FALL 2025
gusto
3 2
As someone who grew up mixed, I’ve always lived between worlds, trying to translate pieces of myself that didn’t always fit neatly together. Food was one of the first ways I learned how to do that. I still remember calling my relatives one night trying to track down the name of a candy I ate as a kid, Botan Rice Candy. Suddenly, everyone was on the phone, digging through memories just to find this tiny piece of our shared childhood. Moments like that taught me that food isn’t just something you taste; it’s a bridge, a reminder of who you are and who you come from. Leading Gusto this semester has been one of the most grounding and joy filled experiences of my life. I’ve watched our team pour their whole selves into every article, photo, and layout, proof that creativity and care coexist in the same breath. To my parents, thank you for letting me be everything I’ve ever wanted to be, for trusting every version of me that’s still figuring it out. To Katie, thank you for being the reason I joined Gusto in the first place; none of this would have happened without you. And to Jesse, The Medical Humanities Journal’s Editor in Chief and the best thing to happen to me at Boston College, thank you for teaching me what it means to lead. More than anything, “Gusto Goes Global” is about gratitude: for where we come from, for where we are going, and for the people we meet along the way. Thank you for reading, for sharing this table with us, and for reminding me that every story, like every meal, is meant to be passed on. —Alyssa Turay
Letter From the Editor
When I joined Gusto Journal, I really thought I was just signing up for a food magazine that my friends were in. I didn’t realize I had found a space that feeds something much deeper, a place where stories, cultures, and people come together at one long, shared table. “Gusto Goes Global” feels like the perfect reflection of that spirit: a celebration of how food carries history, identity, and connection across borders and generations.
1
As someone who grew up mixed, I’ve always lived between worlds, trying to translate pieces of myself that didn’t always fit neatly together. Food was one of the first ways I learned how to do that. I still remember calling my relatives one night trying to track down the name of a candy I ate as a kid, Botan Rice Candy. Suddenly, everyone was on the phone, digging through memories just to find this tiny piece of our shared childhood. Moments like that taught me that food isn’t just something you taste; it’s a bridge, a reminder of who you are and who you come from. Leading Gusto this semester has been one of the most grounding and joy filled experiences of my life. I’ve watched our team pour their whole selves into every article, photo, and layout, proof that creativity and care coexist in the same breath. To my parents, thank you for letting me be everything I’ve ever wanted to be, for trusting every version of me that’s still figuring it out. To Katie, thank you for being the reason I joined Gusto in the first place; none of this would have happened without you. And to Jesse, The Medical Humanities Journal’s Editor in Chief and the best thing to happen to me at Boston College, thank you for teaching me what it means to lead. More than anything, “Gusto Goes Global” is about gratitude: for where we come from, for where we are going, and for the people we meet along the way. Thank you for reading, for sharing this table with us, and for reminding me that every story, like every meal, is meant to be passed on. —Alyssa Turay
Letter From the Editor
When I joined Gusto Journal, I really thought I was just signing up for a food magazine that my friends were in. I didn’t realize I had found a space that feeds something much deeper, a place where stories, cultures, and people come together at one long, shared table. “Gusto Goes Global” feels like the perfect reflection of that spirit: a celebration of how food carries history, identity, and connection across borders and generations.
1
gusto team
Table of Contents
FALL 2025 ISSUE 14
EDITOR-IN-CHIEF
Alyssa Turay
OVERSEEING EDITOR
Julia Santos
MANAGING EDITOR
Keira Tu
TREASURER
Hannah Phillips
SOCIAL MEDIA MANAGER
Kate Johnston
WRITING MANAGER
Katie Mangraviti
CREATIVE MANAGER
Madeline King
SOCIAL MEDIA TEAM
Alex Buck, Laia Caparrós, Madeline Eig, Melissa Reggio, Colette Snyder, Helen Sutton
PHOTOGRAPHY TEAM
Maddie Chin, Maria Lombana, Alexandra Maniscalco, Chu Yun Noh
WRITING TEAM
Lucas Burachio, Anna de Foy, Ava Guarino, Elizabeth Hegarty, Caelan Hurley, Michael Karaffa, Paige MacDougall, Han Park, Scarlette Ragues, Madeleine Staker, Katie Sutton
COPY TEAM
2
A Global Passion for Passionfruit By Keira Tu
Will Ristau
MARKETING MANAGER
OPERATIONS TEAM
4
Eunice Cho, June Kim, Ava Kopischke, Allyson Wang Riley Dee, Calleigh Meta
CREATIVE TEAM
Elizabeth Jennison, Taylor Palinski, Ella Song, Ava Spinetti
MARKETING TEAM
Amy D’Ambrosio, Khalen DePalma, Addison Evans, Cat Feeney, Sofia Olivar, Rachel Romanowich
8 Food Tours By Cat Feeney
10 14
Around the World in 8 Stews By Riley Dee
The Melting Pot of America: Fusion Foods and Cusine By Ava Spinetti
18
What Italian Meals Teach Us About Time By Amy D’Ambrosio
22
Australian-ish Anzac Biscuits By Julia Santos
26 32
Best Bites Abroad By Hannah Phillips
Global Grounds: The Cultural Influence on Coffee By Addison Evans
36
Spanish Cuisine: Traditional Spanish Tortilla By Elizabeth Hegarty
3
gusto team
Table of Contents
FALL 2025 ISSUE 14
EDITOR-IN-CHIEF
Alyssa Turay
OVERSEEING EDITOR
Julia Santos
MANAGING EDITOR
Keira Tu
TREASURER
Hannah Phillips
SOCIAL MEDIA MANAGER
Kate Johnston
WRITING MANAGER
Katie Mangraviti
CREATIVE MANAGER
Madeline King
SOCIAL MEDIA TEAM
Alex Buck, Laia Caparrós, Madeline Eig, Melissa Reggio, Colette Snyder, Helen Sutton
PHOTOGRAPHY TEAM
Maddie Chin, Maria Lombana, Alexandra Maniscalco, Chu Yun Noh
WRITING TEAM
Lucas Burachio, Anna de Foy, Ava Guarino, Elizabeth Hegarty, Caelan Hurley, Michael Karaffa, Paige MacDougall, Han Park, Scarlette Ragues, Madeleine Staker, Katie Sutton
COPY TEAM
2
A Global Passion for Passionfruit By Keira Tu
Will Ristau
MARKETING MANAGER
OPERATIONS TEAM
4
Eunice Cho, June Kim, Ava Kopischke, Allyson Wang Riley Dee, Calleigh Meta
CREATIVE TEAM
Elizabeth Jennison, Taylor Palinski, Ella Song, Ava Spinetti
MARKETING TEAM
Amy D’Ambrosio, Khalen DePalma, Addison Evans, Cat Feeney, Sofia Olivar, Rachel Romanowich
8 Food Tours By Cat Feeney
10 14
Around the World in 8 Stews By Riley Dee
The Melting Pot of America: Fusion Foods and Cusine By Ava Spinetti
18
What Italian Meals Teach Us About Time By Amy D’Ambrosio
22
Australian-ish Anzac Biscuits By Julia Santos
26 32
Best Bites Abroad By Hannah Phillips
Global Grounds: The Cultural Influence on Coffee By Addison Evans
36
Spanish Cuisine: Traditional Spanish Tortilla By Elizabeth Hegarty
3
A Global Passion for Passionfruit Words by Keira Tu
Photos by Maddie Chin
Creative by Alyssa Turay
My favorite fruit was something I only discovered more than a decade into my life. It was in a town in Nicaragua, and the hotel’s restaurant where we were staying for several days, listed a “fruit salad” as one of three options for dessert. While I, with my kids’ taste buds, had seldom opted for the “fruit as dessert” option, my mom had been curious about the fruits listed in the description of the fruit salad and decided to order it one night. Upon first bite, she exclaimed how delicious the passionfruit was and insisted we all try. While skeptical of its mucous-like appearance, she insisted it had a pleasant tart quality that she and I both shared a fondness for. Upon my first taste of this wonderful fruit, I was in immediate agreement about the exceptional flavor of this fruit and filled with similar confoundment that I had never heard nor seen of this fruit before. Since that first discovery, I have begun to notice passionfruit show up more and more. This has a lot to do with the increase in popularity of passionfruit, showing up as an “exotic flavor” on drink and desert menus but this is also because it has often hid in plain sight, taking on new names in other cultures like lilikoi and maracuya. Passionfruit has long been a part of many different food cultures across the globe, but its many identities have long kept it under the radar.
Nowhere is passionfruit more loved than in Hawaii. In Hawaii, because of the expense of shipping “traditional” perishable foods to the islands, a unique food culture has developed, which also blends from the many immigrant communities that have made their way to the islands. As a result, food that can be locally sourced tends to dominate the local food culture, and this can be seen with pineapples as well as passionfruits, which are able to be grown locally and can be found across the islands. Oftentimes, passionfruits are so bountiful as a backyard crop that Hawaiians might go their whole lives never having bought the fruit because a neighbor always had them on hand. In Hawaii, passionfruit is almost always referred to by its Hawaiian name, lilikoi, and is a commonly found flavor. It is found across the islands in shave ice and butter mochi, a Hawaiian twist on Japanese mochi desserts, which has a chewy mochi consistency and yet retains cake-like qualities, or in malasadas, a traditional fried Portuguese donut that is sometimes filled with a passionfruit curd, further evidence of the interacting immigrant cultures that take on a new life in Hawaiian food. Other classic Hawaiian dishes that include passionfruit are lilikoi chiffon pie consisting of a tart passionfruit curd layer topped with a fluffy meringue. The tartness of the lilikoi, similar to in a lemon meringue pie, cuts through the creamy sweetness of the meringue to pleasantly balance both. For an easy butter mochi dessert, I love to use Trader Joe’s Butter Mochi box mix, which is only seasonally available, and top it with a passionfruit glaze. If you have passionfruits on hand, they can be used for the glaze, but passionfruit juice will also do the trick.
5
A Global Passion for Passionfruit Words by Keira Tu
Photos by Maddie Chin
Creative by Alyssa Turay
My favorite fruit was something I only discovered more than a decade into my life. It was in a town in Nicaragua, and the hotel’s restaurant where we were staying for several days, listed a “fruit salad” as one of three options for dessert. While I, with my kids’ taste buds, had seldom opted for the “fruit as dessert” option, my mom had been curious about the fruits listed in the description of the fruit salad and decided to order it one night. Upon first bite, she exclaimed how delicious the passionfruit was and insisted we all try. While skeptical of its mucous-like appearance, she insisted it had a pleasant tart quality that she and I both shared a fondness for. Upon my first taste of this wonderful fruit, I was in immediate agreement about the exceptional flavor of this fruit and filled with similar confoundment that I had never heard nor seen of this fruit before. Since that first discovery, I have begun to notice passionfruit show up more and more. This has a lot to do with the increase in popularity of passionfruit, showing up as an “exotic flavor” on drink and desert menus but this is also because it has often hid in plain sight, taking on new names in other cultures like lilikoi and maracuya. Passionfruit has long been a part of many different food cultures across the globe, but its many identities have long kept it under the radar.
Nowhere is passionfruit more loved than in Hawaii. In Hawaii, because of the expense of shipping “traditional” perishable foods to the islands, a unique food culture has developed, which also blends from the many immigrant communities that have made their way to the islands. As a result, food that can be locally sourced tends to dominate the local food culture, and this can be seen with pineapples as well as passionfruits, which are able to be grown locally and can be found across the islands. Oftentimes, passionfruits are so bountiful as a backyard crop that Hawaiians might go their whole lives never having bought the fruit because a neighbor always had them on hand. In Hawaii, passionfruit is almost always referred to by its Hawaiian name, lilikoi, and is a commonly found flavor. It is found across the islands in shave ice and butter mochi, a Hawaiian twist on Japanese mochi desserts, which has a chewy mochi consistency and yet retains cake-like qualities, or in malasadas, a traditional fried Portuguese donut that is sometimes filled with a passionfruit curd, further evidence of the interacting immigrant cultures that take on a new life in Hawaiian food. Other classic Hawaiian dishes that include passionfruit are lilikoi chiffon pie consisting of a tart passionfruit curd layer topped with a fluffy meringue. The tartness of the lilikoi, similar to in a lemon meringue pie, cuts through the creamy sweetness of the meringue to pleasantly balance both. For an easy butter mochi dessert, I love to use Trader Joe’s Butter Mochi box mix, which is only seasonally available, and top it with a passionfruit glaze. If you have passionfruits on hand, they can be used for the glaze, but passionfruit juice will also do the trick.
5
Easy Lilikoi Butter Mochi Recipe Although passionfruit is evidently prevalent in Hawaiian food, the fruit is not native to the Hawaiian islands. Passionfruit was initially introduced in the 1920s, having been originally native to the Americas. 1 Trader Joe’s Butter Mochi Cake (follow instructions on the back of the box) 1 C powdered sugar 1-2 passionfruits or 2-4 T passion fruit juice
Prepare the butter mochi cake according to the instructions on the back of the box. In a bowl, combine the powdered sugar and passionfruit and mix until a glaze has formed. Pour glaze over top of cake and let sit until glaze has hardened.
At the point I had acquired more knowledge on the passionfruit and its range, I felt fairly confident that its range as a flavor was limited to Hawaii and the Americas. However, in Guilin, China, I was once again surprised by this global passion for passionfruit. Similar to an agua fresca, there was a passionfruit juice beverage on the menu. In Chinese, the word for passionfruit is 百香果 (baixiangguo), meaning hundred fragrance fruit. The appearance of passionfruit on this particular menu, however, I learned was not correlated with passionfruit popularity across all of China but largely due to the location of the restaurant in the Chinese province of Guangxi, which, due to its tropical climate in which passionfruit thrives along with some of its neighboring provinces, acts as China’s baixiangguo agricultural belt. This belt has emerged with the rising popularity of bubble teas and the regular appearance of passion fruit as a flavor. And now to the source: the Americas from which passionfruit originally hailed. The impact of this fruit in sweet dishes is felt as a common flavor in Mexican agua frescas, paletas, and helados. It is important to note the distinction across passionfruits distinguishable in Spanish: the maracuya is the most common flavor, which is the traditionally tart, strong-flavored variety that is typically offered as the “passionfruit flavor,” but there are also other varieties of passionfruit. The other common passionfruit, the granadilla, can be classified as the sweeter cousin of maracuya. While similar to passionfruit in its egg shaped appearance and flesh covered seeds, granadilla has a completely different flavor profile with only mild tartness. The two are easily confused as maracuya may come in the yellow, orange, or purple varieties, but granadilla often comes with an orange/yellow color. The pulp is more translucent in granadilla in comparison to the orange-yellow color of maracuya pulp. While I enjoy the flavors of both passionfruits, I am partial to the tart flavor of the passionfruit, which really makes an impact in the dishes and drinks it is in. What I love most about passionfruit is its ability to fasten itself to cultures because of its unique and delicious flavor, but also how it thrives in tropical environments. This has absolutely been the case in Hawaii, where the passionfruit has become so ubiquitous across the food, but also in China, where it has become integrated with bubble tea, finding itself as a staple on drink menus dependent on passionfruit crop from the southern Chinese provinces like Guangxi, Fujian, Guangdong, and Hainan. Passionfruit really grows where it is planted. Unfortunately for me, and other passionfruit lovers in non-tropical climates, this also means that the prices of passionfruit in the areas we live become exorbitant due to the costs of shipping these perishable fruits over great distances. For example, you might see 4-5 dollars per egg sized passionfruit at the Wegmans in the Chestnut Hill Shopping Mall, which would be 10 to 20 cents in Mexico. If you are curious about passionfruit, I would highly recommend first sampling it in a drink. Kung Fu Tea has a really delicious passionfruit green tea, but it can be found in many different restaurants and drink shops. For a grocery store passion fruit option that won’t break the bank, I would highly recommend the Goya passionfruit juice, which is often found in the International/ Mexican section of grocery stores and is a reasonably priced version of the fruit that can be used to make mocktails, cocktails, or the like. Ultimately for me, while the flavor of the fruit is definitely its best quality, there is nothing quite like the experience of slicing open a passionfruit, careful to try and prevent any juice from spilling out onto the cutting board and eating the pulp out of the husk, seeds and all. Clearly, my passion for this fruit is not unique. There is a global passion, evidenced by its holds in many different countries across the globe in the Americas, China, and the Hawaiian islands. If there was ever a sign to try passionfruit, this is the one!
6
7
Easy Lilikoi Butter Mochi Recipe Although passionfruit is evidently prevalent in Hawaiian food, the fruit is not native to the Hawaiian islands. Passionfruit was initially introduced in the 1920s, having been originally native to the Americas. 1 Trader Joe’s Butter Mochi Cake (follow instructions on the back of the box) 1 C powdered sugar 1-2 passionfruits or 2-4 T passion fruit juice
Prepare the butter mochi cake according to the instructions on the back of the box. In a bowl, combine the powdered sugar and passionfruit and mix until a glaze has formed. Pour glaze over top of cake and let sit until glaze has hardened.
At the point I had acquired more knowledge on the passionfruit and its range, I felt fairly confident that its range as a flavor was limited to Hawaii and the Americas. However, in Guilin, China, I was once again surprised by this global passion for passionfruit. Similar to an agua fresca, there was a passionfruit juice beverage on the menu. In Chinese, the word for passionfruit is 百香果 (baixiangguo), meaning hundred fragrance fruit. The appearance of passionfruit on this particular menu, however, I learned was not correlated with passionfruit popularity across all of China but largely due to the location of the restaurant in the Chinese province of Guangxi, which, due to its tropical climate in which passionfruit thrives along with some of its neighboring provinces, acts as China’s baixiangguo agricultural belt. This belt has emerged with the rising popularity of bubble teas and the regular appearance of passion fruit as a flavor. And now to the source: the Americas from which passionfruit originally hailed. The impact of this fruit in sweet dishes is felt as a common flavor in Mexican agua frescas, paletas, and helados. It is important to note the distinction across passionfruits distinguishable in Spanish: the maracuya is the most common flavor, which is the traditionally tart, strong-flavored variety that is typically offered as the “passionfruit flavor,” but there are also other varieties of passionfruit. The other common passionfruit, the granadilla, can be classified as the sweeter cousin of maracuya. While similar to passionfruit in its egg shaped appearance and flesh covered seeds, granadilla has a completely different flavor profile with only mild tartness. The two are easily confused as maracuya may come in the yellow, orange, or purple varieties, but granadilla often comes with an orange/yellow color. The pulp is more translucent in granadilla in comparison to the orange-yellow color of maracuya pulp. While I enjoy the flavors of both passionfruits, I am partial to the tart flavor of the passionfruit, which really makes an impact in the dishes and drinks it is in. What I love most about passionfruit is its ability to fasten itself to cultures because of its unique and delicious flavor, but also how it thrives in tropical environments. This has absolutely been the case in Hawaii, where the passionfruit has become so ubiquitous across the food, but also in China, where it has become integrated with bubble tea, finding itself as a staple on drink menus dependent on passionfruit crop from the southern Chinese provinces like Guangxi, Fujian, Guangdong, and Hainan. Passionfruit really grows where it is planted. Unfortunately for me, and other passionfruit lovers in non-tropical climates, this also means that the prices of passionfruit in the areas we live become exorbitant due to the costs of shipping these perishable fruits over great distances. For example, you might see 4-5 dollars per egg sized passionfruit at the Wegmans in the Chestnut Hill Shopping Mall, which would be 10 to 20 cents in Mexico. If you are curious about passionfruit, I would highly recommend first sampling it in a drink. Kung Fu Tea has a really delicious passionfruit green tea, but it can be found in many different restaurants and drink shops. For a grocery store passion fruit option that won’t break the bank, I would highly recommend the Goya passionfruit juice, which is often found in the International/ Mexican section of grocery stores and is a reasonably priced version of the fruit that can be used to make mocktails, cocktails, or the like. Ultimately for me, while the flavor of the fruit is definitely its best quality, there is nothing quite like the experience of slicing open a passionfruit, careful to try and prevent any juice from spilling out onto the cutting board and eating the pulp out of the husk, seeds and all. Clearly, my passion for this fruit is not unique. There is a global passion, evidenced by its holds in many different countries across the globe in the Americas, China, and the Hawaiian islands. If there was ever a sign to try passionfruit, this is the one!
6
7
Around the World in
Food Tours
Words by Cat Feeney | Creative by Taylor Palinski
This theme also continued when my extended family travelled to Montrèal in Canada, where it rained and poured the entire food tour. As I walked with my cousins around the plateau neighborhood, and ate Montrèal-style bagels and Pudding Chômeur, the rain and cold disappeared by the end of the tour as I left warm, happy, and full of sugar. This tour only stimulated my passion to try new things and learn more about the world around me through food. food. While many of these stories come from when I was younger, One moment where my experiences through food tours really stuck out to me was this summer in Bógota, Colombia. We walked around the city and tried Hot Chocolate with Cheese and Arepas. Everything was insanely delicious, but this food tour was especially important because I had gone on almost the exact same trip and tour when I was 12. Going back and trying these foods again reminded me just how much fun it is to try something new!
“
If there is one thing I want people to take from this story, it would be to GO ON A FOOD TOUR! A food tour around the world, another part of the United States, or around Boston! These experiences help you learn more about the world around you and inspire you to try something new.
These experiences help you learn more about the world and inspire you to try something new.
”
When I was 8 years old my family travelled to Mexico City, and on one day of our trip, my dad signed us up for a food
tour. I, like most 8 year olds, was quite the picky eater at home. But on this trip, I wanted to try something new and put myself (and my tastebuds) out there! During the food tour, we tried Mole, Ice Cream, and Street Corn. It was a wonderful experience and I was not only able to try so many different foods, but I was able to learn more about a different culture. I was encouraged to immerse myself in this new place that I was in and make the most of my time. From the day of that first food tour, if my parents told me that we were going to go on a food tour in a new place,I became so excited. I was excited to learn new things, try new foods, and explore a new place and new culture. For instance, When I was 11 years old, my family travelled to France. I had always been obsessed with the idea of Paris, but on this trip, I learned even more about the culture by immersing myself in the food. We tried Crêpes Suzette, warm crêpes with butter, sugar, and an orange sauce, we tried macarons, and we tried croque monsieur.
8
9
Around the World in
Food Tours
Words by Cat Feeney | Creative by Taylor Palinski
This theme also continued when my extended family travelled to Montrèal in Canada, where it rained and poured the entire food tour. As I walked with my cousins around the plateau neighborhood, and ate Montrèal-style bagels and Pudding Chômeur, the rain and cold disappeared by the end of the tour as I left warm, happy, and full of sugar. This tour only stimulated my passion to try new things and learn more about the world around me through food. food. While many of these stories come from when I was younger, One moment where my experiences through food tours really stuck out to me was this summer in Bógota, Colombia. We walked around the city and tried Hot Chocolate with Cheese and Arepas. Everything was insanely delicious, but this food tour was especially important because I had gone on almost the exact same trip and tour when I was 12. Going back and trying these foods again reminded me just how much fun it is to try something new!
“
If there is one thing I want people to take from this story, it would be to GO ON A FOOD TOUR! A food tour around the world, another part of the United States, or around Boston! These experiences help you learn more about the world around you and inspire you to try something new.
These experiences help you learn more about the world and inspire you to try something new.
”
When I was 8 years old my family travelled to Mexico City, and on one day of our trip, my dad signed us up for a food
tour. I, like most 8 year olds, was quite the picky eater at home. But on this trip, I wanted to try something new and put myself (and my tastebuds) out there! During the food tour, we tried Mole, Ice Cream, and Street Corn. It was a wonderful experience and I was not only able to try so many different foods, but I was able to learn more about a different culture. I was encouraged to immerse myself in this new place that I was in and make the most of my time. From the day of that first food tour, if my parents told me that we were going to go on a food tour in a new place,I became so excited. I was excited to learn new things, try new foods, and explore a new place and new culture. For instance, When I was 11 years old, my family travelled to France. I had always been obsessed with the idea of Paris, but on this trip, I learned even more about the culture by immersing myself in the food. We tried Crêpes Suzette, warm crêpes with butter, sugar, and an orange sauce, we tried macarons, and we tried croque monsieur.
8
9
Hungary: Paprikash
Around the World in Eight Stews
In my household, the arrival of autumn chills heralded the return of our favorite stew: great-grandma Reichart’s paprikash. A hungarian creation, paprikash submerged chicken and egg noodles in a base of chicken stock, sour cream, onions, and the dish’s namesake spice paprika. The rich, creamy base paired with the fall-off-the-bone chicken and decadent, chewy noodles proves deeply filling; a single pot lasted my family of five for days. I recommend cutting through the subtly spicy richness with toasty bread, a balance of crunchiness with the stew’s chewy softness, or well-steamed broccoli, a pop of lightness in the midst of the dense joy of the broth.
Words by Riley Dee Photos by Maria Lombana | Creative by Elizabeth Jennison
France: Beef Bourginounrginoun Those drawn to the leftover potential of paprikash may find themselves allured anew as we travel onwards to explore one of France’s iconic dishes: beef bourguignon. Popularized in the U.S. after the publication of Julia Child’s iconic cookbook The Art of French Cooking in the 1960s, beef bourguignon is a cozy staple in both French and American kitchens. Consisting of beef braised in red wine with carrots, onions, garlic, and mushrooms, the dish proves deeply rich and flavorful. Lovers of leftovers will love this french stew, as its tender chuck roast is known for tasting even better after the rich flavors have time to marinate. Although a more timeconsuming recipe to bring to life, the combination of the tender, flavorful stew paired with crunchy bread or creamy mashed potatoes is an unbeatable combination on cozy, chilly nights.
Stew /stoo/ noun A dish of meat or vegetables (or both) cooked slowly in liquid in a closed dish or pan As the leaves turn their coats and shorts are exchanged for sweaters, the encroaching chill of autumn ignites a fundamental desire amongst mankind: the urge for warmth. From fluffy sweaters to cozy blankets and roaring hearths, men and women from nations far and wide seek to stave up the slowly creeping cold of winter. Yet, no warming method is as universal as the humble stew. From Europe to the Americas, Africa to Asia, let’s take a trip around the world together and explore how stews have served as a staple dish of countless cultures, warming the body and soul alike.
10
10
Morocco: Tagine As we continue with our journey, we travel south for a stew perfect for those who like their warmth from heat and spice alike. Named for the two-piece pot traditionally used to cook it, tagine is a Moroccan stew based in a rich blend of spices such as cumin, ginger, cinnamon, and turmeric. The unique, conical shape of the tagine dish’s lid allows the steam of the slow-cooked stew to condense and flow back downwards, slowly cooking the meat in its own juices and resulting in a tender, flavor-packed bite. Perfect stew for cooks who like to experiment, the meats and vegetables of the tagine are often swapped based on preference and dietary constraints. Chicken with olives and lemons; spiced beef with potatoes; lamb with dried apricots: the combinations are endlessly delightful.
11
Hungary: Paprikash
Around the World in Eight Stews
In my household, the arrival of autumn chills heralded the return of our favorite stew: great-grandma Reichart’s paprikash. A hungarian creation, paprikash submerged chicken and egg noodles in a base of chicken stock, sour cream, onions, and the dish’s namesake spice paprika. The rich, creamy base paired with the fall-off-the-bone chicken and decadent, chewy noodles proves deeply filling; a single pot lasted my family of five for days. I recommend cutting through the subtly spicy richness with toasty bread, a balance of crunchiness with the stew’s chewy softness, or well-steamed broccoli, a pop of lightness in the midst of the dense joy of the broth.
Words by Riley Dee Photos by Maria Lombana | Creative by Elizabeth Jennison
France: Beef Bourguignon Those drawn to the leftover potential of paprikash may find themselves allured anew as we travel onwards to explore one of France’s iconic dishes: beef bourguignon. Popularized in the U.S. after the publication of Julia Child’s iconic cookbook The Art of French Cooking in the 1960s, beef bourguignon is a cozy staple in both French and American kitchens. Consisting of beef braised in red wine with carrots, onions, garlic, and mushrooms, the dish proves deeply rich and flavorful. Lovers of leftovers will love this french stew, as its tender chuck roast is known for tasting even better after the rich flavors have time to marinate. Although a more timeconsuming recipe to bring to life, the combination of the tender, flavorful stew paired with crunchy bread or creamy mashed potatoes is an unbeatable combination on cozy, chilly nights.
Stew /stoo/ noun A dish of meat or vegetables (or both) cooked slowly in liquid in a closed dish or pan As the leaves turn their coats and shorts are exchanged for sweaters, the encroaching chill of autumn ignites a fundamental desire amongst mankind: the urge for warmth. From fluffy sweaters to cozy blankets and roaring hearths, men and women from nations far and wide seek to stave up the slowly creeping cold of winter. Yet, no warming method is as universal as the humble stew. From Europe to the Americas, Africa to Asia, let’s take a trip around the world together and explore how stews have served as a staple dish of countless cultures, warming the body and soul alike.
10
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Morocco: Tagine As we continue with our journey, we travel south for a stew perfect for those who like their warmth from heat and spice alike. Named for the two-piece pot traditionally used to cook it, tagine is a Moroccan stew based in a rich blend of spices such as cumin, ginger, cinnamon, and turmeric. The unique, conical shape of the tagine dish’s lid allows the steam of the slow-cooked stew to condense and flow back downwards, slowly cooking the meat in its own juices and resulting in a tender, flavor-packed bite. Perfect stew for cooks who like to experiment, the meats and vegetables of the tagine are often swapped based on preference and dietary constraints. Chicken with olives and lemons; spiced beef with potatoes; lamb with dried apricots: the combinations are endlessly delightful.
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Chile: Sopa de Gallina
However, we are not all as adventurous in our own kitchens as we are with our palettes. For those who favor more straightforward recipes in their kitchens, we’ll travel south to the nation of Chile for sopa de gallina. A type of cazuela, or a stew cooked in the round, shallow cooking pot of the same time, sopa de gallina is a rustic stew comprised of slow-cooked chicken and hearty vegetables like potato, corn, carrots, and green beans submerged in a base of chicken stock. Unlike the thickness of sancocho, sopa de gallina has a much lighter, thinner broth. This airiness is complimented with the fresh shocks of herbs like parsley and cilantro used to garnish, making sopa de gallina the perfect balance between filling warmth and light flavor.
The Caribbean: Sancocho Allured by the opportunity to experiment? Caribbean sancocho is another dish perfect for those who like to switch up their basic recipes. Much like the beef bourguignon of the French, sancocho requires patience, but the result is well worth it. Sancocho’s long-simmered base is seasoned with sofrito, a vibrant mix of aromatic onions, garlic, peppers, and other herbs. The meat of choice varies, with some more complicated versions mixing multiple, but it’s always paired with root vegetables like cassava, taro, and yams that naturally thicken the broth as their starches break down. The result is a deeply hearty broth cut through with vibrantly flavored bites of meat and vegetables; the perfect filling meals for chilly nights.
Ethiopia: Doro Wat Let’s now travel halfway across the world to Ethiopia, where the national dish takes a very different take on chicken stew. Doro wat is spicy stew made with slow-cooked chicken and boiled eggs. The base is flavored with berbere (a spice blend comprised of chili pepper, ginger, cardamom, coriander, and fenugreek), niteh kebbeh (a spiced butter that lends a thick, nutty flavor similar to indian ghee), and slow-cooked, carmelized onions. Perfect for lovers of rich, aromatic flavor, doro wat is traditionally eaten by scooping up the stew with sourdough flatbread, a balance to the hearty spice of the broth.
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Korea: Kimchi Jjigae For the final stop on our world tour, we travel to the far east of the Asian continent to Korea, where a final stew captures our attentions: kimchi jjigae. Often served bubblingly hot, kimchi jjigae simmers fermented kimchi with either pork or fish and tofu in an anchovy and kelp broth. It’s often complimented with gochugaru, or red pepper flakes, to offer a spicy kick to the umami-rich, slightly sour, flavor of the broth. Although kimchi jjigae’s base is thinner, many eaters enjoy cracking an egg into the boiling stone pot of broth to create a richer, creamier consistency. Pair with rice and your favorite banchans for the perfect sharable meal during the chilly winter months.
Iran: Ghormeh Sabzi Continuing with our trend of bold aromatic flavor, we’ll travel northeast to Iran, where another national dish takes the stage: ghormeh sabzi. A traditional Persian stew, ghormeh sabzi is made by slow-cooking lamb or beef with sauteed herbs, usually parsley, cilantro, and fenugreek, kidney beans, and dried limes. The dish’s uniquely aromatic and tangy flavor pairs well with basmati rice, which is served on the side or even mixed in with the stew itself.
Thus concludes our world tour. We’ve travelled far and wide, exploring many dishes that, despite their basic shared components, offer wildly unique culinary experiences. As the creeping chill of winter nights begins slipping through the windows, I encourage you to experiment with these wonderful, warm stews in your own kitchen. The simple task of trying a new recipe may bring you on an unforgettable journey.
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Chile: Sopa de Gallina
However, we are not all as adventurous in our own kitchens as we are with our palettes. For those who favor more straightforward recipes in their kitchens, we’ll travel south to the nation of Chile for sopa de gallina. A type of cazuela, or a stew cooked in the round, shallow cooking pot of the same time, sopa de gallina is a rustic stew comprised of slow-cooked chicken and hearty vegetables like potato, corn, carrots, and green beans submerged in a base of chicken stock. Unlike the thickness of sancocho, sopa de gallina has a much lighter, thinner broth. This airiness is complimented with the fresh shocks of herbs like parsley and cilantro used to garnish, making sopa de gallina the perfect balance between filling warmth and light flavor.
The Caribbean: Sancocho Allured by the opportunity to experiment? Caribbean sancocho is another dish perfect for those who like to switch up their basic recipes. Much like the beef bourguignon of the French, sancocho requires patience, but the result is well worth it. Sancocho’s long-simmered base is seasoned with sofrito, a vibrant mix of aromatic onions, garlic, peppers, and other herbs. The meat of choice varies, with some more complicated versions mixing multiple, but it’s always paired with root vegetables like cassava, taro, and yams that naturally thicken the broth as their starches break down. The result is a deeply hearty broth cut through with vibrantly flavored bites of meat and vegetables; the perfect filling meals for chilly nights.
Ethiopia: Doro Wat Let’s now travel halfway across the world to Ethiopia, where the national dish takes a very different take on chicken stew. Doro wat is spicy stew made with slow-cooked chicken and boiled eggs. The base is flavored with berbere (a spice blend comprised of chili pepper, ginger, cardamom, coriander, and fenugreek), niteh kebbeh (a spiced butter that lends a thick, nutty flavor similar to indian ghee), and slow-cooked, carmelized onions. Perfect for lovers of rich, aromatic flavor, doro wat is traditionally eaten by scooping up the stew with sourdough flatbread, a balance to the hearty spice of the broth.
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Korea: Kimchi Jjigae For the final stop on our world tour, we travel to the far east of the Asian continent to Korea, where a final stew captures our attentions: kimchi jjigae. Often served bubblingly hot, kimchi jjigae simmers fermented kimchi with either pork or fish and tofu in an anchovy and kelp broth. It’s often complimented with gochugaru, or red pepper flakes, to offer a spicy kick to the umami-rich, slightly sour, flavor of the broth. Although kimchi jjigae’s base is thinner, many eaters enjoy cracking an egg into the boiling stone pot of broth to create a richer, creamier consistency. Pair with rice and your favorite banchans for the perfect sharable meal during the chilly winter months.
Iran: Ghormeh Sabzi Continuing with our trend of bold aromatic flavor, we’ll travel northeast to Iran, where another national dish takes the stage: ghormeh sabzi. A traditional Persian stew, ghormeh sabzi is made by slow-cooking lamb or beef with sauteed herbs, usually parsley, cilantro, and fenugreek, kidney beans, and dried limes. The dish’s uniquely aromatic and tangy flavor pairs well with basmati rice, which is served on the side or even mixed in with the stew itself.
Thus concludes our world tour. We’ve travelled far and wide, exploring many dishes that, despite their basic shared components, offer wildly unique culinary experiences. As the creeping chill of winter nights begins slipping through the windows, I encourage you to experiment with these wonderful, warm stews in your own kitchen. The simple task of trying a new recipe may bring you on an unforgettable journey.
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The Melting Pot Of America: Fusion Foods and Cuisine
Fusion foods can be defined as the blending of various cultural culinary techniques and traditions to create a new genre of cuisine. While it is nothing new, it is certainly on the rise as a result of globalization. The growing prominence of fusion in America is largely due to growing world interconnections, with information more accessible now than ever before. However, this is not to say that fusion is a modern invention, as it has deep roots presumably to the beginning of time or at least since the first cultures began intermixing. From the silk road to the age of imperialism, there have been large spikes in the occurrence of fusion cuisine throughout history. This can be seen in foods like samosas, which originated in Persia but evolved as it made its way to prominence in South Asia, or banh mí sandwiches, a result of French imperialism in Vietnam when French baguettes and Asian fillings were introduced to one another.
Words and Creative by Ava Spinetti Photos by Maddie Chin
From meatballs on jasmine rice to making peanut butter and jelly sandwiches on mantou (馒头), growing up halfChinese and half-Italian in America means I am no stranger to the concept of fusion cuisine. The diverse colors and flavors of traditional Chinese cooking, the rich simplicity of Italian ingredients, the heartiness of American food styles: these are the tastes that defined my life and my upbringing. Beyond these flavor profiles, I remember watching my mother emulate other dishes, from tacos and burritos to Greek meals, using the plethora of traditionally Asian ingredients in our household. We twist, combine, and cater dishes to our tastes, weaving traditions together in an ode to diversity and flavor.
