Final exams. Holiday parties. End-of-semester ragers. Shopping, shopping, and more shopping. That last chance to hook up with the dude from Middle Eastern History, or your eagerly awaited reunion with your hometown honey. You get the picture: this time of year, there’s a lot on your plate.
The problem with veggie burgers is that they either a) don't taste anything like burgers or b) are packed with a lot of preservative filler (meaning you get less nutrition at an already sub-par taste). Neither of those conditions are the case with this week's Intro to Cooking recipe, which will crush any other bun-filler contender.
So it’s the Sunday after Thanksgiving, and somehow you’re still noshing on leftovers (straight out of the fridge...late at night). The only question more prevalent right now than “what do you want for Christmas?” is “what am I gonna do with all this damn turkey?”
Thanksgiving is a tricky holiday for college students. If you’re within commuting distance of home, you probably can’t wait to burst through your front door to wafting aromas of a decadent home-cooked meal. But if you’re one of the many students who opted to go to school out of state or far from Mom & Pops, you might find yourself stranded in College Town USA.
So, the new Harry Potter movie comes out this Friday, and if it's as good as the trailer makes it seem, I may or may not be catching a midnight showing. (If any of you ladies go to Brown and are donning your wizard robes with Emma Watson, I am totes jealous. Major girl crush here.)
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.
Oct 31, 2010
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).
Oct 24, 2010
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.
Oct 17, 2010
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!
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.
Remember when going back-to-school meant a new box of crayons and a slammin’ new backpack (L.L. Bean. Initialed, obviously)? If you’re headed back to college this fall, no doubt this bit of nostalgia has probably crossed your head at some point or another. For collegians, a new year usually brings with it new housing, and more importantly, returning to the center of your social universe: friends, parties, and never-ending entertainment all a quad’s walk away.
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!
School's back in session and between prepping for homecoming, attending weekend socials, and—oh yeah!--class, you probably have barely enough time to catch up on CollegeCandy (LOL JK) let alone cook! simple solution to this problem would be to stock up on energy bars.
Though Labor Day has come and gone, it’s still officially summer until the autumn equinox on September 22. Or, if you measure seasons as I do, until summer produce is no longer ripe. There’s still time to fill up on fruit, as the peak time for melons usually lasts through September.
Sometimes all you need to spruce up a dull salad or your run-of-the-mill Wednesday dinner is an ingredient swap. If chicken caesar has lost its bite, and you simply can't look at another plate of turkey and veggies without yawning, say hello to my leetle friend (sorry, had to!): shrimp!
Earlier this week, the New York Times posted one of their chuckle-worthy trend pieces on how the look of Seinfeld icon Elaine Benes is suddenly de rigeur among fashionistas.
Summer is winding down, school is starting up, alumni are still doing the same-sh*t-different-day dance. In summary, the end of August kind of blows. Which is why this week’s Intro to Cooking is throwing nutrition to the wind (sort of), because it’s time for something indulgent!
There are few culinary pleasures to match the first crunchy, buttery bite of a fresh ear of corn off the cob. And with each rich mouthful, you're taking in healthy doses of folate (to ward off heart disease, colon cancer and to prevent birth defects in the fetuses of pregnant women), thiamin (for better memory), and pantothenic acid (which eases energy production under stress).
College life isn't kind to the carnivore. Meat is often expensive and time-consuming to cook, not to mention extremely perishable, and the Mystery Meat served in the caf won't exactly sate a craving for prime rib. So what's a girl gotta do for some quick, cheap, protein? Short of settling for cold cuts, which could possibly shorten your life and are very high in sodium, why not take a page out of the vegetarian handbook and opt for filling, delicious chickpeas?
The average collegiate cook can whip up a packet of Ramen like nobody's business. If she wants to get fancy, she could probably grill some chicken on the side. But seafood? Summer's ultimate entrée indulgence isn't exactly a regular on the typical sorority cookout menu.
