This Chinese-inspired soup is fast and flavorful. The rice noodles thicken the broth before your eyes.
I love making soups, and this one is especially delicious.
This time I used carrots and broccoli, but feel free to use whatever vegetables you have in the fridge. Just make sure you chop everything before you start cooking, or else things will get hectic in the kitchen!
Your daily meal-by-meal guide to getting the most from dining hall food.
We've all had that feeling - you swipe your card at the nearest dining hall, walk in, and are immediately bombarded with what seems to be endless options for you to create a meal. It doesn't take students too long to realize, however, that dining hall food can get repetative... fast. You don't have to dread dining hall dishes anymore because there are plenty of ways to create new, tasty meals from what you're served.
If you want to cook along with Hill's Kitchen this week, make sure to stock up on these ingredients.
Every day this week (... and every week after that until we get tired of it), a Hill's Kitchen blogger will share an easy, creative and hopefully delicious recipe that you can enjoy from the comfort of your kitchen or dorm room. These are the ingredients we'll be using this week. We tried to choose recipes with spinach in them to avoid the annoyance of buying and storing a lot of produce. If you want to follow along, make sure to stock up!
The NewsHouse's future food bloggers dish up their favorite Thanksgiving recipes.
Sure, the holidays bring trips back home, time with our families, and thankfulness for the little things. But for the five future bloggers of Hill's Kitchen – The NewsHouse's all-new food blog, debuting in January 2011 – Thanksgiving is mostly an opportunity to cook in a normal-sized, well-stocked, parentally funded kitchen.