5 Ways to Get Your Roommate to Stop Eating Your Food

6011110491_70366d78da_o

I must confess that I have never had a problem with my roommates eating my food. Ever. (I’m knocking on wood as I write this) So, needless to say, I had little idea what to suggest. The only thing that comes to mind is to label everything and have each person have their own shelf. If that fails, give them food poisoning. The latter option seemed a little extreme, so I turned to my friends and asked them for some tried and true advice.

1. Psychoanalyze. Liz, the psychologist of the group and budding nurse, had to contend with this …

Read More...

Look Ma, No Oven! Sweet Potato with Parmesan and Herb Butter

sweetpotato

A sweet potato is a regular potato’s sassy older sister. She wants to dye its hair orange, will throw a little bit of her opinion in everything anyone says or does, but she’s one of the coolest girls anyone has ever met. That’s a sweet potato. You can fill it up with delicious toppings and flavors, but its true personality always shows and it’s just a little bit different.

These orange spuds have a natural sweetness about them that makes cooking interesting. It’s best to keep your ingredients simple so the potato’s true flavor is still present and all of the nutrients (it’s …

Read More...

Dorm Room Bar: Blueberry Ginger Smash

IMG_0019


Though Labor Day has passed, I’m not ready to say goodbye to summer quite yet. The weather might be getting cooler, but I’m in denial. I’m still enjoying the corn, peaches, tomatoes, and warm summer evenings. As long as summer produce is still here, I see no need to start cooking with squash and apples. Instead, I’m taking advantage of late summer’s bounty by slow roasting tomatoes, devouring slices of watermelon, and snacking on raspberries. But my current favorite summer recipe is not a dish, but a cocktail.

A Blueberry Ginger Smash Cocktail contains freshly muddled …

Read More...

5 Ingredient Feast: Frozen Greek Yogurt with Blackberries and Mint

Blackberry FroYo

Ice cream is one of those foods that is pretty much universally loved. I mean, who doesn’t love ice cream? Certainly not my family. We absolutely adore it. When, as a baby, it was found that I was lactose intolerant, my mother lamented the fact that I could never eat ice cream. Later, when I was a little older and had – thankfully – grown out of my lactose intolerance, my sister and I would spend a week or so each summer visiting our Nana. The last thing my dad always said before our parents dropped us off was, …

Read More...

DIY Raw Nut Butter

Image via Angela Liddo

Or, that one time I killed my mom’s vintage food processor.

Nut butter is an essential for any kitchen. I like to spread it on toast, plop it into smoothies, swirl it into baked goods, and admittedly eat it by the spoonful. The decadence is unparalleled by any plant food. Peanut butter has a certain childhood sweetness to it, while almond butter has some grown-up heft. Coconut butter is creamy and exotic, and cashew butter is a great alternative to classic nut spreads. Traditional roasted nut butter is still good for ya, but for the greatest health benefits you’ve

Read More...

Look Ma, No Oven! Tabbouleh

Tabbouleh

For me, it’s not truly summer until I’ve planted a small herb garden in my backyard. Nothing beats fresh ingredients, and it’s always a little sad when the end of the season comes around and I have to start using dried herbs. Sigh. Better use the fresh ingredients while you can! I use herbs in everything – chicken, fish, pasta, sandwiches, you name it. But considering how hot and sticky it’s been lately here in New York, who wants to turn on the oven or the grill? So I made tabbouleh.

Tabbouleh is a very common Middle Eastern …

Read More...

Five Ingredient Feast: Quick Green Bean Chicken Salad Croissant

DSCN4333

Sometimes you just want to put green beans in everything, you know?

This here is a little ditty to whip up around lunch time cause it’s quick and substantial. It has a nice crunch from green beans and almonds and a slightly different feel with cream cheese as the stick-together ingredient instead of mayo. Scallions or chives add an extra freshness, and salt and pepper finish the deal up simple and right. You can probably even find all these treasures in the dining hall!

I put this delightful mixture on a croissant because that’s my personal moral stance on chicken …

Read More...

Vegetarian Quinoa Taco Bowls

IMG_0126

Imagine this scene for a moment: You are at a party or a bar with your friends when someone comes up to and tries to pick you up with the following line: “You’re as complete as quinoa.”

Regardless of the fact that the pick up line is already a lame attempt at getting your number, it is even more laughable when considering that only foodies would even understand it.

Those who are health-conscious, interested in nutrition or straight-up foodies will know the significance behind the completeness of quinoa. Considered by many to be an ultimate health food, quinoa …

Read More...

Five Ingredient Feast: Summer Parfaits

Fireworks

You know when you’re in a bind and can’t really bring that one dish you promised for the office potluck or your friend’s little get-together?

Well the day has come where I can now sympathize with others meeting this dreadful fate. It also doesn’t help that the theme is always a bit obscure – where creativity is a must, but deliciousness cannot be forgone. This time the theme was to indulge in ‘Merica with red, white, and blue foods or a plate chock full of something that yells U S of A.

Well, I always keep my fridge stocked with fruit and granola so I decided to try a little something healthy for my friends this time around.

Read More...

Presto Pesto: Variations on an Italian Classic

SAM_1396

At this time of year, the last thing I want to do is turn on the stove. With temperatures around 100°F and a heat index between 110-115°F, even a hot and juicy grilled meal has little appeal to me. On days like these, I turn to my favorite pantry standby, pesto, for an easy no-stove required meal packed with flavor.

Pesto originates in Genoa, in the Italian region of Liguria. The name of the uncooked sauce comes from the Italian verb pestare, which means to pound, or to crush, a reference to the traditional mortar and pestle method …

Read More...