What attracts most people to Dominican Republic is its crystal clear water and wind sand beaches. But if you ask me, it’s the food that makes this island a must-go travel destination.
I’m not talking about the buffet, all-you-can-eat, resort food where you’re provided with mediocre selections from a variety of different cuisines. I’m talking about true, authentic Dominican food that you can only leave the resort to enjoy.
Restaurant Luis, in Las Terrenas, is the kind of experience I’m talking about.
Growing up, Friday nights and holidays consisted of good food, friends and family, and catching up around the dinner table. Being far away from home and trying to find new ways to recreate this feeling have landed me within a new community at BU Hillel. I have become more nostalgic and reflective of the ability for food to bring people together. Challah has always been one of the staples for me at these special meals, especially during the process of ripping off pieces to share it among friends and family. The final product carries sentiments of ritual and tradition, representing a sense of community.
We’ve all been there. You know you’re going out to eat, but you’ve also been keeping your eating habits in check. So you start to mentally prepare, telling yourself over and over that a salad is the best way to go. You’re sure of your choice; you might even develop a sense of pride. You’ve got this in the bag; you are a walking model of health. Then when the time comes and the menu is sitting in front of you, that salad might just be the last thing you want. But don’t worry! These tips will get you through the dilemma—and you’ll leave the table without any unnecessary calories or regrets.
We’ve all had those days when we get super hungry, but do not feel like spending all afternoon in the bustling dining hall. It’s 12:00pm, your stomach is rumbling, and you check the BU food app and let out a sigh because it looks like you’ll be eating cereal for lunch again… if you can even find a table.
You could do that, or you could enter a spacious, clean dining room with food made right in front of you and no lines. Lucky for you, it is the same price as going to Marciano Commons, Warren, or West, plus a dining point. This dining hall is located on the 3rd floor of the Florence and Chafetz Hillel House, located at 213 Bay State Road.
A lifelong question that you may have been asked is, “which came first, the chicken or the egg?”
Eaten by almost everyone for breakfast, hidden during Easter, and extremely useful for most baked goods and custards, eggs themselves are a very special ingredient. Whole eggs are used for omelets, and can also be fried, poached, scrambled, or boiled. Every egg contains three parts: the shell, yolk, and the white. All three can be used in different ways in cooking.
Words by: Amanda Barone and Jordan Rozenfeld, Photos by: Rochelle Li
As anyone who has ever failed at flipping over a hot griddle early on a weekend morning can tell you, pancake making is an art form. To make and serve perfect pancakes requires many components, each of which must be executed masterfully. The pancakes must be fluffy and golden brown, served piping hot, and of course, drizzled to perfection with maple syrup. The third component of this dish, maple syrup, is usually taken as a given, and it truly was not until this weekend that two members of The Trio learned just how much work goes into something that is taken for granted every time we reach for the bottle (of maple syrup, that is).
Sometimes, I find myself conflicted when deciding which dining hall to eat in. I wonder which dining hall has my favorite options, or if I should even use a meal swipe on that day’s selections. My decisions have recently gotten much easier with the BU Food App. Designed for the indecisive, famished beast inside all of us, BU Food has features to help with all of the decisions and occasional guilt that come with all-you-can-eat dining halls.
To start things off with its simplest feature, BU Food comes with an easy-to-use-display and gives users each dining hall’s breakfast, lunch, and dinner menus one week at a time. Users start by choosing the dining hall, the day of the week, and finally the meal they are interested in viewing. The app then breaks each of the selections into the various stations offered, such as Homezone, Brickoven, Soup, Grill, and Mongolian, among others depending on the dining hall. There are occasional disagreements between the app and what you find in the dining hall, but this has yet to majorly affect my dining experience.
