Baked Magazine – Spring 2026

baked the ultimate food high spring 2026 | issue 23

baked Spring 2026 Arietta Hallock editor-in-chief

Julia Favaro Cayla Israel

managing editor creative director

Kira Donegan Alicia Hoppes

digital managing editor photo director

Allie Alongi Abbey Fitzpatrick

illustration director social media director

Editorial Design senior editors Daisy Polowetzky, Ava Bartholomew asst. editors Abigail Green, Helena Sauriat print writers Ryan Sadick, Emilie Oestreicher,

Eliana Hebert, Ava Bartholomew, Aydan Sipe, Sarah Csobaji, Arietta Hallock, Julia Favaro Lily Matthews, Abbey Fitzpatrick Ava Plofsky, Anjana Dasam

Digital social media team Lucy Upton, Julia Favaro

Cindy Gao, Bella Salerno, Yole Barlatier Nami Ghadimi, Lucy Savarie, Lucy Griffiths Caitlin Shepherd, Liz Bukh digital writers Milena Chiari, Daisy Polowetzky Ava Bartholomew, Claire Peretta, Izzy Giacoppo, Madison Sottile Helena Sauriat, Ryan Sadick faculty advisor Aileen Gallagher

head designer Rylee Dang designers Briana Salas, Sam Kurland

Angie Houissa, Celia Heisey, Ella Rizzo Cayla Israel, Rylee Dang, Willa Russell Julia Cuomo, Lucy Savarie, Leah Dolaher Yole Barlatier, Lauren Meaker, Jun Choi

Illustration assistant illustratrion director Brynne Baird illustrators Hannah Mesa, Isabella Stewart,

Emma Soto, Kelsey McMillin, Brynne Baird, Flynn Ledoux, Maria Masek, Mai Nguyen Jade Booker, Madison Denis

Photo assistant photo director Ola Czartoryjska photographers Alicia Hoppes, Taite Paradise,

Kate Situ, Liz Bukh, Rita Zheng, Sean Sterling Ola Czartoryjska, Celia Heisey, Abbey Fitzpatrick 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

TABLE OF Letter From the Editor Picnic Picks Setting the Table Home Is Where the Coffee Is: The Clerk's House Rate, Rank, Repeat Simple Sweets What to Cook to Show You Care

4 | spring 2026

07 08 12 14 16 18 22

Brunswick Stew: A Little Taste of My Southern Home

24

Olive It!

26

CONTENTS 28 32 34 36 38

Playing with Pavlova

42

Pastéis de Nata: The Portuguese Classic

44 48 50 54

Mixing Things Up with Mojo’s

Just Too Good Counter Culture Upstate Eats Following the Fish Friar: Sustainable Seafood in Downtown Syracuse

Trading Treats Family Style Drinking Sustainably spring 2026 | 5

6 | spring 2026

letter from the editor-in-chief

Dear Reader,

Summer is so close, you can almost taste it. The first citrusy sip of Aperol Spritz with friends on a patio. Fresh, juicy peaches from a local grower at the farmer’s market. Ice-cold cups of lemonade poured by little hands from a roadside lemonade stand.

After a long winter in which life gave us lemons (to put it lightly), the sight of kids selling lemonade is a refreshing beacon of brighter days ahead. Nothing says the world is healing quite like children playing outside again, carefully pouring pitchers of refreshment for their community. Customers stop by to offer cheer and spare change, funding later runs to the ice cream truck.

So for our first-ever community issue, it feels fitting to feature lemonade on the cover. It’s not only the quintessential shareable drink of summer, but a reminder to make the most of your circumstances and pass on some sweetness to our neighbors. TKTK- what’s inside!! We hope this issue, compiled of work from students across campus, quenches your thirst for a sense of togetherness.

Perhaps I also throw it back to the nostalgic days of lemonade stands because senior year has me feeling sentimental. Baked has brought me sweet memories, valuable lessons, and a sense of community that I will always cherish. It’s bittersweet that this issue is the last one I’ll serve with my team as editor in chief.

But now that it’s fresh off the press, we’ll keep busy squeezing the most out of our remaining time in Syracuse– porch sits, picnics, and lemonade pitchers included.

Here’s to savoring every last drop with your people!

Cheers, Arietta Hallock

Arietta Hallock, Editor-in-Chief

Julia Favaro, Managing Editor

Cayla Israel, Creative Director

spring 2026 | 7

8 | spring 2026

Picnic Picks

The shareable snacks we’re taking outside this summer

Written by Executive Staff Illustrated by Hannah Mesa Designed by Rylee Dang After a cold Syracuse winter, we’re all ready to roll out our blankets, plop down our tote bags, and lounge in the grass. No picnic is complete without some summery snacks—here are the Baked executive team’s current favorites!

spring 2026 | 9

Arietta Hallock, Editor-in-Chief I’m packing a bag of Trader Joe’s Chili & Lime Flavored Rolled Corn Tortilla Chips.

They’re my favorite spicy, crunchy summer snack. Check out Ava Plofsky’s quiz on page 48 for more Trader Joe’s treat ideas!

Julia Favaro, Managing Editor I’m bringing something sweet and something savory. I’m packing a Tupperware of homemade mini chocolate chip cookies along with crisp apple slices and a block of white cheddar cheese!

Cayla Israel, Creative Director I'm bringing a fresh fruit salad with blueberries, strawberries, grapes, and pineapple.

It is the perfect dish for a warmer day and is especially great for sharing!

Abbey Fitzpatrick, Social Media Director I’m bringing a pack of Culture Pop sodas! Culture Pop is a probiotic soda with vibrant, fruity flavors that make it feel like picnic season year-round. My personal favorite is grape, but you really can’t go wrong with any of their fun options.

Alicia Hoppes, Photo Director I’m bringing Trader Joe’s Fig and Olive Crisps and hummus!

They’re the perfect crunchy, mini crackers that pair perfectly with a creamy, bright dip.

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Allie Alongi, Illustration Director I am bringing dessert! I would make my own homemade snickerdoodle cookies and small hand-held strawberry shortcakes!

Brynne Baird, Assistant Illustration Director I will of course bring my favorite snack: chips and guacamole, preferably made with avocados from my grandma’s tree. I’ll serve it with chips from El Nopalito and maybe some of their salsa fresca on the side as well.

Ola Czartoryjska, Assistant Photo Director A picnic isn’t complete without a tasty and refreshing drink! I’ll be bringing mocktails with fresh fruit.

Kira Donegan, Digital Managing Editor I’m bringing my grandma’s reunion salad. It’s tangy, crunchy, and the perfect refresher for a hot day with cabbage, sunflower seeds, and more!

Rylee Dang, Head Designer I’m bringing veggie pinwheels! These pinwheels are very easy to customize on the fly, so the options are truly endless.

They’re perfectly poppable for a picnic and are a bright and refreshing snack to enjoy in the sun!

spring 2026 | 11

Setting the Table Sustainable and second-hand ways to elevate your tablescape Written by Arietta Hallock Illustrated by Isabella Stewart Designed by Yole Barlatier

I've spent a long, cooped-up winter scrolling through Pinterest for summer dinner party inspiration. While dreaming of hosting outside, I've collected images of perfectly plated meals, fancy floral arrangements, and table settings straight out of a fairytale.

Yet actually pulling off a dinner party that looks like the pictures feels like a faraway fantasy. My personal dish collection is a patchwork quilt of mismatched pots and pans. And while I love a well-set table, I don't have the resources for the latest Williams Sonoma cookware collection.

Playing pretend on Pinterest all winter reminded me of younger days spent scrapping together backyard tea parties. In honor of those, I'm ditching my visions of summer soirées and instead declaring this the summer of the laid-back garden party. It's casual and comeas-you-are, getting its charm from its organic whimsy.

Sounds like your kind of party? Here are some sustainable and secondhand decor picks to help you host a decadent dinner—without breaking the bank.

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Thrifted Vintage Pyrex From kitschy florals to hand-painted fruits, vintage dishware is an easy (and affordable) way to add artful nostalgia to your table. My grandma was extra keen on the Spring Blossom vintage Pyrex pattern from the ‘70s. Decorative dinnerware from that era is plentiful at the thrift store. Or pull an old plate from your family’s collection!

Produce as Centerpiece A gorgeous heirloom tomato! A curlicue carrot! You can fashion your tablescape with a simple trip to the farmer’s market. I also like to buy potted herbs and put them on the table in place of a bouquet. Guests can pull sprigs to garnish their dish, and unlike flowers, they won’t wilt after a week.

Doilies I love how soft toile and lace can add texture to a tablescape. Try layering different doilies to add elegance and interest. Two tablecloths is always better than one!

Mood Lighting There’s nothing more romantic than a summer night by candlelight. I like to buy plain taper candlesticks, but candles are also surprisingly plentiful at the thrift. Go for softer scents—you don’t want to clash with the fragrances of your food!

Mismatched Mugs and Glassware BYO (Bring Your Own) is a classic add-on to college party invitations. Lean into the mismatched look by inviting guests to bring their favorite cup or mug that shows their personality. Guests can go around the table and share what makes their chosen chalice special.

spring 2026 | 13

Home Is Where the Coffee Is:

T he

Clerk’s House

Written by Julia Favaro Photographed by Sean Sterling Designed by Ella Rizzo Syracuse’s newest cafe brings a refreshing addition to the regular coffee shops students have on rotation. The Clerk’s House was opened at the end of this January by the owners of the Cider Mill restaurant, Dan and Teresa Seeley. Their new cafe is housed in the 128-year-old cottage on the same property as their restaurant. The owners had previously lived here before renovating it to become The Clerk’s House. Elements of a home still remain through the preserved fireplace, stained glass window, victorian esque artwork, and flowers.

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Their shining silver espresso machine works hard to bring eager customers their coffee. I watched as one such customer giddily picked up his iced strawberry latte and crispy fried sweet bread with strawberry cream filling.

Their coffee is just right and even better served in one of their beautiful cups.

The Clerk’s House’s success doesn't stop at coffee, they also specialize in their bakery items, making sourdough bread, danishes, cinnamon rolls, scones, and cookies with flavors that rotate weekly.

Some of their notable baked goods have been their blueberry cinnamon rolls and cherry cheesecake danish.

They also have a cold case filled with housemade yogurt parfaits, glassbottled sodas, and even tomato oil.

And if that’s not enough, they have a small menu of sandwiches, wraps, and more. While you wait for your coffee, make sure to stop by their shelf of locally made mugs, salt, and cards! The Clerk’s House is just a quick 20 minutes from the Syracuse campus and is a great getaway for a study session or Sunday morning cappuccino. On your way out, don't forget to read The Clerk’s House story etched on the wall, and grab a piece of candy from their candy machines.

spring 2026 | 15

Rate, Rank, Repeat For a growing number of Gen Z foodies, finding somewhere to eat starts with Beli Written by Emily Oestreicher | Illustrated by Emma Soto | Designed by Leah Dolaher Open your phone, find a restaurant, and log it. That is the premise behind Beli, a food discovery app that has become one of the most talked about platforms among young diners since its launch in 2021.

Founded by Judy Thelen and Eliot Frost, Beli gained its footing in 2023 and picked up again in 2025. The app rode a wave of Gen Z enthusiasm that first took hold in New York City, before spreading to cities and college campuses across the world. According to its creators, roughly 80 percent of the app's users are under 35, and the energy on campuses reflects it.

When you log a place on Beli, you can add photos and notes, then rank it by comparing it head-to-head against other spots you have already visited. The app pits your meals against each other to gradually build a ranking that feels true to your genuine taste. The result is a living record of everywhere you have been, covering five categories: restaurants, bars, bakeries, coffee/tea, and ice cream/dessert.

16 | spring 2026

What truly sets Beli apart is the social aspect. Beli's feed lets you see exactly what your friends are eating and what they think about it. When someone you follow ranks a new spot, it feels more genuine than a random Yelp review.

You know their taste and you trust them, so you go. The app also organizes places into tidy lists: “Been,” “Want to Try,” “Recs,” and “Guides.” It is a living, breathing food diary that doubles as a recommendation system built entirely on your social circle.

Things get truly interesting when it comes to the leaderboard. Beli ranks universities by how active their student communities are on the app. Syracuse University currently sits at #58 out of all colleges nationwide, with 137 members logged and competing. Students can filter the leaderboard by all members, by friends, or by university. You can see exactly who among your peers has logged the most spots and carries the most coveted taste. This adds a fun layer of rivalry to something as ordinary as grabbing lunch.

For users navigating a new city, Beli solves a real problem: where do you eat somewhere you’ve never been? The app’s “Recs” feature uses your logged history to suggest places you are likely to love. This narrows down the overwhelming food options of cities like Syracuse into a shortlist tailored to you. Beli makes its suggestions based on the places you have loved and also the ones that missed the mark. It saves you from having to do the endless Google search for “best restaurants near me.”

Beli taps into that natural urge foodies have to not only enjoy a great meal but also tell someone about it. The comparison-based ranking system means your list is always shifting and sparking the urge to try one more place just to see where it lands. That constant recalibration is exactly the kind of low-stakes motivation that gets people off campus and into new neighborhoods, trying spots they never would have found on their own.

spring 2026 | 17

SIMPLE SWEETS The Versatility of Jell-O Written by Ryan Sadick | Photographed by Rita Zheng Designed by Cayla Israel

W

hen most people think of Jell-O, they think of childhood snack cups or wobbly semisolid dessert. But what many overlook is just how versatile a box of Jell-O mix can be. In the following recipes you'll see how easy it is to turn a box of Jell-O into a variety of sweets. Whether you are looking for a quick dip to bring to an event or a colorful dessert, Jell-O opens up a whole world of possibilities. These recipes are simple to make and easily adjustable, so don’t hesitate to swap in your favorite Jell-O flavors!

