Our Holiday Favorites: Stuffed Grape Leaves
At weddings, funerals, and even an average Sunday lunch by the pool, one thing is always present in an Arab household: warak enab, or stuffed grape leaves, which take about eight hours to cook. Continue reading Our Holiday Favorites: Stuffed Grape Leaves
3 Ways To Enjoy Your Coffee For Finals Week
I like my coffee how I like my beer: strong, dark, and in the morning. But drinking the same variation every day can get a little boring. Here are three ways to break up the monotony that is exam week. Continue reading 3 Ways To Enjoy Your Coffee For Finals Week
Our Holiday Favorites: Brie en Croûte
For me, the holidays are all about my front door opening and closing, opening and closing—an endless stream of warm hugs and warm smiles flowing into my house. As someone with a big Italian-American famiglia, my family gatherings are huge. So with tons of plates and tons of antipasti to prepare, my Christmas cooking traditions all center on simplicity. That’s why I love this Brie … Continue reading Our Holiday Favorites: Brie en Croûte
#MyFoodHigh: The Roundup
For our Fall 2014 issue, we asked you for your best food shots. Here are some that made our mouths water. Use the hashtag #MyFoodHigh or tag us @bakedmagazine to be featured! Continue reading #MyFoodHigh: The Roundup
Photo Gallery: Borough Furnace
With the help of $33,000, raised via a Kickstarter campaign, John Truex founded Borough Furnace two years ago. He set up shop at the Gear Factory, a forgotten warehouse on the western outskirts of Armory. Seed money funded molds for frying skillets, braising skillets, and bottle openers and to build machines from scratch. His no-waste traditional casting method relies on recycled iron scraps—specifically car brakes—to … Continue reading Photo Gallery: Borough Furnace
Video: The Making Of Our Fall Issue
Baked just published its third issue. Haven’t gotten a chance to read a copy? Problem solved. Join Baked and the SU Student Association on December 5th for our “Baked Sale” launch event from 12-4 p.m. in the Schine Atrium. Celebrate the launch of our Fall 2014 issue by purchasing delicious pastries from local bakeries including Picasso’s Pastries and Cafe, Recess Coffee & Roastery, ThunderCakes by … Continue reading Video: The Making Of Our Fall Issue
Now Online: Baked’s Fall 2014 Issue
Passing plates and sharing laughter, trading stories and smiles: there’s no place to come together quite like the dinner table. It’s around the table that we dish out our traditions and memories, our recipes and experiences. It’s where we find the histories of other people, and it’s where we can relate with them. Food has the unique power to connect us not just to the … Continue reading Now Online: Baked’s Fall 2014 Issue
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