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Recipes

Filtering by Category: Food

Fall Bakes: Homemade Apple Cake

Ally Bryant

Words and Photos by Rebecca Lee

Let’s Bake an Apple CAKE!

You have probably had apple pie with vanilla ice cream before, but have you tried apple ~cake~ with vanilla ice cream? This recipe is a personal favorite and a childhood throwback for me, since my mom would always make this at home. I may very well be biased, but I do think it’s just as yummy and a great dessert even if you’re not a big fan of pies.

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Vegan Breakfasts Under 15 Minutes

Marilynne Cheng

Words and Photos by Katherine Lipman

It doesn’t take a lot to have a healthy, filling, delicious breakfast. If you are like me and taking time to cook a substantial breakfast isn’t your cup of tea, then these three recipes are for you. These recipes are simple and use only seven ingredients to make all three of them! I prepared the ingredients the night prior and it took only about fifteen minutes, which makes these recipes ideal for those who rush out to class every morning.

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Vegan Made Easy: Simple At-Home Recipes

Ally Bryant

Words and Photos by Alanna Iwuh

I have been a vegan for nine months now, and it has been the most amazing lifestyle change I have made for myself. I am often posed with questions about what I eat on daily basis. A common misconception about being vegan is that I only eat salads, a bunch of nuts, or nothing at all. I’m here to dismantle this idea one meal at a time -- eating well and getting in a variety of foods is easier than you think.

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Matcha-White Chocolate Madelines

Fred Chang

Photos and Words by Team Babes

“You know, that’s fine if she wants to do it because they think she’s creative. Yeah, she’s wearing fuchsia and red.” - Ashlee Pham when her less competent competitor, Jenna was nominated team leader for the pop-up restaurant decorating committee; My Kitchen Rules 2013

Matcha is awesome. Of course, it’s trending, and so there will be things like ice cream, crepe cakes, cream puffs, cookies, and even egg tarts made from it. We in Team Babes are naturally leaders, not followers, therefore, we want to make a matcha dessert of our very own. And thus, we created matcha madelines. And because we cannot live without chocolate, we chopped up white chocolate chips, and folded those into the batter. If you deprive our desserts of some form of chocolate, then Fred and Adrienne will deprive you of your life. 

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Cookie (Making) Monster

Fred Chang

Words and Photos by Michaela Mazure

Ahh, Thanksgiving. The excuse to eat an absurd amount of carbs and desserts with absolutely zero judgement. But for those of us who are in the kitchen on turkey day, we know how stressful the prepping and planning can be. Make your day a little easier by making this cookie dough weeks in advance, and then just popping it in the oven when you’re ready to use it! These Pumpkin Spice Oatmeal cookies are the perfect combination of fall flavor with the nostalgia of grandma’s classic oatmeal cookies.

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Nutella-Apple Tarte - An Italian Twist on a French Classic

Fred Chang

Photos and Words by Corinne Ognibene

“French Apple Tart with Nutella and a Salted Peanut Crust – A French Specialty with an Italian-American Twist”

Though the intricate appearance of this tart may seem intimidating, it’s actually really simple! It’s just a matter of assembling a few easy parts. The first step is the salted peanut crust, which just takes a few minutes thanks to the help of the modern-day food processor, then comes a layer of Nutella, a fail-proof apple puree, and, lastly, the beautiful array of apples on top.

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Mint Chocolate Chip Cake: A Rex Family Favorite

Fred Chang

Words and Photos by: Rachel Rex

I love to celebrate birthdays—my own, my friend’s, my family’s, and every birthday in between. It’s hard to buy the perfect gift or express the right words to show your loved ones how much you appreciate them… so I find it easier to make birthday cakes; I think their presentation and taste convey a message in themselves. I’ve been baking cakes from scratch for my family’s birthdays for years. They always impress our guests, and my family looks forward to them every year. I even ask the celebrated family member what his or her favorite cake flavor is so I can personalize my creation. It typically takes some time, but in the end, it’s worth it to show someone how much I love them.

