BY BUST Magazine in Eat Me on Oct 09, 2013 |
Of all the glorious corn-based creations on Earth, tamales—steamed cornmeal cakes filled with protein or vegetables—are my fave to eat. Though they take forever to make, you can whip up a few dozen of these at once, freeze them, then reheat as you want to eat them.
Makes: 3 dozen tamales
Total Time: 7 hours for pork, 3 hours for vegetarian
You’ll need a slew of cornhusks, a steamer, and plenty of time. Buy the dry husks from a Mexican ... Read More
BY BUST Magazine in Eat Me on Oct 04, 2013 |
I always thought homemade pretzels were time-consuming, impossible to master, and a headache. No thank you, I can’t be bothered. But this homemade pretzel recipe will take you less time than getting a fancy manicure. It’s so simple, you’ll wonder why pretzel-making seemed hard before. There’s no mixer required and all the ingredients are probably sitting in your pantry right now. So go ahead-- twist it, sister!Total Time: 30 ... Read More
BY BUST Magazine in Eat Me on Oct 03, 2013 |
The Food Film Fest is one of the oddest and most fun movie events in the game. The conceit is (fairly) simple: the audience watches a series of short films on some element of food culture, and as each dish is introduced on screen, servers distribute tasting plates of the same dish to all the viewers. And after each screening, a party is held where the theme food is served (along with a whole lot of relevant-themed beer and cocktails, of course). The events, ... Read More
BY Emily Rems in Eat Me on Oct 01, 2013 |
Since today is World Vegetarian Day, and since I LOVE being a vegetarian, I thought I’d celebrate by sharing links to some of my fave go-to veg recipes. Some have been seen here on bust.com before because they were too delicious to keep to myself. And some are appearing here for the first time even though I eat ‘em up every chance I get. Take a look and let me know in the comments what your favorite ways are to get your veg on!
Kale ... Read More
BY debbie in Eat Me on Sep 27, 2013 |
Last year, when the farmer's market was looking sad with nothing but kale and onions and potatoes, I bought a sugar pumpkin, just 'cause it looked so cute. When I got it home I wasn't quite sure what I'd do with it. Unlike Jack-O-Lantern pumpkins, which really aren't the most delicious for cooking and eating, sugar pumpkins are much smaller, more round than squat, and they have flesh that is firmer, and less stringy and watery, than their larger sisters.
That ... Read More