Mac and Cheese

This dish can be made in just about 35 minutes, and only requires 10 ingredients! How sweet is that? Find the recipe here.

Photo: Post Punk Kitchen, Pinterest

Vegan Sunflower Mac & Cheese

Yes, sunflower seeds are commonly eaten by baseball players during the summer, but hear us out – they have a smooth, nutty quality that blends well with the cheese sauce. Find the recipe here.

Photo: Olives For Dinner

Deep-Fried Vegan Mac and Cheese

What’s better than an ooey, gooey inside with a crunchy outside to give your taste buds a treat? Possibly nothing. *Note: If you don’t want to fry, you can also bake this instead. Find the recipe here.

Photo: Dana, Minimalist Baker

Vegan Caramelized Onion Mac ‘n’ Cheese

Caramelized onions and crispy breadcrumbs elevate this meal to a whole new level and will make your jaw hit the floor (but don’t forget to pick it back up to continue eating this deliciousness, of course). Find the recipe here.

Photo: Alyssa, A Bite of Inspiration

Vegan Thai Curry Mac and Cheese

This version was inspired by the 2007 Pixar movie Ratatouille – where thinking outside the box in the culinary world can lead to some unexpected, extraordinary flavors and dishes. Find the recipe here.

Photo: Barb, That Was Vegan

Vegan Butternut Squash Mac n’ Cheese

This macaroni and cheese hits the spot in the autumn months – and is an additional treat to eat out of a bread bowl too. Find the recipe here.

Photo: Ashley, The Unintentional Vegan

Vegan Southwest Mac and Cheese

Spice up your summer cuisine with this adaptation that features black beans and salsa. This recipe is great for potluck or family dinners as it makes enough to feed about 10 people. Find the recipe here.

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Super Loaded Vegan Mac & Cheese

If you love veggies, this is the perfect dish for you. Broccoli, cauliflower, zucchini, kale, tomatoes, jalapeños – the possibilities are endless. Find the recipe here.

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Vegan Cauliflower Mac & Cheese

You might not have liked cauliflower as a child, but you might change your mind with this recipe. *Note: You can add smoked paprika on top to give it that smoky flavor. Find the recipe here.

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It’s not surprising to learn that the latest studies say veganism is on the rise. More and more people are becoming educated about the benefits of a plant-based lifestyle, such as better long-term health, a reduced environmental footprint, or not contributing to animal cruelty.

However, with veganism becoming more popular, high-end restaurants can demand more money for healthful and aesthetically pleasing dishes, which can make going out to dinner a break on the bank. Especially for individuals in high school, college, or their early adult life, budgeting is already stressful enough. It’s more than often way cheaper to simply cook at home (and arguably more enjoyable because…no pants).

And whether you’re looking to make a total lifestyle change, or just try a new meatless recipe for dinner, Instagram can be a great tool. I especially appreciate food bloggers who make recipes that don’t require obscure ingredients that most people can’t access or that cost a foot and a leg at Whole Foods. So here are some awesome vegan women using the social media platform to provide us with some inspirational, drool-worthy, actually make-able vegan recipes.

@sweetsimplevegan

Jasmine Briones, the woman behind @sweetsimplevegan, is probably my favorite account right now. Her website reveals her full backstory, in which she writes honestly about her troubled history with an eating disorder, and the ways that veganism has helped to heal that. She also does a lot with her boyfriend @consciouschris, and the two are a plant-based couple’s dream. Check her out for everything from sweet snacks, breakfast nachos, homemade bagels, and some oil and refined sugar free recipes!

@frommybowl

Caitlin Shoemaker runs @frommybowl on Instagram, but uses her full name on her YouTube channel. She lives in Florida and uses her blog to promote “practical and realistic” healthy living, which I think is refreshing and altogether important, since most of us don’t only want to eat salad for every meal. Check her page out for some ongoing yoga-inspiration and delicious recipes like mango zucchini blondies and breakfast pizza!

@plantphilosophy

Branded as a source for “cruelty free living and ethically sound eats,” Margaret Chapman spearheads @plantphilosophy. Her page has a variety of vegan recipes, from baked fries to sushi, and you can also sometimes catch a photo of her beautiful cat.

