Food

Food focuses on recipes, restaurant reviews, and other culinary fun.

Peach Cobbler Pie

by Paige Allen (’23) | November 18, 2022 Why did the pumpkin pie go to a dentist? Because it needed a filling! Pie season is here, and this time we are branching out. Apple and pumpkin pies are an absolute staple, but let’s try something new: a peach cobbler pie. Peach cobbler is such an…

Trader Joe’s Fall Foods

by Arhana Aatresh (’23) | November 18, 2022 Trader Joe’s and autumn are as closely linked as peanut butter and jelly. Annually, without fail, the chain practices what I like to call the “pumpkinification” of every food item from baking mixes to ethnic foods, resulting in many runaway hits but also some tragic misses. Regardless,…

What happened to the Great British Bake Off?

by Amélia Ávila (’24) | November 18, 2022 Lately, one of my favorite pastimes has been watching comfort television to calm down after a hectic week. One of my favorite shows is the Great British Bake Off, a competition between 12 British home bakers in a tent. However, as I watched the show’s new season,…

Viral TikTok food hacks and recipes

 by Vanessa Ko (’24) and Valerie Wong (’24) | October 7, 2022 Many creators on TikTok go viral by posting quick and easy food hacks that can improve anyone’s cooking game. We searched the internet for some of our favorite recipes and have included them here.  Though often eaten on special occasions, TikTok’s trending mug…

Mini pumpkin chip loaves

by Shriya Manchanda (’25) | October 7, 2022 Fall has officially arrived with the swiftly changing array of colorful foliage and the slight chill in the morning air. With the new season well on its way, I decided to mark the coming of autumn by baking a classic recipe with an autumnal twist: Pumpkin chocolate…

Periwinkle Twinkle Ice Cream

by Megan Wang (’25) | October 7, 2022 With the weather cooling down, I want to treat myself to my last few scoops of ice cream before it is time for sweaters and hot chocolate. Out of the great array of stores to choose from in the area, I turn to a classic, my favorite…

Tiana’s Beignets

by Aanya Mittu (’25) | October 7, 2022 While watching my favorite movie, The Princess and the Frog, I felt inspired to make Princess Tiana’s beignets. Although various dishes from gumbo to swamp water punch are featured in the film, the beignets seemed the most interesting to make. The recipe is as follows: 1 cup…

The Spice of Life: polos

by Isha Karim (’22) | April 8, 2022 While spring and summer have us looking to fresh, citrusy dishes, I can’t help but crave a spicy rice-based dish, especially the kind that results in an afternoon nap. Internationally, many tropical regions have perfected this balancing beam of refreshing and filling, from jerk chicken to Ethiopian…

Worth the wait: baking the 100 hour brownie

by Aanya Mittu (’25) | April 8, 2022 With the weather warming up and our palates brightening, rich desserts seem to have gone out of season. Yet one baked good remains permanently affixed in my heart: the brownie. Perfectly fudgy and decadent, the all-American brownie is best achieved by the 100-hour brownie recipe. While the…

The best spring selections from Trader Joe’s

by Thanisha Kapur (’25) | April 8, 2022 Spring has officially sprung, and with it, comes an entire new season of exciting and delicious products at Trader Joe’s. On the latest episode of the Inside Trader Joe podcast, Trader Joe’s employees and co-hosts Matt Sloan, vice president of marketing, and Tara Miller, marketing director, spoke…

I Scream, You Scream: sampling the best ice cream in the Bay Area

by Semira Arora (’25) | April 8, 2022 There is nothing better than a bowl of cold, silky, and delicious ice cream on a hot summer day. With the weather warming up, I thought now would be the perfect time to find my favorite ice cream store for the summer. I decided to test three…

The Spice of Life: Greek squash tarts

by Isha Karim (’22) | March 21, 2022 I’ve been hearing the phrase “spring has sprung” for the last few weeks, and I can’t help but agree (and so do my raging pollen allergies). Floral and citric flavors tend to guide our spring palates, but this month, I’m looking to the crisp oranges and yellows…

The 48-hour cookie proves to be the ultimate cookie

by Aanya Mittu (’25) | March 21, 2022 Nothing says home more than a fresh batch of cookies right out of the oven. The delicious, captivating smells of toffee, brown butter, and fresh cookie dough permeate through any house with these 48-hour cookies. Now, I know what you’re thinking: 48 hours seems like a stretch,…

The Spice of Life: preserved lemons

by Isha Karim (‘22) | February 11, 2022 As our mild California winter comes to an end, spring flavors are back in season. Spring cooking demands citrus, leafy greens, and nutty notes of almond. For me, the essential spring ingredient is a lemon. Just a hint is enough to brighten any dish or drink. From…

