Baked Magazine Fall 2024

baked the ultimate food high fall 2024 | issue 20

Photograph by Ella Fling

baked Fall 2024

Maggie Anderson Charlotte Little editor-in-chief creative director

Delia Rangel Emma Wachtel

managing editor digital content director

Ella Fling Kira Donegan

photo director digital editorial director

Sarah Skalski Paige O'Connor

illustration director social media director

Editorial Design senior editors Agustin Gonzalez III, Sophia Leone

head designer Cayla Israel

asst. editors Arietta Hallock, Lily McDonald

designers Rylee Dang, Maddie Casamento, Angie

print writers Ava Bartholomew, Cassidy Walsh,

Houissa, Olivia Dublin, Cayla Israel, Beckett Painchaud, Charlotte Little, Briana Salas, Andie Mannis, Samantha Kurland, Margaret De Titta, Jiamin Chen, Francis Sales, Daniela Iuso, Ayah Abdel-Aziz

Delia Rangel, Lily McDonald, Siena Balducci, Lily Matthews, Roman Verna, Arietta Hallock, Scarlett Ottley, Jenna Sents, Kelsey O'Leary, Agustin Gonzalez III, Sonya Dunham, Alexia Cousoulas, Maya Rizzo, Daisy Polowetzky, Maggie Anderson, Charlotte Little

Digital social media design director Briana Salas social media team Lucy Upton, Abbey Fitzpatrick,

Brienne Hade, Caitlin Berenson, Carmela Robinson, Catie Rokkos, Samantha Espiritu, Sophia Burke, Sarah Schoenecker, Cindy Gao digital writers Jojo Wertheimer, Ava Bartholomew, Julia Favaro, Isabella Giacoppo, Daisy Polowetzky faculty advisor Aileen Gallagher

Illustration asst. illustratrion director Allie Alongi illustrators Rorie Walker, Caitlyn Begosa, Daniel

Crane, Ayaka Quesen, Brynne Baird, Katie Mulligan, Belin Osborne, Maddie Sloyer, Ava Joelson, Maddie Herberger, Jackie Riel, Jade Booker

Photo photographers Ola Czartorjska, Julia Brandao, Sean

Sterling, Ella Fling, Alicia Hoppes Baked is Syracuse University’s student-run food magazine. Founded in 2011, Baked aims to widen food options for SU students by introducing kitchen amateurs to cooking, highlighting local businesses and eateries, and connecting readers to the greater Syracuse food community. Baked publishes one issue each semester. bakedmagazine.com @bakedmagazine @bakedmagazine

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CONTENTS 06

Taste of Home

08

Becoming Mamma Hai

10

Orange is the New Black

12

A Feast for the Living and the Dead

14

How to Build the Best Charcuterie

16

What Does Your Favorite Pie Say About You?

18

Season's Greetings

22

Bringing Indigenous Culture to the Thanksgiving Table

28

The College Crock-Pot

30

Game Day Snacks That Are Guaranteed To Win

32

The Tiramisu Mystery

36

Gluten-Free Vegan Apple Crisp

38

Nothing Like Home: Mom’s Chicken Adobo

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40

Seasonal Sips

42

Honey, I'm Home

46

My Pho-ever Love

48

Flavor Fusions

52

Savoring SU

54

Shaken or Stirred?

letter from the editor-in-chief Photograph by Ella Fling

Dear Reader, Bursts of orange, yellow, and red fill the space around me. Smells of cinnamon and nutmeg crowd around my cool, rosy nose.

Chunky sweaters and naturally worn-in Dr. Martens overflow my closet. Now this is what I deem the best time of year: fall.

This year, fall has brought many new fortunes.

As it is my last fall at Syracuse University, I made a promise to myself to live every last moment on campus to the fullest. Yet sometimes I can’t help but wallow in the bittersweetness of it all. That is until a few weeks ago when I found the optimism I needed. As I was driving home for fall break, I caught myself smiling at the beauty of the foliage surrounding my car. Then it hit me (don’t worry — hit me figuratively)! Leaves follow this cycle every year, eventually nearing their end before re-blooming in the spring. Reaching the end of my college career is indeed a beautiful thing. I’ve become colored with wisdom and countless adventures from my time at SU. Though I head towards the inevitable falling of the leaves, with graduation in the spring I will re-bloom as I begin the next chapter of my life.

Before the spring blossoms, I encourage all seniors to simmer in this season’s transformation.

For me, this semester has been filled with chasing opportunities, keeping company, and of course, revisiting all my favorite Syracuse food spots. But the cherry on top has been my involvement with Baked. It has been a pleasure working with such an exceptional team of writers, editors, photographers, illustrators, designers, and social team. I am blown away by the Baked family’s incredible work and I know that you will be too!

So reader, as we enter into the peak of the holiday season, we encourage you to bask in all of the traditions — everything from silly little family affairs (like the extra x’s and o’s my mom tucks into my pockets each time we say goodbye), to cherished home celebrations, and all the way down to embracing the foundations of being an SU student. Most importantly, don’t forget to indulge in all the delicious foods that come with this time of year!

And, as always, stay hungry!

Maggie Anderson, Editor-in-Chief

Delia Rangel, Managing Editor

Charlotte Little, Creative Director fall 2024 | 5

Taste of

Home

A Collection of our Executive Team’s Most Cherished Tasty Traditions

Written by Baked Magazine Executive Staff | Illustrations by Rorie Walker

B

aked Magazine aims to highlight all of the unique and special meanings food can bring. With this issue’s theme being traditions, Baked’s executive board is giving you a glimpse into their favorite food traditions.

Maggie Anderson, Editor-in-Chief Cliché as it may be, Christmas is my favorite holiday. Every year, my family prepares a traditional Ukrainian dinner in honor of my immigrant grandmother. In recent years, my family has learned how to hand-make every part of this special meal; the pyrohy, the borscht, and the croquettes. I look forward to enjoying this feast not only for its unmatched tastiness but also for the deepened connections it brings to my family and culture. Mnohaya lita, Grandma!

Delia Rangel, Managing Editor “Tamale Day” is an all-out family affair. My mom picks a day, typically a week before Christmas Eve, that we dedicate to prepping, making, and cooking tamales. With 20 pounds of masa, three large pork roasts, three types of chiles, and over 100 corn husks, we all take on a role in our tamale assembly line. It’s a day filled with laughter and the comforting aroma of savory tamales, a holiday tradition that carries us through the season.

Charlotte Little, Creative Director

Every Thanksgiving Eve, my family makes homemade pizzas. After a long day of travel, there’s nothing better than having an easy and delicious dish. We make everything from classic to pepperoni and mushroom to sausage and peppers. Everyone has a role (I’m on cheese duty), and it’s a simple but heartwarming tradition that I look forward to every year!

Kira Donegan, Digital Editorial Director

For me, it's my mom's strawberry pancakes. Nothing fancy. Nothing complicated. Yet they seem to solve all my problems in a single bite. The recipe comes from traditional German pancakes, similar to French crepes, but a little thicker. Sick, stressed, summer or winter, that first bite full of savory dough and sweet strawberry is unmatched — especially smothered in organic maple syrup.

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Emma Wachtel, Digital Content Director

Banana bread has become a beloved staple in our family, especially when my siblings come home. It's the one treat everyone craves, creating a sense of unity amidst our usual sibling banter. We’ve innovated recipes to ensure my sister can still have her favorite treat even with an egg allergy. This tradition not only keeps us all full and happy, but strengthens our family bond.

Cayla Israel, Head Designer

Before big holidays, my grandfather prepares his famous tapenade dip, a family favorite. Made with pitless olives, anchovies, garlic, and more, my grandparents found the recipe at a friend's house, and it quickly became a beloved family tradition. Watching my grandfather make it from scratch always brings a smile to my face.

Ella Fling, Photo Director

Fingers coated in masa, the smell of chili permeating the air, and at least three large pots sitting on the stove; Christmas wouldn’t be Christmas without my family’s annual tamale-making tradition. Although the day-long task will leave you yearning for a nap, nothing’s more rewarding than knowing you have a freezer full of tamales for the next two months.

Paige O'Connor, Social Media Director

My family celebrates our Irish heritage every St. Patrick’s Day with my grandma’s Irish soda bread. Our recipe has been passed down through generations and has become one of my favorite holiday traditions. The delicious bread has a buttery flavor and an array of raisins that have become a true taste of home.

Briana Salas, Social Media Design Director

Empanadas are a staple in my household and across Latin culture. They are a popular food option at family gatherings and parties, and represent family tradition for myself and my Hispanic heritage. I grew up watching my mom make them for my school lunches and family picnics. I hope to one day make them as good as she does.

Sarah Skalski, Illustration Director

After days of cleaning, wrapping, cooking, and stressing, my family puts everything down on Christmas Eve to enjoy a charcuterie board. While the board differs year to year — varying cheeses, meats, and jams — the peace that permeates throughout our house brings a comfort I look forward to every time. We sit around our coffee table in pj’s and enjoy the calm before the chaos of the holidays.

Allie Alongi, Assistant Illustration Director

My favorite tradition is the turkey BLT sandwiches my mom makes after having Thanksgiving dinner. My mom began making these as a way to repurpose leftovers and make sure no food went to waste, and of course, continued because of how much my family loved them. We always make sure to save room for my mom's amazing post-dinner sandwiches.

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Becoming

Mamma Hai How the Syracuse community rallied together to support a local restaurant and protect family tradition.

Written by Ava Bartholomew | Photographs by Ola Czartorjska

T

he atmosphere in Salt City Market when it opens at 11 a.m. is serene and relaxing.

It is the perfect place to grab a bite to eat and ease into the morning. Just an hour later, a different story unfolds. People crisscross throughout the building, ordering from one restaurant, then hopping over to another, before grabbing a place to sit.

The hustle and bustle of Salt City Market truly displays the close-knit community composed of vendors and regulars alike who always welcome outsiders. What these newcomers will fail to recognize, however, is the hole that was left in the community over the summer when a core member faced a family crisis and had to step away from her small Vietnamese restaurant, Mamma Hai. Following her time at Newhouse and career in journalism at Syracuse’s The Post Standard, Ngoc Huynh decided to make a career change. She launched Mamma Hai with the grand opening of Salt City Market in 2021.