@appleasandamanadas

Amanda is a nutrition + dietetics student as well as a self-proclaimed “chocolate fanatic.” Her page is super varied, from gym routine photos, mindfulness book recommendations, honest stories about her family, and of course lots of delicious homemade recipes (make her chocolate pancakes with carob sauce if you have a sweet tooth!)

@vegetaryn

If you’re familiar with the vegan community at all, you’ve probably seen one of Taryn’s tee-shirts. Her clothing collection is filled with punny and vegan-themed sayings, but she also has a certificate in plant based nutrition from Cornell, which means the girl can cook. Her Instagram is a mix of restaurant shots and homemade dishes, but the amazing presentations and colors will be sure to give you inspiration regardless. Get ready to drool over some vegan donuts and pizza.

@Bwhitesides

Brittni aka @Bwhitesides is a vegan mom and barre instructor, who gives followers a super realistic and approachable lens into her life. She talks about the stuff that other people may not mention (like when you have to awkwardly assemble your lunch in your car before a class) but still pulls it off effortlessly. And if you’ve never tried a sandwich with peanut butter and fresh strawberries, you’ll probably want to after checking out her page.

@Madeleineoliviaa

UK-based Madeleine is the author of an e-book called “Versatile Vegan” and in that spirit, her Instagram doesn’t disappoint. From stunning travel shots to some (admittedly really cute) photos with her boyfriend, you’ll learn a lot about Madeleine’s whole life from her social media. Plus, there are plenty of easy to make recipes like a full on falafel spread or an epic pancake stack.

Top photo via @sweetsimplevegan

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Say hello to Florence Bearse, who just celebrated her 100th birthday earlier this month in Bangor, Maine.

The upbeat centenarian, interviewed by her local television news station WLBZ at the Westgate Center for Rehabilitation, revealed that wine has helped her live a long, happy life.

“Oh, I like my wine. Don’t take it away from me,” she said, while wearing a pink-and-white Hawaiian lei and a beaded “Birthday Princess” necklace.

Bearse, a former restaurant owner and recreational ballroom dancer from Massachusetts, fell in love with Maine’s scenery and moved there decades ago.

“Maine is beautiful,” she said. “I tell everybody, ‘You want a trip? Go to Maine.’”

Bearse had a birthday party on July 6th with friends and family, complete with a cake, balloons, bouquets of flowers, gifts of wine glasses, and – of course – a bottle of wine. As seen in the video news report, she spent her time joking around and laughing during the party.

She also gave some honest advice, during a live chat hosted on WLBZ 2’s Facebook page nearly a week later, for anyone who wants to live life to the fullest.

“Don’t take any baloney! Don’t be afraid to tell them to get lost if they get too fresh, too noisy,” she said. “Be outspoken – tell ‘em, and that’s the end of it … and walk away a lot of times and say, ‘Get lost!’”

She also revealed that a glass of wine at night before going to bed is the “best medicine in the world.”

But Bearse was also confused as to why people thought making it to 100 is a big deal during the Facebook Live segment.

“Why? What’s amazing about it?” she asked. “Just take care of yourself growing up. Do your hair, do your face, and take care of yourself. There’s nothing to it!”

And with that said, let’s raise a glass and make a toast to Bearse – thank you for being you and for loving wine, just as much as us!

Photo: WLBZ-TV

Top photo: Screenshot, WLBZ // Facebook Live

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I can tell summer is here because I feel the need to take 3 showers a day and just got done scouring this guide to dealing with chub rub. But if you’re looking for a more fun way to beat the heat, we’ve got you covered, sister. Introducing: Sloshies – slushies that get you sloshed. Genius. Keep scrolling to see our fave recipes from Jerry Nevins’s Sloshies (Workman Publishing), for sale here. Try ’em out and thank us later with a drunk tweet @bust_magazine. 

The Catcher 
in the Rye (Spiced)
Don your houndstooth coat and relive your teenage angst as you mix up this frozen version of an old-fashioned.