Is there anything that can compare to a fresh peach on a summer afternoon? The time span of the vernal fruit's ripeness is quite narrow (compared to more resilient bananas or apples), but right now is peak season for the treat. And it's more than just a delicious, furry fruit. The peach is a natural, supremely juicy source of fiber, vitamins A and C, potassium, and niacin, a B vitamin that aids digestion, amps HDL ("good") cholesterol, and helps radiant skin shine through.
As we approach the end of July, the muggiest days of summer are upon us, which for many means it's simply too hot to cook. But before you reach for your pint of Ben and Jerry's for a meal replacement (dairy has protein, right?), Intro to Cooking is here to remind you that there ARE oven-free recipes for a balanced meal.
It’s well known that a surefire way to rev your metabolism and curb hunger is to have a healthy snack on hand for a quick nibble between meals. But have you ever noticed that most of the go-to snacks (raisins, granola bars, apples) we pack to stabilize blood sugar are really just…sugar
Happy Fourth of July! Hopefully you’re reading this not too far from a grille or barbecue, because they’re necessary for today’s recipe! Your mouth is probably already watering for hot dogs and burgers, but to give your holiday menu some kick, why not include this week’s ingredient—a personal favorite of mine: halloumi cheese!
The summer solstice has passed, school is out, and if you’re like me, you’re probably sitting in a pool right now. A pool of your own sweat, that is. Yes, it’s that time of year when it’s just too hot to even think about cooking, let alone come up with a recipe. But if the thought of another freeze-pop dinner makes you gag (I’ve totally been there), never fear—CollegeCandy is here!
Today, my fellow foodie lady friends, we examine the wonders of the ever-delicious, ever-nutritious egg. You already know they're distinctive in shape, taste, and texture, and you already know they're good for you, but why, exactly?
Welcome to New York City! Whether you're here to intern, take summer classes, or escape with friends, you are undoubtedly excited to rock your chicest fashions, crank "Empire State of Mind," and take advantage of everything we have to offer in the greatest city in the world.
This Week's Ingredient: Cranberries! They're sweet. They're tart. They're harvested from bogs. And they're a deep, beautiful, fire-engine hue. If your only exposure to cranberries is in combination with their fermented partner, vodka, then you're totally missing out (not to mention that the "cranberry juice" served in bars is basically just sugar water).
Remember that episode of Seinfeld where George and Jerry are sitting in the coffee shop talking about salsa, because Jerry thinks its popularity is due to the fact that "people like to say 'salsaaa'"? Well, not only is it fun to say, but salsa is one of the more nutritious condiments around. It is very low in calories, with virtually no fat, and contains a wealth of nutrients like vitamins A, E, C and K, potassium, copper, and manganese.
Did you know that May is Celiac Disease Awareness Month? A proclamation by the New York State Senate, in tandem with many promotions, articles, and events by celiac groups has been responsible for the tremendous buzz about this often misdiagnosed disease.
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?
This week's ingredient: Eggplant! I can't praise this vegetable enough. Known for its unique, deep-violet hue and dense texture, eggplant is a perfect choice to substitute an extra serving or two of veggies for your usual bread or pasta. It's quite filling on its own, and is low in calories (just 27 per 1 cup serving).
If you're sick of spinach and balk at Brussels sprouts, kale may just be the leafy-green vegetable for you! It's a sweeter vegetable that is jam-packed with nutrients for very few calories. Among it's all-star roster of vitamins are A, K, and C (just 2oz will give you more than your recommended daily value) as well as manganese, calcium, fiber, and iron. And at 70 calories per serving, you can't miss.
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
Every health-conscious girl knows yogurt builds stronger bones and is a good source of protein. But did you know that not all yogurts are created equal? Check out the nutrition label on the cups in your fridge--many "light" and fat-free yogurt brands substitute extra sugar and preservatives for fat. For a leaner, creamier, alternative, try Greek yogurt.