Hillary Pollak

Hillary Pollak

Hillary Pollak is a junior at New York University, where she is majoring in sustainable food and alternative health. She is currently taking a break from the city, studying sustainability in Copenhagen. When not cooking or reading cookbooks, she can be found doing handstands or twisting into crazy yoga positions. She is known for her healthy dinners and (un)healthy pastries, but is now learning to bake without gluten.

Best Breakfast: A bowl of peaches, berries, and Greek yogurt with honey on top.

Late-Night Indulgence: A banana with peanut butter and chocolate chips

Culinary Pet Peeve: Processed cheese slices—why bother?

Favorite Healthful Food: Kale. It just happens to be the hip leafy green.

Greatest Kitchen Disaster: When I was new to cooking, I tried to reduce apple cider for a sauce and ended up with a kitchen full of smoke and a visit from the fire department. I’m still a little wary of reducing things.

SKC Abroad: A French Picnic

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As I quickly realized while studying abroad in Denmark, farmer’s markets are not a universal concept. In the harsh Scandinavian climate, little besides root vegetables and apples are in season from November to April. As much as I love beets and apples, after three months of them, I’m about ready for some spinach or strawberries. But they are still a long way off in Denmark, so I have to settle for the imported versions, found at the grocery store, not at a farmer’s market.

Luckily, on my spring break, I had the opportunity to travel to France, which is …

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Study Break Snacks: Salted Caramel Dip

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When it comes to late-night snacks, most people fall into either the salty or sweet category. You either crave some chips or ice cream. I, however, often have trouble choosing. I want them both, which is why salty-sweet snacks are the perfect compromise. Chocolate-covered pretzels? Anything with honey mustard? Yes, please.

One night, hungry and with little food lying around, I decided to try making some salted caramel sauce. Salted caramel has recently become quite trendy, with good reason. It’s sweet and salty at the same time, which just leaves you wanting more. When you add chocolate into the mixture, you’re bound to end up with something amazing. If you haven’t tried a salted caramel chocolate bar yet, do yourself a favor and track one down.

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College Town Tours: The Best of Williamsburg, NY

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So, Williamsburg is not exactly your typical college town. It’s full of NYU students too broke to afford rent in Manhattan, 20-somethings who are also short on cash, young families, Hasidic Jews, and a variety of immigrants. It doesn’t have the sights of Manhattan, but it is refreshingly free of tourists and has a distinct culture. Perhaps the best example of this is the burgeoning food scene, which emphasizes local food and a DIY attitude. If you’re picturing artisanal eggplant pickles, impressive latte art, and bean-to-bar chocolate, and you’re on the right track.

Hillary Pollak is a junior at New

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Nutrition and Health Tip: Versatile Oatmeal

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We all know that oatmeal is good for us, but it can be a bit dull. When done wrong, oatmeal can be a dreary bowl of tasteless sludge. But when cooked properly, it can be flavorful and satisfying. It’s not hard to make a good bowl of oats—follow the tips below and you’ll be on your way to a delicious and healthy breakfast.

**How to Make a Great Bowl of Oatmeal**

1. Skip the instant and flavored oatmeal. Yes, it is so easy to dump that packet of apple-cinnamon oatmeal in a bowl, add hot water and stir, but that …

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-Free Food: Coconut Rum Custards, Without Gluten or Dairy

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DISH: Coconut Rum Custards
TYPE: Dessert
DIETARY RESTRICTION: Gluten-free, Dairy-free

When it comes to desserts, being gluten-free and lactose-intolerant is tricky. Naturally gluten-free desserts, like chocolate mousse or panna cotta, have loads of cream, milk or butter. Dark chocolate is safe, but even that gets old after a while. Sometimes you just want something creamy, which is where this coconut custard comes in.

For those of us who can’t eat dairy, coconut milk is a lifesaver. It’s even richer than cream and is a lot better for you. Coconut milk is high in saturated fat, but …

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Look Ma, No Oven!: Avocado Kale Salad

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I might have a slight avocado obsession.  I put them in salads, in smoothies, on toast, and have even been known to smear mashed avocado on my hair as a mask.  Whenever they go on sale, I go a little nuts.  Luckily, avocados are a superfood, chock full of good fats and vitamins.  They’re a perfect healthy alternative to cream, cheese, or mayonnaise, especially if you’re lactose intolerant.

The creamy texture got me thinking that I could turn my avocado into salad dressing.  I started by mashing up an avocado, adding in some apple cider vinegar, a little bit …

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