ABV
8.46%

Glass
Up & Down

Garnish
Orange wheel and infused cherry leftover from Cherry-Infused Old Overholt Rye Whiskey (see recipe near end of post)

• 10 ounces Simple Syrup (see recipe near end of post)
• 5 ounces lemon juice
• 15  3/4 ounces orange juice
• 8  1/4 ounces Cherry-Infused Old Overholt Rye Whiskey (see recipe near end of post)

Combine • Place the ingredients in a medium-size metal bowl and stir.
Freeze • Pour the liquid into a large freezer bag and place it in the freezer until frozen, approximately 4 hours. Alternatively, pour the liquid into an ice cream maker and proceed per the manufacturer’s instructions (see page 11).
Serve • When you’re ready to drink, massage the freezer bag by hand until it’s a wet, slushy consistency. If it’s not breaking up, run the bag quickly under hot water and massage some more.
Yield • Makes at least 4 drinks.

Whiskey Smashed (Tart)
Give your Kentucky Derby party an extra kick with this smashing combination of small-batch Kentucky bourbon on top of a citrus blend and minty frozen love.

ABV
9.77%

Glass
Up & Down

Garnish
mint leaf, lemon 
wheel, and a floppy 
hat (for you to wear)

• 2 3/4 ounces water
• 9 ounces Simple Syrup (see recipe near end of post)
• 7 1/4 ounces Mint Simple Syrup (see recipe near end of post)
• 6 ounces lemon juice
• 6 3/4 ounces lime juice
• 8 3/4 ounces Woodford Reserve Kentucky Straight Bourbon Whiskey

Combine • Place the ingredients in a medium-size metal bowl and stir.
Freeze • Pour the liquid into a large freezer bag and place it in the freezer until frozen, approximately 4 hours. Alternatively, pour the liquid into an ice cream maker and proceed per the manufacturer’s instructions (see page 11).
Serve • When you’re ready to drink, massage the freezer bag by hand until it’s a wet, slushy consistency. If it’s not breaking up, run the bag quickly under hot water and massage some more.

Cool Hand Luke (Sweet)
This cuke-heavy citrus blast with a splash of Pimm’s Blackberry will bring new meaning to being a cool cucumber.

ABV
5.68%

Glass
Floral Bowl

Garnish
cucumber wheel

• 2 ounces water
• 9 1/2 ounces Simple Syrup (see recipe near end of post)
• 4 ounces lemon juice
• 2 3/4 ounces lime juice
• 2 1/4 ounces Pimm’s Blackberry & Elderflower
• 12 1/4 ounces Thatcher’s Organic Cucumber Liqueur
• 7 1/2 ounces whole milk

Combine • Place the water, simple syrup, lemon juice, lime juice, Pimm’s, and cucumber liqueur in a medium-size metal bowl and stir.
Blend • Add the milk to the bowl slowly, using an immersion blender to emulsify the mixture.
Freeze • Pour the liquid into a large freezer bag and place it in the freezer until frozen, approximately 4 hours. Alternatively, pour the liquid into an ice cream maker and proceed per the manufacturer’s instructions (see page 11).
Serve • When you’re ready to drink, massage the freezer bag by hand until it’s a wet, slushy consistency. If it’s not breaking up, run the bag quickly under hot water and massage some more.

Benny and De June (Floral)
A perfect pairing of two kindred spirits. The nose of the drink is decidedly juniper, while the flavor is a delicate melding of the one-of-a-kind Esprit de June vine flower liqueur—yes, that’s a spirit made from the tiny white flowers of grapevines—and woodland pine notes from the gin.

ABV
9.34%

Glass
Flared

Garnish
juniper berries

• 9  1/2 ounces water
• 10  1/4 ounces Simple Syrup (see recipe near end of post)
• 10  1/4 ounces lemon juice
• 5 ounces Koval Gin
• 5 ounces Esprit de June Liqueur
• 1 teaspoon Angostura Bitters

Combine • Place the ingredients in a medium-size metal bowl and stir.
Freeze • Pour the liquid into a large freezer bag and place it in the freezer until frozen, approximately 4 hours. Alternatively, pour the liquid into an ice cream maker and proceed per the manufacturer’s instructions (see page 11).
Serve • When you’re ready to drink, massage the freezer bag by hand until it’s a wet, slushy consistency. If it’s not breaking up, run the bag quickly under hot water and massage some more.
Yield • Makes at least 4 drinks.

