Eating at the same dining halls every day can get dull. Here are the seasonings food columnist Isaac Warshaw PO `25 uses to spice things up.
Food columnist Stephanie Du SC ’21 gives tips to level up in the kitchen, no matter how limited your culinary skills or supplies. “Like any skill, it takes time and practice to improve your cooking. If something doesn’t work on your first try, that’s normal,” she writes.
Hoch-Shanahan Dining Commons boasts a spice bar with 35 different dry spice blends, including chipotle morita powder, za’atar and harissa.