Cooking with Kent and Vidushi: Stuffed Mushroom Caps
By Kent Friel and Vidushi Sharma | November 12, 2025Our cooking columnists share a delicious, compact dish to wrap up the fall term.
Vidushi Sharma ’27 is a managing editor and news reporter. She is from Hanover, N.H. and is majoring in Government and minoring in International Studies and Sociology. On campus, Vidushi is a Dickey Center War and Peace Fellow, an educational access advisor for the Dartmouth Center for Social Impact and an associate editor for the Dartmouth Law Journal.
Our cooking columnists share a delicious, compact dish to wrap up the fall term.
To celebrate fall, our cooking columnists share an apple pie recipe.
Our cooking connoisseurs return with a fresh take on scallion pancakes — a deliciously flaky dish perfect for warming up an autumn chill.
In an email to campus this morning, College President Sian Leah Beilock condemned this act of “bigotry” and “hate.”
Xiaotian Liu GR ended his legal challenge against the Trump administration after his F-1 student immigration status was reinstated on Aug. 8.
Our chefs are back at it again with their version of the Spanish tortilla, a delicious comfort food sure to make its way into your rotation of meals.
Harmeet Dhillon, now an assistant attorney general in the Department of Justice, was once a vocal student journalist for The Dartmouth Review.
Editor Vidushi Sharma ’27 shares her mom’s recipe for kaju barfi, a fudge–like Indian dessert that reminds her of her childhood.
The total cost of attendance will be $95,490, up from $90,813 for this year.
For the second edition of Cooking with Kent and Vidushi, learn how to make Editor-in-Chief Charlotte Hampton’s favorite granola.