These culinary creations are not just unique to my home; they are a part of a phenomenon that exists all around the world and is a defining feature of food in America. While I grew up in a bi-racial household and had the fortune of witnessing blends of food that were wildly different from one another, most people have seen (and eaten!) the product of fusion foods without even realizing it. In truth, the culinary scene in America would not be what it is today without the contributions of hundreds of different cultures coming together to transform traditional foods into dishes widely enjoyed all over the country, and the world! It is this type of cuisine that has defined my life, and as I grow older and look for local restaurants near me, it is something that excites me and piques my interest.
Fusion cuisine boils down to one of two things: combinations of diverse ingredients or flavors and/or a combination of techniques. Gochujang pasta and greek quesadillas: these are examples of foods that merge flavors from across the globe to make new, unique dishes. When you think of fusion food, you likely think of dishes like these that show a blatant crossing of spices and ingredients. On the other hand, if you’ve ever used a technique like stir-frying on a non-traditionally Asian food, or utilized grilling, a technique that originated in the Carribean, you too have technically participated in fusion cuisine yourself by crossing various culinary methods and styles in your cooking!
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The Melting Pot Of America: Fusion Foods and Cuisine
Fusion foods can be defined as the blending of various cultural culinary techniques and traditions to create a new genre of cuisine. While it is nothing new, it is certainly on the rise as a result of globalization. The growing prominence of fusion in America is largely due to growing world interconnections, with information more accessible now than ever before. However, this is not to say that fusion is a modern invention, as it has deep roots presumably to the beginning of time or at least since the first cultures began intermixing. From the silk road to the age of imperialism, there have been large spikes in the occurrence of fusion cuisine throughout history. This can be seen in foods like samosas, which originated in Persia but evolved as it made its way to prominence in South Asia, or banh mí sandwiches, a result of French imperialism in Vietnam when French baguettes and Asian fillings were introduced to one another.
Words and Creative by Ava Spinetti Photos by Maddie Chin
From meatballs on jasmine rice to making peanut butter and jelly sandwiches on mantou (馒头), growing up halfChinese and half-Italian in America means I am no stranger to the concept of fusion cuisine. The diverse colors and flavors of traditional Chinese cooking, the rich simplicity of Italian ingredients, the heartiness of American food styles: these are the tastes that defined my life and my upbringing. Beyond these flavor profiles, I remember watching my mother emulate other dishes, from tacos and burritos to Greek meals, using the plethora of traditionally Asian ingredients in our household. We twist, combine, and cater dishes to our tastes, weaving traditions together in an ode to diversity and flavor.
These culinary creations are not just unique to my home; they are a part of a phenomenon that exists all around the world and is a defining feature of food in America. While I grew up in a bi-racial household and had the fortune of witnessing blends of food that were wildly different from one another, most people have seen (and eaten!) the product of fusion foods without even realizing it. In truth, the culinary scene in America would not be what it is today without the contributions of hundreds of different cultures coming together to transform traditional foods into dishes widely enjoyed all over the country, and the world! It is this type of cuisine that has defined my life, and as I grow older and look for local restaurants near me, it is something that excites me and piques my interest.
Fusion cuisine boils down to one of two things: combinations of diverse ingredients or flavors and/or a combination of techniques. Gochujang pasta and greek quesadillas: these are examples of foods that merge flavors from across the globe to make new, unique dishes. When you think of fusion food, you likely think of dishes like these that show a blatant crossing of spices and ingredients. On the other hand, if you’ve ever used a technique like stir-frying on a non-traditionally Asian food, or utilized grilling, a technique that originated in the Carribean, you too have technically participated in fusion cuisine yourself by crossing various culinary methods and styles in your cooking!
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Without even realizing it, if you live in America there is almost a guarantee that you have tried the products of fusion cuisine. If you’ve ever had orange chicken, pizza bagels, chicken tikka masala, teriyaki chicken, or essentially any kind of takeout from an ethnic restaurant, you have partaken in the vast cultural blends of our country. Because of the nature of our melting pot nation, there is a certain level of inevitability that dishes evolve to match the cultural landscape around them. That is why fusion cuisine is so commonly found in America; not only do large numbers of people immigrate here with their own traditional dishes and fusion dishes from their nations, they create new ones with the vast and different cultures here upon their arrival.
This is what makes fusion cuisine so important: it is something that brings humanity together despite our differences. It finds a way to celebrate each and every ingredient and flavor, by finding complements to their uniqueness from other techniques and palates across the globe. Through food, we can begin to bridge the gap between cultures and bring respect to each ethnic identity. What starts as a family meal of dumplings and a side of pasta can evolve into acceptance of diversity on a national and global scale, if everyone keeps an open mind and an empty stomach, ready to try something new! The fusion food phenomenon is certainly not new , but as it rises in prominence it is something that we can find increasingly important (and delicious!). The spam musubi you may see being sold on the counter at checkout of Japanese or Hawaiian restaurants was a result of Japanese immigrants incorporating spam into their traditional onigiri. The Korean BBQ wing restaurants you see around Boston started back when American troops introduced deep-frying to Korean locals during the Korean war. The loaded nachos you might enjoy on game day were created on the Mexican-American border, and represents a beautiful exchange of ideas and ingredients that keep the dish constantly evolving and changing for the better. Even in periods of tension or transition, food is something that unifies us and helps us find the beuaty and commonality between seemingly different groups of people.
My favorite part of the American culinary scene is its ability to honor food and ingredients globally as a result of our country’s diverse population; it is the first step towards a wider acceptance of all. Plus, it is simply delectable! As we blend food from polar opposites of the globe, we can create new and exciting foods that never could have existed before. Fusion cuisine is accepting, innovative, and delicious, and in my opinion represents the best parts of food in America. It truly gives the term “melting pot” a double meaning! It is said that art imitates life, and in the case of the art of fusion cuisine, it is a beautiful tribute to humanity and their traditions across the globe.
Without even realizing it, if you live in America there is almost a guarantee that you have tried the products of fusion cuisine. If you’ve ever had orange chicken, pizza bagels, chicken tikka masala, teriyaki chicken, or essentially any kind of takeout from an ethnic restaurant, you have partaken in the vast cultural blends of our country. Because of the nature of our melting pot nation, there is a certain level of inevitability that dishes evolve to match the cultural landscape around them. That is why fusion cuisine is so commonly found in America; not only do large numbers of people immigrate here with their own traditional dishes and fusion dishes from their nations, they create new ones with the vast and different cultures here upon their arrival.
This is what makes fusion cuisine so important: it is something that brings humanity together despite our differences. It finds a way to celebrate each and every ingredient and flavor, by finding complements to their uniqueness from other techniques and palates across the globe. Through food, we can begin to bridge the gap between cultures and bring respect to each ethnic identity. What starts as a family meal of dumplings and a side of pasta can evolve into acceptance of diversity on a national and global scale, if everyone keeps an open mind and an empty stomach, ready to try something new! The fusion food phenomenon is certainly not new , but as it rises in prominence it is something that we can find increasingly important (and delicious!). The spam musubi you may see being sold on the counter at checkout of Japanese or Hawaiian restaurants was a result of Japanese immigrants incorporating spam into their traditional onigiri. The Korean BBQ wing restaurants you see around Boston started back when American troops introduced deep-frying to Korean locals during the Korean war. The loaded nachos you might enjoy on game day were created on the Mexican-American border, and represents a beautiful exchange of ideas and ingredients that keep the dish constantly evolving and changing for the better. Even in periods of tension or transition, food is something that unifies us and helps us find the beuaty and commonality between seemingly different groups of people.
My favorite part of the American culinary scene is its ability to honor food and ingredients globally as a result of our country’s diverse population; it is the first step towards a wider acceptance of all. Plus, it is simply delectable! As we blend food from polar opposites of the globe, we can create new and exciting foods that never could have existed before. Fusion cuisine is accepting, innovative, and delicious, and in my opinion represents the best parts of food in America. It truly gives the term “melting pot” a double meaning! It is said that art imitates life, and in the case of the art of fusion cuisine, it is a beautiful tribute to humanity and their traditions across the globe.
What Italian Meals Teach Us About Time Words by Amy D’Ambrosio
Photos and Creative by Alyssa Turay
When I arrived in Rome for my spring break in April 2024, I had no idea how many tomatoes and carbs (and how many forms of them) I was going to consume over my family’s nine-day vacation. Focaccia bread, pizza, and pasta were basically on repeat for lunch and dinner. My first meal in Italy was a delicious personal pizza. The flat crust was layered with fresh tomato sauce and topped with mozzarella cheese. It was piping hot when they delivered it to the table, since they cooked it in their woodfire oven that was just a couple feet away from my table. I scarfed it down with lightning speed; that pizza singlehandedly cured my jet lag. (Yes, it was that good!).
It was very interesting to eat authentic Italian food as an Italian-American who grew up in the States. I am only 25% Italian, and in my nuclear family, we never partook in Italian Sunday dinners or anything of the like; we are as far from traditional Italian traditions and foods as you can get. When we make pasta at home, it’s from the generic brand, and our tomato sauce is precanned and prepackaged, taken out of the dusty corner of the pantry. Or, we just order our Italian food from the mom-andpop restaurant across town. While on my vacation, I consistently wondered to myself, how similar is Italian-American food to authentic Italian food? Are there many similarities or differences in ingredients or spices, cooking methods, or the eating experience? Despite my curiosity, I wasn’t adequately able to answer those questions, and neither were my parents, as we didn’t have the “traditional” Italian-American food experience when growing up. But I knew one person who would be able to answer my questions: my grandpa. My grandpa, Louis Anthony D’Ambrosio, grew up with his grandfather in Brooklyn. His mother’s parents were from Sicily, his father’s parents were from Milan, and these families both moved to Brooklyn to start a life in the States. They brought a lot of Italian food traditions with them, including the widely known tradition of Sunday dinners. “...We usually had the whole family [over] about 2 o’clock Sunday afternoon. All the cooking was done on Saturday night. Meatballs and sauce every Saturday night. The main dishes were pasta with meatballs and red sauce, or lasagna, ravioli,” said my grandpa during an interview for this article. When he said this, I was initially puzzled on why an entire family would choose to dine so early in the evening. But, after comparing his Sunday dinner experience with the meals I ate at restaurants in Italy, I noticed something in common between the two: both placed deep intention and value on time. When my family and I arrived for our lunch or dinner reservations in Italy, a host would greet us and guide us to our table and give us menus. After that, a waiter or waitress didn’t come within five minutes like they would in the States, where quick and efficient service is the epitome of the restaurant industry. Rather, they’d come ten to fifteen minutes after we sat down, a deliberate way to give us time to absorb and understand all the menu had to offer.
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What Italian Meals Teach Us About Time Words by Amy D’Ambrosio
Photos and Creative by Alyssa Turay
When I arrived in Rome for my spring break in April 2024, I had no idea how many tomatoes and carbs (and how many forms of them) I was going to consume over my family’s nine-day vacation. Focaccia bread, pizza, and pasta were basically on repeat for lunch and dinner. My first meal in Italy was a delicious personal pizza. The flat crust was layered with fresh tomato sauce and topped with mozzarella cheese. It was piping hot when they delivered it to the table, since they cooked it in their woodfire oven that was just a couple feet away from my table. I scarfed it down with lightning speed; that pizza singlehandedly cured my jet lag. (Yes, it was that good!).
It was very interesting to eat authentic Italian food as an Italian-American who grew up in the States. I am only 25% Italian, and in my nuclear family, we never partook in Italian Sunday dinners or anything of the like; we are as far from traditional Italian traditions and foods as you can get. When we make pasta at home, it’s from the generic brand, and our tomato sauce is precanned and prepackaged, taken out of the dusty corner of the pantry. Or, we just order our Italian food from the mom-andpop restaurant across town. While on my vacation, I consistently wondered to myself, how similar is Italian-American food to authentic Italian food? Are there many similarities or differences in ingredients or spices, cooking methods, or the eating experience? Despite my curiosity, I wasn’t adequately able to answer those questions, and neither were my parents, as we didn’t have the “traditional” Italian-American food experience when growing up. But I knew one person who would be able to answer my questions: my grandpa. My grandpa, Louis Anthony D’Ambrosio, grew up with his grandfather in Brooklyn. His mother’s parents were from Sicily, his father’s parents were from Milan, and these families both moved to Brooklyn to start a life in the States. They brought a lot of Italian food traditions with them, including the widely known tradition of Sunday dinners. “...We usually had the whole family [over] about 2 o’clock Sunday afternoon. All the cooking was done on Saturday night. Meatballs and sauce every Saturday night. The main dishes were pasta with meatballs and red sauce, or lasagna, ravioli,” said my grandpa during an interview for this article. When he said this, I was initially puzzled on why an entire family would choose to dine so early in the evening. But, after comparing his Sunday dinner experience with the meals I ate at restaurants in Italy, I noticed something in common between the two: both placed deep intention and value on time. When my family and I arrived for our lunch or dinner reservations in Italy, a host would greet us and guide us to our table and give us menus. After that, a waiter or waitress didn’t come within five minutes like they would in the States, where quick and efficient service is the epitome of the restaurant industry. Rather, they’d come ten to fifteen minutes after we sat down, a deliberate way to give us time to absorb and understand all the menu had to offer.
