Refresh your palate after all of the heavy holiday sweets with this salad that utilizes the fresh, seasonal produce that winter has to offer. Add a few pieces of grilled chicken to make a more substantial lunch, perfect for bringing to an internship or for a quick meal between classes.
Before launching into a detailed account of his years as Vogue magazine’s food critic, Jeffrey Steingarten begins his book, “The Man Who Ate Everything,” with a surprising confession: there are many foods he doesn’t like. He calls them “food phobias,” which clearly indicates more than simple dislike.
I drink Starbucks twice a day. The habit is high in costs. It’s expensive, it’s not the healthiest thing in the world and I could have written a novel with the amount of time I have spent waiting in line. But despite the costs, I continue to pump my veins full of overpriced caffeine twice a day every day, justifying it to judgmental friends and my worried mother with the excuse, “There are worse things I could be addicted to.
A pressing issue for anyone who hosts Thanksgiving dinner? What to do with all of those leftovers. A few will be given out to guests; the stuffing goes to an aunt, the turkey to someone’s college-age cousin. And the rest will be thoughtlessly microwaved and eaten for a week until you find yourself thankful that the cranberry sauce is finally finished and you can go back to eating normal food again.
Popping corn on the stove sounds intimidating, but it’s actually really easy, and it takes about the same amount of time as putting that blast-o-butter bag into the microwave and pressing start. It also tastes a lot better and has no preservatives or chemicals.
I eat feelings. I eat my suitemate’s feelings, my mother’s feelings, Obama’s feelings. Lately (probably because of the change in weather) everyone seems to be depressed, and of course, the burden falls upon my shoulders. Yesterday, I picked at a funfetti cake in between every single one of my meals to relieve this emotional weight, replacing it with physical weight.
It was a typical Friday afternoon in front of Lowenstein. Fordham College at Lincoln Center (FCLC) students gathered outside the building, enjoying the mild weather and reading, listening to music or chatting with friends. The one thing they did not appear to be doing was visiting the traditional hotdog and pretzel cart on the corner.
Kick-starting a series of easy takeout meals you can make at home is this classic diner dish. College students commonly order burgers in restaurants and for delivery, but making them at home is cheaper and healthier. A cheeseburger deluxe at The Flame costs $8.
Gazpacho is a traditional Spanish cold soup made during the hot summer months in every home from Catalunya to Andalucia. I learned this easy, vegetarian recipe from my host mother in Sevilla during my spring 2009 semester abroad. It perfectly represents Spanish cooking: a blend of seasonal ingredients like tomatoes and red peppers, clean and simple flavors and just the right amount of garlic.
Dorm life can be rough, living with different people, doing your own laundry and of course getting food. No one wants to cook when cramming for tests and Manhattan doesn’t exactly have the world’s cheapest food. That’s why I have a tasty and easy Mexican dip recipe that requires very little work, making it ideal for dorm life.
Think back, many moons ago, to 2002. Do you remember a little movie called “My Big Fat Greek Wedding?” More specifically, do you remember the main character’s aunt who said, “What do mean he don’t eat no meat?! That’s OK.
A Fordham tradition for a nearly decade, students from all walks of life converged every Wednesday night at The Lincoln Park Grill. They would migrate down Ninth Avenue to the narrow, low-lit bar to share pitchers of watered-down beer, making lifelong memories that transcended the notorious cliques that drive apart the FCLC community.
Restlessness is quickly seeping into the lives of every college student. With less than a month left of classes, it’s becoming increasingly difficult to crack open a book, especially with the excitement of warm air and longer days calling our names.
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