Born in Vietnam before escaping to Japan and eventually Omaha, Nebraska, Huynh’s mom and aunts owned a billiard house, in which the primary source of revenue came from the food they sold. Because she was surrounded by cooking as a business all her life, Huynh never intended for it to be

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any part of her future career. However, in her home, at parties, and for work events, Huynh’s dishes were always met with similar statements, leading to one overarching theme: she should pursue this professionally.

Eventually, she heard about the upcoming Salt City Market and decided to audition and see how it would go. The next thing she knew, she was in the midst of starting a restaurant while still maintaining her position at The Post Standard. It wasn’t until her editor urged her to take what he considered to be “the chance of a lifetime,” emphasizing that she could always return to journalism, that Huynh fully committed her time to the restaurant. In a leap of faith, Huynh leaned into her community and followed her passion, successfully opening Mamma Hai. Supported by friends and family, including her parents, Biec Huynh and Hoa HuynhNguyen, who moved to Syracuse from Omaha, Huynh’s Mamma Hai took off.

Huynh’s work, in many ways, is an attempt to preserve her mom’s recipes while also contributing her own unique flair to the dishes. Unfortunately, this summer, her attempts to maintain her mother’s legacy

took on a new sense of urgency when Hoa Huynh-Nguyen’s health took a turn for the worse. Prior to moving to Syracuse, in 2013, Huynh-Nguyen underwent a kidney transplant. As beneficial as the transplant was, the new kidney was never expected to last forever. After moving to Syracuse and battling a case of COVID-19, her kidney function dwindled. Following this, HuynhNguyen’s health declined rapidly. She was eventually intubated and placed on a ventilator, with the family being informed that she may not make it. Disproving the doctors in the best way possible, HuynhNguyen woke up several days later and was extubated. While she seemed to be doing better, hours later she had to be reintubated and placed back on a ventilator, eventually stuck recovering in the ICU for almost two months.

In dealing with this incredibly difficult situation, Ngoc Huynh had no choice but to temporarily close her restaurant. Trying to juggle the enormous amount of work that owning and managing a restaurant entails, with her mother’s severe health concerns, was simply too much for one person. This decision was not one made simply. Closing Mamma Hai meant giving up one of her family's two main sources of income, as well as putting her employees out of work.

Huynh was unsure of how to deal with these problems, especially considering her mom’s health was at the forefront of her concerns.

It was in the midst of her turmoil that a friend, Linda Tran, approached with a solution: a GoFundMe. Although Huynh was uncertain about this, Tran assured her that countless people were already asking if there was a place for them to donate. The GoFundMe quickly blew up as donations came pouring in, many from friends and family, but also from complete strangers who had been touched in some form by Mamma Hai. Within a matter of months, nearly $10,000 was raised, allowing Huynh to pay her employees for two weeks of work after Mamma Hai had closed, as well as assisting with medical payments. Today, Huynh-Nguyen is out of the hospital, at home, and attending rehab. She still has a long road of recovery ahead, but for now

Mamma Hai has officially reopened and is fully functioning due to the generosity of the community.

Mamma Hai, in its simplest description, is an endearing term for someone who consistently shows up through the good and the bad. However, this person is best described in Huynh’s own words.

“Someone who gives a damn and cares about you unconditionally,” Huynh said.

When opening Mamma Hai, Huynh explained that her intention was to learn, remember, and share her mother’s recipes. In doing so, Huynh aimed to honor her Mamma Hai, or at least one of them: her mom. She also hoped that she and her restaurant could be a Mamma Hai for the community. Whether that be as a place for a warm meal or a friend to talk to, Huynh simply wanted to be there. In just the short time we visited with Huynh, several people came up to chat specifically with her, and even in the business of the day not once was she ever impatient or unfamiliar with these faces. Her father shares this sentiment of his daughter, emphasizing her compassion.

“The people, they wait in line just to talk to her because she listens,” Biec Huynh said.

However, this summer, the community took on the role of Mamma Hai to support the Huynhs, the restaurant, and its employees in their time of need. It’s an important reminder that compassion goes a long way. So please, buy the gift, make the call, cook the meal, stop-by, visit, talk, and be kind.

Bottom line, be someone’s Mamma Hai.

fall 2024 | 9

Orange is the new

Black

Written by Cassidy Walsh Photographs by Julia Brandao Illustration by Daniel Crane A guide to breakfast, lunch, and dinner all using my favorite ingredient — pumpkin!

Breakfast: Chocolate Chip Pumpkin Bread *Makes one loaf worth of bread

The night before the first day of school — every year from kindergarten to college — I would always smell the sweet scent of my mom’s homemade chocolate chip pumpkin bread baking downstairs. I can guarantee it makes the best breakfast-time treat!

Ingredients: • 1 2/3 cups all-purpose flour • 1 cup white sugar • 1 tablespoon ground cinnamon • 1 teaspoon baking soda • ¼ teaspoon baking powder • ¼ teaspoon salt • 1 pinch ground nutmeg • 3 teaspoons pumpkin pie spice • 1 cup pumpkin puree • ½ cup butter, melted • 2 eggs • 1 cup milk chocolate chips

Instructions: 1.

Preheat oven to 350 F. 2. In a large bowl mix together the flour, sugar, cinnamon, baking soda, baking powder, salt, nutmeg, and pumpkin pie spice.

3. In a separate bowl whisk together the pumpkin puree, butter, and eggs. Then stir in chocolate chips.

4. Fold the wet mixture into the dry mixture, then pour into a greased loaf pan.

5. Bake for approximately 1 hour.

6. Once cooled, slice and enjoy!

Lunch: Roast Pumpkin Spinach and Feta Salad *Serves about 4-5 people When I'm looking for a hearty and fresh lunch, I turn to this salad. The combination of the sweet and soft baked pumpkin, the salty and tangy feta, the earthy and crunchy pine nuts all combine to form an excellent meal.

Instructions: 1.

Preheat oven to 430 F. 2. Toss pumpkin with the olive oil, salt, and pepper. Spread evenly on a baking pan and bake for 20 minutes. Flip and bake for another 8 minutes until golden.

3. In a jar, shake together the extra virgin olive oil, balsamic vinegar, lemon juice, honey, salt, and pepper.

4. In a dry skillet over medium heat, toast the pine nuts until golden-brown (roughly 3-5 minutes).

5. In a bowl, place your spinach and dress.

6. Add the roasted pumpkin, toasted pine nuts, feta, and toss. Serve and enjoy!

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Ingredients: • 1-2 pounds pumpkin, cubed and peeled • 1 ½ tablespoons olive oil (for roasting the pumpkin) • 2 ½ tablespoons extra virgin olive oil (for salad dressing) • 2 tablespoons balsamic vinegar • ½ tablespoon lemon juice • 1 tablespoon honey • ¼ cup pine nuts • 5 ounces baby spinach leaves (approx 4 handfuls) • Salt and pepper to taste

Dinner: Pumpkin and Mushroom Risotto *Serves about 2-3 During the wintertime, everyone has a few favorite cozy dishes. For me and my family, one of our go-to’s has always been this decadent and soul-warming pumpkin and mushroom risotto. I hope you enjoy this meal as much as I do!

Ingredients: • 2 tablespoons avocado oil • 1 teaspoon butter • 3 garlic cloves, thinly sliced • 9 medium crimini mushrooms, cleaned and sliced • 10 tablespoons dry white wine • 1 tablespoon fresh thyme leaves • 2 tablespoons rosemary leaves, finely chopped • 3 cups vegetable stock • 1 cup canned pumpkin • 1 yellow onion, chopped • 3 cloves garlic, minced • 1 ½ cups arborio rice • ½ cup parmesan, freshly grated • ½ teaspoon salt • ½ teaspoon pepper

Instructions: 1.

In a large pan over high heat add butter and 1 tablespoon of oil.

2. Add sliced garlic and cook for 1 minute.

3. Add mushrooms, 1 tablespoon of rosemary, and thyme. Cook for 5 minutes.

4. Toss in 2 tablespoons of white wine to deglaze the pan, reduce to medium heat and let cook for another 10 minutes, stirring frequently.

5. In a small pan over medium heat, combine vegetable stock and canned pumpkin.

6. In a large pot over medium-high heat, add the rest of the oil and yellow onion.

Let sauté and stir for 5 minutes.

7. Add minced garlic and arborio rice, toasting for 1-2 minutes.

8. Pour in the rest of the wine and wait 1-3 minutes until evaporated. Then, lower the heat to medium.

9. Gradually add the warm pumpkin mixture into the rice.

10. Once incorporated, add the balsamic vinegar, parmesan, salt, and pepper.

11. Stir in the mushroom mixture.

12. Serve with a sprinkle of fresh parmesan on top and enjoy!

fall 2024 | 11

Living Dead

A Feast

for the and the

Día de los Muertos: A Sweet Tradition Celebrating the Ones We Love Written by Delia Sara Rangel | Illustration by Ayaka Quesen

E

very year on the last weekend before Halloween, my mom sets up our ofrenda to celebrate our family members who’ve passed away for Día de los Muertos. She carefully places photos, cherished trinkets, vibrant marigolds, papel picado, and pieces of pan de muerto on our counter. Each person we celebrate gets their own section, personalized with their favorite items. My Great-Grandpa Rangel’s guitar, my Grandma Stella’s favorite wine, a Giants baseball mug for my Uncle ‘Peanut,’ and my Great-Grandma Sara’s scarves adorn the space, filling it with memories and a sense of connection.

In Mexican culture, Día de los Muertos, or Day of the Dead, is not a time for mourning, it’s a time for celebration. We believe the ofrenda, or altar, serves as a welcoming bridge, inviting our loved ones’ spirits back into the world of the living.

Flavors of Remembrance Día de los Muertos celebrations are marked by an array of delectable foods, thoughtfully prepared to honor the spirits of the dead.

Traditional dishes like pan de muerto and tamales both nourish us as we celebrate and serve as offerings, inviting the spirits to join in on the celebration.

Pan de muerto, or bread of the dead, is a traditional Mexican sweet bread delicately flavored with orange or anise. The circular loaf is topped with white sugar, sesame seeds, or a shiny egg wash with pieces of dough to decorate. These extra pieces are placed in a cross shape to symbolize the bones of the dead. A ball of dough is placed in the very middle and is believed to represent either a teardrop, a skull, or a heart.

