Being a WWOOFer: Sustainable Farming in the Dominican Republic
During spring break, I partook in what will (or possibly already has) become the cliché spring break activity for progressive-minded, ...
Food
Tandoor Brunch: Swapping Cheesy Eggs for Vegetable Korma
Due to Usdan’s recent lackluster culinary performance at brunch, Ellie and I decided to make it our personal mission to ...
Lalita’s Kitchen: Curry Powder, The Magic Spice, Part 1
Lately whenever I talk to my friends about food, the magical uses of curry powder always come up. Curry powder ...
Food Abroad: Cooking in Udaipur, More Spice Please!
Last week, I took an overnight train with a few friends to Udaipur, also known as the “Venice of the ...
Cook the Peas, Please: Great Debate For the Mushy Pea
You might not know it, but there’s a controversy going on right now in the food world. And it’s not ...
Freshman Foodies: Weshop Jambalaya
For those of us who did not have the good fortune of visiting New Orleans for Mardi Gras during spring ...
Four Recipes to Master the Craft of the Usdan Panini
We’ve all tried our hand at the panini press. We’ve all experienced the sublime difference between a few slivers of ...
Lalita’s Kitchen: Potatoes in a Mug
The sweet potato, a root vegetable that we often mistake for yam, is most commonly found in a pastel orange ...
Freshman Foodies: Shots of Sunshine for Spring Break
Hello, my fellow frosh and frosh-enthusiasts! As many of you are probably acutely aware, spring break is imminent. If you ...
Lalita’s Kitchen: Your Own Take on Tom Jued
In Thailand, we call a clear broth soup “tom jued.” “Tom” means soup, and “jued” translates to being clear, but ...