Molly Shuster

Molly Shuster is a freelance food stylist and recipe developer. After starting her career in publishing in New York City, Molly switched gears and went to The Institute of Culinary Education. After working in the city for five years, Molly recently moved back to her home-state of Massachusetts. She currently divides her time between Boston and New York. View more on Molly Shuster on her website.

Latest posts by Molly Shuster (see all)


Peach Kuchen

by Molly Shuster
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Peaches almost always make me think of childhood. Late nights of my mom reading James and the Giant Peach to me could have something to do with that, but this kuchen has that same feel. It’s equal bits rustic and simple and decadent. Peaches are remarkable on their own right now, but coddling them in

The Animal Farm Buttermilk Cookbook

by Molly Shuster
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I’m a bit of a zealot when it comes to utilizing every last drop of any and all ingredients, so The Animal Farm Buttermilk Cookbook is right up my alley. Molly’s trip to style the photos for this practical yet magical guide to buttermilk made me smile and yearn for my own sojourn to green

It’s All Good, Gwyneth Paltrow

by Molly Shuster
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The moment I scrolled through the credits of Gwyneth Paltrow’s new cookbook, I squealed to see Eat Boutique contributor Molly Shuster was on the food styling team. The book is gorgeous, so I snapped a few photos and Molly shares her take on working on this project. Go Molly! -Maggie Last summer, I had the

Easiest Tiramisu and Dave’s Coffee Syrup

by Molly Shuster
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Growing up, coffee milk was one of my very favorite things. I’ve always been partial to coffee flavored things – milk, ice cream, milkshakes! Coffee has always been my go-to flavor. But growing up, I used the corn syrup-laden sweet stuff from the grocery market. All processed, all artificially flavored and made with about 100%

Sweet Potato Pancakes with Maple Syrup

by Molly Shuster
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Molly loves maple syrup as much as we do here at Eat Boutique.  We make no secret about some of our favorite small batch syrups, including Sweet Brook Farm. Both are worth the inevitable sticky fingers that result from whatever you might enjoy them with, in this case some sweet potato pancakes. -Maggie I was driving

Easy Bean Salad

by Molly Shuster
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You may call it fall but I call it officially “dried bean” season. I continue to transition: craving the last crop of fall greens, topping them with delicious local beans. Meet new contributor Molly Shuster, who introduces us to Charley Baer’s boutique bean business and a new recipe, too. Say hi to Molly in the

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