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Not only does this bread serve as an offering on the ofrenda, but it also stands as a delicious reminder of the beautiful lives our loved ones lived.

Tamales are a traditional Mexican dish, not only for Día de los Muertos, but for all holidays and celebrations. Corn husks spread with masa and filled with pork, chiles, cheese, or even raisins, make for a versatile and flavorful meal that holds a deep cultural significance. My personal favorite tamale is filled with pork simmered in a red chile sauce making the perfect balance of spicy and salty.

While some food is meant to be eaten, others are meant to be admired. Sugar skulls are exactly what they sound like — a skull made of sugar. A mixture of sugar and water creates a paste used to shape the skulls which are then decorated with frosting. The skulls feature intricate and colorful designs meant to celebrate the circle of life. Some versions of the skull are also made of chocolate.

Aside from food, another important aspect of the ofrenda is the bright orange and yellow marigolds. The colorful flowers symbolize the connection between life and death. In larger celebrations, they’re used to create a pathway in front of the ofrenda to help guide the spirits of our loved ones.

Día de los Muertos is a time for honoring and cherishing the lives of those we’ve lost. Every detail of the celebration reflects the strong bonds we have with those we love. From the carefully curated ofrenda to the sweet pan de muerto, each element carries a profound meaning. For my family, it’s not just about tradition but about keeping the memories alive in all aspects. Día de los Muertos reminds us that death is not the end, but a continuation of the bonds that tie us to our family and the legacies they left behind. fall 2024 | 13

How to Build the Best

Charcuterie

Written by Siena Balducci | Photographs by Ella Fling

T

he best thing about a charcuterie board is that you can be as creative as you want. You are Michelangelo and the board is your Sistine Chapel. I typically go for something that looks simple but is more complex in taste value, kind of like a Rothko.

So reader, I’ll give you two paths: When in Rome or Pas Compliqué.

Every icon has an origin story — and we have 15th century France to thank for charcuterie.

The charcuterie was France’s hottest club; it had everything from cured meats to delicatessens. Mon dieu!

That very brief history lesson brings me to my first order of business: meat. When in Rome, grab some peppered or dry-smoked salami, prosciutto, and pepperoni. I personally do not have the patience to make those meat flowers from TikTok, but diva, do you. I slice them in half or quarters, and they just fit so lovely on a cracker. Prosciutto just needs a little pinch and placing around the no man’s lands of your board.

Pas compliqué, select whatever meat option based on your cheese. Prosciutto loves to hang out with a creamier cheese, so I’d recommend burrata or brie. Salami, sharp cheddars, toscano, and asiago play well together.

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Let’s talk brick and mortar, the main attractions: Dips and Cheeses.

Depending on how intimate your happy hour is, anywhere from two to four dips and cheeses should be plenty of fabulous to go around. A simple staple is a sharp white cheddar or a black peppered toscano. Sharp cheeses pair well with most wines; their bite gently cuts the acidity or dryness of what you’re pouring. If you’re not in that era yet, not to worry, everything goes well with a mocktail. You may want your board to feature a soft cheese such as brie, burrata, or stracciatella.

If we’re talking When in Rome, drizzle some olive oil, salt, and pepper on your burrata, bake your brie, and let your hot honey meet stracciatella.

Artichoke dip, hummus, and a pepper jam make great additions to the versatility of your board.

Next on the docket: crackers, bread, crunch. Trader Joe’s has a great selection for crackers, but When in Rome, have some lightly toasted French bread or crostini.

The finishing touches to any masterpiece are often simple. So, add some pistachios, peanuts, cashews, or walnuts to the board. Don’t go nuts, but a sprinkle here, a sprinkle there. Some honorable mentions include fruits, olives, and pickles. Blackberries, dried apricots, and peaches, when they are in season, add a vibrant touch of color. Olives and cornichons offer a tart brininess that compliments the other components of your board.

And When in Rome, a few sprigs of rosemary offer a nice effervescent touch.

When building a charcuterie board, it’s ultimately the artist’s choice how they want to present their vision. Whatever you place and however simple, the best charcuterie is built by the thought and intention of sharing some wine or mocktails and good chatter.

fall 2024 | 15

What Does Your Favorite Pie Say About You? Written by Lily Matthews | Illustrations by Brynne Baird

Apple Pie:

If apple pie is your favorite, you are a classic all-American. You love tradition and tend to have many long-term friendships.

Like the perfect blend of sweet and tart in a slice of warm apple pie, you’re kind, dependable, and always sharing stories around the dinner table. In a world of trendy desserts, you’re proudly classic. So, own your apple pie-loving heart and maybe add a scoop of vanilla ice cream on the side.

Pumpkin Pie:

You’re not just picking a pie, you're choosing the fall lifestyle. You live for cozy, sweater-weather vibes, drinking hot apple cider, and watching “Gilmore Girls” with your best friends. You’re organizing Friendsgiving and always find the cutest café with the best pumpkin spice latte. Beneath that smooth, spiced exterior, friends can count on you for good times and great vibes, just like that perfect slice of pumpkin pie.

Key Lime Pie:

As a key lime devotee, you’re the life of the party. You wish summer was all year round and dream of those spontaneous road trips. With a perfect blend of sweet and sour, you’ve got a playful charm that makes you irresistibly fun to be around. When you’re not bringing the energy, someone can find you curled up on the beach with a book and margarita in hand.

Sweet Potato Pie:

Sweet potato pie — is it pumpkin pie? To you, it’s not, and you are so sick of the comparisons. You are different, unafraid to step away from the traditional mold. Pumpkin pie fans simply cannot comprehend the rich caramelized sweet potato flavor of your refined palate. Your elegance and independence are admired wherever you go.

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Chocolate Cream Pie:

Let’s be honest, if your favorite pie is chocolate cream, you’re not a real pie lover. This is a rich velvety pudding masquerading under a dollop of whipped cream, but hardly a pie. You really want to indulge in a fudgy brownie or slice of velvety chocolate cake but would settle for chocolate cream pie. A child at heart with a huge sweet tooth, you are always down for a sweet treat.

Pecan Pie:

If your favorite is pecan pie, there are three possible explanations: you’re from the South, went to college there, or have a southern grandparent who bakes. To you, there is only one way to pronounce pecan, and you’ve gotten into too many fights for people to bring it up anymore. With a true southern soul at heart, you embody that rich brown sugar of the classic pecan pie. You are kind to everyone you meet, and your infectious laugh makes you a favorite to see around campus.

Cherry Pie:

You could embody the Midwest's heart and soul with cherry pie. The mellow Midwest might not have much going on, but this pie is brimming with cherry-filled goodness. Choosing this pie means you appreciate the simple joys in life — like a sunny picnic, a county fair, or a summer barbecue with friends. You value authenticity, gravitating toward homey, heartfelt flavors rather than the trendiest desserts.

Lemon Meringue Pie:

Ah, lemon meringue pie — the quintessential dessert that remains usually untouched and often feels like a relic from grandma’s kitchen. If lemon meringue pie is your favorite, you’re either an old soul or just have an affinity for lemon.

Many think that you are wise beyond your years. One can find you sipping tea, contemplating human existence, and tending to your indoor plants on weekends. Wear your senior pie-loving badge with pride.

fall 2024 | 17

Season's

Greetings

The Best of Fall’s Global Food Traditions.

Written by Lily McDonald | Illustrations by Caitlyn Begosa

E

ven as the days become shorter and the weather turns from warm to cool, there is always one thing to look forward to — fall food traditions! Whether they are a part of recognized holidays or are just small family customs, there are delicious activities all around the world to commemorate the season. If you are looking to expand your horizons this fall, there’s an abundance of delectable events to take part in! The scent of cinnamon, nutmeg, and vanilla will waft through your home, leaving you feeling as though you are wrapped in a cozy blanket. You can also get outside in the brisk air to take in the beauty of the fall season while participating in activities that will lead to mouthwatering results. As the colder months progress, you will never be bored as there is always something to create in the kitchen.

Oktoberfest Oktoberfest originated in Bavaria, Germany, and is celebrated from late September to early October. The holiday is often solely associated with large amounts of beer, but the traditions go far beyond alcohol. While you will find beer and wine booths lining the streets, there will also be entertainment, including games, amusement rides, music, and dancing. But most importantly, there are copious amounts of delicious food.

You don’t have to travel to Germany to enjoy schweinebraten, or roasted pork.

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This classic dish is roasted with a dark beer and onions, and made with pork shoulder or pork loin. If you prefer ham, you can make schweinshaxe, pig knuckles that are crispy on the outside and tender on the inside. Würstl, sausages, are a classic that are sautéed in a skillet with bacon and apple sauerkraut, served with mustard. You can’t go wrong with brezen, pretzels, which can satisfy even the pickiest eaters. Reiberdatschi are homemade potato pancakes served either as a side to a garden salad or alone with applesauce. With a quick internet search, you can find the recipe for any one of these traditional foods and host your own Oktoberfest celebration.

The scent of sweet apples and ginger will take you to the Bavarian countryside, even as you enjoy the celebration from the comfort of your own home. Impress your friends and family with these classic German foods, which all pair nicely with your favorite beer, and incorporate this holiday into your own fall traditions. Cheers, or better yet, prost!

Thanksgiving When you think of fall holidays, Thanksgiving may be the first thing that comes to mind.

On the fourth Thursday of November, the classic turkey may be at the center of your table, but the role of delicious sides is just as important. Creamy mashed potatoes or stuffing made with bread and celery are typically the most popular additions at the gathering, but there are many more options to choose from. If you are in the mood for a casserole, just break out your cream of mushroom soup and fried onions to mix with green beans. Or throw together a sweet potato casserole including brown sugar, cinnamon, and maybe even marshmallows if you're feeling innovative. Butternut squash and glazed carrots will leave the kitchen smelling like brown sugar, creating a sweet, caramel-like aroma. Don’t forget about the classic macaroni and cheese or the sweet, yet tart, cranberry sauce. With football playing in the background, everyone can help in the kitchen as there is an abundance of foods to make to fill your dining table. Coming together with your loved ones to enjoy each other’s company and the scrumptious food is the perfect way to celebrate the cozy atmosphere of fall.

