Chloe Carter Brown

Chloe Carter Brown

Chloe Carter Brown is a graduate of Williams College, where she majored in Religion, Arabic, and Netflix. She has since moved to New York to pursue her lifelong dream of paying $7 for a cup of coffee. When not trying out new recipes to sneak cheese into other food, she writes plays and plays with her corgi, Hobbes.

Favorite Item From the Library Vending Machine: Cheez-its

Favorite Healthful Food: Greek Yogurt

Tastiest Travel Experience: Koshary, the most delicious and garlicy carbo-load of my Egyptian life.

Favorite Dining Hall Food: Brunch Night

Best Party Theme: Nicolas Cage's Birthday. We printed movie posters, rented a projector, played National Treasure on one of the walls, and served root beer and Goldschlager (you know, for the little floating treasure bits inside).

In Season: Burgers

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Labor Day is on the horizon, which means two things: first, the turning of the seasons, the inevitable chilling of the air, the beginning of the long journey toward and through winter… but also, enough summer is still left for at least one barbecue! And in my experience, barbecues mean one thing: burgers. I do, for the record know that hot dogs are totally a “thing,” but for now I will choose willful myopia and focus on the one of the two that is easier to put cheese on. Barbecues in general, and burgers in particular are the perfect summer …

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Five Ingredient Feast: Chicken Curry

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When you’re just starting out in a kitchen, sometimes reading through a recipe’s ingredient list can be even more intimidating than the actual recipe. I cannot count the number of meals I have not cooked over the years because I was avoiding an expensive and heavy trip to the grocery store. This is partly because of the number of meals I have also cooked over the years that required seemingly limitless numbers of ingredients, which sat barely used on the kitchen-y part of my bookshelf for months afterwards. Oh, raspberry vinegar. You made my Wheatberry Salad taste so delicious, but …

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Brie and Butternut Squash Quesadillas

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This recipe is featured in the I Love Trader Joe’s College Cookbook. Written like the twenty-something’s version of Sandra Lee’s Semi-Homemade approach, this book features recipes that use about half fresh and half pre-prepared ingredients sold in the store. With chapters on snacks, main courses, drinks, special occasions, and more, it has something for everyone. Don’t live by a Trader Joe’s? Don’t fear! There are lots of ingredients that can be nearly substituted at most grocery store deli or specialty sections. Read the original post, and enter for the cookbook giveaway, here.
**Recipe**
Brie and Butternut Squash Quesadillas…

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Review & Giveaway: The I Love Trader Joe’s College Cookbook

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To be perfectly honest, part of me was initially suspicious of The I Love Trader Joe’s College Cookbook…… not because I at all doubted my love for the grocery, but rather, because of it. Already being a fan of their orange chicken, or far more often, eating an entire tub of hummus, I thought I didn’t have anything left to learn. It was the part of me that can be a little stubborn, the part of me that back in middle school decided my favorite color would be orange, the part of me that subsequently dyed my adolescent hair

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Brown Baggin’ It: The Salad Lunch

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Whether you’re spending the summer interning or are a recent grad starting out your first job in this fabled “Real World” we keep hearing so much about, paying for lunch everyday can be  a huge drain on your bank account. If you’re working one of those unpaid gigs, this is especially true, since most food carts don’t accept “experience” as a form of payment. Either way, bringing lunch to the office is a great way to spend a little bit of time and save a lot of cash.

Especially in the summer, a salad is a great dish to look …

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Frozen Banana Bonbons

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If you’ve ever seen chocolate-covered whole bananas at the fair, or ever watched Arrested Development for that matter, these should look familiar. But in this bite-sized variation, they become a great dish to whip out for dessert at a summer party since they’re ideal for sharing. Also, no being tempted to ride the Gravitron and lose your dessert completely. Everybody wins! Read the original post here.

Chloe was once a student at Williams College. Her next culinary goal along these lines is to make gingham a thing you can eat. Read more

**Recipe**

Frozen Banana Bonbons
Serves 6-8

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Brave New Kitchen: Frozen Treats for Summer

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Look, I am a lady who likes her dessert. No apologies, no shame, just gimme something with sugar. Unfortunately, this becomes a problem come summertime, when the weather means that I want to avoid my oven like it’s a professor whose class I skipped. Not that that’s ever happened, I’m just saying: no cupcakes. No cookies. No cookies baked inside of other cookies. The sun is out but the world seems a dark, dark place.

But as I turned away to not look my oven in the eye, my gaze fell upon the freezer. You could take …

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Baba Ghanoush

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**Recipe**

Baba Ghanoush
Serves 4

Baba Ghanoush requires no special equipment and very little cooking skill. Plus, except for the half hour you let it sit in the oven, it takes about 5 minutes to prepare. Baba Ghanoush! The great democratizer! Some recipes call for grilled eggplant. It gives a smokier flavor, but since more people have access to an oven than a charcoal grill, the cooked version appears below.  Feel free to substitute grilled eggplant into this recipe if desired.

Read the original post here.

Ingredients
1 large eggplant
1/4 cup tahini
3 medium garlic cloves, minced
1 …

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Toum (Lebanese Garlic Dip)

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**Recipe**

Toum (Lebanese Garlic Dip)
Serves 4

Toum (literally, “garlic” in Arabic) is a light, airy, and intensely garlicky dip that can be eaten with pita bread, chips, vegetables, or meat–if you make kebabs this summer, you should have it around. People who don’t care for garlic (and vampires) will be unimpressed. But if garlic is your jam, toum is like biting into a little, private cloud of Garlic Heaven.  Note that the safflower oil cannot be substituted with olive oil. Olive oil is too heavy and will not allow the texture of the toum to get as light and …

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Brave New Kitchen: Mediterranean Dips for Summer

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Do you find yourself eating appetizers, wishing they would last forever? Or watching trailers, secretly hoping the movie will never come? There’s something about sampling everything, about never having to press yourself to make a decision that is distinctly summery. That’s why I love the Mediterranean approach of mezze. It takes what was previously aimless snacking and makes it a proper meal just by changing the definition.

Baba Ghanoush is the simplest recipe and requires no special equipment and very little cooking skill. Plus, except for the half hour you let it sit in the oven, it takes …

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