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Once we placed our order, I’d say it took an average of 30 to 45 minutes for our food to arrive. This gap, which is larger than we’re used to back at home, was used to debrief our day, which was typically filled with touring historical ruins, riding in bumpy taxis, buying souvenirs or trinkets, and indulging in snacks at local coffee shops. Although the longer wait time made me antsy for my food, the time spent conversing with my family was well appreciated after a long day. By the time the food arrived, I was extremely eager to munch down on whatever I had chosen to order that evening. The anticipation of waiting for my food to arrive made the food taste that much more delicious. Whether it was melt-inyour-mouth pasta, pizza with the ultimate cheese pull, or tender and juicy steak, the long wait made me savor every bite. This time well spent at the dinner table is exactly what I picture Italian Sunday dinners to be like. After a long Saturday night’s work of prepping, and a whole Sunday afternoon spent cooking and finalizing each dish, when you finally get to sit down at the dinner table, you probably won’t want to get up (I wouldn’t!). And the moment the food finally touches your tongue, you can’t help but to relish in the delectability and in your culinary efforts. In addition, all that time spent in the kitchen is another gap of time spent with family. “My mother and father were both very good cooks,” my grandpa said. “All the cooking was done on Saturday night… And [my dad] made the meatballs and sauce on Saturday night for Sunday.” Although preparing all the pasta, meatballs, homemade sauce, and side dishes for a large Italian family is laborious and time-consuming, the hours spent in the kitchen collaborating, cooking, and conversing with one another highlight the value of quality time in Italian families. Authentic Italian restaurants and Italian-American Sunday dinners may share many things in common, like the ingredients, spices, and cooking methods they use, and the appetizers, mains, and sides they serve. However, the main similarity between the two that has stood the test of time (no pun intended) is the importance of quality time spent together as a family. Just like how my family and I enjoyed long, authentic meals in Italy, Italian-American culture emphasizes family time spent together at the dinner table. Whether you’re in Italy or in your home, meals give us the time to connect with family while enjoying delicious food.
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Once we placed our order, I’d say it took an average of 30 to 45 minutes for our food to arrive. This gap, which is larger than we’re used to back at home, was used to debrief our day, which was typically filled with touring historical ruins, riding in bumpy taxis, buying souvenirs or trinkets, and indulging in snacks at local coffee shops. Although the longer wait time made me antsy for my food, the time spent conversing with my family was well appreciated after a long day. By the time the food arrived, I was extremely eager to munch down on whatever I had chosen to order that evening. The anticipation of waiting for my food to arrive made the food taste that much more delicious. Whether it was melt-inyour-mouth pasta, pizza with the ultimate cheese pull, or tender and juicy steak, the long wait made me savor every bite. This time well spent at the dinner table is exactly what I picture Italian Sunday dinners to be like. After a long Saturday night’s work of prepping, and a whole Sunday afternoon spent cooking and finalizing each dish, when you finally get to sit down at the dinner table, you probably won’t want to get up (I wouldn’t!). And the moment the food finally touches your tongue, you can’t help but to relish in the delectability and in your culinary efforts. In addition, all that time spent in the kitchen is another gap of time spent with family. “My mother and father were both very good cooks,” my grandpa said. “All the cooking was done on Saturday night… And [my dad] made the meatballs and sauce on Saturday night for Sunday.” Although preparing all the pasta, meatballs, homemade sauce, and side dishes for a large Italian family is laborious and time-consuming, the hours spent in the kitchen collaborating, cooking, and conversing with one another highlight the value of quality time in Italian families. Authentic Italian restaurants and Italian-American Sunday dinners may share many things in common, like the ingredients, spices, and cooking methods they use, and the appetizers, mains, and sides they serve. However, the main similarity between the two that has stood the test of time (no pun intended) is the importance of quality time spent together as a family. Just like how my family and I enjoyed long, authentic meals in Italy, Italian-American culture emphasizes family time spent together at the dinner table. Whether you’re in Italy or in your home, meals give us the time to connect with family while enjoying delicious food.
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Affectionately called Anzac “bikkies” by Australians, these biscuits are made each year on April 25th, or Anzac Day. This holiday commemorates Australians who have served in the Australian and New Zealand Army Corps (ANZAC). Anzac Day was first celebrated in 1916 to honor veterans who had served in World War I. The history of Anzac biscuits is also closely tied to the war. Legend has it that Australian wives and mothers developed this recipe to create a biscuit that would not spoil as it was shipped to soldiers in the war effort, hence the exclusion of eggs in the recipe. However, this story is largely considered a myth. There is evidence that Australian soldiers ate “hardtack biscuits” during the war, which were known to break a tooth and were completely unlike the sweet, chewy Anzac biscuits Aussies enjoy today. The more likely origin of the Anzac biscuit is that women made these biscuits for parades and galas at home to raise money for the war effort. While the history of the Anzac biscuit is contested, these remain a staple each year on Anzac Day. Making Anzac biscuits is a way to commemorate the war effort, both on the battlefield and at home in Australia.
Australian-ish Anzac Biscuits Words by Julia Santos
Photos by Chu Yun Noh
Creative by Ella Song & Madeline King
When you first think of Australian food, you might think of Vegemite, Tim Tams, or even “shrimp on the barbie.” I studied abroad in Sydney last year, where I had the chance to try lots of Australian snacks and specialities. I learned that Vegemite will never taste good in a large spoon straight out of the jar. Instead, Aussies enjoy Vegemite spread in a thin layer over buttered toast, which is much more palatable. I think Vegemite is the type of food that you need to grow up eating to enjoy, and it can be found in any Australian pantry or cafe menu. While many Americans may not be big fans of Vegemite, if you ever find yourself in Australia, you must try Tim Tams. They are a perfectly balanced dessert; smooth chocolate cream is sandwiched between two light and crispy biscuits, then the whole cookie is enrobed in a layer of chocolate. My personal favorite flavors are the original and dark chocolate, but they are all worth trying. There’s another delicious Aussie biscuit that you don’t need to get on a 15-hour flight to enjoy. Introducing: the Anzac biscuit. These cookies are unlike any American treat. They are warm and buttery, with oats and coconut folded in for a satisfying bite. Depending on the baker’s preference, these biscuits can be soft and chewy or more thin and crispy. Anzac biscuits are more flavorful than any other oatmeal cookie you’ll find. The key ingredient is golden syrup (like corn syrup but made from sugarcane), which gives the cookies their distinctive caramel flavor and color.
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Anzac biscuits are too delicious to only be enjoyed in Australia. I would encourage you to make your own biscuits and enjoy a taste of this Aussie classic, though baking Anzac biscuits outside of Australia comes with its challenges. Golden syrup is an essential ingredient that gives these biscuits their recognizable flavor, but it is very difficult to find in the United States. In developing this recipe, I decided to use honey as a substitute. While honey lacks the strong caramel flavor of golden syrup, the end result is still delicious. To further compensate for the lack of golden syrup, I also decided to brown the butter, which gives the cookies a toasty and nutty flavor. Moreover, I experimented with toasting the coconut before adding it to the cookie dough. I have never seen toasted coconut in an Anzac biscuit recipe, but I found that it brings out the coconut flavor even more and helps in achieving the prized crunch and caramel notes of these biscuits. Lastly, I used a sizeable amount of creative liberty in adding chocolate to these cookies. Traditional Anzac biscuits are never made with chocolate, but I personally love the flavor combination of oats, coconut, and chocolate. I chose to dip the finished cookies in melted dark chocolate, which my roommates/ taste testers and I decided was a tasty addition. Australians are very particular about their Anzac biscuits, and adding chocolate to this national treasure might be considered blasphemy. I want to make it clear that I am not claiming these cookies to be authentic Anzac biscuits. I hope any Aussies out there can appreciate my efforts to spread this delicious biscuit to the US, and can forgive me for making changes to make the recipe more accessible for Americans. And for the Americans reading this, please consider making your own version of these! Anzac biscuits are unlike any cookie that can be found in the US, and it is a shame that they are not more widely popular outside of Australia.
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Affectionately called Anzac “bikkies” by Australians, these biscuits are made each year on April 25th, or Anzac Day. This holiday commemorates Australians who have served in the Australian and New Zealand Army Corps (ANZAC). Anzac Day was first celebrated in 1916 to honor veterans who had served in World War I. The history of Anzac biscuits is also closely tied to the war. Legend has it that Australian wives and mothers developed this recipe to create a biscuit that would not spoil as it was shipped to soldiers in the war effort, hence the exclusion of eggs in the recipe. However, this story is largely considered a myth. There is evidence that Australian soldiers ate “hardtack biscuits” during the war, which were known to break a tooth and were completely unlike the sweet, chewy Anzac biscuits Aussies enjoy today. The more likely origin of the Anzac biscuit is that women made these biscuits for parades and galas at home to raise money for the war effort. While the history of the Anzac biscuit is contested, these remain a staple each year on Anzac Day. Making Anzac biscuits is a way to commemorate the war effort, both on the battlefield and at home in Australia.
Australian-ish Anzac Biscuits Words by Julia Santos
Photos by Chu Yun Noh
Creative by Ella Song & Madeline King
When you first think of Australian food, you might think of Vegemite, Tim Tams, or even “shrimp on the barbie.” I studied abroad in Sydney last year, where I had the chance to try lots of Australian snacks and specialities. I learned that Vegemite will never taste good in a large spoon straight out of the jar. Instead, Aussies enjoy Vegemite spread in a thin layer over buttered toast, which is much more palatable. I think Vegemite is the type of food that you need to grow up eating to enjoy, and it can be found in any Australian pantry or cafe menu. While many Americans may not be big fans of Vegemite, if you ever find yourself in Australia, you must try Tim Tams. They are a perfectly balanced dessert; smooth chocolate cream is sandwiched between two light and crispy biscuits, then the whole cookie is enrobed in a layer of chocolate. My personal favorite flavors are the original and dark chocolate, but they are all worth trying. There’s another delicious Aussie biscuit that you don’t need to get on a 15-hour flight to enjoy. Introducing: the Anzac biscuit. These cookies are unlike any American treat. They are warm and buttery, with oats and coconut folded in for a satisfying bite. Depending on the baker’s preference, these biscuits can be soft and chewy or more thin and crispy. Anzac biscuits are more flavorful than any other oatmeal cookie you’ll find. The key ingredient is golden syrup (like corn syrup but made from sugarcane), which gives the cookies their distinctive caramel flavor and color.
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Anzac biscuits are too delicious to only be enjoyed in Australia. I would encourage you to make your own biscuits and enjoy a taste of this Aussie classic, though baking Anzac biscuits outside of Australia comes with its challenges. Golden syrup is an essential ingredient that gives these biscuits their recognizable flavor, but it is very difficult to find in the United States. In developing this recipe, I decided to use honey as a substitute. While honey lacks the strong caramel flavor of golden syrup, the end result is still delicious. To further compensate for the lack of golden syrup, I also decided to brown the butter, which gives the cookies a toasty and nutty flavor. Moreover, I experimented with toasting the coconut before adding it to the cookie dough. I have never seen toasted coconut in an Anzac biscuit recipe, but I found that it brings out the coconut flavor even more and helps in achieving the prized crunch and caramel notes of these biscuits. Lastly, I used a sizeable amount of creative liberty in adding chocolate to these cookies. Traditional Anzac biscuits are never made with chocolate, but I personally love the flavor combination of oats, coconut, and chocolate. I chose to dip the finished cookies in melted dark chocolate, which my roommates/ taste testers and I decided was a tasty addition. Australians are very particular about their Anzac biscuits, and adding chocolate to this national treasure might be considered blasphemy. I want to make it clear that I am not claiming these cookies to be authentic Anzac biscuits. I hope any Aussies out there can appreciate my efforts to spread this delicious biscuit to the US, and can forgive me for making changes to make the recipe more accessible for Americans. And for the Americans reading this, please consider making your own version of these! Anzac biscuits are unlike any cookie that can be found in the US, and it is a shame that they are not more widely popular outside of Australia.
