• The Weekly Ten: Relax After a Stressful Week

    The Weekly Ten: Relax After a Stressful Week

    October is a busy month. Between midterms and registration, and finding the perfect Halloween costume, things can get pretty crazy there for a while. But it’s important to remember to take a step back from it all for a while. Relax.

  • Intro to Cooking: Hangover Helpers!

    Intro to Cooking: Hangover Helpers!

    As you’re reading this, you’re probably shifting back and forth between Internet Explorer and iTunes as you queue up another power hour for you and the girls, as you get ready for this blessed day of most outlandish makeup and dress, Halloween. However, tomorrow morning, reality will set in. It breaks my heart, but you will discover you are not actually Lady Gaga, and you do have a term paper due on Friday.

  • Intro to Cooking: Five-Alarm Chili

    Intro to Cooking: Five-Alarm Chili

    You’re probably acquainted with the certain level of poverty that comes with being a student—let’s face it, as collegians, we’re not exactly whipping up filet mignon each night. The rice and beans diet is a rite of passage among us (which, I might add, I actually enjoy a lot).

  • Intro to Cooking: Sesame Broccoli Salad

    Intro to Cooking: Sesame Broccoli Salad

    It may have been the vegetable non grata at your childhood dinner table, but now that you’re a super-chic college chick there’s no reason to balk at broccoli. Of all the greens with which to fill your plate, broccoli has a unique varied texture that soaks up yummy sauces, and is robust and filling, too. Now is the peak season for the veggie, so it’s a great time to stock up on its calcium and folate.

  • Intro to Cooking: Sausage Stuffed Peppers

    Intro to Cooking: Sausage Stuffed Peppers

    For us real-life Italian Stallions, Columbus Day is as legit of a holiday as we’re going to get). So, besides an extra night of shots at the bar, why not celebrate with an easy twist on an Italian favorite–sausage and peppers!

  • Intro to Cooking: Beer Cupcakes

    Intro to Cooking: Beer Cupcakes

    Though we’ve certainly celebrated our fair share of cupcake recipes here on Intro to Cooking, I hope the foodies out there can forgive me for serving up another cupcake creation. Hell, you should, because these babies combine the two most important culinary elements of college in one mind-blowing, gut-busting dessert: BEER. CUPCAKES.

  • Intro to Cooking: Apple Crisp a la Mode!

    Intro to Cooking: Apple Crisp a la Mode!

    Early fall yields the best crop of apples, so there is no better time than right now to go apple picking! If you’re planning an orchard getaway with friends, here’s your handy guide to some of the most popular types of apples and our foolproof recipe for sweet and crunchy apple crisp!

  • Intro to Cooking: Flourless Banana Blondies

    Intro to Cooking: Flourless Banana Blondies

    Gwen Stefani wasn’t kidding when she said her sh*t was bananas (B-A-N-A-N-A-S). What better food to give props to than these sweet yellow babies? In all honesty, if I had to pick exactly one food item to live on for the rest of my life, it would definitely be bananas. Why?

  • Intro to Cooking: Pineapple Chicken

    Intro to Cooking: Pineapple Chicken

    My father is, for better or for worse, your stereotypical Italian-American male when it comes to food. He loves veal, sausage, fish, cheese, butter, and is extremely critical of each meal’s preparation. If food isn’t prepared well, or is poor quality, he’ll make it known. Loudly. So the first time I ever made a meal for him, I knew I had to pull out all the stops, or risk soul-crushing rejection

  • Intro to Cooking: Marshmallows (and Peeps!)

    Intro to Cooking: Marshmallows (and Peeps!)

    Besides indulging in Lent-withdrawn pleasures, one of other great things about Easter is Peeps. Honestly, they don’t even taste that good, but those little, tennis-ball-colored marshmallow chickies are endlessly fascinating to me. Put one in the microwave, and it balloons to the size of a basketball. Stick one to the wall, and it will still taste fine three years later. Now that’s something not every food can boast.