Pistachio Cupcakes + Pistachio Frosting Ingredients: Cupcakes: - 1 box of Pillsbury vanilla cake mix - 1 cup of water - ½ cup of vegetable oil - 3 eggs - 1 box of pistachio Jell-O mix Frosting: - 1 box of pistachio Jell-O mix - 3 tablespoons of milk - 1 8-ounce container of Cool Whip

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Instructions: 1. In a medium bowl combine cake mix, water, vegetable oil, and eggs.

2. Add full box of dry Jell-O mix into the batter mixture.

Stir until combined.

3. Preheat oven to 350°F. Line cupcake tins with wrappers.

Fill liners ²/₃ full with batter. Bake for 19-23 minutes.

4. In a large bowl, thaw a whole container of Cool Whip.

5. Add milk and fold in the box of dry Jell-O mix.

6. Once mixed, refrigerate for 2 hours. Add a splash of milk if the frosting is still too thick for your preference.

7. After allowing cupcakes to cool, frost and enjoy!

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Frosting Ingredients: - 1 8-ounce container of Cool Whip - ¾ cup of powdered sugar - ¼ cup of milk - 1 teaspoon of vanilla extract - 2 boxes of vanilla Jell-O mix

Instructions: 1. In a medium bowl, combine milk, vanilla extract, and half a box of dry Jell-O mix. If using cream cheese, whip it into this mixture.

2. In a separate large bowl, combine thawed Cool Whip with full box of dry Jell-O mix.

3. Alternate adding small amounts of the milk mixture and powdered sugar to the large bowl with the Cool Whip mixture.

Cheesecake Fruit Dip Ingredients: - 4 ounces of cream cheese - 1 box of cheesecake flavored Jell-O - 1 cup of vanilla yogurt - ½ teaspoon of vanilla extract

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Instructions: 1. In a large bowl, using a hand or stand mixer, mix together the cream cheese and box of Jell-O. 2. Add yogurt and vanilla extract and whip until no longer lumpy.

3. Keep refrigerated!

Rainbow Sugar Cookies Ingredients: - 1 cup of salted butter, softened - 1 ¼ cup of granulated sugar - 2 eggs - 2 ½ cup of all-purpose flour - ½ teaspoon of baking soda - ½ teaspoon of salt - 2 tablespoons of dry Jell-O mixes: Lemon, Orange, Grape, Strawberry, and Berry Blue

Instructions: 1. In large bowl or stand mixer, combine butter and granulated sugar.

2. Add eggs and mix well.

3. In separate medium bowl, combine flour, baking soda, and salt.

4. Gradually mix dry ingredients into wet ingredients until dough is formed.

5. Divide dough into five separate portions.

6. Add different flavors of dry Jell-O mix to each portion of dough. Mix until desired color.

7. Roll dough into 1 ½ tablespoon portions and roll in granulated sugar.

8. Line baking sheets with parchment paper. Bake at 350°F for about 10-12 minutes.

spring 2026 | 21

What to COOK to Show You CARE Eats and sweet treats to offer a friend in need Written by Arietta Hallock | Illustrated by Kelsey McMillin | Designed by Briana Salas

I was raised in a community where food was the currency of care. In moments of sickness and grief when I was growing up, sympathy cards arrived on our porch taped to trays of food. Now in college, I’ve expressed my care by delivering dinner to friends having a hard time. They’ve done the same, inviting me to eat on weeks when my workload has been overwhelming. Here are three easy treats to share with or deliver to a loved one in need.

Feel-Better Blueberry Muffins Cheer up a friend (or a crowd of them) with these crumbly, soft morsels of comfort.

Topping: • ¹/₂ cup of light brown sugar • 1 teaspoon of ground cinnamon • 2 tablespoons of cold butter • ¹/₈ teaspoon of flaky sea salt Muffins: • 1 ¾ cups of all-purpose flour • 1 teaspoon of baking powder • 1 teaspoon of baking soda • ¹/₂ teaspoon of salt • 8 tablespoons of butter, softened • ¹/₄ cup of light brown sugar • ¹/₂ cup of granulated sugar • 2 large eggs • ¹/₄ cup of milk • ¹/₂ cup of sour cream • 2 teaspoons of vanilla extract • 1 ½ cups of frozen blueberries

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Instructions: 1.

Preheat oven to 425°F. 2. In a small bowl, combine all of the topping ingredients and set aside.

3. In a large bowl, whisk the flour, baking powder, baking soda, and salt together.

4. With a stand or handheld mixer and a large bowl, beat the granulated sugar, brown sugar, and butter together for 3-4 minutes.

5. Add the eggs and beat until incorporated.

Then add the sour cream and vanilla extract and beat until combined.

6. Add the milk and dry ingredients and beat until just combined. Fold in the blueberries.

7. Scoop the batter into a lined muffin tin and sprinkle with topping. Bake for 5 minutes at 425°F then reduce temperature to 350°F for the remaining 18-20 minutes.

8. Let cool and serve at room temperature.

Can be gifted in a freezer bag for extended enjoyment!

Easy Freezer Burritos Prepare and share a batch of these easy-reheat burritos to take the task of cooking off their plate. Makes 6-8 burritos Ingredients: • 3 chicken breasts • 3 ½ tablespoons of Wegmans Chipotle Marinade (or similar) • 3 cups of cooked rice • 8-inch tortillas • 4 garlic cloves, minced • 1 green bell pepper • 1 small white onion • 2 cups of shredded cheese

Instructions: 1.

In a Crock-Pot, slow cook the marinated chicken breast, thinly sliced bell pepper, garlic and onion on low for 8 hours. Shred with two forks.

2. To assemble, place a tortilla on a sheet of tin foil. Spoon rice and fajita mixture in the center, then sprinkle with a generous layer of cheese. Roll, wrap with foil, and repeat.

3. Share the foil-wrapped burritos in a sealable freezer bag. To serve, bake at 400°F for 3040 minutes.

Chocolate Dipped Oranges Bring some brightness (and vitamin C) to a sick friend’s palette with this feel-good, shareable snack.

Instructions: Ingredients: 1.

Line a sheet pan with parchment paper • 2-3 navel oranges (or Sumo and set aside. Peel and pith the oranges, Citrus, mandarins, etc.) separating into segments.

• ½ cup of dark chocolate chips 2. In a small bowl, microwave the chocolate • ½ teaspoon of coconut oil chips and coconut oil in 15-second • Maldon flaky sea salt increments, stirring between, until melted.

