When I was in high school, I went through a phase in which I ate a giant bowl of chickpeas every day for lunch. Every. Single. Day. I’d put a light oil and vinegar dressing on them, and that’s it. My friends thought I was pretty weird at first, but then they all started doing […]
Is there any better treat to enjoy in autumn than pumpkin bread? It’s seasonal, it’s full of cinnamon and spice, and it reminds us of going to grandmother’s house, over the river, and through the woods. This pumpkin muffin recipe gives traditional pumpkin bread a run for its money, especially for the Wesleyan student on […]
Much as I love fall, I definitely prefer it crisp, with bright autumn colors, apple picking, and a faint smell of impending snow in the air. On days like these, all I truly want is a big, steaming bowl of soup. Give it to me in any form as long as it is a generous serving of hot deliciousness.
Middletown seems to have a never-ending supply of Asian- or Southeast Asian-style restaurants, with two each of Indian and Thai eateries, and at least that many Chinese and Japanese options. However, not until 2010 did an all-around noodle place—a staple in any metropolis—finally arrive in this college town in the form of Anoho, which is […]
Every so often, I feel suddenly overwhelmed by an urge to drop my books, ditch my stuffy dorm room, and take to the kitchen. These yearnings—part peckishness, part culinary zeal—overtake me at unpredictable times, but when they do, crêpes are my go-to recipe. It matters not the time of day, nor what ingredients I have […]
As the quarter reaches its end and we are faced with the unfortunate prospect of midterms and lengthy essays, our diets take a turn for the bizarre, if not the downright ludicrous. Nearly all of us use food to ease the pain of long bouts of concentration. In high school, if I had an essay […]
Super Simple Squash Bake and Boozy Homemade Tomato Sauce.
Although the leaves have yet to turn and Halloween still seems far away, our calendars tell us that autumn has officially arrived. Fall holds a special place in the heart of every true New Englander and brings with it an assortment of bucolic traditions that date back to ages past. A change in season once […]
Naturally processed beans are kind of funky looking because they have a crusty sheath, which is fruit matter. More fruit on the bean makes the coffee taste fruitier.
Michael Misenti, a Bon Appétit veteran, has been around the University for longer than some of the professors have been alive. He is currently the vegan chef and baker responsible for a whole lot of deliciousness that happens at Usdan, and he learned it all on the job. The Argus sat down with him to […]