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Chuseok

Chuseok is a three-day festival celebrated on the full moon of the eighth month of the lunar calendar. It is known as the Korean version of Thanksgiving, as people thank the heavens for a successful harvest. Similarly to most traditions around the world, one of the biggest parts is the food served. Most of the time spent during this holiday is in preparing, cooking, and most importantly, feasting on the delicious creations! Traditionally, families come together to make these iconic dishes, surrounded by one anothers warmth and the familiarity of their home kitchens. Songpyeon is a small, crescent-shaped rice cake that contains red beans, chestnuts, jujubes, powdered sesame, or just brown sugar. If you're not a fan of those ingredients, you can try jeon, which are pancakes, using either flour or egg batter, and include scallions, garlic chives, potatoes, kimchi, or really anything you want to add. The best part of this special dish is that you can customize it based on your own tastes. To really get into the mood for fall, you can make toran-guk, a delicious soup made from taro which is sweet, nutty, and creamy. Fall is the peak season for taro, making it the perfect time to experiment with this new dish! The buttery smell will waft through your home as the notes of caramel set the scene for a perfect fall day. At the heart of the holiday is the theme of family. It is a day to celebrate and reconnect with loved ones while bonding over the process of cooking. Food has the powerful ability to bring people together, so this fall, under the light of the full moon, gather with your family to participate in the festival of Chuseok!

Mid-Autumn Festival Also known as the Chinese Moon Festival, this holiday falls on the fifteenth day of the eighth lunar month. Families get together to watch the full moon rise while eating mooncakes and singing moon poems. It is also considered a romantic occasion as couples eat and sip on wine in the bright glow of the moon. But you don’t need to be in China to take part in this celebration; just gather up some ingredients and make your very own mooncakes! The filling includes salted egg yolk with a lotus seed paste. This combination creates an aromatic, creamy, and salty contrast. The outside of the pastry includes a thin, moist, golden-brown crust, with a delicate pattern on top. To make the crust you will need golden syrup; a sweeter than sugar, thick, amber-colored syrup with a caramelized and buttery flavor.

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Pair this scrumptious dessert with a cup of tea to really get in the mood for the festival. As the crisp air and the golden tones of autumn settle in, this holiday perfectly aligns with the natural beauty of the fall season. Like many traditions around the world, it is centered in giving thanks and celebrating abundance. The full moon mirrors the cycle of nature as summer turns to fall, which is a time of coming together. When you're thinking of activities for this fall season, get outside with your mooncakes and bask in the gentle, silvery glow of the moonlight.

Bonfire Night Bonfire Night, also known as Guy Fawkes Night, lights up the chilly November sky in the United Kingdom every year on November fifth. The celebration dates back to 1605, marking the infamous failure of Guy Fawkes and his plot to blow up the Houses of Parliament. Today, it's less about political intrigue and more about coming together for an evening of warmth, light, and fun. Families and friends gather around crackling bonfires, watching the vibrant fireworks display across the autumn sky. Beyond the spectacle, Bonfire Night is also a time for indulging in hearty foods. Enjoy the traditional snack of roasted chestnuts, as the smell of smoke, wood, and vanilla fills the air when you make this treat. You can also make jacket potatoes, baked in the embers of the fire, their skins crispy and insides fluffy. Or try the classic hot dog, made with meaty pork sausages and topped with fried onions, ketchup, and hot mustard. If you're craving something sweet, sticky toffee apples dipped in caramel are a nostalgic favorite. Warm up with a cup of mulled wine or hot chocolate, perfect for keeping you toasty in the brisk air. So, even if you’re standing by a roaring bonfire, taking part in a community celebration, or enjoying these festive foods from home, Bonfire Night offers the perfect excuse to get outside and enjoy the magic of the season.

As the bright sunshine of summer begins to fade and the chill in the air deepens, one thing remains constant — the joy of savoring the season's best food traditions. From the hearty dishes of Oktoberfest to the rich celebrations of Chuseok, as well as Thanksgiving's bounty, autumn brings together family, friends, and flavors that warm the heart. Whether you’re lighting a fire, enjoying the moonlight, or indulging in seasonal foods, these timeless traditions remind us to celebrate and savor the moments that make fall truly special. Here's to enjoying every bite and every sip of the season!

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BRINGING INDIGENOUS CULTURE

to the THANKSGIVING

TABLE This fall, give thanks to those who were here before us by trying out these uniquely Native American recipes.

Written by Roman Verna | Illustration by Katie Mulligan

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fall 2024 | 23

I

, like many other Americans, grew up indulging in the traditional American

Thanksgiving dinner every fall. Turkey, stuffing, cranberry sauce, mashed potatoes, and a plethora of other sides. Sure, this spread is delicious, but the larger point of the gathering was always to be in each other’s company and to, well, give thanks.

However, the earliest Thanksgiving, celebrated by the Wampanoag Tribe and the English settlers of Plymouth, was meant as a celebration of a successful harvest that season. So, when people wonder how to innovate their Thanksgiving meals, I say we should take a look back at the traditions and techniques of Native Americans. Here are four recipes to try this season to make the big meal much more special.

Wojape I grew up in a family where everything on the Thanksgiving table was homemade.

That is, everything except the cranberry sauce. That iconic, gelatinous, homogenized, deep-red cylinder of cranberry jelly was arguably the most important staple of the spread, and there’s nothing wrong with that. But who’s to say there can’t be two on the table? This Native American take on cranberry sauce called Wojape invites an alternative but brings a uniquely American angle to the dish.

Wojape (Cranberry Sauce) Serves 4-6 • 4 cups fresh cranberries • 2 cups of other fresh berries (blueberries, strawberries, etc.)

• 1 ½ cups water • Maple syrup, to taste

Recipe 1.

2.

3.

Put berries and water into a medium pot, turning the heat to low.

Stirring occasionally, bring the contents of the pot to a simmer until thick.

Taste sweetness and add maple syrup as necessary. Serve warm, or chill for later use.

Note: If you prefer a smoother texture, pour through a fine mesh sieve, using a spoon to push the chunks through until the pulp is dry and can be discarded.

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Sage Turkey Gravy Whether or not turkey was actually on the table back in 1621 is still debated, but its prominence on today’s Thanksgiving spread has made it an essential part of the feast. For many people though, turkey is nothing without a savory, silky-smooth gravy. This recipe builds on the traditional style while incorporating the flavor of sage, an herb native to North America, and used by many tribes around the nation.

Turkey Gravy Serves 12-16 (Makes 4 cups) • 6 cups chicken stock • Turkey neck, giblets, and trimmings (if available) • 2 medium yellow onions • 1 large carrot • 1 large celery stalk

• • • • • •

4 sprigs fresh thyme 6 leaves sage 2 cloves garlic Salt and pepper, to taste 4 tablespoons unsalted butter 5 tablespoons flour

Recipe 1.

2.

3.

4.

5.

6.

7.

8.

Begin by chopping the onions, carrot, and celery stalk into a medium dice.

Mince garlic. Set aside.

Add a small splash of oil to a medium pot. Add onions, carrot, celery, and garlic.

Cook on medium-high until onions turn translucent, stirring frequently. Season with salt and freshly ground pepper. Add thyme and sage and toast until fragrant.

Add the chicken broth to the vegetable and herb mixture, scraping up any bits stuck to the bottom of the pot as you pour.

Raise heat to high until liquid begins to simmer. Then, reduce to low, cover the pot, and simmer for 1 to 1 ½ hours until stock has reduced to about 4 cups.

Strain reduced stock through a fine mesh sieve into a bowl. Discard leftover solids and set stock aside.

In the same pot over medium heat, melt butter. Sprinkle in flour once butter is fully melted to make a roux. Whisk constantly until a golden-brown color is developed.

Once the roux is golden-brown but not dark, reduce heat to low and ladle in reduced stock little by little, whisking vigorously after each addition to ensure no clumps are made.

Once all the stock is added, raise heat to high and simmer until thickened. If the gravy is still too thin, cook for longer. If too thick, add more chicken stock.

Season to taste with salt and pepper and serve.

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Spicy Maple Butternut Squash Butternut squash is, in my opinion, one of the most underrated items on the table.

For some, it may not even have a place. This gourd is as versatile as it is flavorful and works perfect as a base for a flavor like maple syrup, which Native Americans have been making as early as 1609. To preserve its unique flavor and texture, this recipe capitalizes on oven-roasting for the best results. No need to worry about running out of oven space either — this dish can be made far in advance and reheated in the air fryer, toaster oven, or even the microwave.

Butternut Squash Serves 4-5 • 1 large butternut squash • 2 tablespoons olive oil • 2 ½ tablespoons maple syrup • ½ tablespoon smoked paprika • 1 leaf sage, chopped • Salt and Pepper, to taste

Recipe 1.

2.

3.

4.

5.

6.

7.

Begin by preparing the squash. Slice off the top and bottom of the squash and begin to slowly peel from top to bottom, removing all the skin.

Standing the squash up on the large end, carefully slice down from the top.

Once squash is in two symmetrical pieces, scoop out the seeds and innards. (tip: seeds can be reserved and roasted just like pumpkin seeds for a light and healthy snack!)

Cut each half into two equal sized sections horizontally. Continue to carefully dice each of these sections until you end up with half-inch cubes.

In a large bowl, add the squash cubes and toss with the olive oil, maple syrup, salt, pepper, and sage.

Preheat oven to 400 F and line two baking sheets with parchment paper.

Divide squash equally between the two trays and roast for 25-30 minutes, shaking pans every 10 minutes to ensure equal cooking.

Allow to cool slightly on the pans before serving. Taste for seasoning and adjust as necessary.

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Navajo Frybread Perhaps one of the most important dishes in Native American culture today is frybread. It hails from the Arizona Navajo. This light and crispy fried dough was born out of necessity for Indigenous people in the 1800s when the United States government provided displaced Native Americans with flour, lard, salt, and sugar to prevent them from starving. Today, the dish acts as a sign of resilience for many tribes and shows the lasting effect of colonialism. Often, it is used as a base for sweet and savory toppings, making it perfect as a Thanksgiving accompaniment — try piling on turkey, gravy, cranberry sauce, and anything else. It’s sure to make a delicious plate.