Simple Syrup recipe from Sloshies
• 1 1/2 cups pure cane sugar
• 1 1/2 cups boiling water

Yield • 2 1/4 cups (18 ounces) simple syrup

1) Place water and pure can sugar in a saucepan over medium heat and bring to a boil
2) Reduce heat to a simmer and stir the mixture, letting the sugar dissolve until the liquid looks uniform, without any visible granules from the sugar, about 3 minutes
3) Remove from the heat and let the syrup cool. Use immediately or store in an airtight container in your refrigerator for up to 2 weeks

Mint Simple Syrup from Sloshies
• 5 tablespoons dried mint (or 15 tablespoons fresh mint)
• 16 ounces simple syrup

1) Place simple syrup in a saucepan over medium heat
2) Add the dried mint and heat for 12 minutes (if using fresh mint, heat only for 6 minutes). You aren’t looking for a change in the appearance of the syrup, but taste it after 12 minutes have elapsed; if it tastes like your flavor it’s good to go. If for some reason it doesn’t taste like mint, leave it on a bit longer.
3) Strain out the mint with a fine-mesh strainer, then let the syrup cool. Place it in a sealed container and store it in the refrigerator for up to 1 week.

Cherry-Infused Old Overholt Rye Whiskey from Sloshies
1) Place 1 dark, sweet cherry (frozen works really well) per ounce of Old Overholt Rye Whiskey in a tightly sealed container
2) Store in a cool, dark place for at least 72 hours, then strain out the cherries to use as garnish, if desired.

Cover photo: Elizabeth Taylor in “Cleopatra,” 1963

Photos and recipes: “Sloshies” by Jerry Nevins/Workman Publishing

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Still need a stiff drink to deal with the current political climate? Or want to try something new and refreshing while you distract yourself from reading President Trump’s daily tweets? We got you covered so you don’t feel so melon-choly; remember, you have the staple summer fruit – watermelon – in your diet for the next two months! Here are 12 delicious recipes that will have your taste buds thanking you in no time.

Photo courtesy of Stephanie Barlow

Watermelon Keg

We still have a couple of months to wait before carving pumpkins for Halloween, but that doesn’t mean we can’t keep our carving skills on point this summer. Turn a whole watermelon into a homemade keg that’s perfect for any backyard function. Optional: You can even add your favorite spirits(s) to the mix. Find the recipe here.

Photo: Watermelon.org

Watermelon Poke Bowl

When some of President Trump’s latest claims sound a little fishy, it’s time to go into the kitchen and cut up some watermelon cubes so you can add them to this raw fish salad. Find the recipe here.

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Watermelon Jerky

Does the latest news about Trump make you wanna scream? Try putting some of this watermelon jerky in your face and chew on it until you can get to another rally. There, doesn’t that feel better? Find the recipe here.

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Watermelon Mojito with Fresh Mint

Tired of a long day fighting for the #resistance? Grab some mint leaves and make yourself a nice mojito within 15 minutes – you deserve it. Find the recipe here.

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Watermelon BBQ Sauce

Slather on this easy-to-make BBQ sauce on something delicious, right off the grill. (And the prep time is only 15 minutes, so  you have plenty of time left to call your Senator!) Find the recipe here.

Photo courtesy of Stephanie Barlow

Watermelon Milkshake

Run to your nearest grocery store and stock up on your favorite ice cream flavors to make this delectable treat. And maybe if you drink the milkshake fast enough, you’ll get a brain freeze and forget about the Trump presidency for a few seconds. Find the recipe here.

Photo: Jessica in the Kitchen

Watermelon Feta Salad with Balsamic Reduction

This is BUST Editor-in-Chief’s Debbie’s favorite recipe in the world; it’s so delicious that you are going to want to strip naked and jump into a bowl full of it. Plain and simple. Optional: Add Anise Hyssop leaves into the mix for an even tastier meal. Find the recipe here.

Photo: Half Baked Harvest

Tequila Soaked Watermelon Salsa

It doesn’t matter if it’s in a bowl or in a taco shell – this twist on salsa is amazing and just what’s needed for the summer. Find the recipe here.

