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The first time I had mussels, I was about five years old, vacationing with my family in Maine. We rowed a boat out to Captain Kidd, a tiny island off the coast in Frenchman Bay. We gathered seaweed and mussels right off the rocks, rowing back to shore in time for my aunt to steam our findings into a delicious lunch.
What I had in the fridge? Beef (cut for stir-fry), half-and-half, a block of cheese and butter (this bodes well for my arteries). What I needed? A meal idea that I could throw together for the Valentine’s Day cooking date for which my boyfriend’s arrival was imminent. Clearly, I’m excellent at planning ahead. (It’s winter in Hanover — how am I expected to get to the Co-op without dying of frostbite?)
You’re hungover. You’re feeling sorry for yourself. You’re feeling sorry for your roommate’s boyfriend, who has a violent stomach flu that prevents him from leaving your bathroom for the next 32 hours. True story.
Roasting your first chicken is a culinary rite of passage — or at least it was for me. Roasting a chicken made me feel like an adult feeding a family, only the family in question was my motley group of friends. Once the fear of your first time is gone (make all the jokes you like), you suddenly feel capable of anything. Capable of roasting any kind of poultry, that is.
I’m not really sure what all the fuss is about, but apparently there’s some football game happening during the Beyoncé concert this Sunday…
You will need: 2 tablespoons butter 1/2 yellow onion 1 shallot 2 cloves garlic (maybe just one if you're making this for a date...) 1 1/2 cups brown button mushrooms 1 1/2 cups butternut squash (about 1/3 of a 1 pound squash) 1 cup arborio rice 1/2 cup white wine 5 cups chicken or mushroom broth 3/4 cups Parmesan cheese
To continue the trend of staple foods that are much better homemade than store-bought, this week I again turned to my mother’s store of kitchen secrets. Granola is one of those foods that can be made at home very simply and customized to your personal tastes, but is often sold artisanally — for $12 a pound — instead. Once you know how to make it yourself, I hope you’ll find it difficult to go back to the expensive and often boring store-bought variety. I love eating this granola over yogurt every morning, and it’s a familiar ritual for my mom to make a fresh batch each week.
Welcome back to campus, everyone! I hope you all had a great off term winter break! After so much time off, I am sure you are all tired of Instagramming photos of your Christmas tree.
When I was a kid, my favorite mornings began by waking up to the smell of my mother’s freshly baked homemade bread. My mom would cut off the puffy top part of the loaf for me and I’d scoop out the inside of the bread from the crust as though it were a bowl. Served with homemade cocoa, there’s nothing more comforting than warm bread fresh from the oven, especially in winter.