Frybread

Recipe

Serves 8-10 • 2 ½ cups all-purpose flour • 1 teaspoon baking powder • 1 teaspoon oil • 1 cup warm milk • Pinch of salt • Pinch of sugar • Vegetable oil, for frying

1.

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4.

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Fill a cast iron or stainless-steel skillet up halfway with oil and heat over medium-high until a thermometer registers 350-375 F. In a mixing bowl, combine the flour, baking powder, oil, milk, salt, and sugar. Stir with a wooden spoon until a dough forms, and knead by hand very lightly until no loose flower remains.

On a lightly floured surface, turn out the dough and divide into 8-10 balls, depending on how large you want them.

Using a rolling pin, roll each ball until roughly ¼ inch thick.

Very carefully lay each dough round in the oil. Fry until evenly golden brown, flipping if necessary.

Remove bread onto a wire rack or paper towel, patting any extra grease off. Serve warm.

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The College Crock-Pot A Kitchen Tool Worth Coming Home To. Written by Arietta Hallock | Photographs by Ella Fling

F

ew scents are as nostalgic as the smell of a slow-cooked meal. I fondly remember returning from school on fall weekdays and finding, as I dropped my bookbag and followed the scent of stew to the kitchen, that my mom's Crock-Pot sat simmering on the counter. It was the centerpiece of weeknight cooking in my big and busy family.

When I first moved to college, I missed savoring those home-cooked meals. I'd spend school breaks recreating childhood favorites, dreaming of a junior-year apartment with a kitchen.

The summer before moving into that apartment, I practiced easy weeknight recipes with the help of my mom's wisdom and, often, her red 8-quart Crock-Pot. By the end of summer, I found myself wishing I could shrink it down and bring it to school with me. But I was cooking for one rather than a family of six, and my tiny college kitchen didn't have the counter space.

Luckily, in August, I found a small 4-quart slow cooker tucked in my grandfather's closet.

Besides scratches from transport to family potlucks and burn marks from overflowing applesauce, it was as good as new. I brought it to my apartment and started its second life.

That small but mighty Crock-Pot has become my unexpected essential as a college cook.

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It tirelessly works on dinner while I’m working in class. The meals I make with it taste like they take hours — and they do — but the slow cooker saves me from sweating over the stove. I sometimes even forget that I have a meal to come home to. It’s the kind of cooking that my mom would refer to as “set it and forget it.”

I have hosted chili nights with enough to share and freeze, and I’ve meal-prepped countless chicken dishes. I recommend Crock-Pots to all my college friends — after all, a small one only costs around $20. It has spared me the hassle of hard recipes, saved me from spending money on takeout, and helped me host cozy comfort meal dinners.

Most importantly, my Crock-Pot greets me at the door with the scent of the slow-cooked meals of my childhood. For college students looking for a taste of home, it's a trusty kitchen tool worth returning to.

Crock-Pot chili is a cold-weather staple from my childhood. This simple family recipe is just right for a small, 4-quart slow cooker.

Ingredients • • • • • • • • •

1 lb lean ground beef 2 garlic cloves, finely chopped 1 large onion, diced ½ chili seasoning packet 7 oz black beans (½ of a 15 oz can), drained and rinsed 15 oz kidney beans, drained and rinsed 15 oz tomato sauce 15 oz diced tomatoes, with their juice 10 oz diced tomatoes and green chilis, with their juice

Instructions 1.

2.

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4.

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In a large skillet over medium-high heat, sauté the onion and garlic until slightly translucent.

Add the ground beef and brown it, breaking it up with a spatula. Drain excess fat.

Place the sautéed mixture in the slow cooker along with the canned ingredients and seasonings. Stir until combined.

Cook for 8 hours on low. Stir before serving.

Top with sour cream, cheddar, green onions, or the garnish of your choosing!

Pro tip: I like to flatten and freeze servings of leftover chili in resealable plastic bags. It tucks away nicely in the freezer and reheats well in a saucepan. Perfect for a quick dinner after a late night in the library!

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Game Day Snacks That Are Guaranteed To Win Written by Scarlett Ottley | Illustration by Belin Osborne | Photographs by Julia Brandao

W

hen it comes to game day, everybody knows that the real excitement is about the food. A perfect game day spread consists of easy, shareable, delicious finger food that everyone is guaranteed to love. Whether you’re hosting a game day party, heading to a tailgate, or just catching the game at home, the perfect game day snack is sure to elevate your experience.

This collection of quick and easy recipes will make you the MVP of the night. You'll want to make an extra batch because these bites are sure to be gone by halftime.

BUFFALO CHICKEN DIP Ingredients: • • • • • •

1 rotisserie chicken ¾ cup buffalo sauce (Frank’s RedHot is my favorite) 2 8-ounce packages of cream cheese, softened 1 cup ranch dressing 1 ½ cups shredded cheddar cheese Blue cheese crumbles (optional)

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Instructions:

1. Preheat oven to 350 F. 2. Using two forks or whatever is easiest for you, shred the rotisserie chicken into small pieces and place into a large bowl. Be sure to remove all the bones.

3. In a separate bowl, combine buffalo sauce, softened cream cheese, ranch dressing, and ½ of the cheddar cheese.

Reserve the other half for later.

4. Pour mixture into the larger bowl with the chicken and combine.

5. In an oven safe dish, place the buffalo chicken dip and evenly sprinkle the remainder of the cheddar cheese on top. If you enjoy blue cheese, sprinkle some of the crumbles on top as well.

6. Bake for 30 minutes or until heated through with the cheese melted on top.

7. Serve with tortilla chips, celery, carrots, etc.

PIGS IN A BLANKET Ingredients: • • • •

One tube crescent rolls (I prefer Pillsbury) 1 package mini cocktail wieners 4 tablespoons salted butter melted All-purpose flour, to dust the surface

Instructions:

1. Preheat oven to 375 F. 2. Unroll the crescent rolls and cut into small triangles, about 1 ½ inch wide.

3. Roll the mini cocktail wiener up in the crescent roll triangle, starting at the big side and ending at the small side.

4. Transfer to a baking sheet and lightly brush each piece with melted butter.

5. Bake until the crescent pastry is golden-brown, about 12-15 minutes.

6. Best served with spicy brown mustard!

PRETZEL BITES & BEER CHEESE DIP Ingredients: Pretzels • • • • • • •

2 ½ cups all-purpose flour ½ teaspoon salt 1 teaspoon sugar 2 ½ teaspoons active dry yeast 1 cup warm water ½ cup unsalted butter melted Coarse grained kosher salt, for sprinkling

Ingredients: Beer Cheese Dip • • • • • • • • •

2 tablespoons unsalted butter 3 tablespoons all-purpose flour ¾ cup whole milk 1 cup beer of your choice 1 teaspoon Worcestershire sauce ½ teaspoon garlic powder ¼ teaspoon smoked paprika 2 ½ cups shredded sharp cheddar cheese Salt and pepper to taste

Instructions: Beer Cheese Dip

1. In a saucepan, melt butter on medium-low heat. Once it has melted, add flour in and whisk until it forms a paste.

2. Once paste is formed, slowly add the milk and then the beer. Whisk until combined thoroughly.

3. After the milk and beer are fully combined, add the cheese a little at a time. When all of the cheese is melted, add the seasonings and Worcestershire sauce, then whisk together.

4. Serve with homemade pretzel bites!

Instructions: Pretzels 1. Preheat oven to 475 F. 2. Mix together water, sugar, and yeast. Let sit until foam forms on the top of the mixture.

3. While the yeast is activating, mix together the flour and the salt.

4. Pour the wet mixture into the dry mixture until well combined. Knead by hand or with a stand mixer for about 5 minutes or until the dough forms a smooth ball.

5. Cover the bowl with a wet towel and let sit at room temperature for 30 minutes.

Make sure the bowl has room for the dough to expand.

6. Transfer the dough to a lightly floured surface and cut into 8 equal pieces. Roll each piece into a long snake-like shape.

Cut the dough into 2-inch pieces.

7. On a baking sheet lined with parchment paper, spread the dough out evenly. Brush each piece with melted butter and sprinkle kosher salt on top.

8. Bake for 8 minutes, turning the pan in the oven halfway through.

9. Serve with beer cheese dip or roll in cinnamon sugar if you have a sweet tooth!

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THE TIRAMISU

MYSTERY

A Coffee and Cream Delicacy with Blurry Origins Written by Jenna Sents | Photographs by Ola Czartorjska fall 2024 | 33

iramisu: a long-adored Italian layered recipes call for a small amount of liquor, T dessert. But for how long? Tiramisu normally Kahlúa or rum. has a rather disputed origin with its argued creation ranging from the 1800s to the 1970s. The translation of “tira mi su” means “pick me up,” which could not more accurately describe the feeling you get when you take a bite of soft coffeesoaked ladyfingers surrounded by sweet and creamy mascarpone. However, where this pick-me-up of a dessert came from remains somewhat of a mystery.

One urban legend of tiramisu’s origin is that in the 1800s, a woman who worked at a brothel invented it to reinvigorate her customers before going home to their wives.

Other claims point to the dish called the “Duke’s Soup,” which was created for the Grand Duke Cosimo III de’ Medici.

However, it’s hard to believe these tales since they lack much evidence. In fact, the word tiramisu wasn’t used in text until the 1980s and wasn’t commonly known in America until 1993 when it was mentioned in the film “Sleepless in Seattle.”

One 20th-century theory traces the origin of tiramisu back to a hotel restaurant in Tolmezzo, Italy where it was known as “Vetturino Tìrime Su” and served in a cup.

While this was a slightly different version of the tiramisu we know today, it’s hard to say whether this dish was close enough to be the first version, if it had an influence on modern tiramisu, or was just a legend like the rest.

Through all these indeterminate theories, there is one popular story that is most widely considered to be the origin of tiramisu. The cool, creamy dessert was said to have been created in December of 1969 at a restaurant called Le Beccherie by Alba Di Pillo-Campeol and Roberto “Loli” Linguanotto.

Linguanotto described the creation of the dessert as an accident when he dropped mascarpone into a bowl of eggs and sugar.

Later, he and Di Pillo-Campeol perfected the recipe by adding coffee and ladyfingers. The original recipe was actually made in a circular, cheesecake shape and served in slices.