3. Dip each segment in the melted chocolate and place on the parchment. Sprinkle with sea salt.

4. Chill until set. spring 2026 | 23

Brunswick Stew A Little Taste of My Southern Home

Written by Aydan Sipe | Photographed by Alicia Hoppes | Designed by Lucy Savarie

I

f you were to follow Interstate 81 and 77 South for ten hours you would end up somewhere between Hickory and Lexington, North Carolina, the capital of the eponymous Lexington-style barbecue. Known also as Western Carolina-style, Lexington-style barbecue is one of the most important parts of North Carolina and Appalachian culture, having brought families, friends, and communities together for over a century.

My Dad grew up in Hickory, an old industrial town which once claimed to be the furniture capital of the world, due to its abundance of hardwoods, leathers, and railroads. As a kid, my Dad had barbecue once a week. A variety of meats and cuts from pork shoulder to chicken. It became part of his childhood, and thus, part of his story.

I grew up in the Atlanta area, where my Dad moved to and settled in, and where the culture of barbecue is just as important, but very different from Western Carolina. In Georgia, barbecue serves as a melting pot of many different styles, as it borders both Carolinas, Tennessee, and Alabama, which all have very distinct styles. What sets Georgia-style barbecue apart, however, is its focus on side dishes. Fried okra, banana pudding, peach cobbler, fried green tomatoes, and most important of all, Brunswick stew.

Although the origins of Brunswick stew are widely debated, most believe that the first batch was cooked in Brunswick, Georgia, an hour south of Savannah. Over time, the stew became a staple of Georgia barbecue, and is traditionally served as a side or by itself.

You can typically find pulled pork and chicken, tomatoes, corn, sauces, and my favorite ingredient, lima beans, inside. They all bundle together to make a sweet, spicy, and smoky combination of meats and vegetables.

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When I started attending school in Syracuse, there was definitely a stew-sized hole in my heart, and I looked for any place around that would offer the southern delicacy, with no luck.

As a result of my troubles, I decided to attempt my own batch from my freshman dorm room, with just a Crock-Pot. The most important part of gathering ingredients for your stew, whether in a dorm or your kitchen, is the quality of the meat. When choosing cuts, I typically look for the best valueto-quality possible. Dinosaur Bar-B-Que, a local Syracuse area barbecue joint, sells a onepound pack of Hickory smoked pulled pork for around ten dollars at Wegmans and Tops grocery stores. This is a great option, because the pork is good quality, good tasting, great value, and requires zero prep when adding it to the stew. For chicken, I find that shredding a Tops rotisserie chicken is best, as a bird is around seven dollars and offers two pounds of good quality chicken. This means you can put half of it in the stew, and save the other half for another meal.

Next is the sauce, the most crucial part of the flavor of the stew. If I am not using sauces from home, I have found that Wegmans Carolina Red Style BBQ Sauce surprisingly offers the most authentic Lexington-style taste compared to other brand-name sauces and local competitors like Dinosaur Bar-BQue’s. The best part? It’s only $1.99!

After a couple semesters of making the stew, I hope to share my joy for it with you, and hope that you find the same satisfaction that I do with this little taste of my home in the cold winter months.

spring 2026 | 25

live It!

Briny bites for savory cravings

Written by Eliana Herbert I Illustrated by Flynn Ledoux Designed by Lauren Meaker

E

very couple of months a food trend will completely take over the internet.

Over the last few, this has appeared in the shape (and flavor) of olives.

Zesty “dirty martini” flavors have appeared in appetizers that might pair well with the drink. Olive content popularized by influencers like Holly Barnes, the original “Savory Girl,” has brought brine lovers together to appreciate some of the innovative recipes this trend has created.

Olive Butter The art of butter is another trend that has taken over the internet, but olive butter combines the two decadent people pleasers…what could be better?

Ingredients:

- 3 garlic cloves - 2 cups of heavy cream - 1 tablespoon of olive oil - 1 teaspoon of salt - Optional: olive brine - 1 tablespoon of blue cheese - ¹/₃ cup of pimento olives

Instructions: 1. Add whipping cream to a bowl and whip on medium speed for around five minutes until the liquid (buttermilk) separates.

2. While this mixes, chop the cheese and olives into small pieces.

3. Finely chop the garlic and simmer with olive oil for about one minute.

Set aside.

4. Scoop out the seperated butter solids and knead in a bowl of cold water until it comes together, strain with cheese cloth if needed.

5. In a clean bowl, fold the cheese, garlic, and olives into the butter.

Optional: if you want an extra briny butter, fold in 2-3 tablespoons of olive brine.

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Olive Feta Appetizer A quick and easy starter is ideal for any host. Not only does this take less than ten minutes, but it can be made ahead of time, minimizing last-minute stress.

Ingredients:

Instructions:

- 8 ounces of feta cheese - 1 jar of pitted Castelvetrano olives - ½ cup of extra virgin olive oil - 2 tablespoons of lemon juice - 1 tablespoon of lemon zest - 4 sprigs of thyme - 2 teaspoons of oregano - 4 cloves of smashed garlic - Red pepper flakes, salt, and pepper to taste

1. Add garlic, herbs, and olive oil to a sauce pot and simmer for about four to five minutes on low heat.

2. Cube the feta into oneinch pieces.

3. On a deep plate, alternate the feta and olives in a checkerboard pattern.

4. Once cooled, pour the olive oil over the cheese and olives.

5. Top with lemon juice, zest, and salt and pepper to taste.

Dirty Martini Pasta (For Two) If you're looking for the perfect meal to go with your dirty martini, why not copy the same flavors in your pasta?

Ingredients: - 6 ounces of linguine - 3 cloves of minced garlic - 7 Castelvetrano olives - 3 tablespoons of olive oil - 1 tablespoon of lemon zest - 1 tablespoon of olive brine

- 1-2 tablespoons blue cheese, diced - ¼ cup basil leaves, chopped - ¼ cup parsley, chopped - Salt and pepper

Instructions: 1. Cook pasta until al dente in boiling salted water, then strain, saving ¼ cup of pasta water.

