Brooke Elmlinger

Brooke Elmlinger

Brooke Elmlinger is a native New Yorker who brings her foodie charm all the way up to Dartmouth, where she studies French language and literature. After witnessing her parents’ first dinner party, she discovered her inner hostess and has been cooking for her friends and sisters ever since. As much as she loves trail runs and cozy coffee shops in Hanover, she’s an urbanite at heart, and is caught in a love affair between New York and Paris. She digs things like kale and quinoa, but can’t refuse a salty sweet combo, and has a soft spot for coffee-oreo ice cream.

Ideal Date Meal: shared small plates, wine, and a bittersweet chocolate dessert

Favorite Healthful Food: Kale salad with pecorino, olive oil and lemon

Late-Night Indulgence: Cereal mash-up, equal parts honey bunches of oats, cracklin’ oat bran and kasha heart to heart

Tastiest Travel Experience: Discovering that ‘gnudi’ is not a misspelling of gnocchi, and devouring those pillows of goodness when in Tuscany.

Signature Cocktail: Anything with ginger woos me (some would call me a ginge, I prefer strawberry blonde)

Healthy Recipes: How to Conquer Salad

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Spoiler alert: this salad has nothing to do with pot pie or with the mayonnaise-y (or plain yogurt enhanced, if you dig it) chunky spread-slash-filling that your mom used to pack in your lunch box. The “potpourri” part refers to the medley of ingredients and fluctuates depending on your fridge, stomach, and willpower. This recipe is no brainteaser, but it makes a damn good salad that will boost your energy and make you realize that no, people actually aren’t lying when they profess their LOVE for salad. So push aside that healthier-than-thou poser piling her plate with spinach and fat-free …

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What’s On Tap: Summer of Lager

Summer of Lager

I used to think I wasn’t a beer person. But then a wise friend urged me not to dismiss beer so fast, and encouraged me to diversify my drinking portfolio. While I have full respect for the girls who drink Guinness upon Guinness (as I recently bore witness to at the Bear pub in Oxford) I have yet to embrace a full bodied dry stout. Let me just say that I’m no beer snob—I credit the wells of Keystone Light up at school for that. But with the privilege of summer vacation and the added pocket money from my summer gig, I figure that these are the weeks to get out and try new brands.

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Sweet Dreamin’: Stone Fruit Crumble

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SWEET: Stone Fruit Crumble
MAIN INGREDIENT: Peaches, nectarines or plums
GREAT FOR: End of summer bash, picnics

It’s that time of summer when September issues of fashion magazines feature burgundy and booties, offering us suggestions for how to squeeze every last wear out of summer clothes. But don’t be fooled–summer’s not over yet! The only thing you should be squeezing is a fresh lemon for some au nauturel highlights or a hits-the-spot lemonade.

In an effort to prove that summer endures, I’ve recently gone a bit wild at our local farmers’ market. I stocked up on peaches, nectarines and …

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You’re Invited: Breakfast Club

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Throwing a brunch party (or Breakfast Club, as I like to call it) is a great excuse to hit up the farmers’ market and catch up with friends. Brunch parties are the least intimidating of food parties. A few quality ingredients and make-ahead dishes are all you need to break the fast (a pitcher of bloody marys wouldn’t hurt, either).  Many towns and cities host farmers’ markets on Fridays and Saturdays (the Union Square Greenmarket is a personal favorite). Set out early to get some freshly baked bread (cranberry pecan, whole wheat flax, poppy seed) and homemade preserves in seasonal …

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Dorm Room Bar: Watermelon Margaritas

Watermelon Marg

Summer eating and drinking should be easy, never fussy. With so much in season, a well-stocked fridge makes it possible to mix up a deceivingly simple, yet tasty concoctions. If you’ve tasted a drink made with simple syrup, or have had the patience to make your own, you’ll appreciate the sweet yet not cloying way it makes drinks taste. But let’s face it—do you really want to turn on the stove when it’s 90˚ outside and stand over a sugary pan, which you’re too lazy to wash, will attract flies? The carton of lemonade in my fridge sealed the deal: …

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Five Ingredient Feast: Spring Quinoa and Kale Avocado Salad

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Spring is glorious. For foodies at least, the new season means a wider, brighter palette for dishes. I’m still waiting with bated breath for the farmer’s market on the Hanover Green to open, but at the moment, I am content knowing that a few ingredients can add color, texture, and fresh flavor to my meals. There comes a time when a medley of winter root vegetables tires and becomes, well, mediocre. So when ingredients like asparagus, favas, snap peas and spring radishes appear at the market, there’s cause to celebrate.

And while there’s still a chill in the Hanover …

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Review and Giveaway: Sir Kensington’s Ketchup

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**Giveaway Closed: 4/27/12**

Flying Machines. Horseless Carriages. Time Travel. Some things were thought to be unachievable. Gourmet ketchup may now be crossed off from such lists. So enjoy the fruits of innovation and the nectars of invention. Enjoy Sir Kensington’s and enjoy quality.

Diligently Yours,

Sir Kensington

Mustard has arguably had its “artisanal” moment. There are countless types of pickles. They even make Olive Oil Mayonnaise.

Until recently, though, there was no “step up” from plain old industrialized ketchup, that beloved “vegetable” of so many American cafeterias (unless you count Heinz’s special edition green EZ-squirt, with mystical power to transform …

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Dorm Room Bar: St Germain Salty Dog

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For college cooks, spring is a particularly tasty renewal. When the thought of another root vegetable recipe makes us quiver, and when a warm crock of soup or creamy comfort food ceases to do the trick, new colors at textures appear at the market, ready to brighten up our meals. For the college mixologist, spring means a chance to experiment with new flavors and lighter cocktails that are refreshing and propel us into the new season.

As a newly legal drinker in New York this winter, I took advantage of all the chances I could to drink inventive cocktails …

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College Town Tours: The Best of Paris, France

The charming Ile St. Louis in the center of Paris.

For the French in particular, food represents a mentality. As one saying goes, “in the US one eats to live; in France, one lives to eat.” Taste, to the French, is a key part of the good life. The French are obsessed with food, and rightly so: it’s not only a biological need, but an art of living. Paris isn’t like other cities. Sure, as the capital, she is conceived of as a symbol of France and her people. But the beauty of Paris lies in the mix of tradition with trend.

Of course you will find, and enjoy, classic …

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Impulse Buy of the Week: Dried Figs

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Impulse Buy: Fig Duo: ChocoHigos—hand dipped dark chocolate figs and dried Turkish figs
Store: Whole Foods Market at Columbus Circle, NYC
Aisle: Cheese and Chocolate display…there’s no escaping it en route to checkout
Cost: About $10

Back in first grade, how many classmates would squeal with pleasure to see single-serving fig newton packages at snack time? Not many. Most were reaching for the ritz handi-snacks, spreadable neon orange “cheese” with that classy red plastic spreader. Figs weren’t cool then. But watch out: they’re making a comeback.

Figs come in many forms: raw, dried, preserved, in sauces, in cakes,  …

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