Miriam Akhmetshin ’22 and Leah Belber ’22 review sandwiches from Call Your Mother, Bagels Etc. and Baked by Yael.
Miriam Akhmetshin ’22 and Leah Belber ’22 review sandwiches from Bullfrog Bagels, Georgetown Bagelry and Bethesda Bagels.
Miriam Akhmetshin ’22 offers a simple, quick recipe for ramen noodles.
Miriam Akhmetshin ’22 shares a recipe for a classic American condiment, good with salad or pizza.
Miriam Akhmetshin ’22 brings the classic Maryland spice mix into a breakfast potato recipe.
There’s nothing I love more than a gooey, cheesy dish, but many take a long time to prepare or cook. Not this artichoke dip! It only has five ingredients and only requires about five minutes of work. The greek yogurt keeps it light and simple in comparison to most artichoke dips, which include lots of mayonnaise. If you have some spinach on hand, it would also be a great addition to the dip. This super easy recipe is perfect as an appetizer and perfect for sharing! INGREDIENTS 3 oz cream cheese 3 tbsp Greek yogurt 5 pre-cooked artichoke hearts 1
Zucchini is an incredibly versatile food, but one of my favorite ways to cook it is as a patty. They are super soft on the inside but the golden brown shell adds an irresistible crunch. Thanks to the freshly ground spices in the recipe, the patties have a subtle warmth and depth of flavor. Greek yogurt is a perfect dipping sauce because its tang offers a fresh contrast to the rest of the dish. INGREDIENTS 2 medium zucchini ⅓ onion 1 clove garlic 2 tsp coriander seeds ½ tsp cumin seeds ½ tsp fenugreek seeds 1 tsp dried fenugreek leaves
Rice is a great base for countless dishes. It is great in curries, jambalaya or even as a side to a piece of fish or chicken. Recently, I have loved making rice bowls with marinated salmon topped off with seaweed, sesame seeds and other delicious garnishes. Making rice requires a different approach to making pasta, and if you don’t have a rice cooker it’s easy to end up with soggy grains. As long as you follow these steps, you will have the perfect serving of stovetop rice. INGREDIENTS 1 cup rice 2 cups water ½ tsp salt PREPARATION Measure out
Often when I’m having a bland meal I crave a flavorful side dish. This eggplant has a medium heat content and some sweet and salty flavor. The dish has lots of room for improvisation. If you don’t have one of the ingredients, look up a substitute or leave it out. Before plating, taste the dish and determine if you need to add anything. If it is too concentrated, add a little bit of water. This simple dish is great as a side and perfect for leftovers you will look forward to! INGREDIENTS 2 small eggplants Pinch of salt 3 tbsp
Miriam Akhmetshin '22 gives a healthier alternative to traditional chocolate chip cookies.
Since I haven’t been able to go out and eat at my favorite Italian restaurants lately, I have had a craving for some good pasta. These homemade ravioli are infinitely better than any frozen ravioli you could buy at the store. Though it may seem daunting at first, it is not complicated at all. Use your favorite pasta dough recipe for the ravioli. I like the New York Times one. Serve with some sage brown butter and enjoy! INGREDIENTS 15 oz container ricotta cheese 1 ¼ cup mozzarella ½ cup parmesan 1 tsp ground black pepper 1 tsp ground aleppo
Fried rice is one of my favorite comfort foods. Substituting quinoa for rice makes for a lighter and healthier dish that can easily be prepared at home for dinner and eaten for lunch as leftovers the next day. One of the advantages of any fried rice dish is the flexibility it gives you to play and experiment with many ingredients. I prefer to include the vegetables featured in this recipe, but you can use whatever is in your fridge. I’ve done it with zucchini and mushrooms before, and I especially love using leftover meat or chicken! This healthy fried rice