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Strawberry Cheesecake Tiramisu

tastebu

Photos and Words by Fred Chang

One of the chefs who have inspired my style of cooking is the amazingly resourceful Gabrielle Hamilton of Prune restaurant in New York. Chef Hamilton’s cooking philosophy is the simple “waste not, want not.” She takes the things that most people throw away, such as fish bones, leftover boiling liquids, expired cream, and finds a place for them in her kitchen and menu.

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Modern Banoffee Pie

tastebu

Photos and Words by Fred Chang

When I was watching The Mind of a Chef, a particular favorite show of mine, I came across an interesting dish. Banoffee pie. It was a traditional British recipe by chef April Bloomfield, featuring dulce de leche, bananas, and some chocolate and cream.

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Blueberry-Lemon Smoothie Bowl

tastebu

Photos by Fred Chang, Words by Kelsey Lloyd

If you haven’t noticed, everyone’s favorite trendy drinks have gotten even trendier. The past two years have seen smoothies migrating from their traditional cups and straws to bowls: this is commonly referred to as the smoothie bowl. But these bowls don’t hold just any old smoothies. Being served in a bowl allows for more creativity with smoothie components and they are typically a thicker consistency, so there’s no need for a straw. And what else makes the smoothie bowl so special? And why should we be eating them?

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Experiment with a Spring Vegetable: Stuffed Artichokes

tastebu

Photos and Words by Julianna Flamio

Okay, so I am going to have a very Forrest Gump moment and list all the ways I love artichokes, (not shrimp–that I can talk about some other time): grilled, spinach and artichoke dip, artichoke hearts tossed with pasta or in a salad, marinated artichoke hearts and stuffed artichokes. The latter is by far my favorite way to eat an artichoke. Every Thanksgiving, stuffed artichokes dominate all the other sides on my plate. Yes, even stuffing. Stuffed artichokes are really not as fancy as they sound, they are just bread crumbs, grated cheese (parmesan or pecorino romano), olive oil and water. Plus, my family’s recipe is quite easy to follow and very inexpensive. Cooking life-hack: buy pre-seasoned Italian bread crumbs so you don’t have to spend the extra time or money on making your own. Stuffed artichokes are great as a gourmet snack, side or main dish. More importantly, they are fun to eat. Individually tear off the leaves and pull the bread crumb, grated cheese and olive oil mixture with your teeth. Do this until you get down to the heart and toss out the leaves. If you’re in the mood for a more indulgent stuffed artichoke then check out this recipe on Epicurious, which calls for soppressata and provolone cheese.

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Mastering Macarons

tastebu

Photos and Words by Anita Li

Challenging myself to use new recipes was one of the best things I did during spring break. Usually, I stick to recipes that I know instead of adding to my repertoire; however, last week was a different story. With the help of my new macaron-making kit, I reached a new peak in baking happiness. Macarons are a popular food trend, but as pretty as they are, they are a challenge to make and perfect.

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Feeling Saucy

tastebu

Photos and Words by Julianna Flamio

Cravings. They happen quite often in college – usually after 2am or on any given day when the items in my fridge are on the verge of spoiling. This week I found myself craving a simple, tasty dish that I grew up on: pasta puttanesca. Whenever my parents have limited time to cook dinner they usually resort to pasta puttanesca. Most of the ingredients are staples in an Italian-American pantry: canned tomatoes, olives, capers and anchovies. I know, anchovies? capers? Sounds kinda gross. However, the anchovies melt into the pureed tomatoes and the salty capers enhance the sauce’s Mediterranean flavors. What makes pasta puttanesca so intriguing is its scandalous history. Puttanesca is an adjective for puttana, which means whore in Italian. As explained in the introduction to Rachael Ray’s pasta puttanesca recipe, “this sauce is named for ladies of the night. They would place pots of it in their windows to tempt men into the bordellos.”

