Aymaan Enayetullah ’25 and Juni Irving-Pettyjohn ’24 rate cookies from four different shops.
Kate Toufanian ’25 shares an original recipe for a savory tofu rice bowl.
Lexi Berzok ’25 writes about three high school staff members’ experiences in the kitchen.
Phoenix Zhang ’24 shares an easy recipe for steamed lotus root stuffed with sticky rice.
Miriam Akhmetshin ’22 and Leah Belber ’22 review sandwiches from Call Your Mother, Bagels Etc. and Baked by Yael.
Phoenix Zhang ’24 shares a recipe for mellow-tasting radish cakes and an accompanying sauce.
Miriam Akhmetshin ’22 and Leah Belber ’22 review sandwiches from Bullfrog Bagels, Georgetown Bagelry and Bethesda Bagels.
Leah Belber ’22 shares a crumpet recipe using sourdough starter.
Miriam Akhmetshin ’22 offers a simple, quick recipe for ramen noodles.
Phoenix Zhang ’24 shares a simplified version of her family’s recipe for Chinese sweet and sour pork.
Leah Belber ’22 shares her improvements to a carrot cake recipe from Anne Clark and Stephen Poses’ Frog Commissary Cookbook.
Kira Grossfield ’22 covers GDS’ dining company, Meriwether Godsey, and students’ reactions to its food.