food

What we're reading: March 7
By Valentina Palladino
March 7, 2011 - 11:37am
A round-up of food-related articles and recipes we're digging into today.

What we're reading:

AmeriCone Dream vs. Late Night Snack: An Ice Cream Showdown

Daily Dining Hall Dishes - March 7
By Valentina Palladino
March 7, 2011 - 10:11am
Your guide to making the best dining hall dishes at every meal.

Go for whole-wheat mac n cheese at lunch today to get a pasta dish with even more fiber and protein than regular mac n cheese. Try substituting white grains with brown grains once a week for a healthy boost.

Daily Dining Hall Dishes - March 4
By Valentina Palladino
March 4, 2011 - 9:06am
Your guide to making the best dining hall dishes at every meal.

The word “enchilada” comes from the Spanish verb enchilar, which translates literally as “to add chile peppers to,” or “to season (or decorate) with chile.”

What we're reading: March 3
By Meredith Popolo
March 3, 2011 - 12:11pm
A round-up of food-related articles and recipes we're digging into today.

What We’re Reading:

The McLobster Myth

(LA Times) The McLobster was trending on Twitter last night, so you know it’s worthy of your attention. The item already appears seasonally in select restaurants in Canada and the Northeast, but will the McLobster find its home on more McDonald’s menus? A blog near San Diego reports that the Golden Arches denies the speculation.

 

Daily Dining Hall Dishes - March 3
By Valentina Palladino
March 3, 2011 - 9:16am
Your guide to making the best dining hall dishes at every meal.

Portabello mushrooms are often substituted for meat in dishes made for vegetarians because they’re hearty and satisfying. Give one a try at lunch today as a side dish to chicken and soup.

What we're reading: March 2
By Mary Cappabianca
March 2, 2011 - 6:01pm
A round-up of food-related articles and recipes we're digging into today.

What we're reading:

The Mutato Archive

(Edible Geography) You know that joy at finding a freak misshapen strawberry? This produce movement in Berlin takes it to a whole new level. Read this article about European Union agricultural standards (more interesting than it sounds), or just view the freaky fruits at artist Uli Westphal's website.

Daily Dining Hall Dishes - March 2
By Valentina Palladino
March 2, 2011 - 9:08am
Your guide to making the best dining hall dishes at every meal.

Monte Cristo sandwiches originated as a spin of the French meal croque-monsieur, a fast food sandwich served hot with ham and cheese.

What We're Reading: March 1
By Meredith Popolo
March 1, 2011 - 1:18pm
A round-up of food-related articles and recipes we're digging into today.

What We’re Reading: 

 

Fast Food Capitals: Ranking the Top Cities for Chain Restaurants

(The Daily Beast) What chain restaurant monopolizes your city? The Daily Beast ranks Boston as the Dunkin’ Donuts capital of the country, with 10.2 locations per 100,000 residents, and Miami as the Subway capital, boasting 25.6 locations per 100,000. Orlando cleans up, claiming the capitals of most chains, but check out the slideshow for yourself.

 

Daily Dining Hall Dishes - March 1
By Valentina Palladino
March 1, 2011 - 8:11am
Your guide to making the best dining hall dishes at every meal.

Perogies are like the Polish version of Italian ravioli. Typically filled with fluffy potatoes and cheese, perogies started as peasant food and quickly grew into an important staple in Poish cuisine. Savory perogies are filled with ingredients such as cheese, mushrooms, and sausage, and sweet perogies are usually served with sour cream.

Cheese Crackers
By Mary Cappabianca
February 28, 2011 - 10:20pm
These are the best snack to eat with anything. Cheesy, buttery, flaky... need we say more?

"Cheese-Its on crack" is how my friend recently described these amazing crackers. This recipe makes a huge batch, but I promise that you and your friends will quickly eat them all!

Cheese Crackers

1 cup butter, room temperature, chopped

2 cups cheddar cheese, grated

1/4 cup parmesan cheese

2 1/4 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon red pepper flakes

4 teaspoons lemon juice