We All Scream for Ice Cream September 23 2019, 0 Comments
Berry Crumble July 25 2019, 0 Comments
1 cup of blackberries
1 cup of blueberries
1 cup of flour
1 cup of oats
½ cup of brown sugar
1 teaspoon of flakey salt
½ a cup of pecans
½ teaspoon of ground ginger
½ tablespoon of cinnamon
½ stick of ice-cold butter cubed
Preheat the oven to 120c. Use the heat from above with fan option.
Toss the berries with a little bit of flour, half the ground ginger, half the cinnamon, squeeze of lemon, and lemon zest and place in a heavy skillet and bring to a slight simmer.
Meanwhile, toast some pecans.
In a bowl, place the remaining flour, spices, sugar, salt, oats, and brown sugar. Use your hands to crumble the butter into the dry ingredients.
Place the crumble along with the toasted pecans on top of the berries and put into the oven until the top is crispy and golden and the sides of the berries are bubbling over. 15 to 20 minutes usually.
(Images courtesy of ecru)
Fried Garlic Broccoli and Kale March 18 2019, 0 Comments
Serves Six as a Side:
1 Large head of Brocolli, cut
350g Curly Kale, tough stems discarded and torn
3 tbsp of Olive Oil
3 Garlic Cloves, thinly sliced
1/2 tsp Cumin Seeds
2 tsp Chili Flakes
1/2 Cup Mint Lives Roughly Shredded
1. Boil salted water in a saucepan, and add the broccoli and blanch for 90 seconds. Remove the broccoli with a slotted spoon and refresh with cold water and dry. Add the kale to the boiling water, blanch for 30 seconds then drain and refresh with cold water. Squeeze out as much water from the kale as you can with a clean kitchen towel and set aside.
2. Put oil into large frying or saute pan and place over high heat. Add the garlic and cumin and fry for about two minutes, stirring a few times, until the garlic is golden. Remove the garlic with a slotted spoon and set aside. Add the kale to the oil and fry for 3 to 4 minutes, until the leaves are crisp. Add in the broccoli, 1 tsp chili flakes, and 1/4 tsp of salt. Stir for a minute, and then transfer into a large plate. Gently mix in the mint and squeeze lime juice, serve with the remaining 1 tsp chili flakes and crispy garlic on top.
(Recipe courtesy of Simple by Yotem Ottolenghi)
Cherry Tomato Salsa August 29 2018, 0 Comments
1 Cup Cherry Tomatoes Chopped
Handfull of Coriander Chopped
2 Scallions Thinly Sliced
1 Green Chili Pepper (Optional for extra Spice!)
Juice of a Lime
Pinch of Salt
Mix first four ingredients in a medium-sized bowl, and follow by adding lime juice and season with salt. Add to your morning eggs, or add some feta cheese and have it as a dip with pita chips!
(Image courtesy of ecru)
Sonoma Coast November 08 2017, 0 Comments
When I was a California I got to drive from San Francisco to the Sonoma Coast, which was a gorgeous drive. From the misty Golden Gate Bridge to the windy roads of Jenner, the drive to the Timber Coast Resort was enchanting. The resort itself is absolutely charming. Designed as an oversized cabin overlooking the Pacific ocean. A perfect place to stay if you want to hike at national parks, or just stay in by the fire and play some board games. This is a place that I would defiantly want to visit again, especially for their locally sourced restaurant.
(Images courtesy of Hussah Al Tamimi)
Date Cinnamon Coconut Smoothie October 25 2017, 0 Comments
5 Dates pitted, soaked in boiling water for 10 minutes
3/4 Cups Coconut Milk
Blend all ingredients with ice and remaining date water and pour in a Palm Etched Glass, and enjoy!
(Image courtesy of ecru)
Fresh Overnight Oats March 27 2017, 0 Comments
Milled Down Baby Oats
Coconut Almond Milk
Pinch of Salt
Soak baby oats in coconut almond milk overnight. The next morning add soaked oats in a bowl or jar mix in a pinch of sea salt and pour blueberries over them. Enjoy a fresh and healthy breakfast!
ecru Eats Pantry Bee January 16 2017, 0 Comments
I love to cook, but I get too busy to actually do it. Pantry Bee solves this problem for you by sending you a box filled with delicious ingredients and an easy recipe to follow. I've tested 4 of the recipes and loved them all. It takes less than an hour to make any of their recipes. Here is one of their latest recipes, Lemon Caper Tilapia, made and served on our tableware.