2. Mince garlic, and add to a pan with olive oil.

3. Rough chop olives and add them to the pan with lemon zest until fragrant.

4. Add olive brine and take off heat.

5. Add back pasta water.

6. Incorporate pasta and sauce, and plate.

7. Top with basil, parsley, blue cheese, and salt and pepper to taste!

These are just a few ways to incorporate olives into your everyday eating habits through recent food movements. Whether you are looking for an easy appetizer for your next potluck, or an upgrade on a classic pasta, you can’t go wrong with the tangy trend. spring 2026 | 27

Playing with Pavlova

Written by Julia Favaro Photographed by Kate Situ Designed by Celia Heisey

A baking feat that bursts with flavor

28 | spring 2026

M

y roommates and I watched closely as I carefully cut through my first pavlova. Everyone had been waiting impatiently to try this unique dessert as it baked for an hour and a half. As we each took messy bites of pavlova our eyes lit up and we came to the realization that, although we’d never had it before, we all loved this new treat. I was first introduced to pavlova through Tess Gigone’s (@tessmadalyn) love for this crunchy, delicate dessert. I initially wasn't sure if I would like it, but after seeing her endless beautiful pavlovas bursting with colorful fruit, crisp swirls of egg whites and sugar, and a mountain of whipped cream, I gave it a try. I was pleasantly surprised that it tasted just as good as it looked. Many ask what pavlova tastes like, so here’s my take. Pavlova is like a giant baked marshmallow that's perfectly crisp on the outside and a bit chewier on the inside. The sweet egg white sugar mixture melts as it crumbles in your mouth and is complemented by the cold whipped cream and tangy jams and curds. It has become an exciting way for me to experiment with different flavors and share with my roommates. Pavlova is a finicky baked good that needs some attention to detail to get it just right. Here’s my favorite way to make it and what I've found most helpful!

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Ingredients: Pavlova - 100 grams of egg whites (about 3), room temp - 169 grams of sugar (¾ cup + 1 ¹/₂ tablespoons) - 1 teaspoon of lemon juice - 1 tablespoon of cornstarch

Whipped Cream - 1 carton of heavy whipping cream - 2 tablespoons of confectioners' sugar - 1 tablespoon of vanilla - Pinch of salt - Food dye, optional

Toppings - Lemon curd - Strawberry compote - Blueberries

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Instructions: 1.

2.

3.

4.

5.

6.

7.

Preheat oven to 300°F. On a double boiler, whisk together egg whites and sugar until sugar is dissolved.

Transfer to a stand mixer. Mix on high. When soft peaks form, add cornstarch and lemon. Continue whipping until stiff peaks form.

Transfer to a rectangular pan lined with parchment. Shape batter into a circle or rectangle.

Bake for one hour, then shut off the oven, and let sit in the closed oven for 30 minutes.

For the whipped cream, add heavy whipping cream, confectioners' sugar, vanilla, and salt to a stand mixer with whisk attachment. Whisk on high for three minutes.

Once pavlova is out of the oven and cool, add mounds of whipped cream on top with any other toppings.

Notes: - Egg white to sugar ratio is best measured by weight.

- Fresh eggs whip much better than boxed egg whites.

- Homemade lemon curd and strawberry compote are highly recommended and easy to make!

spring 2026 | 31

JUST TOO

GOOD

Local eats available on the affordable, food-saving Too Good To Go App Written by Eliana Hebert | Illustrations by Maria Masek | Designed by Angie Houissa

A

t the end of the day, many people don’t have the energy to cook, and many restaurants have leftover food they are forced to throw out. The app Too Good To Go is trying to fix this problem from both ends, minimizing food waste and providing lower priced cuisine options to customers. Within just a five mile radius around Syracuse University's center, 39 restaurants have partnered with the app, giving local students and residents an opportunity for great food at a lower price. Three of them are within accessible walking distance: Phoebe’s Restaurant and Coffee Lounge, Las Delicias, and Key Pizza.

Phoebe's Restaurant and Coffee Lounge Known for their bistro food and classic style, the restaurant has an average rating of 4.6 stars on both Google and Too Good To Go. The eatery offers two surprise bags, one dinner bag and one soup bag, with a 4.7 and 4.5 star rating, respectively. The former often sells out the night before and could include any leftover dish from the menu. The soup bag is only soup from the day and is often easier to secure on short notice. Both bags cost $6.99, and have pickups in the later evening (8:30 to 9:00 PM).

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Las Delicias The Syracuse Caribbean food classic has a 4.0 rating on Google, but an impressive 4.7 on the app, garnering the label of “hidden gem.” With three bags offered, wide pickup ranges, and all priced at $6.99, Las Delicias caters to the community. The lunch and dinner surprise bags can include rice, slaw, oxtail, chicken, and any other food that didn't sell that day. If customers are looking for more certainty, the empanada surprise bag may be for them.

Key Pizza Known for their tasty Italian food, they are better regarded on the app, with 4.7 stars rather than the 3.4 they've garnered on Google. Fans rave over the underrated spot, specifically dishes like the garlic pizza and wings combos. Their surprise bag can include any of their items from the day, and they have one of the latest pickup times at 11:00 to 11:59 PM.

The app Too Good To Go is a certified B Corp with a 93.4 score out of 100 as of 2024. They have saved over half a million meals since their founding in 2015. Through their social media marketing and local community presence, they have created a stable following. The result of their innovation is one that benefits the entire community: minimizing food waste and allowing for inexpensive local meals.

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Counter

Culture Catching up with the latest at the Redwood Diner

Written by Ava Bartholomew | Photographed by Liz Bukh Designed by Jun Choi I grew up going to diners with my grandfather. The nostalgia provoked by cheap, greasy, simple-yet-delicious meals paired with a sense of camaraderie is a feeling that I have always found indescribable. And yet Jonathan LaSala, the co-owner of the Redwood Diner in Syracuse, captured it perfectly: “We were a diner family, if you know what I mean.”

The best diners are far from modern and even further from sleek. They’re often clunky, small, and somewhat out of date—but that is precisely the point.

The comfort, the familiarity, and the community they provide are seldom found anywhere else. And while the seats are worn in, they represent the countless patrons who have sat there.

To walk into a public space where the server remembers your name and the cook knows your order is an intimacy that cannot be manufactured; it is one you simply must grow into.

LaSala and his brother Michael have only owned the Redwood Diner for five out of the 103 years it has existed, yet they have simultaneously maintained and rebuilt the familial experience. They have remodeled, brought in new staff, and even introduced DoorDash.

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Changes such as these can be intimidating to long-time customers, but the LaSalas built their community up rather than driving it away. Taking over for the previous owner, Jimmy Fekos, the LaSalas and their coworkers took care to ensure that each person who stepped into the Redwood Diner was not simply another check, but another member of the family.

While LaSala described this next anecdote as “somewhat morbid,” I choose to think of it as a bittersweet reflection of the relationships he fosters. Since taking over, LaSala shares that he and his brother have been to more funerals than ever before. The invites to the final farewells of their former patrons are poignant reminders of how touching a community such as theirs can be. Even as someone who has long worked in the industry and grown up on the customer side of it, I find this phenomenon difficult to discuss.

The relationship between a customer and a restaurant employee, on the surface, can seem transactional. But the dignity of feeding people comes from somewhere far deeper than a number on the bill. Sure, sometimes the interactions are filled with small talk. But more often than not, these conversations are some of the most honest ones you will ever overhear. The kindness shared and the open ear offered, even briefly, provide an escape from a world that can often be incredibly fast paced and self-centered.

