Being remote this semester has me missing a lot of things about Kenyon, including Peirce Hall’s cuisine. There’s something about waiting in line for food that makes it taste better, I suppose. Since I was feeling so homesick (Peirce-sick?) for Peirce food, I decided to try and recreate Peirce dishes at home.Continue reading
Buongiorno Kenyon students, Nate Winer here once again to bring you some hot and fresh cooking tips. So. Here’s the skinny. It’s one in the morning and I am drunk and I want a pizza more than I want breathable air right now. So I guess it’s time to show you how to make A Whole Pizza. This should be cool, let’s do it.
Hey everyone, believe it or not, I am back with another entry in Nate’s Cookbook! I definitely did not deliver on the whole scrambled eggs thing a while back, but hey, apparently I got close enough to the mark to warrant a second go, which I really appreciate. So, anyway, ’tis Brunch once more, and it’ s also October, my favorite month because of all the leaves and ghouls and such. But some people love October for the autumn-specific chow.
So, pumpkin pie I guess. Let’s get into it.
They say that the kitchen is the most intimate room in the house and that cooking is an expression of the soul (like in that movie with Julia Roberts. Or maybe I’m thinking of that movie with Meryl Streep.) Whatever the case, you can learn a lot about a person from their attitude toward their kitchen. A few days ago, I decided to take my passion for kitchens and do some investigating at Kenyon. The following reports from real Kenyon students about their real Kenyon kitches are completely raw and unedited. Let’s see what they can cook up.*
Still haven’t managed to find the dessert that is both tasty and a sexual innuendo?! Look no further! Originally named the “Big Jordan” after the friend who perfected it, this concoction is both a pick-me-up and the perfect finish to a meal! Pair it with breakfast, lunch, or dinner, or make it a quickie during extend-o. Find out how after the jump!