September 2015

We are proud to announce that He and She and our friend Gwen will compete against four other teams in the University of Missouri Iron Chef battle next week. The three of us are confident in our cooking skills, but we’ve never been in much of a pressure situation. It…

The best part about couscous is that it cooks in five minutes. And it soaks up flavors so well. And it’s light and fluffy. And, oh yeah, you could be eating it less than 10 minutes from now. This recipe involves slightly more prep, but it’s still absurdly easy. We…

I’m documenting the final days of these pigs as part of a photo project for my capstone. I know that sounds disgusting, but I am trying to be an informed carnivore, and that means gaining an understanding of how the animals we eat are raised, kept, slaughtered, and then butchered….

Now seems like a good time to mention that I also love sociology. I read an interesting essay the other day about how attitudes toward food and sex have reversed in the last 50 years. It was called “Is Food the New Sex?” by Mary Eberstadt. Chocolate soufflé from the…

My three months in Buenos Aires are up, sadly. I loved getting to know the city by walking everywhere and sitting in parks peoplewatching. The weekends were my favorite because everyone spent the day outside. I would walk to Puerto Madero’s Costanera Sur, where I’d be surrounded by local people…

September 14th, 2009 — 11:00am I believe that if you want to know a city, you have to embrace the streets. In Buenos Aires, I walk between three and 12 miles each day, venturing to different corners of the city and using new routes all the time. And if Anthony…

February 20th, 2009 — 2:02pm I sometimes do my grocery shopping at 1am. I don’t know why, maybe I like having the whole store to myself (with the exception of the guy on the zamboni floor polisher thing). Everything is pristine, ordered, in their rows. Granted, I’ve noticed a higher…

May 29th, 2010 — 8:06pm At first mention, the idea of a sauceless, cheeseless pizza doesn’t seem too enticing, so if it makes you feel better, you can call these flatbreads or something else. I’m happy thinking of them as pizzas where the focus is all dough and toppings. (In…

Back in February, Michael, my friend Gwen and I competed in the university Iron Chef competition, where we had a few days to plan a two course menu involving various rices. We all love Indian food so that’s the route we went. Then we had one hour and two burners…

Hey everyone, time to get all jealous. My mom works at the Merchandise Mart in Chicago as a rep for furniture and home decor vendors (she’s the person who gets all the cool stuff you like in Crate and Barrel from the manufacturers to the store), and because of her…