In a nondescript corner of Cambridge on October 18th, a steady stream of people carrying stacks of trays, mysterious steaming containers, and overstuffed bags of kitchen equipment began filing into the Dante Alighieri Italian Cultural Center at half-past-five. The group, consisting mainly of local students, also including some hardcore Italian chefs (and a Frenchman in suspenders), convened on this Saturday evening to participate in a curious display of culinary prowess and culture in the annual International Students’ Cooking Competition, hosted by Cookradar.com.
From the cronut to the kale craze, it seems that every week there is a new culinary trend to hop on to. The great thing about living in Boston is that it is such an innovative culinary landscape; there is always something new and exciting to try. One trend to take advantage of this fall is the pop-up shop. Pop-up shops are relatively new to the food scene and offer a one-of-a-kind experience for attendees.
Growing up, I only appreciated food for its ability to satisfy my hunger. But now that I am far from home and responsible for putting together my own meals, I see food in a whole new light. Not only do I love to cook, but I have also fallen in love with the rainbow palette of colors in food from the deep purplish red of beets to the sunny yellow hue of a freshly sliced pineapple.
Life can get stressful--especially as a college student. We are constantly trying to stay caught up on our school work, our friends' lives and our favorite television shows. Sometimes, sleep becomes a luxury and coffee becomes a necessity. With so much going on, it is easy to become flustered and start thinking negatively. However, when all else fails and you’re at your wits end, remember: pizza exists. Pizza can be very useful. Besides satisfying a grumbling belly, pizza can teach us a lot about life. To start, let’s examine what makes pizza, pizza. Merriam-Webster defines it as, “a dish made typically of flattened bread dough spread with a savory mixture usually including tomatoes and cheese and often other toppings and baked.” This makes sense. Of course, everyone knows what pizza is--it's simple and almost universal. You take dough, throw some sauce, cheese, and toppings on board and then bake until bubbly and delicious. These toppings, ever-so-simply, have characteristics that can be applied to create a stress-free and fulfilling life. First, we have the dough as the base of the pizza. A good pizza crust is not too thick or too thin, light and airy but rigid enough to support the toppings. It should not be bland, but not so flavorful that it’s all you taste. Some say that the pizza crust is the defining part of the pie. Life is the same way. Everyone needs a firm base in their life: someone or something that keeps everything together. Whether it’s your family, a pet or just a place you call home, a solid base to rely on helps to ease the stresses of daily life that can really take a toll on an individual. Dough or family, we all require a firm foundation upon which to stay positive.
If you’re ever rapidly fanning your mouth at the dinner table, it’s either because your meal is hot or hot. The first kind of heat can be easily controlled; just lower the cooking temperature or wait a bit before you chow down. But maybe it’s not about heat; maybe your eyes are tearing and you’re desperately seeking a refilled glass of water to soothe the burn of the Country Style Pad Thai you ordered. It’s the second case that can take a little practice to master.
One of the most common appetizers in Chinese cuisine is the dumpling. Personally, dumplings are my favorite Chinese food and I order them every single time I want some eastern flavor. Eating a dumpling must be a delicate task. I see many people simply putting the entire dumpling into their mouths after dunking it into the ginger sauce provided.
Since I arrived in the beautiful city of Boston from my humble Midwest town in Central Illinois, I have been enamored by the fun finger food that is sushi. Before attending BU, my sushi experiences were limited to the occasional stop in a Japanese restaurant when my family went to a city and watching Jamie Lynn Spears eat California rolls on Nickelodeon’s “Zoey 101” when I was a kid. However, I now feel as though I am well-versed in the art that is sushi.
Photos by Samantha Levy, Words by Paulina Stefanowski
The fellow foodies of Boston showed true dedication on this past October 6. The foodies, including myself and the editors of TasteBUds, all trudged through a cold and rainy Sunday to attend Boston’s annual Local Food Festival, presented by the Sustainable Business Network of Massachusetts, and it was well worth the journey. As soon as we emerged by Haymarket, the festival greeted us with rows of food vendors along with cooking exhibitions. And what better way to warm up then with a cup of hot apple cider from the Flour Bakery and Cafe table? The festival could satisfy anyone’s craving, whether it was for bread, cookies, pasta, or some barbecue. We sampled some amazing truffle ravioli from Valicenti Organico as well as pumpkin hummus, which was roasted pumpkin blended with white beans and spices. To add to the excitement, the festival included chefs and bakers from all over New England, so we were able to sample and buy products unavailable in the Boston area. One such business was Lala’s Harvest, a vendor who specializes in homemade baked goods, jams, and jellies. We sampled and loved the seasonal pumpkin butter, which can be spread on toast or eaten right off the spoon!