Traditionally, tiramisu is made with eggs, sugar, mascarpone, ladyfingers, coffee, and cocoa powder. The ladyfingers are soaked in the coffee and layered with a whipped combination of eggs, sugar, and mascarpone with a final sprinkling of cocoa on top. Newer 34 | baked

In my house, tiramisu has always been a rare, yet much-loved dessert. As a kid, I can remember quietly watching my mother soak ladyfingers in coffee and place them neatly in rows sandwiched between sweet mascarpone. The practice of assembling the tiramisu is a tranquil and rewarding experience. Layers of sweet and bitter are intricately stacked into each bite with a creamy yet slightly gritty texture. Much like Starbucks’ marketed “first sip feeling,” there is this first bite feeling you get from tiramisu. It’s almost as if all the muscles in your mouth relax as soon as they are hit with the dessert’s complex flavors.

In my mom’s recipe book, I found a page of her sworn tiramisu recipe “courtesy Steven Ullman” from the Food Network with the words “#1 Recipe!” penciled in at the top.

Ingredients: • 2 eggs • 2 egg yolks • 12 tablespoons sugar • 500 g mascarpone cheese (1 large tub) • 1 cup heavy whipping cream • Pinch of salt • 10 tablespoons white rum or Marsala wine or Kahlúa • 2 cups espresso (or to taste) • 1 large package ladyfingers (about 50 biscuits) • 1 whole cup chopped semisweet chocolate Assembly: One at a time, quickly dip each biscuit in the espresso mixture and then place on the bottom of a 9 by 13 glass baking pan. Continue until you have an entire layer of biscuits on the bottom of the pan. (Note of caution: dip quickly or biscuits will become soggy).

Instructions: 1. In an electric mixer bowl, combine 2 eggs and 2 whole egg yolks then add approximately 8 tablespoons of sugar.

With whisk attachment, beat until shy of soft peaks. Once the correct consistency is achieved, whisk in the mascarpone cheese.

2. In a separate bowl, whip the cream along with 2 tablespoons of sugar and a pinch of salt. Once hard peaks form, add the whipped cream to the egg/mascarpone mixture and beat until smooth, adding approximately 2 tablespoons of alcohol of choice.

3. In a separate bowl, pour the hot espresso and add 2 tablespoons sugar and 8 tablespoons Marsala.

Using a spatula spread half of the mascarpone cream over the biscuits. Repeat the process above to make a second layer. This should fill the pan.

Finish: Refrigerate 8 to 10 hours or overnight. Grate the chocolate over the top. Enjoy!

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Gluten-Free Vegan

Apple Crisp Everyone’s Favorite Birthday Crisp.

Yes, you heard that right — not birthday cake, but birthday crisp!.

Gluten-free vegan apple crisp, to be specific. Every year when my birthday comes around, I look forward to my grandmother making me her famous apple crisp! Everything from the warm apples to the crispy topping and the cold scoop of vanilla ice cream on the side just screams perfection. It has become such a staple in my life that I brought the recipe with me to college. I have brought it to potlucks with my friends or even just made it when I am missing my grandmother. Over the years, it has become a delicious reminder of the comfort and care she has always put into her baking. The way she has ensured that even without the gluten, it is full of flavor and heart, will never be lost on me. It is such a simple recipe, which makes it that much better. Try making this for your next birthday or make it for your friends.

It is guaranteed to be a crowd favorite everyone will ask for time and time again!

Written by Kelsey O’Leary | Photographs by Alicia Hoppes

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Let's make it!

Apple Filling 9 apples Juice of 1 lemon 2/3 cup coconut sugar 3 tablespoons arrowroot powder Cinnamon and nutmeg to taste Add a pinch of salt

Instructions

Apple Crumble Topping 1 ½ cups gluten-free oats ¾ cup almond flour ¾ cup gluten-free flour ½ cup coconut sugar 1/3 cup walnuts ¾ cup melted coconut oil Cinnamon, nutmeg, and salt to taste

1. Preheat the oven to 350 F. 2. Start by slicing your apples thin, you can leave the skin on or take it off.

3. Combine all the apple-filling ingredients in a bowl with the sliced apples, mix, and then spoon into a large baking dish.

4. Combine all the crumbled ingredients into a bowl, mix until combined then layer overtop of the apples.

5. Bake for one hour.

6. Let the crisp sit for 20 minutes before cutting and then serving, the best is with a scoop of vanilla ice cream.

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As the temperatures start to cool and the leaves slowly fall to the ground, I find myself seeking food that I can only get 2,825 miles away: my mom’s cooking. My mom is a savant in the kitchen, always being able to produce a delicious, nurturing meal out of seemingly nothing. Growing up, I curiously stood by her side, watching how she danced her way around the kitchen, curating love bombs of flavors that our household couldn’t get enough of. One dish of hers that I always salivate at the thought of is her chicken adobo. Chicken adobo is a rich, creamy, and umami dish that has an acidic punch, which will make your mouth pucker. This Filipino staple is an easy recipe I always go back to when I miss home.

Ingredients ¾ cup soy sauce ¾ cup apple cider vinegar ¼ cup unsweetened coconut milk 2 tablespoons neutral oil Salt for chicken skins 8 garlic cloves, gently smashed 1 tablespoon black peppercorns 2-3 bay leaves 4 boneless skin-on chicken thighs 38 | baked

Directions Preheat the oven to 380 F. Remove the skin from the chicken and place onto a baking sheet.

Sprinkle with salt and place into the oven for 15-20 minutes, or until the skin is crispy.

Take the chicken skins out of the oven and set aside to cool.

In a sauté pan, pour the oil and once heated, throw the garlic in.

Once the garlic is starting to reach a golden color, throw the black peppercorns and bay leaves in the pan and toast briefly.

Pour the soy sauce, apple cider vinegar, and coconut milk into the pan, then put chicken thighs into the pan.

Bring to a boil, then reduce the heat till the sauce simmers and cook for 15-20 minutes, or until chicken is cooked.

Serve the chicken with sauce over rice and garnish with crushed chicken skins.

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Seasonal Written by Sonya Dunham & Maggie Anderson Illustrations by Maddie Sloyer

A

Sips

s the leaves change colors and the crisp chill fills the air, there’s no better time to indulge in the comforting flavors of the season. There is nothing better than having a warm drink in your hand as you embark on seasonal activities like hayrides, pumpkin picking or cookie making. Discover your new favorite drink to settle into the season! For an extra buzz, spice it up with our 21+ options.

Pumpkin Spice Latte Calling all coffee lovers! Say goodbye to coffee shop lines and hello to this beloved traditional drink. Here's our version of the best pumpkin spice latte that’s made with real pumpkin puree and cozy pumpkin pie spice.

Ingredients: • 1/2 cup hot freshly brewed coffee • 1 cup milk of choice • 4 tablespoons pumpkin puree • 2 tablespoons maple syrup • 1 teaspoon pumpkin pie spice • 1 teaspoon vanilla extract • Whipped cream for topping (optional)

Instructions:

Prepare your coffee and pour it into a mug. Mix in the pumpkin puree, maple syrup, pumpkin pie spice, and vanilla, stirring until everything is well-combined.

Froth the milk, then pour it into the mug. Finish by adding whipped cream and a sprinkle of pumpkin spice or cinnamon for an extra touch!

Pumpkin Spiked Latte Ingredients: 1 oz Kahlua • 2 oz Bourbon Cream • 1 oz vodka • 1-2 shots espresso up as • As much pumpkin syr • you like om • Garnish with cinnam

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Peppermint White Hot Chocolate A delightful twist on a classic favorite that combines the richness of white chocolate with a hint of peppermint. This drink will not only warm you up, but also fill your home with delightful holiday aromas! Try this recipe and be transported to a winter wonderland.

Ingredients: • 4 cups of whole milk • 8 ounces white chocolate, chopped into small pieces • 1 teaspoon vanilla extract • 1 teaspoon peppermint extract • Optional toppings: whipped cream, candy canes, marshmallows

Instructions:

In a medium saucepan, combine the milk and chopped white chocolate. Heat over medium-low, stirring frequently, until the mixture simmers and the chocolate is fully melted. Be careful not to let it boil, as this can cause the chocolate to burn. Once it reaches White Schnapps Ch ocolate a simmer, take it off the heat. Stir in the Ingredients: • vanilla and peppermint extracts. Serve 3 oz Godiva White Chocolate Liqueur warm, and feel free to add any optional • 1 oz vanilla vodka toppings if you like!

• 1 oz peppermint sch napps • Garnish with crushed candy cane

Hot Mulled Apple Cider Cozy up with a warm mug of hot mulled apple cider made from Beak & Skiff traditional New York cider. Right here in the heart of upstate New York, Beak & Skiff is renowned for its delicious apples and its cider is the perfect base for this comforting beverage. Infused with spices like cinnamon and cloves, this recipe will warm your soul.

Ingredients: • Four whole cinnamon sticks • 1/8 teaspoon ground cloves • 6 whole allspice berries • Orange peel from two oranges • Lemon peel from one lemon • ½ cup maple syrup • ½ cup cranberries • Six cups apple cider • Apple slices and orange twists (for serving)

Hot Tod Ingrediendy Apple Cider ts: •

4 oz app • 2 oz maple cider • 1 whole ple bourbon • 2 tsp lem eel of an orange • 1 tbsp ho on juice • Simmer ney 15 min ingredients for • Garnish sticks with cinnamon

Instructions:

In a medium saucepan, combine the cinnamon sticks, ground cloves, allspice berries, cranberries, and the peels of both the orange and lemon. Add the maple syrup and apple cider, stirring gently. Heat the mixture until it is nearly boiling. Reduce the heat to low and let it simmer for 30 minutes to allow the flavors to meld. After simmering, remove the saucepan from the heat. Serve in mugs and garnish with fresh apple slices and orange twists! fall 2024 | 41

Honey,

I'm Home

The Sweet Story of Honeycomb Bakery

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Wri t t e n by A l e x i a C o u s o u l a s Photog raphs by Alicia Hoppes Honeycomb, a traditional family-owned bakery, has been a desirable attraction to the Syracuse community since it opened in November of 2020. Honeycomb was opened during the unprecedented era of COVID-19 by owner Kayla Bradnt and her family. The bakery has grown into a delightful business that combines family recipes with quality ingredients from local companies and farms. This bakery is special because it encompasses a community of family, as well as pastries made with love and history.

