Lucy Dana

Lucy Dana

Lucy Dana is a junior at Duke University, studying Anthropology, Environmental Science, and Business.  She is currently spending the semester in Cape Town, South Africa, where she is trying to muster up the courage to conquer the world’s highest bungee jump.  She’s worked in restaurants for the past three summers in her hometown of D.C. When not indulging in her guilty pleasure of reality TV, she enjoys good friends, good laughs, and obviously, good food.

Culinary Pet Peeve: unnecessary mayo

Tastiest Travel Experience: making pies with straight-off-the-bush blueberries in the Adirondacks

Best Breakfast: Challah French Toast with good maple syrup

 

 

 

Best Party Theme: any Duke Tailgate, it’s Halloween every Saturday—anything goes!

Daytime Indulgence: strawberries and Nutella

An Ode to Browned Butter

rice crispies

Ravioli with brown butter and sage. Roasted asparagus with balsamic browned butter. Cocoa brownies with browned butter and walnuts.

Oh you fancy, huh?

Well I’ll let you in on a little secret. As long as you swear not to let it leak. Pinky Promise?

….Brown butter is easy to make. No iron chef skills needed here. Just a little patience. If I can do it, you can do it too.

My favorite food blogger, Joy the Baker, published her first cookbook last month on my birthday. Coincidence? I think not. She loves brown butter. She adds it to her baked goods because it provides a nutty richness. After making the browned butter peanut butter crispy rice treats from her book, I’ve also become hooked on all things browned butter.

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Supper Club: Coconut Green Curry

photo 5

Do you like green eggs and ham?

I’ll tell you one person who does not. And that’s this girl.

I do not like them in a house. I do not like them with a mouse. I do not like them here or there. And I certainly do not like them for St. Patrick’s Day fare.

If this were the St. Patty’s day quick fire on Top Chef for an easy dinner party meal, I’d be taking the more figurative than literal approach to the holiday challenge. Padma wouldn’t see green food coloring, cabbage, or shamrocks anywhere near my dish….

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How To Celebrate a 21st Birthday

KT BIRTHDAY

I love birthdays. While I’m not above being a sucker for my own big day, I also enjoy hyping up my friends’ birthdays. I’ve perfected the art of the flawless homemade card, am a pro at scouring Durham boutiques for a gasp-worthy present, know the intricate ins and outs of streamer hanging, and could publish a guidebook on how to write a flawless Facebook happy birthday wall post. While all birthdays are exciting, celebrating a 21st birthday is in a league of its own and is really all about the booze (sorry Mom–we’re legal now!). Last week, my most fun-loving friend, Katie, turned 21, and so we celebrated accordingly. Follow this guide, and you can too.

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Slow Cooker Challenge: Spinach Artichoke Dip

spinach artichoke dip

Sorority Rush 2012 has started. But shh, if PanHellenic knew I wasn’t calling the process “formal recruitment” I’d be in trouble. To break it down for all you “independents” out there, rush essentially consists of girls flirting with freshmen for hours and hours. Not to mention the set up, clean up, memorizing of chants, dances, songs, and skits, creating costumes and slideshows, and discussing the aforementioned activities for hours after it has all taken place. Yes, this is my life. Rock on, southern schools.

Oh, and did I mention that this monstrosity of a time consumption is in addition to …

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How To Make Your Own Cookbook

books

I tend to be on the receiving end of a lot of cookbooks on holidays. Thick or thin, I have them all. The ones from my vegetarian days, the one with instructions on how fashion a sheet cake into the Easter bunny, and an entire collection of Barefoot Contessas are all on the shelf next to the fridge. While there’s a certain excitement that comes from flipping through the glossy pages of each cookbook, next semester I’ll be moving into my first off-campus apartment with three roommates and there simply isn’t space for my entire collection. So this winter …

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Asian Turkey Burger

turkey burger

I need some space.

I need a break from the pumpkin lattes, mulled wine, and gingerbread houses. A much needed “brb” from holiday cheer and Christmas carolers. An escape from commercials about wrapping paper and the influx of December catalogues that come rushing through the mail slot every day.

To turn on the food network and see a show about something other than holiday cookies and festive cocktails would be nothing short of a miracle at this point. What I would give to hide the ice skates and dreidels and not hear a whisper about Dancer, Prancer or …

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The Dorm Room Bar: Pumpkin Latte

pumpkin latte

Think ahead six days. You’ll finally be out of the abyss that is midterms and all-nighters at the library, and home sweet home for Thanksgiving. The day before turkey-day is also known as the biggest bar night of the year. But you’re at home! We’re not drinking that boring vodka soda or grabbing a quick chaser from the vending machine to pregame. You’ve got full range of your kitchen, so let’s use it.

You know it’s almost Thanksgiving when Starbucks unveils their red holiday cups and pumpkin lattes. Instead of running out to the nearest coffee shop, let’s …

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Five Ingredient Feast: “Candy” Corn

candy corn

When I was younger, my birth“day” was a full weeklong celebration. There was the actual day-of family dinner at my restaurant of choice, the lunchtime in-school celebration, complete with cupcakes from my neighborhood bakery, the weekend birthday party for my 30 closest friends, and the exclusive sleepover following the party with my best friend du jour. Oh, and we can’t forget the early birthday presents that I would spot in January and just not be able to wait until February to get my grubby little hands on. Birthdays only came around once a year—what was my nine-year-old egocentric self supposed …

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Five Ingredient Feast: Curried Couscous

curry couscous

Got a minute? What about five? In the next 300 seconds you could be snoozing through your alarm, watching 1/12 of an episode of 60 Minutes, walking from your dorm room to class, waiting in line at the grocery store, wasting time on Facebook, crunching your way through 62.5% of an eight minute abs video, or helping the kid you babysit through five mad-minute math worksheets. Or, you could make this curried couscous. Five minutes and five ingredients—that’s all it takes.

Couscous is the ultimate small kitchen college grain. Quick-cooking and requiring barely any kitchen skill

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Weekend Agenda: Old Biscuit Mill

latke eggs benedict

Are you familiar with the TV show The Best Thing I Ever Ate? You know, the one where food celebrities and famous chefs describe their favorite meals? Well, call me Ina Garten, but I must walk you through last Saturday morning at Old Biscuit Mill, where I had the best thing I ever ate.

The base was a giant potato latke, crispy on the edges, tender in the middle, topped with two perfectly poached eggs, rich, tangy hollandaise sauce, salty bacon and a healthy sprinkling of parmesan cheese and chives. Is your mouth watering yet?

But, I’m …

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