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Fight Off the Chilly with Chili

tastebu

Photos and Words by Julianna Flamio

There is no denying that Mother Winter has been in a cruel mood recently. As I teeter on icy sidewalks and combat a cough, I find myself daydreaming of either a beach or a steaming bowl of [insert all kinds of comfort food here]. My comfort food would be the dishes that I grew up on: Sunday gravy (different meats cooked down in tomato sauce served with pasta), escarole and beans, pasta fazool (or its proper name: pasta e fagioli) and my favorite, my dad's chili. There seems to be a few trends with my comfort food: one-pot meals, pasta and beans...Anyway, I have been craving chili since the first days of frost in November. On Super Bowl Sunday my family sent me a picture of my dad's chili simmering on the stove, and I nearly flipped over the styrofoam container of Sunset nachos. That's an exaggeration – I enjoyed those nachos. I realized the only way to have the foods I love is to actually learn to make them myself. And so, I called my dad, scribbled down the recipe and dedicated a snowy afternoon to comfort food cooking.At first I was intimidated by making this dish – what if I mess it up? what if I poison myself by not browning the beef enough (c'mon I know I am not the only one who thinks this when they cook meat)? However, it was pretty easy – just a lot of dumping ingredients into a pot and stirring. A lot of stirring.

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The Sweetest Thing About Being Hispanic

tastebu

Words by Krystle Lischwe

Dulce de leche: its kind of a big deal. You’ve probably heard of it, or been lucky enough to taste it. Translated literally, dulce de leche means “sweet from milk” and has a similar flavor to caramel. However, outside of Latin homes, it is commonly known as milk jam or milk candy that can be used as rich fillings to flavor ice cream, or to create delicious dulce de leche cheesecake bars. Created by accident in 1829 (talk about a perfect mistake), this decadent dessert traces back to Argentinean roots. Despite its origins, dulce de leche became a staple of Latin America with each country adding its own flare to the recipe.

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Perfect to Chow Down

tastebu

Photos by Rochelle Li, Words by Natalie Goldberg

If you’re anything like me, you probably have hidden a stash of Halloween candy in your room that you’re saving for a cramming-for-an-exam chocolate fix. If you’re like other people, you’ve already finished that candy and rushed to CVS to buy more on sale. Regardless, instead of eating Milky Way after Milky Way, you should try this 15-minute recipe for a sweet snack anytime, especially now that finals and winter break are coming up. Some might call them “Muddy Buddies,” but for me it’s always been called "Puppy Chow," and usually when I say that, people give me a weird look and wonder why I want to make dog food in my spare time. But no, puppy chow is a sweet and salty, chocolate and peanut butter mix that will curb your candy fix and give you motivation to finish any assignment you’re working on. It will cover your hands in powdered sugar, but it’s worth every handful. Yes, you may be able to find it bagged up at City Co., but why spend the extra money when you can make it yourself, customize it to what you’re craving, and take a break from cramming? It’s perfect for finals, snacking on winter break, and gives you the perfect combination of salty, sweet, crunchy, and lightness… yum! It is a perfect way to use up your spare Hershey bars and, if you choose to share, make friends around your dorm. Oh, and did I mention all it takes is a few supplies and a microwave? Now you have to try it. Enjoy!

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Think Outside the Packet

tastebu

Photos Lauren Lee, Words by James Odum

With just a few weeks left before I become a BU alum, I knew my last article for TasteBUds had to be about something I truly love. After thinking long and hard, I realized there is one food that I simply cannot go a day without: oatmeal. I cannot imagine waking up without a heaping bowl of freshly cooked oatmealThere have been days, admittedly, when my bank account has been particularly slim, when I have eaten oatmeal for breakfast, lunch, and dinner. Now if you are a naysayer that sees oatmeal as tasteless and boring, you may wonder how one can possibly get so much pleasure out of oatmeal. Well first off, skip the packaged stuff; it’s loaded with preservatives, unnecessary sugars, and artificial flavors. Plain rolled oats, or even quick oats, are cheaper, healthier, and still only take a few minutes to cook. Over the years I have compiled quite the repertoire of slightly unconventional iterations of the breakfast classic.  Oats are a perfect, and healthy, blank canvas for you to get creative without spending long hours in the kitchen and big money on expensive ingredients. Think outside the packet and make oatmeal all your own.

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