When the heat takes over, most people don’t think of drowning themselves in food, but rather cold beer and mixed drinks. This summer, through sweat and an unstuffed wallet, I discovered the best of the best of food and drinks.
Mac ‘n Cheese:
My mother’s mac ‘n cheese, which I nicknamed “birthday pasta” over a decade ago, will always be superior to all others, but E.A.T. Café’s (1064 Madison Avenue) is easily one of my next favorites. Despite the price tag of an outstanding sixteen dollars, the dish is worthwhile. The macaroni …

There are many benefits to cooking your own food. For one, it’s cheaper, since you don’t have to worry about all the overhead that goes into managing a restaurant. For another, you’re directly responsible for how the food is prepared, meaning you know exactly what went into it, how it was prepared, and whether or not it fell on the floor before reaching your table. And for people like me, it’s a relaxing pastime; the real craftsmanship that goes into preparing food correctly lets me take my mind off complex, …

Ingredients:
1 package of small to medium sized mushrooms*
3-4 tbsp of butter
1/4 to 1/3 cup Italian style bread crumbs
Salt
Pepper
Basil
*  Baby Bella
Pre-heat oven to 375 degrees. Scrub the mushrooms lightly under cold water and separate the stems from the caps. Place the caps onto a cookie sheet or shallow baking dish, face up. Chop the stems of the mushrooms until exceptionally fine. Melt butter in a bowl and then combine chopped with the stems and bread crumbs. Stir the mixture until the consistency is paste-like. Add salt, pepper and basil to your …

As I listen over the phone to the sounds of orders being yelled out and cappuccino machines buzzing at extremely loud frequencies, I wish it wasn’t snowing so I could conduct this interview in person. Finally the sounds dissipate just long enough for me to ask Bruno Pascale, owner of Café Z at the Zimmerli Art Museum at Rutgers University, some questions.

Not all whole grains are created equal. According to the U.S. Department of Agriculture, “at least half of all the grains eaten should be whole grains.” However, it can be a challenge discerning real whole grains from its imposters. Do not be fooled by labels which read “multi-grain,” “100% wheat,” “stone-ground,” or “bran,” because they are not made with whole grains. Simone Carvalho provides tips on what to beware of and look out for on “whole grain” items which will serve useful the next time you take a trip to the grocery.

Kasha varnishkas is a Jewish delicacy that most don’t know of, let alone can pronounce correctly. While this dish might look like overly cooked barley and small seashells, it tastes like butter melting in your mouth, becoming more moist with each mouthful, with salt rocks slowly being absorbed into pasta. One of the best ways, surprisingly, to make kasha will only take approximately 10 minutes and can all be done in a microwave.

As a vegetarian I am constantly on the lookout for protein. I’m like a wild lion on a chase for even the smallest of rats, except that I’m more like a Yukon gold looking for a sliver of tofu. While everyone around me snacks on oily potato chips or the newest healthier version of “baked” chips I sit here with a granola bar and a rumbling stomach. The prices alone of a granola bar or a single potato chip bag doesn’t seem worthwhile or sufficient for a hungry college student. Homemade trail mix is the healthier, easier, cheaper, and more satisfying option that all should consider, carnivores and vegetarians alike.

While most are dubious to mussels they are not as scary as they look; they are healthy, savory, tender, and sweet. These two succulent recipes are sure to satisfy mussel newbies and all-time lovers. Sayani’s recipes are easy to make and alter without sacrificing flavors. Mussels are sure to become your newest favorite dish.

Pagash is a secret. Google it and the results consist of an Urban Dictionary definition, some Jewish references, and less than a handful of not-too-trustworthy recipes. Not many people outside towns originally inhabited by Polish immigrants know about it. The American-Polish hybrid “pizza” can be found only in a small Pennsylvania town or two but hopefully it can cross a state border and bring its tasty self to New Jersey for all to devour.

Although small, finger foods make a great impression at parties where you want to showcase wine or cocktails. The convenience of the recipes below is that they can all be made ahead, modified to suit your taste (or the contents of your refrigerator), and the recipes can be doubled without hurting the prep time too much. Personally, I like appetizers because of their informal nature and easy clean up too.