Food is community. I think we all know that. But diners, especially the Redwood Diner, preserve a way of life that, in many aspects, has been lost: an art form where a simple conversation connects strangers, where a meal builds families.

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UPSTATE EATS What your favorite CNY dish says about you

Written by Emilie Oestreicher | Illustrated by Maria Masek | Designed by Angie Houissa

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orget astrology and love languages. The real way to understand someone is by looking at what they're eating. In Central New York, your go-to dish says everything. Here's what it's been telling people about you.

Chicken Riggies: The Homebody You're warm and dependable. An ideal Friday night involves a couch and people you actually like. Riggies are familiar and deeply satisfying, just like you. You have your orders memorized at every local restaurant and have no interest in changing them. Why fix what isn't broken? Some people call it boring, but you call it knowing yourself.

Salt Potatoes: The Underdog So simple, yet impossible to forget. You don't make a lot of noise, but you always show up and deliver. People underestimate you until they don't, and then they're obsessed. You've never needed a big introduction and let the results speak for themselves. You're just like salt potatoes at a barbecue: technically a side dish, yet somehow the whole meal.

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Garbage Plate: The Extrovert You believe more is more and have never once apologized for it. You're the one who knows everyone at the party, stays the latest, and somehow has energy left over to do it all again tomorrow. A garbage plate is a choose-your-own-adventure dish: pick your meat, pile on the home fries and macaroni salad, drown it in hot sauce, and add any other toppings. Bold, chaotic, and unapologetically you. No one would describe the dish as bland, but no one would describe you that way either.

Half-Moon Cookies: The Softie People think they know you—they don't. Half-moon cookies constantly get mixed up with New York City's black-and-white cookies, but they're entirely different.

These cookies are way softer and topped with thick frosting instead of a thin glaze. Sure, you might come across as a little guarded at first, but the people who actually know you understand you're one of the most warm people in the room. A Utica original, not a knockoff.

Utica Greens: The Individualist You are not for everyone, but you made peace with that a long time ago. Utica greens are bold, bitter, and an acquired taste. The people who get it, get it. You have a strong sense of self and zero interest in toning it down for anyone. It may take a while, but the people meant for you will find their way and stay forever. Everyone else?

Not your problem.

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Following the

FISH FRIAR

by Sarah Csobaji A sustainable seafood Written Photographed by Taite Paradise Designed by Sam Kurland & Cayla Israel oasis in Syracuse

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n one of the first sunny days of the spring semester, my close friend and I paid a visit to The Fish Friar, a cozy seafood restaurant downtown. The best finds in Syracuse are always behind ambiguous doors and nooks on city streets. The Fish Friar is a dimly lit shotgun-hallway eatery that serves fresh-caught, sustainable seafood in the heart of downtown Syracuse. The upscale interior is complemented and contrasted with a specials menu written in brightly colored chalk, immediately bringing to mind warm summer days with lunch served on casual countertops by the coast.

Accompanied by my best friend from the Boston area, both nostalgic yet excited for the upcoming summer season, we split fries and each had a cup of the house New England chowder. The Fish Friar takes a New England classic and incorporates a Central New York spin. The warm cup consisted of staples: potatoes, clams, and a cream-based broth. It also had a warmer color from the caramelization of added vegetables like onions and carrots, resulting in an incredible depth and the New England stamp of approval.

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We couldn't leave without ordering oysters. Freshly caught in Plymouth, Massachusetts, The Fish Friar served them with a house sauce made with fresh oregano, oil, and cherry peppers—another Central New York take on a classic. The oysters stole the show, just as they are natural stars of environmental protection. Oysters, when farmed properly, actually have a positive impact on the environment, which is counterintuitive to the negative environmental impacts associated with animal farming. These bivalves can filter excess nutrients from the water, leaving it in better condition than before their growth. These benefits last beyond harvest, making it a regenerative practice.

The oysters were large, cold, and briny, often traits attributed to colder climates like the Northeast. Taken in one slurp, the remaining ocean water in the shell blended perfectly with the cherry pepper sauce, bridging the miles between Syracuse and the coast of New England. The Fish Friar provides a unique experience, one where it is possible to yearn for the magic of summer while also enjoying the moment under dim lighting, with wonderful company and the taste of the sea.

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Pastéis de Nata: The Portuguese Classic From its origins in Portuguese monasteries to its place as a national icon, the story behind Portugal’s famous custard tart.

Written by Lily Matthews | Illustrated by Jade Booker | Designed by Willa Russell

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hile studying abroad last year, my friend kept saying, “You have to try this dessert. You are going to love it. It’s so good!” I remember thinking, Okay, how good can this possibly be? It is safe to say she changed my life when we walked into the Portuguese cafe La Saudade in Nice, France, where I tried my first pastel de nata.

Immediately afterward, I thought, How have I not heard of this? Where did this come from, and who created this masterpiece?

The origin of pastel de nata is frequently traced back to monks at the Jerónimos Monastery in the parish of Santa Maria de Belém in Lisbon. This is why many tourists, and even Lisbon locals, associate the invention of the pastry with the shop Pastéis de Belém, which opened in 1837.

However, the origins of the Portuguese custard tart can be traced back as far as the 16th century. Similar to other traditional Portuguese dessert recipes, this pastry has its origins in a religious institution.

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Where did this come from, and who created this masterpiece?

In the convent of Santa Catarina de Sena, in the city of Évora and region of Alentejo, nuns were preparing a very similar pastry which consisted of puff pastry with a filling of cream, sugar, and egg yolks.

It is believed that these recipes from the Alentejo traveled to Lisbon via nuns and monks into the neighborhood of Belém, which is why it’s often thought to be the origin of the recipe. The recipe was later sold to a nearby business, which is known today as the famous pastry shop Pastéis de Belém. Although it is hard to give full credit to the monks at the Jerónimos Monastery or the bakers at Pastéis de Belém, it was thanks to the Liberal Revolution of 1820 in Portugal that the pastry became accessible to the general public.

What began as a convent pastry transformed into a national symbol of... tradition and pride.

Following new laws, most of Portugal’s religious institutions were closed, so, in order to raise funds, the monks sold their recipe. Consequently, the pastry shop in Belém started selling the pastries, which have been trademarked as pastéis de Belém. Eventually, the recipe was passed around and became more popular in Lisbon and later all of Portugal. They became known as pastéis de nata, meaning cream pastries in Portuguese, even though there is no cream in the traditional recipe of pastel de nata. Over time, what began as a convent pastry transformed into a national symbol of Portuguese tradition and pride.

Until recently, pastel de nata was not as internationally popular. In 2009, The Guardian listed pastéis de nata as one of

the 50 “best things to eat” in the world.