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Directions Preheat the oven to 350°F. Line two baking sheets with parchment paper. Toast the coconut: On a separate baking sheet, add the coconut flakes. Bake in the preheated oven for around 5, stirring once or twice throughout. Remove the coconut from the oven when it is fragrant and lightly golden brown. Allow to cool. Brown the butter: Add butter to a small, light-colored saucepan over medium heat. Once the butter melts, stir constantly and keep a close eye on it. The butter will foam and much of the water in the butter will evaporate, reducing the total volume of the butter. Continue stirring until the milk solids turn brown and the butter smells rich and nutty. This process will take about 8-10 minutes. Immediately transfer the brown butter to a large, heatproof bowl to prevent burning. Make the dough: To the brown butter, add the brown sugar, honey, water, and baking soda. Use a whisk to thoroughly mix the ingredients. Fold in the flour, rolled oats, toasted coconut, and salt.
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Ingredients
Scoop the dough into 50 g (roughly 2 rounded tablespoons) portions and roll into balls. Place the cookies on the prepared baking sheets, about 2 inches apart. Sprinkle flaky salt over the cookies. Bake the cookies in the preheated oven for 13 minutes, or until they are a deep golden color. For crispier cookies, bake for an additional 3-5 minutes.
145 g (1 cup plus 2 tablespoons) unsalted butter 150 g (about ¾ cup packed) brown sugar 75 g (¼ cup) honey 2 tablespoons water ½ tsp baking soda 160 g (1 ⅓ cup) flour 110 g (1 cup plus 2 tablespoons) rolled oats 65 g (1 cup) unsweetened shredded coconut ½ tsp table salt Flaky sea salt 160 g (1 cup) dark chocolate chips, optional
If more round cookies are desired, use a round cookie cutter or a mug that is larger than the cookies. Place the cutter or mug over the warm cookies, and swirl the mold around the cookies to make them more round. Once cooled, the cookies can also be decorated with dark chocolate. Add the chocolate chips to a microwave-safe bowl. Microwave for 30 seconds, then remove the bowl from the microwave and stir. Continue microwaving the chocolate in 30-second increments until it is melted. Dip one half of each cookie into the chocolate, or decorate as desired. Allow the chocolate to set and enjoy!
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Directions Preheat the oven to 350°F. Line two baking sheets with parchment paper. Toast the coconut: On a separate baking sheet, add the coconut flakes. Bake in the preheated oven for around 5, stirring once or twice throughout. Remove the coconut from the oven when it is fragrant and lightly golden brown. Allow to cool. Brown the butter: Add butter to a small, light-colored saucepan over medium heat. Once the butter melts, stir constantly and keep a close eye on it. The butter will foam and much of the water in the butter will evaporate, reducing the total volume of the butter. Continue stirring until the milk solids turn brown and the butter smells rich and nutty. This process will take about 8-10 minutes. Immediately transfer the brown butter to a large, heatproof bowl to prevent burning. Make the dough: To the brown butter, add the brown sugar, honey, water, and baking soda. Use a whisk to thoroughly mix the ingredients. Fold in the flour, rolled oats, toasted coconut, and salt.
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Ingredients
Scoop the dough into 50 g (roughly 2 rounded tablespoons) portions and roll into balls. Place the cookies on the prepared baking sheets, about 2 inches apart. Sprinkle flaky salt over the cookies. Bake the cookies in the preheated oven for 13 minutes, or until they are a deep golden color. For crispier cookies, bake for an additional 3-5 minutes.
145 g (1 cup plus 2 tablespoons) unsalted butter 150 g (about ¾ cup packed) brown sugar 75 g (¼ cup) honey 2 tablespoons water ½ tsp baking soda 160 g (1 ⅓ cup) flour 110 g (1 cup plus 2 tablespoons) rolled oats 65 g (1 cup) unsweetened shredded coconut ½ tsp table salt Flaky sea salt 160 g (1 cup) dark chocolate chips, optional
If more round cookies are desired, use a round cookie cutter or a mug that is larger than the cookies. Place the cutter or mug over the warm cookies, and swirl the mold around the cookies to make them more round. Once cooled, the cookies can also be decorated with dark chocolate. Add the chocolate chips to a microwave-safe bowl. Microwave for 30 seconds, then remove the bowl from the microwave and stir. Continue microwaving the chocolate in 30-second increments until it is melted. Dip one half of each cookie into the chocolate, or decorate as desired. Allow the chocolate to set and enjoy!
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Best Bites Abroad Words and Photos by Hannah Phillips
Creative by Madeline King
Coffee in Vienna is practically a ritual, hence why they call it “Viennease Coffee Culture.” From the baroque cafés to tiny gems like my favorite microroastery BeanDependent in Vienna’s Second District, every cup is a careful craft that’s meant to be savored and enjoyed. While a bit touristy and pricey, the breathtaking Café Central is where you can have a great chicken schnitzel, a thin, breaded, pan-fried glorified chicken nugget that’s crisp on the outside and tender inside. Each bite is savory, lightly seasoned, and has a perfect crunch to pair with the soft buttery potatoes and tart cranberry sauce. Vienna’s culinary scene isn’t just Austrian, either. You can find incredible Indian curry tucked into the city streets, a reminder of how diverse the flavors here are. And for dessert-lovers like me, Karaffu in Innsbruck, Austria is a must. One of my Austrian friends who loves coffee recommended this local shop and it did not disappoint. The pistachio butter cheesecake paired with a caramel latte was the perfect treat after paragliding across the Alps! The cheesecake was decadent yet airy, letting the smooth pistachio butter and raspberry steal the show. The latte featured housemade salted caramel which complimented the richness of the espresso perfectly. This flavor combination that’s both bold and delicate was absolutely unforgettable.
Last fall, I studied abroad in Vienna, Austria. While this sounds quite basic to say, it truly was a life-changing experience. I came away with a deeper appreciation for every part of culture—language, architecture, social norms, and most importantly, food. Over the course of my travels, I ate and drank my way through Europe, from Austria to Budapest, Prague, Zagreb, Lake Bled, Napoli, and Krakow. Along the way, certain dishes and drinks left a permanent mark on my memory and my stomach, and these are the ones I can’t stop thinking about. Starting with Austria, specifically Vienna. It’s a city where history seeps from every gilded corner, and the food tells stories just as rich and ancient as the architecture. Take strudel, for example. Apple strudel, or Apfelstrudel, has roots in the Austro-Hungarian Empire, inspired by Ottoman pastries centuries ago. At Gerstner, the apple strudel is a masterpiece: thin, golden layers of dough so delicate they almost float, filled with tender, cinnamon-kissed apples, plump raisins, and a hint of lemon that brightens every bite. My favorite way to indulge in this treat is with a side of whipped cream and Vanillesoße (a warm vanilla bean sauce). The sweet cheese strudel, or Topfenstrudel, is creamy and tangy with notes of orange zest, the filling luxuriously soft, wrapped in flaky, buttery pastry that shatters gently as you bite into it. Each strudel is warm, comforting, and balanced between sweet and tart, the perfect winter treat. Then there’s Sacher Torte, invented in 1832 by Franz Sacher for Prince Metternich. It’s a light chocolate sponge cake layered with tart apricot jam that cuts through the chocolate, and cloaked in a glossy, bittersweet chocolate glaze. One bite feels regal, indulgent, and is the perfect way to get your chocolate fix.
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Best Bites Abroad Words and Photos by Hannah Phillips
Creative by Madeline King
Coffee in Vienna is practically a ritual, hence why they call it “Viennease Coffee Culture.” From the baroque cafés to tiny gems like my favorite microroastery BeanDependent in Vienna’s Second District, every cup is a careful craft that’s meant to be savored and enjoyed. While a bit touristy and pricey, the breathtaking Café Central is where you can have a great chicken schnitzel, a thin, breaded, pan-fried glorified chicken nugget that’s crisp on the outside and tender inside. Each bite is savory, lightly seasoned, and has a perfect crunch to pair with the soft buttery potatoes and tart cranberry sauce. Vienna’s culinary scene isn’t just Austrian, either. You can find incredible Indian curry tucked into the city streets, a reminder of how diverse the flavors here are. And for dessert-lovers like me, Karaffu in Innsbruck, Austria is a must. One of my Austrian friends who loves coffee recommended this local shop and it did not disappoint. The pistachio butter cheesecake paired with a caramel latte was the perfect treat after paragliding across the Alps! The cheesecake was decadent yet airy, letting the smooth pistachio butter and raspberry steal the show. The latte featured housemade salted caramel which complimented the richness of the espresso perfectly. This flavor combination that’s both bold and delicate was absolutely unforgettable.
Last fall, I studied abroad in Vienna, Austria. While this sounds quite basic to say, it truly was a life-changing experience. I came away with a deeper appreciation for every part of culture—language, architecture, social norms, and most importantly, food. Over the course of my travels, I ate and drank my way through Europe, from Austria to Budapest, Prague, Zagreb, Lake Bled, Napoli, and Krakow. Along the way, certain dishes and drinks left a permanent mark on my memory and my stomach, and these are the ones I can’t stop thinking about. Starting with Austria, specifically Vienna. It’s a city where history seeps from every gilded corner, and the food tells stories just as rich and ancient as the architecture. Take strudel, for example. Apple strudel, or Apfelstrudel, has roots in the Austro-Hungarian Empire, inspired by Ottoman pastries centuries ago. At Gerstner, the apple strudel is a masterpiece: thin, golden layers of dough so delicate they almost float, filled with tender, cinnamon-kissed apples, plump raisins, and a hint of lemon that brightens every bite. My favorite way to indulge in this treat is with a side of whipped cream and Vanillesoße (a warm vanilla bean sauce). The sweet cheese strudel, or Topfenstrudel, is creamy and tangy with notes of orange zest, the filling luxuriously soft, wrapped in flaky, buttery pastry that shatters gently as you bite into it. Each strudel is warm, comforting, and balanced between sweet and tart, the perfect winter treat. Then there’s Sacher Torte, invented in 1832 by Franz Sacher for Prince Metternich. It’s a light chocolate sponge cake layered with tart apricot jam that cuts through the chocolate, and cloaked in a glossy, bittersweet chocolate glaze. One bite feels regal, indulgent, and is the perfect way to get your chocolate fix.
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If you haven’t been to Budapest, you’re missing out. It’s one of my favorite cities in the world, with a diversity of cuisine that’s hard to find elsewhere in Europe. I’ll admit I’m a little biased: Budapest was the first city I visited during my exchange in Austria, and it’s where a spontaneous trip with girls I barely knew turned into lifelong friendships.
My first solo trip was to Napoli, Italy, the birthplace of pizza. Nothing beats a 6 euro margherita pizza and an ice cold Coke Zero from the bottle after a long day of travel. I stayed in a hostel where I met some awesome travelers from New Zealand. One night we went out for pizza at Pizzeria Trattoria Maria Marì dei Sannino, where the pizzas were delivered to us from a basket that came down from above. Naples is where pizza as we know it was born: simple, rustic, and cooked in blazing wood-fired ovens. The classic margherita, topped with tomato, mozzarella, and basil, was created in honor of Queen Margherita of Savoy in the late 1800s and represents the colors of the Italian flag. This type of pizza is known for its charred fluffy crust and thin inner crust, highlighting the toppings and the dough.
I don’t usually crave pancakes, but after a late night out and rain on the way, my new friends and I were desperate for a cozy, familiar breakfast. We stumbled upon Blueberry Brunch, and when I say I still think about these pancakes all the time, I mean it. I ordered the Blueberry American Pancakes topped with blueberry jam, homemade whipped cream, fresh fruit, and maple syrup. The pancakes were fluffy and moist, and the blueberry jam was warm with just a hint of citrus. It was a true work of art, and somehow even more delicious than it looked.
I also went on a food tour where I tried fried pizza and sampled Italian meats, breads, and handmade mozzarella. We ended the day at Fabbrica Di Limoncello Limoné, a local limoncello factory, where I discovered meloncello: a melon-based version of the famous lemon liquor. It tasted like biting into a fresh cantaloupe and I became completely obsessed with it for the rest of the trip. I even brought bottles home to share with my family! While the food was incredible, I learned so much about travel — about having the courage to reach out to strangers and how sharing food can turn moments into memories and strangers into friends.