Honeycomb sells some generational recipes that were passed down through their family.

One of these recipes is Easter bread, also known as Portuguese sweet bread, that owner Kayla Brandt’s grandmother always made for them. They also still use their family recipes for their pie dough, traditional apple pie, cheesecake, and quiche.

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Owner, Kayla Brandt, explained in an interview with Baked Magazine that she took time off to travel around Europe to perfect some of her recipes. This bakery puts love and care into each one of its pastries and represents seamless camaraderie.

As for their family’s history, they previously owned a bakery called Picasso’s on Westcott Street in Syracuse. During their time at Picasso’s, they connected with their customers and created a community of “wonderful souls that made us who we were.” The family then decided to sell Picasso’s to their partner, and Kayla ventured out to travel. While traveling, Kayla made an effort to connect with European bakers to perfect her croissant recipe and gain more knowledge. “The croissants are so full of history, and culture, and real 100% grass-fed European butter,” Kayla explains, “You can eat them sweet or savory, for snacks or for breakfast. They bring back such good memories of being in Europe, and the wonderful French men who helped me better them.”

She mentioned that each of their ingredients are purchased with clear thought. “We grow a lot of our vegetables for quiche, we source our fruits from amazing farmers or pick them ourselves, we’re currently growing raspberries and apples for next year's supply, and we get our milk and eggs from a local dairy company who we love,” Kayla said. “A portion of our flour also comes from farmer ground, out of Trumansburg.”

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The wide selection of fresh ingredients resembles a different level of care that this family has for their confections. After traveling Europe and designing her business, Kayla brought her French recommendations and experiences to the States, making both savory and sweet treats for the Syracuse community.

Once Kayla arrived home from traveling, her father expressed his desire to open a bakery with his daughter. Kayla’s father had experience cooking in restaurants since he was fourteen, and previously ran two businesses — a pizza parlor and The Glen Lock, located in Jamesville, for years. His experience and talent mixed with Kayla’s business background and determination made their dream a reality. Soon after, Honeycomb Bakery was born. Although the bakery was opened during the height of COVID-19, it kept the family balanced and was a project that was given extra thought and consideration.

Kayla expressed, “It just seemed like the right time to do it, and it just felt like it was what we were supposed to do.” Even though COVID had its limitations, the family started their new business with the money they had saved and “put their passion to work.”

Honeycomb Bakery’s best-selling pastry is its croissant, which has its own creative recipe. Kayla said the secret to making these delicious croissants, “is in the hands of those making them.” These croissants also have a European twist, which makes them even more inviting. But the croissants are not the only popular item on the menu. Honeycomb is also recognized for its Danish pastries, pies, and sweet potato and lemon raspberry donuts.

The Brandt family has put their hearts and souls into this business, and it shows.

Not only have they become successful because of their delicious recipes, they have perfected a flawless work environment with amazing service. These characteristics reflect their passion for baking, as well as for creating a caring community. Kayla believes, “You need to love what you're doing and infuse that into your food. People feel that when they eat it.” Food has brought people together for lifetimes, and will continue to do so because of businesses like Honeycomb Bakery. fall 2024 | 45

My

Pho-ever Love

The History and Americanization of Pho & How to Make Sure You’re Eating Authentically

Wisdom from Ali Wong In the wise words of Emmy award-winning comedian Ali Wong, it’s not an authentic pho restaurant if, “it don’t got a number in it,” the bathroom doesn’t double as a supply closet with a “grandma napping in the corner,” or the wait staff is too nice. According to Wong, you didn’t eat the authentic version if you didn’t leave the restaurant deaf and emotionally abused.

Regrettably, I have fallen victim to being a customer at one of the restaurants Wong has frowned upon for being inauthentic. Growing up in LA, it was inevitable that I would try the iconic pho restaurant, Pho Show, in my hometown of Culver City. However, I’ve also had my fair share of more authentic pho, particularly in the heart of Little Saigon in Orange County, California. After the Vietnam War, a large number of first-generation Vietnamese immigrants like my grandmother and mom settled in Orange County. This is where they introduced me to my now favorite food, pho.

A Steamy Bowl of History If you haven't tried it yet, you’re missing out. Just imagine dipping your soup spoon into a warm steamy bowl of beef broth with soft rice noodles and thinly sliced beef, topped with fresh herbs.

Pho, pronounced “fuh,” was said to have originated in the early 1900s around the capital, Hanoi. The French, who colonized Vietnam, loved their tender steaks. They’d butcher cows and the leftover bones and scraps were then saved and sold by Hanoi butchers, who would later sell them to locals. The locals did the impossible and transformed these scraps into the beloved soup we know and love today.

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4 Tips on How to Eat Pho Like a Pro 1.

2.

3.

4.

Dive in using chopsticks and a Chinese soup spoon!

Start by tasting just the broth with your soup spoon to savor its flavor.

Add your preferred sauces. The most popular choices are hoisin (sweet) and sriracha sauce (spicy). NEVER ADD YOUR SAUCES DIRECTLY TO THE SOUP! Instead, pour them out on the side and dip your meat in it.

Garnish using herbs like Thai basil, mint, or cilantro. This will add flavor and aroma to your meal. Throw in some bean sprouts for extra crunch!

Americanization and How to Stay True to the Real Deal Pho has become increasingly popular in America over the years, leading some non-Vietnamese chefs to open restaurants without a deep understanding of how to authentically prepare it.

As a result, many places serve a “less true” version of the dish. Also, the popularization of added sugars, salts, and MSG is unfortunately changing the flavor of the soup.

It has become harder and harder to tell these days, but there are a couple of signs to look for authenticity. First, the noodles should never be served in a clump at the bottom of your soup. Secondly, it’s probably an authentic restaurant if they serve four of the key garnishes with your soup: bean sprouts, basil, cilantro, and a weed-like herb called culantro. Lastly, if you’re ordering Pho Tái (rare steak), your meat should be very thinly sliced and should come out still looking red or pink (gross right?). Don’t worry, if it’s done right, the broth should come out hot enough to cook the meat to perfection.

As a last resort if you’re really unsure, take Wong’s advice and look for if the restaurant name has a number in it, something like “Pho 79” or “Pho 85.” Check if the bathroom has a storage rack with cleaning supplies or refills of toilet paper. Finally, you know you’re in the right place if your wait staff is just a tad bit rude.

Writ

t e n by M a y a R

i z zo

Happy slurping!

I ll u s t r a t i o nb

yA

va Jo

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Flavor Fusions Recipes That Combine Cultures and Cuisines Written by Daisy Polowetzky | Photography by Ella Fling

F

ood is a significant cultural aspect of countries around the world. It is unique in its ability to transcend borders, oceans, and continents to bring people together. In the case of these recipes, flavor and spice know no bounds.

Filipino Beef Empanadas Empanadas are meat- or vegetable-filled pouches of flavor that have been enjoyed throughout South America and Spain for centuries. But, did you know that these hand-held pastries are also a favorite in the tropical islands of the Philippines? While the origins of empanadas trace back to medieval Spain, empanadas were adopted by Filipinos after Spain colonized the Philippines. Filipino-style empanadas often include ingredients different from those in Spain, such as raisins and green peas. Filipino empanadas represent the diversity of the Philippines and the historical ties between Spain and the island country.

Ingredients for filling:

Ingredients for pastry:

2 tablespoons oil (recommended if using meats with a lot of fat) 3 cloves garlic, chopped 1 medium onion, chopped 2 plum tomatoes, diced 1/2 pound ground beef 1/2 pound ground pork 4 tablespoons soy sauce Black pepper to taste

3 cups all-purpose flour 3 tablespoons granulated sugar 1 teaspoon salt 1 cup unsalted butter, chilled and cubed ¾ cup water

Instructions for pastry: 1. Using a stand mixer with the paddle attachment, mix together the flour, sugar, salt, and butter until it creates a crumbly texture. Add 1/2 cup of the ice water into the dough, keeping the mixer running. Pour in the rest of the ice water and mix until the dough is clumpy but soft (not sticky).

2. Split the dough into two pieces and form them into small disks. Wrap each in plastic and refrigerate. After an hour, roll the dough to about 1/8-inch thickness. Using a round cookie cutter, make circles.

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Instructions for filling: 1. In a large frying pan, heat the oil. Add the garlic and onion, then sauté for about a minute. Add the diced tomatoes, cooking until the onions and tomatoes have softened, approximately 5 minutes.

2. Add the ground beef and pork, then press with a fork or spatula to prevent clumping. Season the mixture with soy sauce and black pepper, cooking until the meat has turned brown.

Add the potatoes, red bell pepper, and carrots. Simmer, keeping the mixture covered for roughly 5-8 minutes, until the veggies have softened.

3. Uncover and add the raisins, then raise the heat and cook for 3-5 minutes. Once most of the liquid has evaporated, add the peas and cook for another couple of minutes. Set the mixture aside to cool.

Instructions for baking or frying: 1. When filling the dough rounds, place a small amount of filling (approximately one rounded tablespoon for small empanadas) in the middle. Be sure not to overfill. Fold the empanada to make a half-moon shape. Seal the empanada by crimping the edges with your fingers or using a fork. Brush with a little egg wash (one beaten egg) for color.

2. Use a deep fryer to fry the empanadas until golden brown. Alternatively, bake the empanadas at 400 F for 20-25 minutes, until nicely browned. Best served warm.

Arroz Chaufa-Peruvian Rice is a staple ingredient throughout most of the world. In Peru and China, this is especially true. Rice was brought to Peru by the Spanish in the 16th century, while rice has grown in China for thousands of years. The Peruvian dish, Arroz Chaufa, is a perfect marriage between these two cultures. Arroz Chaufa is a dish from the Peruvian-Chinese cuisine, Chifa. When Chinese immigrants settled in Peru in the 1800s, they brought their cuisine with them. Arroz Chaufa is a play on traditional fried rice that mixes in Peruvian elements.

Ingredients: • • • • • • • •

4 tablespoons neutral oil 2 large eggs, beaten Kosher salt 1 medium red bell pepper, roughly chopped ½ pound boneless, skinless chicken thighs, cut into ½-inch cubes 1 (2-inch) piece fresh ginger, peeled and finely chopped 4 garlic cloves, finely chopped 1 bunch scallions, trimmed, thinly sliced, separated white and green portions fall 2024 | 49

Instructions: 1. Heat 1 tablespoon neutral oil in a large skillet over high until it simmers. Add the eggs and season with a pinch of salt, flipping over once halfway through (2 min) until fully cooked.