In April 2019, Bloomberg published an article on the pastry, “The Unlikely Rise of the Pastel de Nata,” where it predicted pastel de nata is on its way to becoming as popular as the croissant. Portugal is now famed around the world for its pastel de nata, known for its crisp, flaky layers of pastry with a delicious, creamy egg-custard filling and a dusting of cinnamon. You can now find this pastry all over the United States. What was once a local specialty has grown into an iconic dessert celebrated around the world.

While I haven’t found one in Syracuse, N.Y., I had an incredible one at Flake Bakery in Boston, and Joey Bats Cafe makes one of the best in NYC. This spring break, I’m lucky enough to be traveling to Lisbon, where I will finally get to try the famous Pastéis de Belém. I fully plan to eat as many pastéis de nata as I can, because when in Lisbon, there is truly nothing better.

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g T n i hings Up x i M with

Mojo's

Joe Chisari of Mojo’s Miscellaneous blends fusion vegan flavors with community inspiration Written and Photographed by Abbey Fitzpatrick | Designed by Rylee Dang

hen the Keep Going Market is happening just off campus at the 505 on Walnut, in W one corner you will likely find a colorful, eye-catching menu, alluring scents, and plenty of people smiling with Jarritos soda in hand. The good vibes have led you to Mojo’s Miscellaneous, a stand where owner Joe Chisari serves up some of the best fusion vegan bites in Syracuse—including carne “non-sada” with Korean BBQ sauce.

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Since starting Mojo’s in 2022, Chisari’s popup has grown with the support of his family and the help of the Syracuse food scene.

Chisari first found a love for cooking from his mom and big Sicilian family. They often enjoyed traditional Italian dishes, but were also never afraid to experiment. One of his mom’s creations he enjoyed as a kid was Chinese sweet and sour meatballs. Her inventiveness helped the hybrid style of Mojo’s come to fruition.

Chisari’s inspiration for vegan food also comes from family, notably his sister who has been vegan since middle school. Chisari notes, “I just like to make vegan food.” That interest helped create more options for his sister.

aware of just real

"It was Asian food, and I important to just immediately me to be able fell in love with the preparation of it.” to cook for her. And it Chisari’s time in was just fun." Orlando and later

in Los Angeles, surrounded by chefs marching to the beat of their own drum, hosting pop-ups, and manning food trucks, influenced his desire to create the brand Mojo’s.

“It was important to me to be able to cook for her. And it was just fun.” While it brings him fun and community, cooking is not Chisari’s only passion.

“When I was out [in Los Angeles], I would go to these really fun night markets,” Chisari said, recalling vegan stalls he visited with his sister. “I would see all these awesome stalls and stands with either a couple or a person just making something and just talking… that is so interesting to me that you can just make your own way like that. So I was very inspired.”

“Even though I loved food and I knew that food was always gonna be a huge part of my life, I went to school to be a music producer.”

His love for music brought him to study music production in Orlando, Florida. It was there in college that he began exploring culinary opportunities.

After returning home to Central New York post-pandemic, Chisari began assisting his mom who is a local teacher and makes lunches for school staff every Sunday.

He said she began “her own kind of little business” simply because she “wanted to make salads for her people.”

“I started at a couple different restaurants just because I knew that I really loved to cook. So I just thought that that would be a good thing to do for money,” Chisari said.

Chisari started helping his mom on weekends and was inspired by her drive and dedication to her village. He helped out each weekend and increasingly felt like “this is a fun thing to do, to cook what you want.”

He worked at many different kinds of restaurants including a French bakery and an Italian restaurant—building a repertoire that would later serve him well as the owner of Mojo’s. Hawkers, a restaurant that Chisari frequented and worked at, had a greater impact than any other.

“They were a tapas and Asian fusion restaurant. It was run by a Chinese family who loved to make Korean food and Vietnamese food and just did all of these different Asian flavors from around the region,” Chisari said.

“I'm from Central Square, you know, up north. There's not a lot of stuff other than Chinese takeout out there. So, I was not

This collaborative experience, combined with a nudge from his dad who suggested a business name combining "Mom" with “Joe”, led to the birth of Mojo's. Calling on his culinary experience in Orlando and Los Angeles, he took the first step by creating an Instagram account, @mojosmisc. He used it to coordinate home deliveries of his food, creating story posts whenever he had a new dish up for grabs.

Chisari leveraged his dynamic graphic design skills to help grow his following and create striking designs with images of his food. Soon he began doing pop-ups selling sauces, with his first event being a market at Lipe Art Park.

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Soon after, Chisari expanded beyond sauces and had his first food pop-up at the former Peaks Coffee Company (now Kelsey’s Coffee and Friends). He became part of the small but mighty food options for vegans alongside Strong Hearts and Nice Biscuit.

The growth of Mojo’s has been aided by fellow members of the Central New York and Syracuse food community. Early on, Chisari was inspired by Lavinia Fusco, owner of Vietnamese food truck Phokouttahere. He saw her making Vietnamese fusion food out of a community kitchen at a market on the northside of Syracuse.

“Immediately, game recognized game and we locked in with each other,” Chisari said.

Fusco encouraged him to start selling his food and now continues to support Mojo’s by offering Chisari a commissary kitchen for prep.

Chisari also worked at a local Syracuse favorite, Pastabilites, and was encouraged by head chef and co-owner Rachel Heagerty.

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“Within my first month of working there, I ran a dinner special that [Rachel] kind of let me do myself, and she just saw the vision and trusted that I could work there and also try to pedal my own shit.”

The Keep Going Market has also been a great place to grow his business and continually try out new dishes, especially experimenting with vegan breakfast tacos due to the market’s morning start time. When asked how he got involved with the Keep Going Market, Chisari jokingly quipped, “nepotism,” as his cousin Bianca Indelicato is one of the market’s co-founders.

The market is also hosted in partnership with Kelsey Ball of Kelsey’s Coffee and Friends, who helped provide Chisari with his first pop-up opportunity. She paired drinks with his food offerings.

“It popped off. It was so much fun.” Chisari said.

Selling the Syracuse community on vegan food hasn’t always been easy, but Chisari calls on his friend and fellow pop-up and

food truck owner Kaleb Schnell of Hermit’s.

“He talks up my food better than I do. He'll get some gruff older dude who would never eat a vegetable to be down to eating vegan food,” Chisari said.

He describes the pair as “effortless collaborators” demonstrating the strong community and support within the Syracuse food scene. Mojo’s is part of the newest iteration of the delicious food scene in Central New York that is not only supportive, but “really tries to reinvent itself pretty often.”

new twist. Its inspiration came from family and community.

“Lean on your inspirations,” Chisari offers to other scrappy foodies who are looking to one day own their own pop-up.

“Do the damn thing.”

