Rights for all artwork remain that of the collaborator. Please don’t be a f*cking dick and try to steal our art.
C O V E R D E S I G N : Brittany Arita
I N T E R I O R D E S I G N : Pam Galante
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Kaitlin Callender Sugar Cookies. Easy, cute, fun, and delicious! Frosted. No frosting. Just the dough. As a cookie sandwich. Sprinkles. One in each hand. There’s no wrong way to enjoy a sugar cookie. LEARN MORE ABOUT KAITLIN:
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AYLA MIROLO My recipe for a pretty solid ice cream - piles of rainbow sprinkles, coffee ice cream, and maple syrup. Rather messy but hey, so is ice cream. L E A R N M O R E A B O U T AY L A :
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Andrea Stan Here’s the description of it as well: Recipes + December usually means tons of cinnamon and other cozy smells, so what other way to represent that with a batch of fresh gingerbread cookies? LEARN MORE ABOUT ANDREA:
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Bill Cunningham So I got this new kid, right? She’s rad. I like doin’ crafty stuff with her. Unfortunately, she’s in a phase where everything must go in her mouth. Paint and clay are out. With the holidays, we have to do something festive. Salt dough ornaments. They’re dead simple and safe for a little gremlin to handle. Mix one part table salt, one and a half parts warm water and four parts all-purpose flour in a bowl. Mix and knead into dough. Rolling pin into an even sheet. Use cookie cutters or a knife to cut out a shape. Don’t forget to poke a hole for a hook. Optional: Jam your spawn’s hand on it to make a handprint. Bake at 300 degrees for one hour. Let cool. Should be rigid. Decorate. (Glitter paint recommended. YOLO.) LEARN MORE ABOUT BILL:
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Dominique Marshall All the bits that come together for a fulfilling Christmas meal. We tend to keep it fairly straightforward for Christmas dinner, and it’s definitely not complete unless we manage to get a three bird roast - so much nicer than a dry turkey! LEARN MORE ABOUT DOMINIQUE:
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Jess Wissemann My mom’s red-checkered Betty Crocker cookbook is the symbol of “comfort food”to me. It is always at hand in the kitchen, and has been tattered and worn and nearly falling apart for as long as I can remember. My favorite recipe from the cookbook are these Apple Dumplings—warm, whole apples wrapped in flaky pastry, and immersed in a sweet, spiced sauce. When I was growing up, my mom would make them on very special occasions. They are always made with love! Enjoy! <3 LEARN MORE ABOUT JESS:
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MOLLY TAAFFE Oh you thought I was going to share my family pierogi recipe? L E A R N M O R E A B O U T M O L LY:
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PAM GALANTE Gnocchi is a year-round tradition in my family, but it especially makes an appearance around the holidays. The love of it has been passed on to my brother and I from my papa and dad. L E A R N M O R E A B O U T PA M :
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LAUREN FLORENCE I’m obsessed with gingerbread. I recently watched a documentary about the history of it (it’s called “Gingerbread Journeys” on Amazon - highly recommend) and it was equal parts interesting and wholesome. I got inspired and made some vegan gingerbread cookies promptly after. I used this recipe (cut in half) and they turned out great: www.bohemianvegankitchen.com/classic-vegangingerbread-cookies/ LEARN MORE ABOUT LAUREN:
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NATALIE FERRO The best holiday recipe. L E A R N M O R E A B O U T N ATA L I E :
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BRITTANY ARITA
Nothing like a classic sugar cookie. 3 3/4 c. flour 1 1/2 c. sugar 1 tsp. baking powder
1 c. flour 2 eggs 2 tsp. vanilla
Preheat oven to 375 F. Mix dry ingredients in one bowl, wet ingredients in another. Blend dry into wet. Chill dough for 1 hour. Bake 8-10 minutes. Cool & decorate L E A R N M O R E A B O U T B R I T TA N Y:
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ISSUE
#32
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D E C E M B E R
201 9
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R E C IPE S