That evening, craving something warm and relaxing, we found ourselves at Twentysix, a restaurant that feels like dining inside a greenhouse. Mango is my favorite fruit, so I obviously ordered the mango sour cocktail. It was sweet, tangy, and perfectly balanced with a light, saffron-infused foam that made it refreshing and bright. Let’s just say I ordered more than one! For my entrée, I had Marinált csirkemellfilé, BBQ csicseriborsó ragu, paprika, sült paprika szósz: marinated chicken breast in a BBQ chickpea and pepper stew. The chicken was tender and juicy, and the stew struck the perfect balance between creamy and spicy. The crispy chickpeas added texture and contrast, while the fresh herbs on top brought brightness to every bite. It was the kind of meal that leaves you smiling and satisfied long after the plate is cleared. Hidden in a corner of Zagreb’s Old Town, La Štruk is famous for one thing: štrukli, a traditional Croatian dish made from layers of dough and creamy cheese, baked or boiled, and topped with everything from savory herbs to sweet fruits. Think of it like lasagna minus the tomato sauce, but softer, richer, and somehow even more comforting and homey. After spending the fall day hiking around the breathtaking Plitvice Lakes National Park, this was the perfect way to warm and fuel up. My friend and I had ordered the applecinnamon štrukli to share, but ended up ordering two more; it was that good! Warm, gooey, and perfectly broiled on top, it doesn’t look like much, but it was the most hug-equivalent bite I’ve ever had. To pair with our food, we tried three flavors of rakija, a pear, blueberry, and plum, a Croatian traditional fruit brandy, with the blueberry being our favorite.
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As a certified ice cream lover, I’ve had my fair share of scoops in every country I visited while abroad. However, nothing—not even Italian gelato, if you can believe it—tops this one. Lake Bled is a popular destination in Slovenia, and for good reason. A tiny island sits in the middle of the lake, surrounded by golden fall trees, peaceful walking paths, and charming restaurants and shops. My friends and I took a quiet boat ride from the shore to Bled Island, where we found a small café named Potičnica with an ice cream window next to a church. I first ordered the salted caramel and chocolate mousse flavors, which were decadent and divine, but after one bite of my friend’s lemon pie ice cream, I immediately ordered a cone to take back to the mainland. The ice cream was creamy, milky, and tangy, with bits of buttery, flaky pie crust and swirls of bright thick lemon curd. The crunch of the waffle cone paired perfectly with the refreshing citrus flavor as we watched the sunset on the boat ride back. I still think about that ice cream all the time and will definitely be visiting Lake Bled again very soon.
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If you haven’t been to Budapest, you’re missing out. It’s one of my favorite cities in the world, with a diversity of cuisine that’s hard to find elsewhere in Europe. I’ll admit I’m a little biased: Budapest was the first city I visited during my exchange in Austria, and it’s where a spontaneous trip with girls I barely knew turned into lifelong friendships.
My first solo trip was to Napoli, Italy, the birthplace of pizza. Nothing beats a 6 euro margherita pizza and an ice cold Coke Zero from the bottle after a long day of travel. I stayed in a hostel where I met some awesome travelers from New Zealand. One night we went out for pizza at Pizzeria Trattoria Maria Marì dei Sannino, where the pizzas were delivered to us from a basket that came down from above. Naples is where pizza as we know it was born: simple, rustic, and cooked in blazing wood-fired ovens. The classic margherita, topped with tomato, mozzarella, and basil, was created in honor of Queen Margherita of Savoy in the late 1800s and represents the colors of the Italian flag. This type of pizza is known for its charred fluffy crust and thin inner crust, highlighting the toppings and the dough.
I don’t usually crave pancakes, but after a late night out and rain on the way, my new friends and I were desperate for a cozy, familiar breakfast. We stumbled upon Blueberry Brunch, and when I say I still think about these pancakes all the time, I mean it. I ordered the Blueberry American Pancakes topped with blueberry jam, homemade whipped cream, fresh fruit, and maple syrup. The pancakes were fluffy and moist, and the blueberry jam was warm with just a hint of citrus. It was a true work of art, and somehow even more delicious than it looked.
I also went on a food tour where I tried fried pizza and sampled Italian meats, breads, and handmade mozzarella. We ended the day at Fabbrica Di Limoncello Limoné, a local limoncello factory, where I discovered meloncello: a melon-based version of the famous lemon liquor. It tasted like biting into a fresh cantaloupe and I became completely obsessed with it for the rest of the trip. I even brought bottles home to share with my family! While the food was incredible, I learned so much about travel — about having the courage to reach out to strangers and how sharing food can turn moments into memories and strangers into friends.
That evening, craving something warm and relaxing, we found ourselves at Twentysix, a restaurant that feels like dining inside a greenhouse. Mango is my favorite fruit, so I obviously ordered the mango sour cocktail. It was sweet, tangy, and perfectly balanced with a light, saffron-infused foam that made it refreshing and bright. Let’s just say I ordered more than one! For my entrée, I had Marinált csirkemellfilé, BBQ csicseriborsó ragu, paprika, sült paprika szósz: marinated chicken breast in a BBQ chickpea and pepper stew. The chicken was tender and juicy, and the stew struck the perfect balance between creamy and spicy. The crispy chickpeas added texture and contrast, while the fresh herbs on top brought brightness to every bite. It was the kind of meal that leaves you smiling and satisfied long after the plate is cleared. Hidden in a corner of Zagreb’s Old Town, La Štruk is famous for one thing: štrukli, a traditional Croatian dish made from layers of dough and creamy cheese, baked or boiled, and topped with everything from savory herbs to sweet fruits. Think of it like lasagna minus the tomato sauce, but softer, richer, and somehow even more comforting and homey. After spending the fall day hiking around the breathtaking Plitvice Lakes National Park, this was the perfect way to warm and fuel up. My friend and I had ordered the applecinnamon štrukli to share, but ended up ordering two more; it was that good! Warm, gooey, and perfectly broiled on top, it doesn’t look like much, but it was the most hug-equivalent bite I’ve ever had. To pair with our food, we tried three flavors of rakija, a pear, blueberry, and plum, a Croatian traditional fruit brandy, with the blueberry being our favorite.
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As a certified ice cream lover, I’ve had my fair share of scoops in every country I visited while abroad. However, nothing—not even Italian gelato, if you can believe it—tops this one. Lake Bled is a popular destination in Slovenia, and for good reason. A tiny island sits in the middle of the lake, surrounded by golden fall trees, peaceful walking paths, and charming restaurants and shops. My friends and I took a quiet boat ride from the shore to Bled Island, where we found a small café named Potičnica with an ice cream window next to a church. I first ordered the salted caramel and chocolate mousse flavors, which were decadent and divine, but after one bite of my friend’s lemon pie ice cream, I immediately ordered a cone to take back to the mainland. The ice cream was creamy, milky, and tangy, with bits of buttery, flaky pie crust and swirls of bright thick lemon curd. The crunch of the waffle cone paired perfectly with the refreshing citrus flavor as we watched the sunset on the boat ride back. I still think about that ice cream all the time and will definitely be visiting Lake Bled again very soon.
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After a long, freezing night tour of Krakow’s Old Town Square and the bustling night markets, my friends and I stopped for some pierogi at Pierogarnia Krakowiacy. We ordered steaming bowls of tomato soup and two types of pierogi — the ruskie, filled with potatoes, cottage cheese, and onion, and the chłopskie, stuffed with bacon bits and onion. We shared plates across the table, and each bite instantly warmed us up. The pierogi were creamy, soft, and comforting, with a rich, buttery flavor that paired perfectly with the chill of the evening air.
Pierogi are one of Poland’s most beloved traditional dishes, often considered the heart of Polish comfort food. Every culture seems to have its own version of dumplings, but Polish pierogi stand out for their tender dough and endless variety of fillings, from savory meat, cheese, and potato to sweet fruit or chocolate. They can be boiled, pan-fried, or baked, and are often served with toppings like caramelized onions, crispy bacon, sour cream, or melted butter.
“These sweet treats, known in Prague as trdelnik, fill every street corner in Pragues Old Town Square.” The next morning, I treated myself to breakfast at The Gessler Restaurant, located inside the historic Hotel Francuski in Krakow. The Gessler family is known for their culinary legacy in Poland, and this elegant restaurant certainly lived up to its reputation. I ordered the French toast: a thick slice of buttery brioche topped with sweet berry compote, lightly whipped cream, fresh strawberries, raspberries, and blueberries, sprinkled with house-made granola, and finished with a drizzle of strawberry coulis. The bread was golden and crisp on the outside, soft and custardy on the inside, with the perfect balance of sweetness and texture. The grand, golden interior and the slow hum of morning conversations made it the perfect ending to my time in Krakow. While the exact origin of chimney cakes is debated across Eastern Europe (many say they were first made in what is now Romania), one thing’s certain: they’re beloved throughout the region, and for good reason. These sweet treats, known in Prague as trdelník, fill every street corner in Prague’s Old Town Square. They’re made from a soft, yeasted dough that’s wrapped around a wooden or metal cylinder, baked over an open flame, and coated in butter and different types of sugar. When they’re pulled off the mold, steam rises from the hollow center like smoke from a chimney, hence their iconic name. I first tried chimney cakes in December while wandering through the Christmas markets in Prague. Many are rolled in cinnamon sugar or dipped in chocolate, but my favorite was filled with ice cream. The one pictured here was my top pick: warm, pillowy dough coated in cinnamon sugar, stuffed with vanilla ice cream, fresh strawberries, and a drizzle of Nutella inside. The perfect treat to share with a friend, do a little window shopping, or to take in the holiday spirit.
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After a long, freezing night tour of Krakow’s Old Town Square and the bustling night markets, my friends and I stopped for some pierogi at Pierogarnia Krakowiacy. We ordered steaming bowls of tomato soup and two types of pierogi — the ruskie, filled with potatoes, cottage cheese, and onion, and the chłopskie, stuffed with bacon bits and onion. We shared plates across the table, and each bite instantly warmed us up. The pierogi were creamy, soft, and comforting, with a rich, buttery flavor that paired perfectly with the chill of the evening air.
Pierogi are one of Poland’s most beloved traditional dishes, often considered the heart of Polish comfort food. Every culture seems to have its own version of dumplings, but Polish pierogi stand out for their tender dough and endless variety of fillings, from savory meat, cheese, and potato to sweet fruit or chocolate. They can be boiled, pan-fried, or baked, and are often served with toppings like caramelized onions, crispy bacon, sour cream, or melted butter.
“These sweet treats, known in Prague as trdelnik, fill every street corner in Pragues Old Town Square.” The next morning, I treated myself to breakfast at The Gessler Restaurant, located inside the historic Hotel Francuski in Krakow. The Gessler family is known for their culinary legacy in Poland, and this elegant restaurant certainly lived up to its reputation. I ordered the French toast: a thick slice of buttery brioche topped with sweet berry compote, lightly whipped cream, fresh strawberries, raspberries, and blueberries, sprinkled with house-made granola, and finished with a drizzle of strawberry coulis. The bread was golden and crisp on the outside, soft and custardy on the inside, with the perfect balance of sweetness and texture. The grand, golden interior and the slow hum of morning conversations made it the perfect ending to my time in Krakow. While the exact origin of chimney cakes is debated across Eastern Europe (many say they were first made in what is now Romania), one thing’s certain: they’re beloved throughout the region, and for good reason. These sweet treats, known in Prague as trdelník, fill every street corner in Prague’s Old Town Square. They’re made from a soft, yeasted dough that’s wrapped around a wooden or metal cylinder, baked over an open flame, and coated in butter and different types of sugar. When they’re pulled off the mold, steam rises from the hollow center like smoke from a chimney, hence their iconic name. I first tried chimney cakes in December while wandering through the Christmas markets in Prague. Many are rolled in cinnamon sugar or dipped in chocolate, but my favorite was filled with ice cream. The one pictured here was my top pick: warm, pillowy dough coated in cinnamon sugar, stuffed with vanilla ice cream, fresh strawberries, and a drizzle of Nutella inside. The perfect treat to share with a friend, do a little window shopping, or to take in the holiday spirit.
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Global Grounds
The Cultural Influence on Coffee in and Around Boston Words by Addison Evan | Photos by Chu Yun | Creative by Elizabeth Jennison
I’ll admit— I am a sucker for routine when it comes to coffee. I definitely find myself more often than not resorting to my go-to iced coffee from the Rat, or my repetitive iced blonde vanilla latte from Starbucks. Yet, it’s easy to take advantage of the cultural hub that lies within and around Boston.
