If there is one thing I will dearly miss from my recent trip to Puerto Rico aside from the sun and its accompanying warmth, it is mofongo. A quintessential food of San Juan, it is a signature Puerto Rican dish of garlic-flavored mashed plantains, traditionally served in a wooden mortar with side dishes of beans and rice. Filled with beef, crab, shrimp, chicken, or vegetables and drizzled with warm broth and chunks of your preferred protein, the dish is truly a must-try for foodie travelers, especially since the dish has become something of a national staple amidst the plethora of local food offerings.
If you’re a serious foodie and have gone out for Italian, you’ve probably had that classic face-palm moment when your unenlightened companions mispronounce “bruschetta” (it’s pronounced brus-k-etta, by the way). Bruschetta is probably the most familiar variation of the classic Mediterranean combination of crusty, grilled bread and a normally vegetable and oil-based topping, but I’d like to introduce you to a few other fun variations on this dish, some of which should be easy enough to pronounce while others may have even the most dedicated left stumped.
Lavender has been a trendy addition to gourmet dishes for some time now, and rightly so. It brings a floral lightness and strong fragrance that pairs well with meats as well as desserts. Bistro du Midi (right near the Arlington Green Line stop) is the place to go to explore lavender—it’s incorporated in everything from beignets and French toast to duck. But if you’re not in the mood for an expensive meal, there are plenty of ways to try lavender at home.
This is an article of personal opinion. The opinions expressed here are fully my own and not necessarily those of Tasty Tufts.
When I wrote my article on the Paleo diet, I sought to be as impartial as possible. I kept to the essentials—what it was, what Tufts students should know about trying it, and whether I thought it was feasible at Tufts. That being said, for me nutrition and the sheer variety of popular diets is an issue about which I have no shortage of opinions. These diets represent a critical influence on the food world; alternative cooking techniques, swap-ins and novel ingredients are part and parcel of taking certain aspects of the culinary world out of your diet. Whether you’re swearing off animal products, vegetable oils, agricultural products, or gluten, you’re eventually going to seek a diet-friendly alternative to your favorite foods. That’s where the innovation really happens.
Joel stared down at a stainless-steel tray of sea-scallops, fascinated by how the kitchen lamp brought out the molluscs’ shiny, translucent interior despite the fact that he flash-fried it for ten seconds with just olive oil moments before, and conscious that they were sweet and thick enough despite a light dusting of smoked lime-rind and a dusting of crumbled pistachios. They were perfect. Absolutely perfect, but again he felt a nervous pang — one that he hasn’t felt in a while.
Arguably, there is only a handful of good things that the British did for India, but pretty high up on that list of good deeds is the popularization of curry. Even the word “curry” is a British derivation of the Tamil word “kari” which is a term that was used to describe any dish spiced with pepper in the 17th century. The British helped spread a love for Indian curry around the world but also made most people forget that curry isn’t just Chicken Tikka Masala, but actually encompasses dishes from other Asian and Caribbean countries. Here are some of the defining factors of the different types of curries one can find around the world: