A Modern Take on Matzo Ball Soup

April 25, 2024, by Milly Berman, Staff Writer. Leave a Comment

Passover is this week, and for me, that means two things: I am going to be hosting a Seder, and I am going to be making absurd amounts of matzo ball soup. Matzo balls are unlike any other food I’ve ever tasted. They’re sometimes fluffy, sometimes dense, salty, bready, eggy, springy, and absurdly delicious.   This […]

Fostering Community at the Wesleyan Jewish Community’s Shabbat Dinner

April 25, 2024, by Blake Klein, Assistant Food Editor. Leave a Comment

As a resident of the Bayit, a program house for Jewish students on campus, I have become accustomed to the weekly Wesleyan Jewish Community (WJC) Shabbat service that attracts dozens of people. Occasionally, I walk in on Friday evening after the service (sorry for skipping them, Mom!) and see trays and trays of food out in a […]

Picking Your Pickles With Ava

April 18, 2024, by Ava Becker, Contributing Writer. Leave a Comment

In a world as divisive as ours, I find it easiest to categorize people into two types: pickle lovers and pickle haters. This article is for everyone who falls into the former category, or those who appreciate a tangy, crunchy and deliciously complex fermented cucumber at any time of the day. That being said, our […]

Fish Tacos With Friends

April 18, 2024, by Isabel Kapner, Staff Writer. Leave a Comment

Take a second and imagine with me. You’re sitting with your favorite people at a table outside, watching the sun begin to set, basking in the deep summer warmth. You’ve just spent the past hour cooking and finally get to sit down, relishing the time spent together and the delicious collaborative meal. That meal is the incredible shrimp […]

Scrutinizing Skyline Chili

April 11, 2024, by Blake Klein, Assistant Food Editor. 1 Comment

Over spring break, I had yet another mock trial tournament to attend. If you’ve been following my recent articles, you’ll know that the hours of preparation we put into competing comes second to my food exploration of brand-new cities. This time, our competition was in Cincinnati, Ohio, a place I likely otherwise would have not […]

Matcha Lemon Bars With Blueberry Compote

April 11, 2024, by Jordan Scott-Weiner, Staff Writer. 1 Comment

When it comes to baking, I stick to what I know, which is really just chocolate chip cookies and lemon bars. I gravitate toward lemon bars because I adore the tart, thick filling along with the buttery shortbread crust. Also, it doesn’t hurt that my family has been blessed with a gigantic Meyer lemon tree, […]

Artichoke and White Bean Pasta: Cooking With Chef G

April 4, 2024, by Gemmarosa Ryan, Food Editor. Leave a Comment

Oh, the jarred artichoke! What a wondrous creation. I would eat these bottled beauties every day if I could. But, as one grows older and wiser, one realizes—to much dismay—that it is, indeed, dangerous to have too much of a good thing. So, when I allow myself a jar, it’s with both giddiness and caution that […]

It’s Giving Garlic: Five Ideas for Culinary Creativity That Would Make Vampires Flee

April 4, 2024, by Isabel Kapner, Contributing Writer. Leave a Comment

Garlic may be my favorite ingredient. There is truly no ingredient I use more and no ingredient I appreciate more. There are few dishes that garlic cannot elevate and transform. Here are my five favorite forms of garlic and how I incorporate them into my meals.  #1: Jarred Minced Garlic As a busy college student, jarred […]

The Art of the College Breakfast

April 4, 2024, by Honor O’Donnell, Contributing Writer. Leave a Comment

I am a proud breakfast enthusiast and snob. Whether I make it the night before or the morning of, enjoying my breakfast with a cup of coffee is a routine I try to maintain even when I’m the busiest. My days of running half asleep to Pi Café for a banana or bagel are a […]

A Food Editor’s Take on the Costa Rican “Casado”

March 28, 2024, by Lewis Woloch, Food Editor. Leave a Comment

During my 10-day vacation in Costa Rica, I probably consumed 10 pounds of rice, 10 pounds of beans, and 50 million plantains. That’s an exaggeration, but as a voracious lover of Latin American cuisine, I couldn’t help but gorge myself on the delicious bounties that the home country of the casado had to offer. The […]

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