Chisari is continuing to delight community members at pop-up markets, but he is also looking toward new ways to bring Mojo’s to more people.

“The next big thing for Mojo’s right now is selling frozen burritos and hot sauces.

I'm excited about that. We're going retail.”

Chisari said.

Mojo’s grew out of enjoying different foods and wanting to try to create them with a spring 2026 | 47

TRADING Treats Pick your favorite cuisines and flavors, and we’ll tell you what Trader Joe’s snack you should try next!

Written by Ava Plofsky Illustrated by Madison Denis Designed by Julia Cuomo

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Take the Quiz Below!

Italian

Asian

Mexican

Sweet Savory

Sweet Savory

Sweet Savory

Sweet Cannoli Dip & Cannoli Chips

Focaccia, Pesto, & Fresh Mozzarella Pearls with Balsamic Glaze (Air-fry for 5 minutes at 350°F )

Black Sesame Mochi

Soup Dumplings, Crunchy Chili Oil, & Soy Sauce

Horchata Ice Cream

Chili & Lime Rolled Corn Tortilla Chips w/ Guacamole

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Family Style Odes to our favorite shared-plate dining spots Written by Arietta Hallock, Anjana Dasam and Julia Favaro | Illustrated by Brynne Baird Designed by Lucy Savarie

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The Wedge Syracuse’s first cheese-centric restaurant, The Wedge, is one of my favorite places to get playful with food. They serve fondue, raclette, and seasonal cheeseboards designed to be shared by the table. With creamy slopes of soft cheeses, winding paths of crackers, and decadent salami flowers nestled between, their charcuterie boards remind me of the landscapes of childhood board games like Candyland. I love how guests can graze together, playfully picking their perfect bite while sharing and comparing flavors. My recent dinner there with my cheese-loving friend felt like a whimsical playdate, giggling over epic cheese pulls from a white-wine-spiked vat of fondue.

–Arietta Hallock, Editor-in-Chief

Koto Hibachi In college, birthday celebrations become more about alcohol than sharing pizza and cake with friends. I grew up going to hibachi for my friends’ birthday parties, dressing up for what was dinner and a show combined. Last year, my friends and I surprised our roommate with a surprise hibachi birthday party and boy, was it fun. A late night hibachi dinner at Koto Hibachi in Destiny Mall had us laughing like we were back in middle school again. The fiery onion tower, sounds of metal spatulas clashing, and catching both vegetables and saki thrown at you creates an environment of excitement and hunger that can’t be replaced. Hibachi offers not only a mouth watering dinner, but a way to spend time with your friends and experience celebrations like we used to as kids. Even if it’s no one’s birthday, hibachi is a burst of fun in the midst of school.

–Julia Favaro, Managing Editor

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KPOT Korean BBQ & Hot Pot For me, the most memorable meals are the ones where conversation flows as easily as the flavors, where everyone gathers around the same table and the experience unfolds slowly over time. Having lived in India and South Korea, I grew up surrounded by bold spices and vibrant food cultures. As a lifelong foodie, I’m always searching for meals that feel like both an adventure and a homecoming. That’s why local hotpot has become one of my favorite traditions with my family. We sit together, sharing a table full of choices: fresh vegetables, chewy rice cakes, and delicate slices of pork belly that cook in moments. We each create our own perfect combination while the aromatic steam fills the spaces between us. I’m especially drawn to the spicy Sichuan broths; with a slow-building heat that settles at the back of your throat and stays with you. The variety keeps the experience exciting, but what I love most is the feeling of togetherness—the laughter, the stories, and the simple joy of discovering flavors side by side. More than dinner, it’s a shared experience shaped by my love for Asian cuisine and the simple way a meal keeps us gathered in one place, around the same pot.

–Anjana Dasam, Contributing Writer

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Drinking

Sparkling, liquor-optional refreshers with seasonal produce and local ingredients

SUSTAINABLY

Written by Sarah Csobaji Photographed by Celia Heisey Designed by Cayla Israel

D

uring my time working for the Syracuse University Office of Sustainability Management, I learned the importance of eating seasonally and locally and how beneficial this can be for the environment. When you buy produce in season or grown locally, you support practices that use significantly less water and are much less carbon intensive.

The average weekend night out in the university neighborhood is met with long walks sifting through various cans littered on the sidewalks. There must be more creativity and care in the ways we choose to indulge.

These homemade cocktails consist of liquor from local distilleries, in-season produce, and simple syrup made from New York wild honey. They taste like they’re from an upscale bar at a fraction of the cost. Although the ingredients are in season in the winter and early spring, the final product will satisfy late spring and summer cravings while honoring what’s in season. These three recipes are sweet, sour, sparkling, and sustainable.

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parting shot

In the winter, citrus fruits brave the elements and hit peak flavor in the coldest months of the year. They are often used to cook or garnish, but it's important to put a spotlight on them as the star of the drink, highlighting their boldness and ability to withstand the cold. My recipes combine blood orange and lime, pomegranate and lemon, and grapefruit and orange. All cocktails include two tablespoons of homemade simple syrup and are topped with club soda to sweeten the citrus and add some bubbles, emulating my favorite canned drinks without creating litter. These cocktails are great for nights in, dinner parties, and going out despite the freezing temperatures. Maybe that's why we’re the Syracuse Orange.

Sweet, Sour, and Sustainable A simple-syrup and fresh juice cocktail, done three ways

1 2 3

Ingredients: - One blood orange, juiced - One lime, juiced - 2 tablespoons of homemade simple syrup - Club soda - 1 ½ ounces of vodka from 1911 Established (optional)

Instructions: 1. Combine the citrus juices and liquor (if desired) in a shaker.

2. Pour into a glass of choice over ice. Strain the liquid if you do not like pulp.

3. Pour in homemade simple syrup.

4. Stir to evenly distribute sweetness.

5. Top with club soda.

Ingredients: - ½ cup of pomegranate arils (pomegranate juice works if you do not have a blender) - One lemon, juiced - 2 tablespoons of homemade simple syrup - Club soda - 1 ½ ounces of gin from Last Shot Distillery (optional)

Instructions: 1. Add pomegranate arils to a blender and blend on low for 30 seconds.

2. Strain juice into a glass of choice over ice.

3. Add two tablespoons of simple syrup and liquor (if desired).

4. Stir to evenly distribute sweetness.

5. Top with club soda.

Ingredients: - One grapefruit, juiced - One orange, juiced - 2 tablespoons of homemade simple syrup - Club soda - 1 ½ ounces of vodka from Madison County Distillery (optional)

Instructions: 1. Juice the citrus fruits in a blender or juicer, and strain pulp if desired.

2. Pour over ice in a glass of choice.

3. Add two tablespoons of simple syrup and liquor (if desired).

4. Stir to evenly distribute sweetness.

5. Top with club soda.

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baked.