If you’re someone that likes to cook and eat good food, chances are your other leisure activities will reflect that as well. Maybe you visit new cities with the intention of visiting a new restaurant, or your idea of a fun weekend outing is going to a chocolate tasting. One of my favorite things to do is read food novels and memoirs. Sometimes recipes are sprinkled into the chapters, but the focus is on the experience of cooking and learning about food. Food and cooking can evoke a whole range of emotions, so there’s guaranteed to be a book out there that appeals to any type of food-enthusiast. There’s dozens of food novels and memoirs that have been published in the past few decades, but here are a few of my favorites.
March Madness is coming to a close, now it’s time for Matzah Madness! It’s that time of year again when some of us start to overload on carbs because we won’t be able to eat them for a whole eight dayss. Yes, Passover has come upon us Jews, and this eight-day long holiday (Hannukah’s not the only holiday that goes on for eight days, unfortunately) has its own set of dietary laws that come along with it. For these eight long days (not the eight crazy nights Adam Sandler sings about), we must avoid grains like wheat, rye, barley, oats, and spelt that “have not been completely cooked within 18 minutes after first coming into contact with water.” And most Ashkenazi Jews also avoid rice, corn, peanuts, and beans because, apparently, they resemble grains a great deal and no one wants to accidentally eat a grain during Passover. Rules aside, Passover is a great holiday deeply ingrained in food (no pun intended), as most Jewish holidays are. I’m not going to get into the details here, but I’ll throw in some traditional Passover foods for those of you who can eat grains for the next eight days and may want to learn something new. Read more
We’ve had a record-busting winter this year, and the mountains of snow and sheets of ice across the state have crystalized as reasonable excuses to stay indoors and on campus. But as the mercury inches back to happier levels, “Go out and play!” the departing winter winds say. But where to and what for? Read more
Aside from cream cheese Danishes , I think it’s fair to say that the average American college student isn’t exposed all that often to the wonderful world of Scandinavian bakeries. It’s a shame, since the breads, pastries, and desserts from Sweden, Norway and Denmark are just as drool-worthy as French chocolate croissants and Italian cannoli.
Whether you’re a freshman on an unlimited meal plan or an off-campus upperclassman, you’ve’ve probably had your fair share of bland or unsatisfying meals. Here are four tips that will quickly ramp up the flavor of your meals, without requiring too much extra time or money on your part.
Always late to class and wanting a breakfast you can shove in your bag on your way out? Suspicious of “soy protein isolate” and other difficult-to-identify ingredients in packaged granola bars? I like Luna, KIND, and Chewy bars as much as the next person, but homemade granola bars require little work and are about as affordable as store-bought bars.