Select Issue (2)

2021 Winter

2021 Summer

EAT IT by hot for food

A Helluva Holiday (October to December 2021)


It’s the most wonderful time of the year! So long as you’re doing it cruelty-free and vegan my friends. The holidays are about love and joy and so eating good food this time of year should also reflect that. That’s why I’m here to give you A Helluva Holiday feast with brand new recipes for your festive events. I’m leveling up potatoes, yet again, with a crispy and easy to achieve potato pave with béarnaise sauce, and giving you a rustic side of braised cabbage that’s sure to convert you into a cruciferous veg lover. I haven’t forgotten the stuffing, but I did a little stuffing in stuffing action with a full-on stuffing bread loaf. There’s even a show-stopping meaty main. No turkeys were harmed in the making of my bone-in vegan turkey drumsticks. No, that’s not a typo!

For dessert, we venture into the featured ingredient of the season, miso. I’ve got 2 sweet and 1 savory recipe featuring magical miso. No holiday is complete without a sticky toffee pudding, but I’m me, and so I put miso in that sticky toffee pudding. It’s going to wow your holiday guests for sure. I also share a new recipe for the softest, most fluffy cinnamon buns topped with miso caramel, and for those post-holiday lazy days, I’ve got your quick and easy dinner covered. Say hello to miso ramen carbonara!

This issue of EAT IT will keep you busy from Thanksgiving to New Year so I hope you enjoy a little rest and relaxation amongst the usual holiday bustle and don’t take things too seriously. Remember, it’s just food! Here’s to a helluva holiday. Cheers!

Lauren Toyota

Issue’s Recipes


EAT IT by hot for food

Savor Summer (July to September 2021)


This summer is definitely one to savor given the trainwreck that was summer 2020! In fact, this whole EAT IT thing was concocted during quarantine so it feels kinda cool to be launching it a year later.  The Savor Summer issue is a beauty. I’m giving you boards galore, recipes made with pickles, and a new ice cream flav to add to your repertoire. Get those ice cream vessels in the freezer stat! You don’t want to wait around once you see this pineapple ginger snap ice cream.

When it comes to eating food off a big platter or board, it really is a vibe anytime, but I especially like to partake in board grazing during the summer. Envision presenting my Brooklyn deli board with beet lox and whitefish spread to your pod while hanging in the backyard with beers. Or sharing the sweet dessert board with banana cream pie dip and hazelnut s’more dip with your fam for game night.  I hope these boards bring joy to everyone you share them with… or don’t share if you want them all to yourself too!

Finally, my feature ingredient, pickles, will give you the gift of 3 interesting recipes—dill pickle dip, pickle cheddar biscuits, and dill pickle soup. Ya for real! Each issue of EAT IT will feature a unique or underused ingredient with a handful of recipes that utilize the featured ingredient. So why pickles? I don’t know. I just love them and I think they deserve more than being relegated to a condiment or sandwich topping. Pickles on a sandwich are pretty much essential, though! And the only kind I buy is Bubbies—in the big jar—in case you were wondering.

Lauren Toyota

Issue’s Recipes