Pink and Punchy Prickly Pear Pitaya Limeade: A Recipe by Homesick Arizona Native Hope Cognata ’28
After two years at the University, I’ve realized that the disappearance of the question “hot or iced?” at the cafe ...
Food
Carrot Cake Cookies: Two Treats Made Better Together: A Recipe by Isha Bhandari ’30
This recipe combines two of the best desserts of all time: carrot cake and chocolate chip cookies. I dreamed up ...
How Co-op Changed Our Lives: Saturday French Toast at Low Rise C1
There aren’t many things that can bring true joy in this world, much less at 10 a.m. on a Saturday. ...
Snow-conut Macaroons: Recipe by Hope Cognata ’28
“Snow-conut” cookies are the delicious product of my child-like wonder and cabin fever brought on by the past week’s winter ...
Can You Bake the Perfect Pie? The Perfect Crust? Chill the Dough, Relax, and Just Add Vodka
Growing up, my family’s fall dessert tradition was America’s favorite duo: Costco’s hefty Kirkland Signature Pumpkin and Apple Pies. Something ...
The Quiet Brilliance of Olive Oil Cake
The first time I made an olive oil cake, I accidentally turned the oven off. After it spent 40 minutes ...
The Art of the Chocolate Chip Cookie!
What could possibly be a better way to spend the summer than learning way too much about American culture? That ...
A New Haven Pizza Roundup
New Haven pizza, though less famous than New York-style or Chicago deep dish, is truly the best. This “apizza” is ...
Endorsing Skyline Chili
When I learned of the negative Skyline Chili experience of Assistant Food Editor Blake Klein ’26, I was dismayed. I ...
Turkey Chive Meatballs in Spring Broth: Cooking With Chef G
Only recently have I come around to the radish. It’s fairly polarizing as far as vegetables are concerned. There are ...