(Images courtesy of Pantry Bee)
Time for Fresh Herbs and a Radish, with A Little Salmon April 08 2015, 0 Comments
For the Herbed Sour Cream:
⅓ cup sour cream
1 teaspoon finely chopped dill
1 teaspoon finely chopped flat-leaf parsley
1 teaspoon fresh lemon juice
Salt, to taste
For the Smoked Salmon Smørrebrød:
Herbed sour cream
4 slices Danish rye bread
8 ounces smoked salmon, thinly sliced
4 radishes, thinly sliced
Zest of 1 lemon
Coarse black pepper, to taste
Dill sprigs, for garnish
Parsley leaves, for garnish
Make the herbed sour cream: In a small bowl, mix together all of the ingredients. Season with salt and set aside.
Make the smoked salmon smørrebrød: Spread some herbed sour cream on each slice of bread. Evenly arrange the salmon slices on each slice of bread and top with radishes, lemon zest and black pepper. Garnish with dill sprigs and parsley leaves. Serve.
(Recipe Courtesy of Tasting Table)
The New Tabbouleh February 23 2015, 0 Comments
I love tabbouleh, what’s not to love about it. So when I found this variation of tabbouleh, it quickly became a staple salad for lunch. What makes it so special is substituting the parsley with rocca leaves and the burghal with quinoa. It is worth the try. But if you prefer the old fashioned tabbouleh you grow up with, you can always stick to parsley and burghal.
1 cup quinoa, rinsed well
1/2 teaspoon kosher salt plus more
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4-inch pieces
1 pint cherry tomatoes, halved
2/3 cup chopped rocca
1/2 cup chopped fresh mint
2 scallions, thinly sliced
Bring quinoa, 1/2 tsp. salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.
(Recipe Courtesy of Bon Appetit)
Fresh and Crisp August 25 2014, 0 Comments
The best thing about a salad is the mixture of textures and tastes in a bowl. You will get a mix of crisp vegetables with a little, a little tang from some lemon dressing, and sometimes a little sweet surprise. This Avocado Cup Salad with Black Bean Confetti is a fresh and easy way to have a delicious snack.
Makes 8 mini-salad cups; estimate 2 halves or 1 full avocado per person/meal
1 cup black beans, cooked, drained (about 2/3 of a 15-ounce can)
1 large bell pepper, finely diced
1/4 cup finely diced white or red onion
1 small jalapeno, seeded and minced
1/4 cup olive oil
2 tablespoons freshly squeezed lime juice (from about 1 lime)
1/4 teaspoon coarse salt, plus more to taste
1/2 teaspoon ground cumin
Dashes of hot sauce or pinches of cayenne, to taste
Chopped cilantro for garnish
4 ripe avocados
Mix black beans, pepper, onion and jalapeno in a medium bowl. In a small dish, whisk olive oil, lime juice, salt, cumin and hot sauce or cayenne. Adjust dressing seasonings to taste. Halve avocados and remove pits. Score avocado halves with a knife, cutting lines in both directions to form a grid, but being careful not to through the skin.
If you’re serving all four avocados right away, go ahead and mix the dressing and salad ingredients together, then heap each avocado half with salad and dressing and garnish with cilantro. If you’d like to stretch this over several days of lunches or the like, keep the mixed salad ingredients and dressing in separate dishes. When you’re ready to eat, cut and score your avocado, dot a little dressing directly on each half, heap with salad filling and drizzle with more dressing. Garnish with cilantro.
(Recipe courtesy of Smitten Kitchen)
Fish Plate and Crab Napkin available online.
Put the Lime in the Coconut July 14 2014, 0 Comments
With these long summer days I just want to drink something cold, refreshing, and sweet. A coconut and lime slushy sounds like the right fix to have. This Coconut Frozen Limeade recipe does the trick, and it’s the perfect mix of sweet coconut and sour limes.
