Tag Archives: Food
Kasha Made Easy in the Microwave – Rebecca Zandstein
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.
Trail Mix for Traitors – Rebecca Zandstein
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.
Check Out These Mussels – Sayani Das Chaudhuri
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.
Pagach, Not Your Average Pizza – Amanda Litchkowski
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.
Hors-es D’oeuvres, or How To Stuff Mushrooms, Jalapeno Peppers and Potatoes – Sayani Das Chaudhuri
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… Read more
Why There’s Nothing Plain about Plantains – Sayani Chaudhuri
While plantains are more famous in the tropical areas of the world, they are widely available at your local supermarket and pretty inexpensive too. The starchy nature of these fruits… Read more
Brendan McInerney on Madrid, Spain
Over this past winter break, several of our staff members found themselves traveling, both at home and abroad. We decided to take the opportunity to ask each of these writers… Read more
Quinoa: An Affordable Delicacy – Rebecca Zandstein
Food and Thought Quinoa is the healthiest and easiest food to prepare; it’s great when you’re in a rush or want to create a beautiful dish for guests that no… Read more
A Better World Café Lives Up To Its Name – Rebecca Zandstein
A Better World Café, located in the Reformed Church at 19 South 2nd Avenue in Highland Park, is a community kitchen whose purpose is to create a sustainable world where… Read more
A Small but Elaborate Introduction to Indian Cuisine – Sayani Das Chaudhuri
Manchurian Chicken
With over 1 billion people in India, it’s not surprising how abundant and varying Indian cuisine is. After my visit there this summer it’s apparent that every district of India has invented their own type of samosa, their own chicken tikka masala, all with varying degrees of spice.
