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Much like FoCo’s waffle-maker, The Box (stylized theBOX) is something we (Annette and Caroline) have always glanced at with mild interest. Yet, they have both eluded us during out time here. This past fall we passed the food truck, still under the freshman delusion that FoCo was akin to a gourmet buffet. By the time we had realized our egregious error in judgment, The Box was gone for the winter. Luckily, along with warmth, sundresses and half of the student body, The Box is back for the spring, giving us a chance for redemption.
This past week was my first week on the job, and my internship could not have started out on a sweeter note. At 9 a.m. on my very first day, I was treated to a box full of donuts! I normally am not the biggest fan of donuts — I think them as an especially heavy, unhealthy treat. Even on special occasions, I don’t go out of my way to seek out a custard-filled chocolate éclair (my favorite) or a jelly donut (my second favorite). There are lighter donuts to choose from to be fair, and I always have room for a good ol’ glazed donut. But this morning, at 9 am, I was confronted with a true dilemma. Who eats donuts, let alone at such an hour? Not I. But who can turn down a donut on Day One? Not I…
Earlier this winter, Dartbeat published an article ranking the best cup of hot chocolate in Hanover. This piece —if we may say so ourselves —was met with general acclaim. Although we covered Dirt Cowboy, Lou’s, Starbucks, Dunkin Donuts and KAF in our original investigation, it appears that we were guilty of leaving a single stone unturned. In other words, as anonymous commentator “anonym” pointed out, we skipped the hot chocolate on offer at Morano Gelato. So, to right this wrong, we dispatched a reporter out into the icy tundra to see if Morano’s hot chocolate was as good as its gelato. In keeping with the previous post, we asked our reporter to order a small hot chocolate, judging on its time of delivery, distance from campus, price, whipped cream quality and overall quality. Here are her results:
I would like to preface this story by saying that I am no fan of fruit. Don’t get me wrong, I totally understand its nutritional value — after all, it does have a huge spot in the food triangle/pyramid/plate/whatever shape the federal government and pediatricians everywhere are trying to make “fetch” these days.
Last month, New Hampshire began to sell $1 bacon-scented scratch-n-sniff lottery tickets. Yes, you read that right, and yes, here @Dartbeat we couldn’t be more thrilled about the development. So, as a lover of all things breakfast, I volunteered to rush down to the gas station by CVS this week and buy two tickets as fast as I could. Here’s a breakdown of my experience.
I have a confession to make: I did not watch the Superbowl this weekend, and I am still using it as a pun for the title of this week’s column. In my defense, literally my two least favorite athletic teams in the world were playing against one another, and the pun is pretty good. Still, I apologize to my avid readers.
Bow down to red velvet. Today in FoCo arrived a delicious new dessert option, perched alongside the pies, pastries, muffins, brownies, crumbles and countless other baked goods of yore. Red velvet — cake, to be specific. As soon as I saw it, I knew I had to do something with it, but what can be done to augment the FoCo treat that already has everything? How does one honorably transform an already heavy dessert flavor like red velvet? Undoubtedly, this task is especially difficult when the red velvet is in cake form. Thus, I faced a challenge for my column this week.
Whether drunk with their floor mates or watching a late night movie with friends, nearly every Dartmouth student has picked up the phone at one point or another to order some non-DDS pizza. Each of these students —while exercising different levels of cognitive functionality —has faced the same timeless question in this moment: where should I order pizza from? Should it be the tried and true Everything But Anchovies? The beloved Ramunto's Brick & Brew Pizzeria? Under the radar C&A's? Even sober and fully rested, there are no easy answers.
I honestly don’t know why I didn’t think of this sooner. I have been so blind.
Courtesy of Christyn Karol / via instagram.com
Winter term has begun, and my post-workout shower has already left my hair vulnerable to the freezing air between the pool and FoCo. But it’s not worth spending my time and energy discussing these frigid temperatures, mostly because I have so little of both this winter. Instead, this week’s column will be about my adventures tackling a classic dessert that leaves a lot of room for special additions and interpretations — the root beer float. Incidentally, this is the way I’d like to think that my own column will be remembered one day — as a favorite classic that left room for its own special touches.
Week nine hit me hard. Normally, I have a pretty clear idea of what I want to make for a dessert before I enter FoCo, or at least a certain craving for chocolate or ice cream, for example. But I am still so hooked on my “Earthquake” dish I wrote about last week.
I have to say, Halloween was so great, but this week has really been meh. Getting back midterms is always stress inducing – the home stretch is so close yet so far. But let me tell you, this dessert has literally shaken up everything. Pun intended. I’ve had it at least once every day since Monday, and each time it tastes better than before. I’m always left full without feeling heavy. And I must mention the relative health benefits this dessert offers as well. “The Earthquake” is revolutionary for my culinary arsenal — a natural disaster turned miracle. Hopefully you’ll feel the same way when you try it.
What a wonderful weekend for Halloween. Midterms are mostly behind us, the beauty of fall perseveres with weather that by Dartmouth standards is “warm” and the San Francisco Giants just won the World Series. Yes, friends, orange rules everything around me, and even in FoCo I cannot escape it.
You know it’s fall when the good ol’ PSL is back in every coffee shop and you suddenly find yourself surrounded by all things made of apple and squash. Autumn is the best season for comfort food – everything is warm and cozy, from soups and stews to pies and pastries. Whether you’re a die-hard sweet tooth or tend to fall along the more savory side of things, we’ve rounded up four of the best recipes for each category to keep your appetite satisfied and warm as the temperatures drop.
As the napkin dispensers in all of campus’s dining establishments have informed us, this week (Oct. 20 to 25) is Food Week here at Dartmouth. Last Thursday was the culminating event: an “Apple Harvest Dinner” at FoCo.
I recently noticed that combining Greek yogurt and Nutella is trending among the men's swimming and diving team. It really is a beautiful dessert, so simple, delicate and loved (or at least respected) by all. Everyone has his or her own ratio of yogurt to Nutella — some turn out a very dark brown, while others are a lighter chocolate milk hue. Either way, this dessert is a surefire success.
Colors of the world, SPICE UP YOUR LIFE! Every boy and girl, SPICE UP YOUR LIFE! People of the world, SPICE UP YOUR LIFE!
Food Day is coming to Dartmouth! Throughout this week there will be thought-provoking speakers, delicious local food and celebrations for students, staff and faculty to enjoy. Food Day began four years ago as a way to reflect on the intertwining aspects of food, and this year Dartmouth has greatly expanded its programming.