Makes 4 Servings
2 1/2 cups crushed or small ice cubes
1 cup coconut milk, well-shaken if from a can
1/3 cup lime juice (from about 3 limes)
3 tablespoons granulated or superfine sugar (more or less to taste)
Lime slices for garnish
Blend every thing until it reaches your desired consistency — almost smooth, for a crunchier effect, or fully smooth, for a milkshake/creamier effect. Pour into glasses, garnish with lime.
(Recipe courtesy of Smitten Kitchen)
Table Setting Competition June 22 2014, 0 Comments
Email or WhatsApp us at +965 90065205 a photo of your table setting using our products.
Please include your full name and phone number with the attached photo.
Deadline for submitting the image is Saturday 28th of June 2014.
All submitted photos will be shared on Instagram @ecruonline for followers to cast their votes on their favorite setting.
Winner will be chosen on the most number of likes their image receives.
Competition is only valid in Kuwait.
The winner will be announced on Sunday 29th of June 2014.
A Taste From The Tropics June 16 2014, 0 Comments
Nothing tastes more tropical than coconut and pineapple. In this sweltering heat, I just want to cool down with something freezing and delicious. I cannot wait to try this Pineapple Flurry and Coconut Chia Pudding to help me escape the heat.
18 ounces of fresh pineapple juice
1 cup of coconut milk
1 cup of plain strained yogurt (or substitute with almond milk or coconut water)
1/3 cup of chia seeds
honey to taste, about 2 tablespoons (or other sweetener)
Pour pineapple juice into a shallow pan. Freeze for about one hour. Scrape ice crystals forming on the edges of the pan to the center. Repeat every hour until icy and flaky, about 4/5 hours.
Stir yogurt, coconut milk and honey in a bowl to combine. Add chia seeds. Let sit at room temperature for at least 3 hours.
To assemble, place chia seed pudding at the bottom of a cup and add pineapple flurries to the top.
(Image and Recipe courtesy of Honestly Yum)
The Royal Mango March 31 2014, 0 Comments
It’s that time of the year, and what that means is Alfonso mongos are in season. Every spring these delectable treats make their way in our fruit bowls for a short season. We can’t help adding some Alfonso mangos to all our salads. Here’s a tasty Red Cabbage and Mango Slaw to add to your next outdoor barbecue.
For the dressing
7 tablespoons freshly squeezed lime juice
3 tablespoons maple syrup
1 tablespoon sesame oil
1 teaspoon coconut aminos or tamari
1 green onion, sliced
1 red Thai chili, sliced (optional)
4 tablespoons walnut or macadamia nut oil
For the slaw
1/2 a red cabbage, finely shredded
1/4 red onion, thinly sliced
2 large mangos, cut into strips
broccoli sprouts or other micro greens
seeds or nuts
To make the dressing, heat a saucepan and place the lime juice, maple syrup, sesame oil, coconut aminos (or tamari), green onion and red chili in it.
Boil over medium-high or high heat until liquid is reduced, about 5 minutes. Remove from the heat and let cool.
When the dressing is cool, strain into a bowl. Add the oil and whisk vigorously until well combined. Chill in refrigerator.
To prepare the slaw, place the shredded red cabbage and red onion in a large mixing bowl.
Add the chilled dressing, one tablespoon at a time, and toss gently to coat the vegetables.
Add the mango slices and broccoli greens, and toss a little bit more.
Sprinkle with seeds or nuts (or both!).
(Image and Recipe courtesy of Tartine and Apron Strings)
Bananas for Bananas! February 17 2014, 0 Comments
You rarely meet someone who doesn't like a banana. They are one of these fruits that everyone loves, and especially if they are in a sweet treat. We've been working on several banana prints for spring and couldn't help craving this delicious Roasted Banana, Chocolate, and Coconut bread.