In the lifelong search for pleasure, rarely do we aim for mediocre satisfaction. When in the throes of passionate love, not one of us will adamantly demand subpar sex. When given the choice between a real and a knock-off designer piece at the mall, we will always lust after the real. If this is the case, and it is, then why shouldn’t the same be true for what we eat? If treating ourselves in every other part of life means indulging fully and guiltlessly, then shouldn’t the same be expected when it comes to food? In a society that glorifies a low-calorie diet, learning to treat ourselves to one of life’s greatest sensory experiences is a valuable lesson.
You have bought something online at least once. Admit it. The wave of guilt that washes over you after you click the purchase button is nothing compared to the joy of receiving a package on your doorstep. Whether it’s a new pair of shoes, an I-phone or even a textbook for class, your day automatically brightens at the sight of that cardboard box with your name on it. As an avid shopper in the online community, I have noticed that there seems to be a trend within online shopping: Curated subscription boxes of goodies. Basically for a monthly fee (sometimes it is just a one-time purchase), you receive a box of items curated by a specialist in an online store. There is Birch Box, which sends its subscribers a box of curated, high-quality cosmetics. Coffee Crate is another one. The box consists of an assortment of gourmet, ground coffee beans for coffee lovers. There is also GemLove, which sends out unique, fair trade jewelry to their customers. Enter Nature Box. Finally, there is a curated box for food lovers alike! For just $19.95 a month, Nature Box delivers healthy and delicious snacks to last you for a month. Although lets be honest here, for most of us it won’t last more than a week or two. Nature Box is helping people eat healthier without having to drastically change their eating habits. They focus on snacking because they believe it is the easiest habit to change. Every box contains five full-sixed packages of snacks along with recipe ideas. Everything is nutritionist approved and tastes great.
I have a love-hate relationship with the dining hall. While I love the food served, I hate that it is not always good for my body. Living off-campus has eliminated some of these problems, but I can still remember navigating the dining hall and the skills I developed during my freshman and sophomore years. I do not claim to know everything about the dining hall, but I have tried my best to remain healthy on a dining hall diet and found tricks that worked for me.
It's Thanksgiving Recess, and we BU students have suddenly found ourselves with some much needed free time. And while I'm sure that most of us are planning on cooking during the next few days, if you find you can't fit some culinary time into your schedule (or just don't have the energy), don't worry! You can always get your food fix another way -- by watching some of my favorite movies about cooking. First of all, if you're stuck babysitting your cousins over Thanksgiving, you can't go wrong with "Ratatouille," a delightful Pixar film about a talking rat named Remy who is able to achieve his lifetime dream of cooking in Paris by befriending a garbage boy named Linguini. And although the animated picture might seem childish (it definitely qualifies as "family friendly") I promise that you'll enjoy watching it too.
Come rain or shine, nothing gets in the way of Bostonians and their food. Ominous clouds circling overhead? Certainly didn’t stop me or the other hundreds of food lovers from going to the third annual Boston Local Food Festival held at the Rose Kennedy Greenway. From numerous tasting booths, food demonstrations, competitions, live music and petition booths, it was an exciting day for any foodie. For those who missed out on this year’s event, fret not; I have compiled a list of highlights from the day. With chocolate tasting stalls here and cheese tasting stalls there, I soon found myself in an eating frenzy; but a quick glance at my packed itinerary reminded me to get to the lamb cutting demonstration.