Julia Dwight is a junior Business and Technology major. She is a passionate home cook and Ina Garten fan. Her favorite things to make are snickerdoodles, pineapple upside-down cake, and anything with caramelized onions.
So, I might’ve spent $15 on jam.
Well, technically, they’re preserves, made from tiny little strawberries only grown in Britain. But no matter what they are, I walked into the supermarket, went down the condiment aisle, and actively made the decision to spend an entire internship working hour on some old fruit.
The day before I went home for Easter, my friends and I decided to have dinner.
We opted for Barbès: a French and Moroccan restaurant that had long been on my restaurant bucket list.
For someone with quite a few opinions on food (I literally write a food column), I have relatively few barriers to what I’ll eat.
Over winter break, I started a food Instagram (how original).
As we reach a very unwelcome first birthday for total COVID-19 lockdown, I, like many people, have tried on my fair share of creative hats.
Are you missing the Stevens holiday spirit this year? Join the Entertainment Committee (EC) for Winter Week, a virtual celebration of all things merry and bright!
The holiday season is one filled with traditions, many of those revolving around food. Think secret family recipes, relatives packed into the kitchen, and dinner seating for twenty.
I have a confession to make: I love black licorice.
Trust me, I’m the first to admit that this is an unpopular opinion.
Ah, the ages-old debate: New Jersey or New York for Italian food?
A strong stance either way can be fighting words on both sides of the Hudson River.
If there’s one thing you need to know about me, it’s that I live and breathe for my weekly grocery runs.
After four months of home-cooked meals, going back to living alone was a bit of a shock
to my palate. I’m lucky to have two amazing cooks for parents, making moving back in
an incredible culinary experience.