Transfer to a cutting board, and roughly chop into small pieces before setting aside.

2. Turning the heat back to high, pour another tablespoon of neutral oil into the pan. Add the bell pepper and season with a pinch of salt. Cook, stirring frequently, until lightly charred along the edges and softened (3-5 minutes) before transfering to a bowl.

3. Once again, return the pan to high heat, adding the remaining 2 tablespoons of neutral oil.

Add the chicken and season with a pinch of salt, stirring until golden brown and fully cooked (about 5 minutes).

4. Add the ginger, garlic, and scallion whites; stir frequently until fragrant and softened (2-4 minutes). Add the cumin, white pepper, sugar, and stir to combine.

5. Using your hands, break up the cooled rice to separate the grains, then add to the pan. Stir to ensure all the ingredients are well incorporated. Add the soy sauce and sesame oil along the outside perimeter of the pan, tossing to combine, then cook until the rice starts to crisp (5-8 minutes). Add the eggs, bell pepper, and scallion greens. Toss to combine.

6. Cook for another minute, then taste and season with salt, soy sauce, and white pepper as needed. Serve immediately.

Spam Musubi Hailing from the Aloha state comes Spam Musubi, a pocket-sized rice pouch that you can enjoy anywhere. Spam is a scary word to foodies, but even canned food can be prepared into something as comforting and tasty as Spam Musubi. Spam, a canned pork mixture, was common in the rations of American soldiers during World War II. After Pearl Harbor and an increased military presence in Hawaii, Spam became a staple ingredient in Hawaiian dishes.

Barbara Funamura, a Japanese-American Hawaii local, invented the Spam Musubi around the 1940s. Spam Musubi is a twist on traditional Japanese onigiri, which is essentially a rice ball filled with various meats or fish, and wrapped in nori (seaweed).

Ingredients: • • • •

2 slices SPAM Classic 3 oz cooked white rice (optional seasoning: seasoned furikake and toasted sesame seeds) 1 tablespoon HOUSE OF TSANG Hibachi Grill Sweet Ginger Sesame Sauce or HOUSE OF TSANG General Tso Sauce 1 whole sheet nori

Instructions: 1. Cook SPAM Classic in a large skillet until lightly browned and crisp. Drizzle on grill sauce or cooking sauce.

2. Place the rice into a musubi press or place rice inside of the empty SPAM Classic can lined with plastic wrap. Press the rice down firmly.

3. Add seasoned furikake and toasted sesame seeds to the rice.

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4. Place SPAM Classic on the rice and press down firmly. Top with remaining rice if desired and press down.

5. Carefully remove SPAM Classic and rice from the musubi press or can.

6. On a work surface, cut nori to desired width.

7. Lay nori shiny side down and top with the pressed SPAM Classic and rice, then wrap.

Korean Fried Chicken Whether it’s sweet and spicy, or savory and smokey, Korean fried chicken is always bursting with flavor. It is believed that fried chicken was brought to Korea by Americans after the Korean War. By the 1980s, fried chicken covered in gochujang (fermented chili paste) became a popular meal in many Korean homes. In 1997, during the Asian financial crisis, Koreans who were out of work opened their own fried chicken restaurants, and the Korean fried chicken craze was born.

Ingredients: • • • • • • • • • • • • •

1 small yellow onion, coarsely grated 2 cloves garlic, minced ½ teaspoon kosher salt, (plus as needed for coating) ¼ teaspoon black pepper (plus as needed for coating) 8-10 boneless, skinless chicken thighs, quartered, or 24 wings 3 tablespoons gochujang paste 3 tablespoons ketchup ¼ cup granulated sugar 2 tablespoons toasted sesame seeds (plus extra for garnish) Juice of ½ lemon Oil for deep frying ½ cup all-purpose flour 2/3 cup cornstarch

Instructions: 1.

2.

3.

4.

5.

Combine the grated onion, garlic, salt, and pepper in a medium-sized bowl. Add chicken, then toss to coat. Cover and set aside to marinate (about an hour).

Using a large bowl, combine chili paste, ketchup, sugar, sesame seeds, and lemon juice. Taste and adjust flavors to create a spicy, sweet, and tangy finish. Set aside.

In a large, heavy pot, pour the oil to a depth of 1 ½ inches. Heat to 350 F. Combine the flour and cornstarch in a shallow bowl, then season with salt and pepper.

To avoid crowding, work in batches to coat marinated chicken in the seasoned flour corstarch mixture. Gently place into the oil, and fry (5-7 minutes), turning occasionally until golden-brown and crisp. Drain on paper towels. Repeat with remaining chicken, and check that the oil temperature remains 350 F between batches.

For wings only, when all the pieces are done, increase the oil temperature to 375 F and refry in batches until very crisp (30-60 seconds). Drain on paper towels. While the chicken is still hot, brush the pieces heavily with chili sauce. Garnish with sesame seeds and serve hot. fall 2024 | 51

Savoring SU ‘Cuse Classics Every Senior Will Miss

Written By Maggie Anderson | Illustrations By Maddie Herberger

W

e’re approaching the holiday season, that time of year when we reminisce on just about everything. As a senior this year, I feel excited to enter the world and start this new adventure. Yet, knowing that my time at SU and being a college student is coming to an end is quite bittersweet. I’ve spent this semester looking back on how much I’ve grown since freshman year and trying to live in the moment, soaking up every last bit of what it means to truly bleed orange. In the spirit of this being my last fall on campus, I’ve compiled a list of Syracuse eateries that will forever hold a special place in many of our hearts.

Pastabilities Being the dedicated pasta and bread lover that I am, I may be a little biased. But there’s just something about the fresh bread and spicy hot tomato oil that fills you up with the warmth of home. I’m convinced there’s not one bad thing on the menu. A dish of homemade pasta with some 50/50 sauce or fresh basil pesto is the perfect comfort food.

XO Taco After discovering XO during my sophomore year, I’ve never looked back. Close behind Italian, Mexican food has always been one of my go-to’s. XO is the epitome of college town restaurants: they’ve got hanging lights, countless screens streaming sports, fake dangling vines, a full bar, and a lip-shaped neon sign. More importantly, the food. Hands down, the best item on the menu is the Howlito Burrito.

Recess Coffee Recess has come to be one of my favorite study spots. For the past few years, whenever I needed a change of scenery my roommate and I would head down to Wescott and set up camp in the coffee shop. They have a wide variety of options — and too many flavor shots to count — with rotating featured seasonal drinks. It’s the perfect place for that caffeine buzz even when you know it's way too late.

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Bleu Monkey Cafe Despite my lack of love for seafood, a good old cucumber avocado roll always hits the spot. Along with its memorable name, Bleu Monkey features a range of Japanese cuisine, some of my favorites being the crispy tofu and a cup of miso soup.

Grabbing a bite from Bleu Monkey is a rite of passage, as it’s located in the hub of SU’s college town, on the infamous Marshall Street.

Rise N Shine The ultimate brunch spot is Wescott’s very own Rise N Shine.

They have an extensive menu of breakfast items to satisfy your sweet and savory cravings, not to mention all the fancy beverages. Another post-worthy place, Rise N Shine features accents of a bright mustard yellow, and every booth is lined with walls of fake flowers. I have yet to try the pancake sushi or the boozy milkshakes, but those are next on my list.

Funk 'n Waffles My dad is an avid “Diners, Drive-Ins and Dives” follower. Coming to Syracuse, he insisted that we had to try this recurrently featured fan favorite. Funk ’n Waffles is another restaurant that caters to every flavor profile with all-across-the-board waffles. My favorite is the Star Child, the classic strawberry and whipped cream. If you’re a coffee fanatic like myself, you’ll treasure the lengthy drink menu. To pair with the food, Funk ’n Waffles also regularly houses live music. It’s an allaround winner. I’ll admit it just this once: you were right, Dad.

Food.com Last but not least, and perhaps the most homey of all, is my safe place on campus. In the center of Newhouse lies a jungle of different-sized tables, loud laughter, and students hard at work. Future students may never know the joys of Peet’s iced coffee and a toasted cinnamon raisin bagel from Food.com.

But the truth is, that doesn’t matter. Food.com is the heart of creativity, inspiration, and collaboration. It brings a sense of community, a place where you can always find a friend. I will deeply miss the comfort this sacred place always brings.

In the coming months, I will have to say goodbye to my home for the past four years. As I embark on this journey and discover my new frequent food spots, I will look back on my adventures at SU. Wherever I go, I’ll always remember the sweet taste of Syracuse. fall 2024 | 53

Shaken

or Stirred?

3 Gin-Based Cocktails Every Host Should Know Written by Charlotte Little

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parting shot

Photographs by Sean Sterling | Illustrations by Jackie Riel

W

hether you’re hosting a casual get-together or a sophisticated party, a good cocktail should be present on every occasion. And nothing makes a good cocktail quite like gin. This versatile spirit might initially seem daunting, but these three bubbly and refreshing cocktails can turn any skeptic into a supporter. So, grab a shaker, raise a glass, and enjoy these timeless cocktails with some good company.

The Tom Collins This cocktail is known for its refreshing and easy nature.

Serve over ice in a tall glass with a lemon slice or a cherry.

• • • •

2 oz gin 1 oz lemon juice 1/2 oz simple syrup Top with soda water

The Bee's Knees This simple yet elegant cocktail is perfect for anyone with a sweet tooth. We recommend using Barr Hill Gin. A Vermont-based gin, the company specializes in using raw honey from bees, which makes it the perfect pairing for this honey-flavored cocktail!

• 2 oz gin • 3/4 oz lemon juice • 3/4 oz honey syrup • Take three parts honey and mix with one part boiling water

The French 75 This sparkling cocktail radiates luxury. Perfect for any holiday or special occasion, it balances the botanical notes of gin with the bubbly essence of prosecco.

• • • •

2 oz gin 3/4 oz simple syrup 1 oz lemon juice Top with prosecco, champagne, or any bubbly

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baked. celebrating our 20th issue.