Changing lives one restaurant at a time

by Amélia Ávila (’24) | February 11, 2021 One of Food Network’s longest running TV shows, Restaurant Impossible is a must-watch for those who want more insight on the food industry—with a little culinary drama mixed in. The series stars Robert Irvine, a British celebrity chef whose claim to fame is cracking garlic cloves with his…

Celebrating Lunar New Year with traditional dishes

by Sonya Bhagwan (’24) | February 11, 2022 Lunar New Year is among the most widely celebrated Southeast and East Asian holidays. Every year, family and friends gather to celebrate the beginning of a new year on the traditional lunar calendar which rotates a yearly cycle of twelve animal signs. “Every year we get red pockets,…

The Spice of Life: Tvorog

by Isha Karim (’22) | November 19, 2021 With Thanksgiving around the corner, I’m always the first to claim the charcuterie board at the potluck. Typically, my twist on this appetizer classic is vegetarian and ethnic: how can we substitute traditional ingredients for lesser known classics? I see the perfect charcuterie board like a globe,…

Dine-in or takeout: weighing in on the restaurant experience

by Lauren Kelly (’23)|November 19, 2021 As more restaurants open up and the eatery scene becomes more reminiscent of what it was in 2019, I can’t help but wonder if takeout was ever worth it. Yes, the easy relaxation of ordering food online can’t be matched by the in-person equivalent, but there is just something…

Breaking down the Diwali spread

Semira Arora (’25) | November 19, 2021 Diwali is a holiday widely known as the festival of lights that coincides with the Hindu New Year—but this special day includes more than what meets the eye. From praying to various gods for a prosperous year to lighting diyas and firecrackers, Diwali is a holiday that brings…

The Spice of Life: Molokhia

by Isha Karim (’22) | October 11, 2021 Soup really is a culinary masterpiece. Both the end product itself and the process of making it take me back to my childhood and cold evenings. It’s the perfect remedy for anything from a cold to a heartbreak, and I willingly swear by its transformative capabilities. With…

Adega is an incredible Portuguese culinary experience

by Amélia Ávila (’24) | October 11, 2021 In 2016, just a year after it opened, Adega became the first—and only—restaurant in San José to earn a Michelin star, one of the highest honors a restaurant can receive. Unfortunately, in 2017, the Michelin Guide dropped Adega from the official “Michelin Guide,” thus retracting its star.…

Watch what you eat: NYC’s FoodxFilm Festival

by Quincy Scott (’24) | October 11, 2021 As this year’s FoodxFilm festival wraps up, there are so many important lessons everyone can take away. The FoodxFilm festival was brought into global light by the United Nations and is now one of the leading organizations that spreads awareness about food insecurities and problems throughout the…

The Spice of Life: kukul mas maluwa

by Isha Karim (’22) | May 10, 2021 Despite May setting in, a chill seems to have descended upon us. For me, at least, that means an unexpected onset of cooler temperatures and the looming close to the semester, both of which require immediate attention, preferably in the form of warm, starchy dishes. In my…

The real dish on pasta shapes

by Ashton Liu (’22) | May 10, 2021 Pasta, a household favorite of many, is unique in a variety of ways. It’s a versatile ingredient as it comes in many different flavors, shapes, and dishes across the nation. In fact, each pasta shape was tailor-made with different strengths, all fulfilling a unique niche in a…

TikTok’s viral feta pasta recipe

by Quincy Scott (’23) | March 29, 2021 A new pasta recipe has taken over the internet by storm, and just as you would expect, it originates from TikTok. This viral feta pasta recipe is easy to make, calls for minimal ingredients, and, most importantly, tastes good, so naturally, I had to give it a…

King’s Hawaiian sued because rolls not from Hawaii

Seamus Mohan (’22) | March 1, 2020 Imagine it’s a warm summer afternoon at your neighbors’ barbecue. The sound of laughter and kids splashing on the Slip-n-Slide fills the air, and the smell of sizzling burgers and hot dogs wafts towards you. Excitedly, you reach for a delicious roll of King’s Hawaiian Bread to plate…

The Brits are back: “Great British Baking Show” returns with season 11

by Amélia Ávila (’24) | November 16, 2020 There are three things that make everyone happy during this chaotic time—food, TV, and Netflix. So during election err.. week, I needed something besides CNN to watch. Of course, I turned to the Great British Baking Show (GBBO), a favorite show of mine. If you’re a fan…

