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Smoothie Season

Now that the temperature has consistently been hitting 60 degrees, I couldn’t help but write about smoothies. Warm weather and cold beverages – enough said.

The virtues of smoothies: easy to make, easy to eat, easy on the wallet, easy to get creative. Read more

Matzah Madness

March Madness is coming to a close, now it’s time for Matzah Madness! It’s that time of year again when some of us start to overload on carbs because we won’t be able to eat them for a whole eight dayss. Yes, Passover has come upon us Jews, and this eight-day long holiday (Hannukah’s not the only holiday that goes on for eight days, unfortunately) has its own set of dietary laws that come along with it. For these eight long days (not the eight crazy nights Adam Sandler sings about), we must avoid grains like wheat, rye, barley, oats, and spelt that “have not been completely cooked within 18 minutes after first coming into contact with water.” And most Ashkenazi Jews also avoid rice, corn, peanuts, and beans because, apparently, they resemble grains a great deal and no one wants to accidentally eat a grain during Passover. Rules aside, Passover is a great holiday deeply ingrained in food (no pun intended), as most Jewish holidays are. I’m not going to get into the details here, but I’ll throw in some traditional Passover foods for those of you who can eat grains for the next eight days and may want to learn something new. Read more

Guide to Inman Square

We’ve had a record-busting winter this year, and the mountains of snow and sheets of ice across the state have crystalized as reasonable excuses to stay indoors and on campus. But as the mercury inches back to happier levels, “Go out and play!” the departing winter winds say. But where to and what for? Read more

Guide to Scandinavian Bakeries

Aside from cream cheese Danishes , I think it’s fair to say that the average American college student isn’t exposed all that often to the wonderful world of Scandinavian bakeries. It’s a shame, since the breads, pastries, and desserts from Sweden, Norway and Denmark are just as drool-worthy as French chocolate croissants and Italian cannoli.

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Easy ways to increase flavor in your food

Whether you’re a freshman on an unlimited meal plan or an off-campus upperclassman, you’ve’ve probably had your fair share of bland or unsatisfying meals. Here are four tips that will quickly ramp up the flavor of your meals, without requiring too much extra time or money on your part.

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Quick gluten-free, vegan granola bars

Always late to class and wanting a breakfast you can shove in your bag on your way out? Suspicious of “soy protein isolate” and other difficult-to-identify ingredients in packaged granola bars? I like Luna, KIND, and Chewy bars as much as the next person, but homemade granola bars require little work and are about as affordable as store-bought bars.

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Pepe Bocca: a warm taste of Italy in Davis Square

I haven’t been to either of Tufts’s dining halls since the semester began, and with Pepe Bocca in Davis Square, there’s even more reason not to. A different owner has taken over what used to be Sessa’s Cold Cuts after its 35 years run and turned it into Pepe Bocca, a self-proclaimed ‘Purveyor of Fine Italian Foods’. What that name doesn’t let on is the warm feeling of la famiglia hugging you once you’re within the walls of 414 Highland Avenue. Pepe Bocca is more than a deli and more than an Italian gourmet store. It is a living room where Giovanni and his friends welcome you with fragrant smells of home-cooked food and home-baked breads. It is a community space where erstwhile strangers can enjoy samples of zucchini squash basil ricotta focaccia, or flip through Italian cookbooks lying in wait on a homey wooden table.

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