2 tablespoons honey
1/2 teaspoon cinnamon
1 1/4 cups white whole wheat flour or whole wheat pastry flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup loosely packed brown sugar
1/2 cup canned coconut milk (may swap butter milk or greek yogurt)
1/2 cup coconut oil, melted (or swap canola oil)
1 teaspoon vanilla extract
4 ounces dark chocolate, chopped (use more or less to your liking)
1/2 cup toasted coconut flakes (optional)
2 tablespoons unsweetened coconut flakes (optional)
Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper or a silpat. Peel the bananas and lay them flat on the baking sheet. Drizzle each banana with a drizzle of honey and then sprinkle with cinnamon. Roast them for 20-25 minutes or until the tops of the bananas are very golden brown and caramelized. Remove from the oven and let cool 5 minutes. Once cool enough to handle, mash the bananas and set aside. Reduce the oven temp to 350 degrees F.
Spray a 9x5 loaf pan thoroughly with nonstick spray. In a small bowl, combine the white whole wheat flour (or whole wheat pastry flour), all-purpose flour, baking soda and salt, whisking thoroughly. Set aside.
In a large bowl, whisk together eggs and brown sugar until smooth. Add in coconut milk and canola oil, whisking until combined. Stir in mashed bananas and vanilla until mixed. Slowly stir in dry ingredients and mix until just combined. Fold in the chopped chocolate and toasted coconut. Pour batter into the greased loaf pan and sprinkle with the remaining unsweetened coconut flakes.
Place loaf pan on a baking sheet and set in the oven. Bake for 50-60 minutes, or until center is set. If the top begins to brown (mine did after about 45 minutes), tent the bread with aluminum foil.
Remove and let cool for at least 30 minutes before cutting. Bread will keep (covered) for 3-5 days.
(Image and recipe of Banana Loaf courtesy of Half Baked Harvest)
Shakshooka and ecru January 13 2014, 0 Comments
Last Thursday night we were happy to collaborate with Shakshooka market and host them at AlOthman. Shakshooka is a nomadic farmers market in Kuwait that moves to a different location every Thursday. Food enthusiasts from around the country sell products that include organic produce, artisanal baked goods, salsas and dips, caramels, and a variety of healthy products to fit anyone's diet.
Since we have a huge appreciation for fresh and delicious food at ecru, we felt a collaboration with Shakshooka would a be a suitable fit. We can’t wait for what this Pop-Up market has to offer the rest of the year.
(Images courtesy of ecru)
Marrakech Express November 27 2013, 0 Comments
Traveling to an exotic destination opens your mind and senses to new experiences. The best part of travel is trying the local foods of the place you visit. Recently we've been dreaming of jetting off to Marrakech, that's why we named our newest dhurrie pattern after the enchanting city. To feed our curiosity we're going to try a Moroccan Carrot, Sweet Potato, and Lentil Soup.
Serves 6 to 8
2 tablespoons olive oil
1 large Vidalia or sweet yellow onion, chopped
1 large sweet potato, peeled and chunked
5 to 6large carrots, peeled and chunked (about 4 cups)
1 cup red lentils
8 cups vegetable or chicken stock
1 tablespoon Harissa paste 2teaspoons Ras el Hanout
1 teaspoon salt
1/2 teaspoon pepper
Black Caraway for garnish
Greek yogurt for garnish
Cilantro for garnish
Sweat the onions in the olive oil for 6 to 8 minutes until soft and translucent.
Add the remaining ingredients and spices except for garnishes.
Bring to a boil and simmer gently for 25 minutes until the potatoes, lentils, and carrots are soft.
Let the soup cool a little and blitz it with an immersion blender until smooth and creamy. If you want to add some cream or half and half, by all means go ahead, but you don't need to. TASTE the soup. Add more harissa, spice, salt and pepper as needed.
Ladle soup into bowls and garnish with Caraway seeds, a dollop of Greek yogurt, and some cilantro.
Marrakech dhurrie available here in three different sizes.
(Recipe and image courtesy of Food52)
Four Seasons With Journey Kitchen November 25 2013, 0 Comments
ecru recently got the chance to work with Kulsum Kunwa, the very talented photographer and cook of one of our favorite local food blogs Journey Kitchen. We just love how her images have a cozy feel to them, and how her food always looks delicious.
Kulsum shot our front page images by taking inspiration from the four seasons and the produce that comes with each season. See the full photoshoot on our frontpage.
Images courtesy of Kulsum Kunwa for ecru
Succulent Octopus September 23 2013, 0 Comments
People either love or hate the taste of octopus. However, when it is cooked right, octopus is very delicious. Since we are holding onto the last days of summer, we can’t help but think about having a fresh Octopus Salad. Enjoy this fresh and simple recipe from Puglia.
2 pound frozen octopus, thawed and rinsed
1/3 cup chopped flat-leaf parsley
3 garlic cloves, finely chopped
1 celery rib, halved lengthwise and thinly sliced crosswise
1 carrot, halved lengthwise and very thinly sliced crosswise
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 teaspoon fine sea salt
1/4 teaspoon dried oregano
Cut off and discard head of octopus, then cut tentacles into 1-inch pieces. Generously cover octopus with water in a heavy medium pot and gently simmer, uncovered, until tender, 45 minutes to 1 hour.
Drain octopus in a colander and cool to room temperature, then transfer to a bowl. Stir in remaining ingredients, 1/2 teaspoon pepper, and additional sea salt to taste.
Let stand 30 minutes for flavors to develop.
(Recipe and Image of Salad Courtesy of Epicurious)
Explosive Pomegranate August 26 2013, 0 Comments
Summer is still in full force, but fall produce is slowly approaching us. Pomegranate is one of those fruits that is usually introduced towards the end of summer to pave the way for the rest of fall and winter's fruits. Here’s a light Pasta with Spinach and Pomegranate that is filled with both texture and taste. Just as the fall produce is coming our way in the markets, we’d like to introduce you to ecru's new pomegranate print for the upcoming fall and winter collection.
8 ounces (227 grams) Gluten Free Brown Rice Spaghetti, cooked and drained (or any pasta you like)
1 cup (120 g) diced Red Onion
1 Garlic Clove, diced
6 ounces (170 grams) Baby Spinach
4 ounces (115 grams) fresh Pomegranate Seeds (Arils)
Roasted Slivered Almonds
Crumbled Feta, Blue Cheese, or slivered Parmesan Cheese (your choice)
Cook pasta, toss with some olive oil and set aside. Add a splash of olive oil to a large saucepan. Heat the garlic and onion over medium heat until lightly browned and the onions translucent. Stir often. Season with garlic salt, smoked paprika and black pepper. Add baby spinach ~ one handful at a time. Let each handful wilt a bit before adding the next. Once all of the spinach is wilted toss with pasta, pomegranate seeds and some fresh thyme. Season to taste with more garlic salt, smoked paprika and black pepper if needed. Top with slivered almonds and or cheese.
(Recipe and Image of Pasta courtesy of Family Fresh Cooking)
The Heart of the Home August 07 2013, 0 Comments
All the energy of the house is dictated by what is happening in the kitchen. Sometimes people forgo the comfort of a couch when visiting friends to hover around the host while they are preparing a meal. The best kitchens are the rustic ones that make you feel you are inside “the heart of the home”.
We love kitchens here at ecru, because it’s where all our meals are being made. Especially when a cake is being baked in the oven and the whole house smells divine.
(Images courtesy of Pintrest)
Fresh Fish July 29 2013, 0 Comments
Light and refreshing food is all we can think of in the midst of summer. Grilled fish is a favorite meal of ours, and it's a great way to fill up and still feel light. The best way to satisfy our fish craving is by having these Grilled Fish Tacos. We do love our fish.
4 halibut fillets (5 ounces each), skin removed
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
12 corn tortillas
2 cups finely shredded green cabbage
4 radishes, thinly sliced
1 cup fresh cilantro
3 scallions, thinly sliced
1/2 cup 2 percent Greek yogurt
1 lime, cut into wedges
Rub fillets with olive oil and season both sides with salt and pepper. Heat a grill pan over medium-high heat. Grill fish, flipping once, until cooked through, about 4 minutes per side. Flake fish into large pieces, discarding any bones.
Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foil and heat in oven, 5 minutes. Divide fish evenly among tortillas and top with cabbage, radishes, cilantro, and scallions. Season with salt. Serve with yogurt and lime wedges.