The Spice of Life: rujak

by Isha Karim (’22) | March 29, 2021 Spring has sprung. It’s my favorite time of the year, mainly because my favorite produce begins to come back into season after an awfully long winter. Armed with a boatload of fruits from my local grocery store, I’ve been on a journey to find something to do…

The Spice of Life: harira

by Isha Karim (’22) | March 1, 2021 There’s nothing better to close off winter than a nostalgic meal that takes us back to the crisp mornings and long nights of late November. As we enter the springtime, change is challenging, and I’m seeking comfort food to fall back on. Soups are something that I…

McDonald’s new partnership with BTS

by Da Hee Yang (’23)| May 10, 2021 Nowadays, musical artists are not just known for singing, dancing, and expensive music videos; they are also known for collaborating with fast-food chains. Celebrity partnerships with fast-food chains have considerably increased in number and have consistently proven to be successful. Last September, Travis Scott collaborated with McDonald’s…

A kernel of wisdom on the popcorn salad trend

Amélia Ávila (’24) | May 10, 2021 From Ayesha Curry’s Home Kitchen to Chopped, Food Network has been home to a wide variety of cooking shows and recipes: one of the latest being Girl Meets Farm. The cooking show follows Molly Yeh and her culinary adventures on her husband’s beet farm in North Dakota. The…

The Spice of Life: shiro

by Isha Karim (’22) | November 16, 2020 As we wrap ourselves in more layers and the days start to feel longer, nothing is more exciting than a warm Friday evening. I sink into a calming routine packed with familiarity: a good book, fuzzy socks, and comfort food. For me, comfort food is spicy food,…

Celebrating Pi Day, with pies

by Amélia Ávila (’24) | March 29, 2020 Every March, a special day comes around: a day for mathophiles to flex on all of us with their elite puns, and a day for bakers to, well, bake. Pi Day, an unofficial holiday that honors the number pi, takes place every March 14 in honor of…

The verdict on zero-calorie sweeteners

by Will Li (’23) | March 29, 2021 In the past few decades, obesity has become a widespread problem in America. According to the Centers for Disease Control and Prevention (CDC), 42.4% of American adults are obese. To remedy this issue, companies like Pepsi have replaced the sugar in their products with zero-calorie sweeteners like…

Lunar New Year foods

Ashton Liu (’22) | March 1, 2021 The Lunar New Year festival brings joy and hope to all that celebrate as they wish for a better year to come. Many look forward to the festivities and holidays that follow, but most are thrilled for the grand feast, one of the most important traditions when celebrating…

“Cake Wars”: chaos and cake… but mostly chaos

by Amélia Ávila (’24) | March 1, 2020 Food and TV are two of my favorite things—so when combined, they usually make an entertaining combination (keyword: usually). Food Network’s Cake Wars, an apparent rip-off of the more popular Cupcake Wars, has been airing since 2015, even though it was canceled two years later. Maybe fans…

A twist on “anabolic”: Greg Doucette’s anabolic cookbook

by Will Li (’23) | November 16, 2020 What comes to mind when you hear the word “anabolic”? Most people think about performance-enhancing steroids and the so-called “roid rage” that arises after people take steroids. However, after reading IFBB Pro bodybuilder Greg Doucette’s anabolic cookbook, you will think differently. Anabolic, simply put, means building larger…

Celebrity foods “for you”

by Quincy Scott | October 23, 2020 Celebrity food and drinks have taken over Tiktok’s “For You” page and the news, quickly becoming the new craze at America’s most popular fast-food restaurants. Travis Scott, the rapper known for his hit song “Sicko Mode,” has his famous burger, fries with barbeque sauce, and Sprite all for…

A twist on two common dishes

by Ashton Liu | October 5, 2020 Need a dish that uses common household ingredients? This twist on instant ramen is perfect for when your cravings are acting up, but you don’t have much to eat in the house. The ingredients you’ll need are instant ramen noodles, sesame seeds, seaweed snacks, green onion, an egg,…

The Spice of Life: spinach and chermoula pie (a Lebanese dish)

by Isha Karim | October 5, 2020 I hate nothing more than pies. Apple pies, sweet potato pies, pumpkin pies, pies galore are the quintessential American dishes. And yet, even to a sworn pie-hater like me, there is nothing more picturesque and heartwarming than a family gathered around a perfect piece of puff pastry and…

Top recipes to try in shelter-in-place

by Nikita Senthil | April 6, 2020 If you were lucky enough to get to Costco before the shelter-in-place ordinance took effect, you would have seen a good number of shelves empty as you rushed to stock up on the necessities. Your cart piled high with toilet paper, hand sanitizers, and lots of water bottles,…