Savory Tarts
Readers of The Argus Food section must be tiring of fall-themed recipes by now. Autumn is a foodie’s favorite season, ...
Food
Eli Cannon’s Tap Room: Home with a Dash of Honey Boo Boo
As soon as we entered the restaurant, our senses went into overdrive. There was the rowdy crowd, laughing and chatting ...
Beer Belly: Don’t Like Drinking Beer? Try Cooking With It
I tried to like beer for years. People tell me I just haven’t met the right beer yet and that ...
Wesleyan Farmers Market
On most Wednesdays throughout the year, the vendors involved with the Wesleyan Farmers Market (WFM) can be seen stocking their ...
There’s a Chill Ahead: Student Makes His Own Ice Cream
After a particularly terrible calculus exam in high school, Dan Storfer ’15 needed to distract himself. “I took this exam ...
Brussels and Bacon and Cheese—What Could Be Better?
My immediate family has a saying. Well, we have plenty, and many of them seem to relate to food. This ...
Breakfast Around the Clock
Only recently did I realize how much I miss breakfast food—cereal, eggs, toast, you name it. There is something so ...
Pumpkin Day!
I screwed up. A lot. I celebrated a holiday on the wrong day. Imagine celebrating Memorial Day on July 16, ...
Vegetables? For Dessert? It’s India! It’s Crazy!
Namaste, or hello, Wesleyan! This is former Arts Editor Michelle, reporting abroad from the Far East. I’m studying in India ...
Torta: Or Eggs, Oats, and Vegetables
Warning: This recipe is not for the faint-hearted or the first-time chef. But if you are looking for a test ...