Photo courtesy of Stephanie Barlow

Watermelon Sandwich Wraps

Everyone knows the current administration is full of boloney, but who would’ve thought you could replace the tomatoes in your sandwiches with diced or sliced watermelon? #ingenious. Find the recipe here.

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Watermelon Margarita

Sometimes you just gotta blast Jimmy Buffet’s “It’s Five O’Clock Somewhere” and treat yo’ self to this three-ingredient margarita – no matter what time of day it is. Find the recipe here.

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Watermelon Rind Stir Fry

Who said the rinds from a watermelon were useless? Remember to save them, instead of throwing them out, so you can make a scrumptious stir fry. Find the recipe here.

Photo: Alton Brown

Watermelon Rind Pickles

While you wait for President Trump to get himself into a pickle, take those leftover rinds so you can make your own watermelon rind pickles that need to be refrigerated overnight once properly prepared. Find the recipe here.

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With rising temps and longer days comes the urge to whip up tasty cold drinks. This summer, say goodbye to plain Jane lemonade with agua de panela, as it’s known in Colombia: a simpler lemon or lime water sweetened with panela, the “original” brown sugar. Its delicate caramel flavors compliment the zingy blend of citrus juices for a beverage that’s more substantial, and a little less sweet, than standard lemonade. Plus, it’s a fantastic pick-me-up on a hot afternoon. Add this simple syrup to water, serve with a splash of seltzer, or shake it up with your favorite spiced rum or whisky and serve over ice alongside avocado dip and plantain chips for your own tropical happy hour.

Papelón con Limon Simple Syrup

Makes 2 cups of concentrate syrup for approximately 10 to 12 drinks

INGREDIENTS

1 pound panela (look for rich amber-hued blocks, discs, or cones of panela anywhere Latin America grocery goods are sold, often stocked near dry goods)

2 cups cold water

½ cup each freshly squeezed lime juice and lemon juice

DIRECTIONS

Chop panela into roughly ½”-thick chunks. For easier cutting, use a fresh cake and chop immediately after unwrapping. The texture is dense and crumbly and can be easily sliced with a chef’s knife. Transfer to a saucepan, cover with the water, and bring to an active simmer over medium heat. Stir occasionally until panela has completely dissolved, about 5 to 10 minutes. Remove from heat and cool to room temperature.

With a fine mesh sieve, strain the lime and lemon juices, then funnel them into a clean glass bottle (33-oz. or larger). Add the cooled panela syrup, seal the bottle, and gently shake to combine. Keep chilled (for up to two months). For each serving, stir 2 or 3 tablespoons of panela into a tall glass of cold water. Garnish with plenty of ice and a slice of lime. For an adult beverage, measure an ounce of dark rum, whisky, or vodka into a cocktail shaker along with 2 to 3 tablespoons of syrup, an ounce of seltzer, a shake of your favorite bitters, and plenty of ice. Shake and strain into a small cocktail glass and garnish with a slice of lime or a sliver of candied ginger.

BY TERRY HOPE ROMERO

PHOTOGRAPHED BY TARA DONNE

This article originally appeared in the June/July 2017 print edition of BUST Magazine. Subscribe today!

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Crunchy, cool, salty and light, poke (pronounced POH-keh), a raw fish salad that originates from Hawaii, makes for the perfect summer meal. The fish (our recipe calls for tuna but you can easily substitute salmon or firm tofu) is typically marinated in sesame oil and soy sauce with green onions; topped with a variety of add-ons like avocado, sesame seeds, or mango; and can be served over rice. Throw a poke party and let everyone experiment with different toppings and sauce combinations — everything can be altered to taste, so a bowl can be as unique as the person who put it together.

Traditional Poke (Serves 4)

2 lbs. sushi-grade tuna (go to a grocer you trust, and check the quality with them when you place your order), cut into ¾” cubes

½ cup soy sauce
2 tsp. white rice vinegar
1½ Tbsp. sesame oil
1/3 cup green onions, finely chopped
4 cups cooked white rice (make according to package instructions)

To make the basic marinade, mix soy sauce, white rice vinegar, sesame oil, and green onions in a bowl. Marinate the tuna for as little as 5 minutes or up to 2 hours. Meanwhile, prep the toppings of your choice. Layer the rice, tuna, and toppings in a bowl and savor all the flavors.