Have you ever noticed the elusive, fenced-off section of Usdan between the Kosher section and the deli meat? Most people have not, but the gluten-free section, established in September of 2010, is a haven for a growing number of students with wheat allergies or Celiac Disease—the inability to digest gluten.
In honor of one of the most beloved holidays, which Ellie and I look forward to all year round, we present to you a recipe for traditional apple pie, stoner-style: twice baked apple pie.
Start driving south of the Mason-Dixon Line, and there are two types of billboards that tend to stick out. The first are the religious ones, the towering billboards with messages like “Jesus Saves” and “Go to Church. –God.”
It is estimated that Wesleyan students will consume over one million pounds of delicious thyme this Wednesday on Foss Hill. But before you burn yourself out, check out this gourmet recipe that is guaranteed to keep you buzzin’ for hours.
This past weekend, Ellie and I decided to cast away our supposed food snobbery and travel down to the Middletown Carnival on Washington Street, only to discover a world of sugar and grease laden goodness—Ellie and I just had to sample it all.
Walking into Coyote Blue feels like being transported into a crowded Tex-Mex themed page in a child’s “I Spy” book. Almost every inch of wall-space in this restaurant-bar is covered with seeming Southwestern cultural icons: used license plates, American Indian textiles, vintage saddles, lassos, and straw cowboy hats.
Last week, I shared two curry powder recipes borrowed from my two friends: Naadu Bentsi-Enchill ’12, who called her curry dish Triple C (Creamy Curry Power), and Miriam Manda ’12, who added a new twist on ordinary pasta sauce by turning it into curried chicken.
During spring break, I partook in what will (or possibly already has) become the cliché spring break activity for progressive-minded, environmentally-aware Wesleyan students: WWOOFing. For those unfamiliar with this unusual verb, WWOOF stands for World Wide Opportunities on Organic Farms.
Due to Usdan’s recent lackluster culinary performance at brunch, Ellie and I decided to make it our personal mission to skip the ritual morning-after food-fest of cheesy eggs, home fries, and waffles in favor of something a bit more exotic.
Lately whenever I talk to my friends about food, the magical uses of curry powder always come up. Curry powder just happens to be one spice that I rarely use, so I set out to investigate, asking friends on campus for recipes to create new dishes.