(Recipe and Image of Tacos courtesy of Whole Living)
Getting to Know an Artichoke, Leaf by Leaf July 01 2013, 0 Comments
Eating an artichoke is enticing, especially when you peel the leaves one by one and dip them into a tangy lemon vinaigrette. There are other ways to eat an artichoke, and since summer is all about grilling why not try it charred to give your meal a little more bite. Here’s a healthy Grilled Lemons, Baby Artichokes, and Eggplant recipe to add to your next barbecue.
6 to 8 servings
12 baby artichokes, stems trimmed, dark outer leaves removed
12 Japanese eggplants, halved lengthwise, or 2 medium-size eggplants cut crosswise into 1/2-inch rounds
4 lemons, halved
Olive oil (for brushing)
Cook baby artichokes in large saucepan of boiling salted water until tender when bottom is pierced with sharp knife, about 8 minutes. Drain and run under cold water to cool. Cut artichokes in half through stem; pat dry.
Prepare Barbecue (medium heat). Brush cooked artichokes, Japanese eggplant, and cut side of lemons with olive oil. Sprinkle with salt and pepper. Grill vegetables until tender and slightly charred, about 2 minutes per side. Grill lemons, cut side down, until charred, about 2 minutes. Transfer vegetables to platter. Garnish with grilled lemons for squeezing over.
(Recipe courtesy of Bon Appetit, images courtesy of Mutlaq Adel Al Juraid for ecru andBon Appetit)
Sweet and Tart June 03 2013, 0 Comments
What’s not to love about pineapples? They have an interesting shape, they remind us of the tropics, and most importantly they are so sweet and tart. Since pineapples are still in season, why not try a healthy and yummy Pineapple - Red Quinoa Parfait for breakfast. It will add a sweet tropical twist to your day.
Makes 1 Serving
1/2 teaspoon ground cinnamon
6 ounces plain fat-free Greek or soy yogurt, preferably organic
1 cup fresh pineapple, cut into chunks
1/2 cup cooked red quinoa, chilled
2 tablespoons sliced almonds
Fold cinnamon into yogurt.
In a dish, alternately layer pineapple, quinoa, and yogurt; garnish with almonds and serve.
Pineapple Cocktail Napkins sold as a set of four.
(Recipe and parfait image courtesy of Whole Living)
Season Of The Crab May 08 2013, 0 Comments
We like to keep it light during the summer, especially with our food. With all the beautiful produce available at the markets all we want to do is eat fresh salads. And since you know we love our crabs, we definitely want to add some fresh crab meat to the mix. Here’s a delicious Crab, Mango, and Avocado Salad to snack on while you spend your afternoon at the pool. Enjoy!
Makes 4 Servings
3 tablespoons orange juice
1 tablespoon fresh lime juice
1 tablespoon honey
1 teaspoon grated orange peel
3 tablespoons olive oil
1/2 red onion, sliced paper-thin
1 pound fresh lump crabmeat, picked over, separated into chunks
1 large mango, peeled, pitted, sliced
1 large avocado, halved, pitted, peeled, sliced
12 large Boston lettuce leaves
Combine first 4 ingredients in small bowl; whisk in oil. Season dressing with salt and pepper. Mix in onion; let marinate 15 minutes.
Combine crabmeat, mango, and avocado in large bowl. Gently mix in dressing. Overlap ends of 3 lettuce leaves in center of each plate, forming bowl. Mound salad in lettuce bowls and serve.
(Recipe and salad image courtesy of Bon Appetit)
Artichoke, Baby March 11 2013, 0 Comments
When spring blooms, it means fresh possibilities are around every corner. Other than the excitement of warmer weather that is affiliated with the season, there is the endless range of delicious produce.
A favorite spring vegetable of ours is the artichoke, and what’s not to love about an artichoke. It’s hard exterior when peeled leaf by leaf exposes a soft and scrumptious heart. One of our signature prints at ecru is baby artichokes. So while you wait for our launch, why don’t you eat up some to satisfy your craving.
(Images courtesy of Basquiat, Laurie Frankel, Slate, Snippet & Ink, and ecru)