March 3, 2011 - 5:43pm
Sticky Lemon Rolls
BY JORDAN KRISTOPIK
- Worth the calories.
Breakfast is so underrated. Most skip it, or think that a bowl of cereal isn’t anything special (which I wholeheartedly disagree with, but that’s for another post). The range of things you can make for breakfast is huge: pancakes, waffles, toast, eggs, omelets, doughnuts, burritos, bagels…the list is endless.
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March 3, 2011 - 5:44pm
Restaurant inspiration: pesto cavatappi
BY SARAH SQUIRE
- Courtesy of Emily Patterson
With spring semester approaching, many freshmen and sophomores staying in Ann Arbor will move out of the dorms and into apartments for the first time. For others, the summer months provide more time to finally use our kitchens, wherever we are. Eventually, we all have the same question — what do I cook?
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March 3, 2011 - 5:44pm
Some Sort of Seder
BY JORDAN KRISTOPIK
- Big Matzoh, Little Matzoh
I’ll take any excuse to host, plan, or cook a meal. Birthdays, Cinco de Mayo, tax day. Seriously anything. So when Passover came around, I, of course, wanted to cook. I coerced one of my Jewish friends to host a Seder, which is the ritual feast that marks the beginning of the holiday.
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March 3, 2011 - 5:44pm
Quick Recipe for Today: Banana-Chocolate Upside Down Cake
BY JORDAN KRISTOPIK
- Upside-Down Cake
Craving something more exciting for dessert tonight rather than a few Oreos? I know I am. This is super easy and satisfying. And rather healthy, too—it only has 2 tablespoons of butter! The brown sugar glaze on top takes the cake a new level, and you can really taste the cinnamon in it. Best part of all, no waiting. Serve this immediately, warm from the oven.
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March 20, 2011 - 4:31pm
Death by Peanut Butter
BY JORDAN KRISTOPIK
- Better than a Reese's Cup
I bake cupcakes like they’re going out of style, but rarely ever do I bake a cake. But I use birthdays as an excuse to make ridiculous, over-the-top cakes. And for a friend’s birthday recently, I really went over the top. Seriously outrageous.
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March 20, 2011 - 4:31pm
lab: a fresh café experience
BY SARAH SQUIRE
I am addicted to frozen yogurt. I doubted its ability to woo me senior year of high school, however one trip to Pinkberry and I was hooked. I have enjoyed the explosion of frozen yogurt in Ann Arbor, but didn’t find the tart taste I loved in my first trip. That changed two weeks ago when I first tried lab’s frozen yogurt.
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March 20, 2011 - 4:35pm
A Veggie Burger You'll Want to Eat
BY JORDAN KRISTOPIK
- A good veggie burger, at last.
Veggie burgers tend to get a bad rap. Yes, they’re cheap, easy, and give vegetarians a little protein fix. But do they really taste that good? Eh, they’re fine. They do their job. But sometimes I wish I was eating more than a flattened, flavorless hockey puck.
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March 20, 2011 - 4:35pm
Try Something New! Chile-Chicken Posole
BY ERIN GREEN
For a rainy, cold day like today, I wanted to make a great soup. Springtime is coming soon though, so I didn't want to have a stew, bean soup, or heavy wintery dish. I found this recipe for Chile-Chicken Posole in my January/February Food Network Magazine and gave it a try--it was perfect and a great break from what I'm used to.
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March 20, 2011 - 4:36pm
Groceries in Ann Arbor
BY ERIN GREEN
- Meijer store photo courtesy Midmichigandining on Photobucket
So you want to cook.
You’re gonna need some basics. Since I’m a student, I’m definitely on a budget, which affects my choice of grocer the most. Here are my top 5, starting at where I shop most:
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March 20, 2011 - 4:37pm
A Sour Winter
BY JORDAN KRISTOPIK
- Citrus fruits are in-season for the winter months.
Picture this: it’s freezing cold, you’re covered in wet slush from the street, your backpack is weighing you down, and more snow is forecasted for tomorrow. What dessert would make this situation better? If it were me, I can think of nothing I want more than something hot and decadent from the oven. I don’t care what—as long as it’s warm and fudgy and gooey and chocolaty.
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