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.
Colleen Ewald ’22 shares her recipe for enhancing brownies with mint frosting and a layer of chocolate.
Leah Belber ’22 presents a simple recipe for fried tofu with a flavorful glaze.
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.
Leah Belber '22 shares the recipe of her family's favorite New Year's Eve treat.
Thanksgiving is fast approaching and if you’re looking for an alternative to a time-consuming pie, I’ve loved these soft cookies! They are cakey and have a rich pumpkin flavor enhanced by all the warm spices. This recipe is adapted from George Duran’s and I love how easy they are to throw together. I also recommend portioning and freezing some of the cookie dough to bake later! For the cookies: 1/2 cup unsalted butter (1 stick) 1/2 cup white granulated sugar 1/2 cup brown sugar 1 egg 1/2 teaspoon vanilla extract 1/2 cup canned pumpkin 1 1/2 cup all purpose flour
Fall is here, surprisingly humid as well as being shockingly frigid. But, as always, autumn manifests in pumpkin spice, apple orchards, sweater weather, crunchy leaves and cider donuts. I’ve gotten to visit an apple orchard in the past few weeks, as I’m sure many of you have. I came back with a massive bag of mediocre Granny Smith apples, so I decided to provide some insight! For sweet apples: Eat them raw! Often sweeter and softer, these apples are great sliced up with peanut butter or eaten whole since they don’t hold their shape once cooked. I love spreading some
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