During Chinese New Year last week, the intoxicating smell of beer and the simmer of soy sauce brought me back to my childhood in Taiyuan, China. To celebrate the holiday, my grandma would make chicken in beer, a traditional dish originating from Jiangsu, China. Last week, she shared her recipe with me for a taste of home from 7,000 miles away.
What better way to prepare for Thanksgiving than by looking at some healthier alternatives to traditional Thanksgiving meals? Nicole Kim ’19 compiles a couple of her favorite recipes to satisfy even the palettes of the gluten-free.
Julia Dagum ’16 tried out two recipes from Erin Gleason’s The Forest Feast cookbook. Butternut pear soup and rosemary shortbread make for wonderful components of a dinner that will warm you up on these crisp nights.
It’s 2:00 a.m. You’re in your dorm, your stomach is growling and you can’t get yourself to walk the 100-or-so steps to Nasties. Time for chocolate cake. Chocolate cake, you ask? Yes, cake. By following a few easy steps, you can whip up a moist and rich chocolate cake in the convenience of your own dorm room.