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Beth Lipton

@cookiepie0402

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Recipe developer, writer, editor
Cookbook author: Carnivore-ish
Student @ Fordham, MSW 💜

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He is 54 today! And just gets more ridiculously handsome, sweet, fun, and brilliant every year. (Goofier, too 😁) Happy birthday, my love 💜🎉🎂 by @cookiepie0402

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a month ago

Prague highlights!

The castle, the bridges, the libraries, the gardens, the art, the people, the food! We loved it all 🇨🇿 by @cookiepie0402

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a month ago

Happy Father’s Day to @russelling, my Jamarkus, the sweetest, funniest, most loving and attentive dad 💜 Our D just lights up around you!

And a very happy day to all the dads, grandpas, uncles, step dads, and dad figures 💜

If today is tough for you for any reason, sending you love. by @cookiepie0402

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3 months ago

Happy Mother’s Day to all the mamas, grandmas, step-moms, aunties — to all the women who love and nurture and share their hearts with all their might 💜

My mama wasn’t big on Mother’s Day because it fell right after her birthday. But, of course, I miss her, today and every day. If today is difficult for you for any reason, hugs to you 💕 taken in Brooklyn, New York by @cookiepie0402

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5 months ago

Can we stop with all the “maxxing”? taken in Brooklyn, N.Y. by @cookiepie0402

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5 months ago

This amazing young woman is 17 years old today!

My heart is so full—she is the smartest, funniest, most insightful, kindest, most beautiful person, she inspires me every day.

To my sweet baby girl: Happy happy birthday! I love you with my whole heart 🎂🎉💕🎂💜💕 taken in Brooklyn, New York by @cookiepie0402

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6 months ago

Just a @russelling appreciation post on this Valentine’s Day. We’re not big Valentine’s people around here, so I’m just going to use it as an excuse to shout out this beautiful man for being so kind, thoughtful, funny, supportive, and just all-around amazing. So grateful that he is my guy 🥰

Hope you’re having a fantastic day—whether you’re celebrating romance, friendship, self love, or any combo ❤️❤️❤️ taken in Brooklyn, New York by @cookiepie0402

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8 months ago

Ok I’ll play! Time capsule 2016:
1. Representing Health magazine at the Fit Foodie run in Austin
2. Cultcha with my guy @russelling
3. Out with my sweet mama for her 76th birthday
4. Some of the Roslyn High School cast of The Crucible seeing how the pros do it
5. One of my favorite forever friends, the always fabulous @momboarder
6. Pretty sure this was little D’s birthday dinner? With our neighbor @sheetsdd8 and her gorgeous fam
7. So fun surprising our amazing friend, dear @rickrecht, at his show in NJ!
8. Little d didn’t think I was cool enough to know Siggi (of yogurt fame), so we took a pic for proof at the Time Inc office 😂

I know I’m leaving so much out! But this is a snapshot. What was 2016 like for you? 💜 by @cookiepie0402

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8 months ago

Just a friendly reminder. Keeping yourself healthy and strong, getting enough sleep, eating to support your health (whatever that looks like to you)—all of these basic things are even more important in times of extreme stress. It’s tempting to medicate ourselves with binge-watching, junk food, alcohol, etc. I get it, I truly do. I’m not finger-wagging here—I genuinely want everyone to take extra care of themselves right now to feel as good as we all can in these hard times 💜 taken in Brooklyn, New York by @cookiepie0402

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9 months ago

If you know me IRL, you know I don’t think I’m all that great at a lot of things 😂 But one thing I can do is make damn good granola. I’ve been doing it since my first pro cooking job (I was the baker at a B&B in Venice Beach), and have made zillions of batches since then. I love to give it as a gift in a pretty jar.

Which is what prompted this recent batch—I made it as a gift for my amazing supervisor at my internship 💜 But @russelling said I better make extra so he could have some, too 😁

This batch is blueberry-pecan, though you can sub just about any of the ingredients to make it your own. I always use olive oil as the fat, it gives the granola just a hint of a savory edge. Make it as is or tweak it to your taste—either way, enjoy! 💜

Blueberry-Pecan Granola
Yield: About 6 1/2 cups

2 1/2 cups uncooked old-fashioned rolled oats
1 1/2 cups sliced almonds
1 cup unsalted raw pepitas
1 cup raw pecans, chopped
1 1/2 tablespoons cinnamon
1 teaspoon ground ginger
1/8 teaspoon nutmeg
3/4 teaspoon fine sea salt
1/2 cup extra-virgin olive oil
1/2 cup pure maple syrup
3/4 cup dried blueberries

1. Preheat oven to 300ºF. In a large bowl, toss together the oats, almonds, pepitas, pecans, cinnamon, ginger, nutmeg and salt. Add the oil and maple syrup; stir until well coated.
2. Spread the mixture evenly on a large rimmed baking sheet. Bake until golden and toasted, 40 to 45 minutes. Place the pan on a cooling rack and let the granola cool for about 10 minutes, then transfer it to a large bowl to cool completely, stirring occasionally. (The granola will crisp up as it cools.)
3. Toss in the blueberries. Store the granola in an airtight container for up to 2 weeks.

#homemade #granola #healthyrecipe #homemadegift taken in Brooklyn, N.Y. by @cookiepie0402

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9 months ago

First time cooking pork cushion roast, thanks to @waldenlocalmeat for introducing me to this cut. It’s leaner than pork butt but still has quite a bit of connective tissue, so braising is a good choice for cooking. It made luscious pulled pork, less rich than butt but still so good. Here’s what I did—enjoy!

Leaner Pulled Pork
Serves: 6
1 2-lb pork cushion roast
1 tablespoon smoked paprika
2 teaspoons chili powder
1 teaspoon ground cumin
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon mustard powder
1 teaspoon dried oregano
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons avocado oil
1 small yellow onion, chopped
Fine sea salt
3 tablespoons apple cider vinegar
1 12-ounce can cola (I used Olipop)
1 8.5-ounce jar barbecue sauce (I used Primal Kitchen unsweetened)
2 teaspoons Worcestershire sauce
Chicken bone broth, optional

1. Trim any large pockets of fat off the roast and cut it into 2-inch chunks. In a large bowl, combine the paprika, chili powder, cumin, garlic and onion powders, mustard, oregano, kosher salt, and pepper; whisk to combine well. Add the pork and toss until all of the meat is coated.
2. Preheat the oven to 300F. Warm a large Dutch oven over medium-high heat. Swirl 2 tablespoons of the oil in the pot. Add the pork and cook, turning, until browned on all sides (work in batches if needed). Remove the pork to a plate.
3. Reduce the heat to medium and swirl in the remaining oil. Add the onion, sprinkle with sea salt and cook, stirring, until very tender, about 5 minutes. Add the vinegar; stir, pulling up browned bits from the bottom of the pot.
4. Pour in the cola, barbecue sauce, and Worcestershire sauce; stir. Add the pork back to the pot, along with any juices on the plate. Cover and transfer to the oven. Braise for 2 hours. Use a fork to shred the meat (it won’t be fully tender yet, that’s ok). Add a few tablespoons of broth if it appears too dry. Stir, cover and braise for another hour. Shred and stir again. Serve. Cover and refrigerate leftovers for up to 4 days. by @cookiepie0402

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9 months ago

by @cookiepie0402

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9 months ago