Boston is known for its dozens of Irish pubs and heavy Catholic presence. This influence is attributed to the large, early waves of immigration from Ireland and Scotland, which started in the late 18th century and continued until the mid-19th century.. More recent waves of immigration have brought influence from a variety of nations to the area. Massachusetts has historically been a large port for foreigners and has generally been described as “immigrantfriendly” compared to other US states. In fact, one in four Bostonians is foreign-born, and many more are the children of immigrants. Additionally, immigrants have a particularly strong impact on the service employment sector, including the food industry. To further explore all that this melting pot has to offer, I sought out new coffee preparations to try. I found three cafés in and around the Boston area serving up their own unique coffee creations: Phinista Café, a Vietnamese cafe with a French influence; Làkon Paris Pâtisserie, an authentic French cafe with a modern twist; and Sofra Bakery and Café, a Middle Eastern spot.
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Phinista Café
Fenway Just off the(also hustle in andCambridge) bustle It represents the coffee of Beacon Street in Fenway, it’s almost easy to miss the humble, earthy escape of Phinista Café.
I visited the VietnameseFrench cafe in Fenway after an early afternoon run, finding myself in need of some extra energy before my long Wednesday night Perspectives lecture. Inside the calm oasis, many students filled the seats and sipped on a much-needed caffeinated drink while working away. The outdoor patio was filled with friends and family catching up over a quick snack. The menu includes a large selection of Vietnamese coffees and other drinks. Not only that, but the cafe offers a large variety of bánh mì, a sandwich that fuses Vietnamese cuisine with the traditional French baguette, and other pastries that are unique to this location. I had previously heard about Vietnamese coffee, but didn’t exactly know what each variation had entailed—but I was surely excited to try something new. After scanning the extensive options and their descriptions, I decided to try the popular Iced Saigonese. It contains the traditional Phin Drip Latte (Sacà phê phin sữa đá) and is topped with their signature sea salt cold foam.The root “phin” can be found all over the cafe’s menu and even the cafe’s name itself.
filter that is often used in traditional Vietnamese coffee. This method involves the brewing of Robusta beans, rather than the conventional Arabica bean, over a bed of sweetened condensed milk. Both the type of bean and filter method account for a more intense flavor profile and higher caffeine content. The strong coffee flavor may not sound the most appealing to everyone, but I found this drink to be perfectly balanced by the creamy, rich base and the sea salt cold foam. The sea salt cap is widely popular in South Korea, but has slowly integrated into many other East Asian coffee menus, making this drink even more unique. Whether you try the Iced Saigonese or one of their other options, Phinista is bound to be one of the best places to find coffee creations with unique flavor profiles and a fusion of cultures. After immigrating from Vietnam, couple Yeanie Bach and Phi Pham opened the Fenway location in 2020. Their vision was to incorporate popular cafe culture with Vietnamese coffee preparation and food. Vietnamese cuisine is also influenced by French cooking, which stems from the long period of French colonization in Vietnam.
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Global Grounds
The Cultural Influence on Coffee in and Around Boston Words by Addison Evan | Photos by Chu Yun | Creative by Elizabeth Jennison
I’ll admit— I am a sucker for routine when it comes to coffee. I definitely find myself more often than not resorting to my go-to iced coffee from the Rat, or my repetitive iced blonde vanilla latte from Starbucks. Yet, it’s easy to take advantage of the cultural hub that lies within and around Boston.
Boston is known for its dozens of Irish pubs and heavy Catholic presence. This influence is attributed to the large, early waves of immigration from Ireland and Scotland, which started in the late 18th century and continued until the mid-19th century.. More recent waves of immigration have brought influence from a variety of nations to the area. Massachusetts has historically been a large port for foreigners and has generally been described as “immigrantfriendly” compared to other US states. In fact, one in four Bostonians is foreign-born, and many more are the children of immigrants. Additionally, immigrants have a particularly strong impact on the service employment sector, including the food industry. To further explore all that this melting pot has to offer, I sought out new coffee preparations to try. I found three cafés in and around the Boston area serving up their own unique coffee creations: Phinista Café, a Vietnamese cafe with a French influence; Làkon Paris Pâtisserie, an authentic French cafe with a modern twist; and Sofra Bakery and Café, a Middle Eastern spot.
32
Phinista Café
Fenway Just off the(also hustle in andCambridge) bustle It represents the coffee of Beacon Street in Fenway, it’s almost easy to miss the humble, earthy escape of Phinista Café.
I visited the VietnameseFrench cafe in Fenway after an early afternoon run, finding myself in need of some extra energy before my long Wednesday night Perspectives lecture. Inside the calm oasis, many students filled the seats and sipped on a much-needed caffeinated drink while working away. The outdoor patio was filled with friends and family catching up over a quick snack. The menu includes a large selection of Vietnamese coffees and other drinks. Not only that, but the cafe offers a large variety of bánh mì, a sandwich that fuses Vietnamese cuisine with the traditional French baguette, and other pastries that are unique to this location. I had previously heard about Vietnamese coffee, but didn’t exactly know what each variation had entailed—but I was surely excited to try something new. After scanning the extensive options and their descriptions, I decided to try the popular Iced Saigonese. It contains the traditional Phin Drip Latte (Sacà phê phin sữa đá) and is topped with their signature sea salt cold foam.The root “phin” can be found all over the cafe’s menu and even the cafe’s name itself.
filter that is often used in traditional Vietnamese coffee. This method involves the brewing of Robusta beans, rather than the conventional Arabica bean, over a bed of sweetened condensed milk. Both the type of bean and filter method account for a more intense flavor profile and higher caffeine content. The strong coffee flavor may not sound the most appealing to everyone, but I found this drink to be perfectly balanced by the creamy, rich base and the sea salt cold foam. The sea salt cap is widely popular in South Korea, but has slowly integrated into many other East Asian coffee menus, making this drink even more unique. Whether you try the Iced Saigonese or one of their other options, Phinista is bound to be one of the best places to find coffee creations with unique flavor profiles and a fusion of cultures. After immigrating from Vietnam, couple Yeanie Bach and Phi Pham opened the Fenway location in 2020. Their vision was to incorporate popular cafe culture with Vietnamese coffee preparation and food. Vietnamese cuisine is also influenced by French cooking, which stems from the long period of French colonization in Vietnam.
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Sofra Bakery and Cafe Cambridge (also in Allston) The third and final cafe visited in this exploration lay just across the Charles River in Cambridge. Sofra Bakery and Cafe doubles as a coffee shop and a delicious spot to grab lunch, combining elements of Turkish, Lebanese, and Greek cuisine.
Làkon Paris Pâtisserie
Newton Highlands (also in Brookline, Seaport, and Brighton) Not far from Boston College’s Law School, you will find the original location of Làkon Paris Pâtisserie, just directly above the Newton Highlands T stop. The little corner bakery’s simple brown awning and unassertive appearance may fool you into believing this is a typical French bakery. Yet, you couldn’t be further from the truth. “Lakon” originally comes from the name of Jenny’s hometown of Lampang, Thailand. After growing up there and developing a passion for culinary school, she studied at Le Cordon Bleu in Bangkok and in Paris. Kiangkaew used her extensive training to create a modern twist on the French patisserie. After opening in 2020, Làkon almost immediately went viral for its cube and filled croissants, and has since expanded to an additional three locations.
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The display case, lined with decadent and extravagant pastries, greets you as you are transported to an alternate reality where art meets consumables. I opted for the tiramisu iced latte, which, while not in any way traditional, combines a classic Italian dessert with founder Jenny Kiangkaew’s creativity. I watched as Kiangkaew herself hand-piped a decadent marscapone over the freshly brewed tiramisu latte. Finally, cocoa powder was dusted on, and a lady finger topped the masterpiece. Even though the toppings are elaborate, they were not overly sweet and actually blended perfectly with the espresso to create a perfectly creamy beverage.
Experienced restaurateurs Ana Sortun and Maura Kilpatrick founded Sofra in 2008, after opening another restaurant in 2001 called “Oleana.” During their shared travels to Turkey, they were inspired by the emphasis on hospitality and gathering. “Sofra” quite literally means “table setting for a meal” in Turkish and is a valued word among locals, according to Sortun and Kilpatrick.
While Sofra houses an extensive menu of Mediterranean-inspired meal options and a variety of savory and sweet pastries, they also have a full coffee bar with all of your traditional options. Additionally, they offer a Turkish Latte, which blends the methodology behind Turkish coffee with a latte. This is what I ended up trying. The barista shared that the Turkish preparation includes a unique method in which the coffee is ground ultra-finely, almost into a powder, and then brewed using a cezve (a small, longhandled pot).
Instead of utilizing a filter, this method calls for the inclusion of the grounds within the drink itself. Though the grounds mostly settle to the bottom, I could still recognize the difference in texture between this latte and a traditional one. I found the simplicity and warmth of the Turkish latte to be very comforting and could see this being a possible every-morning coffee. When craving Middle Eastern flavors and a traditional coffee preparation that dates back to the 16th century, Sofra Bakery and Cafe is an amazing option within the Boston area.
All three locations carry different vibes, drinks, and styles, yet each capitalizes on a unique cultural influence that allows them to shine. From Vietnamese coffee filters, extravagant French pastries, and Middle Eastern brewing techniques, these stories build the meaning behind your daily cup of joe. Whether you are looking for a new study spot or a midday pick-me-up, there’s always something more to discover. Who knows—like me, maybe you’ll find a new favorite, or learn to appreciate the joy of change.
If you are looking to treat yourself, this modern French cafe with unique pastries is definitely your place.
35
Sofra Bakery and Cafe Cambridge (also in Allston) The third and final cafe visited in this exploration lay just across the Charles River in Cambridge. Sofra Bakery and Cafe doubles as a coffee shop and a delicious spot to grab lunch, combining elements of Turkish, Lebanese, and Greek cuisine.
Làkon Paris Pâtisserie
Newton Highlands (also in Brookline, Seaport, and Brighton) Not far from Boston College’s Law School, you will find the original location of Làkon Paris Pâtisserie, just directly above the Newton Highlands T stop. The little corner bakery’s simple brown awning and unassertive appearance may fool you into believing this is a typical French bakery. Yet, you couldn’t be further from the truth. “Lakon” originally comes from the name of Jenny’s hometown of Lampang, Thailand. After growing up there and developing a passion for culinary school, she studied at Le Cordon Bleu in Bangkok and in Paris. Kiangkaew used her extensive training to create a modern twist on the French patisserie. After opening in 2020, Làkon almost immediately went viral for its cube and filled croissants, and has since expanded to an additional three locations.
34
The display case, lined with decadent and extravagant pastries, greets you as you are transported to an alternate reality where art meets consumables. I opted for the tiramisu iced latte, which, while not in any way traditional, combines a classic Italian dessert with founder Jenny Kiangkaew’s creativity. I watched as Kiangkaew herself hand-piped a decadent marscapone over the freshly brewed tiramisu latte. Finally, cocoa powder was dusted on, and a lady finger topped the masterpiece. Even though the toppings are elaborate, they were not overly sweet and actually blended perfectly with the espresso to create a perfectly creamy beverage.
Experienced restaurateurs Ana Sortun and Maura Kilpatrick founded Sofra in 2008, after opening another restaurant in 2001 called “Oleana.” During their shared travels to Turkey, they were inspired by the emphasis on hospitality and gathering. “Sofra” quite literally means “table setting for a meal” in Turkish and is a valued word among locals, according to Sortun and Kilpatrick.
While Sofra houses an extensive menu of Mediterranean-inspired meal options and a variety of savory and sweet pastries, they also have a full coffee bar with all of your traditional options. Additionally, they offer a Turkish Latte, which blends the methodology behind Turkish coffee with a latte. This is what I ended up trying. The barista shared that the Turkish preparation includes a unique method in which the coffee is ground ultra-finely, almost into a powder, and then brewed using a cezve (a small, longhandled pot).
Instead of utilizing a filter, this method calls for the inclusion of the grounds within the drink itself. Though the grounds mostly settle to the bottom, I could still recognize the difference in texture between this latte and a traditional one. I found the simplicity and warmth of the Turkish latte to be very comforting and could see this being a possible every-morning coffee. When craving Middle Eastern flavors and a traditional coffee preparation that dates back to the 16th century, Sofra Bakery and Cafe is an amazing option within the Boston area.
All three locations carry different vibes, drinks, and styles, yet each capitalizes on a unique cultural influence that allows them to shine. From Vietnamese coffee filters, extravagant French pastries, and Middle Eastern brewing techniques, these stories build the meaning behind your daily cup of joe. Whether you are looking for a new study spot or a midday pick-me-up, there’s always something more to discover. Who knows—like me, maybe you’ll find a new favorite, or learn to appreciate the joy of change.
If you are looking to treat yourself, this modern French cafe with unique pastries is definitely your place.
35
Spanish Cuisine:
Traditional Spanish Tortilla Words by Libby Hegarty Photos by Alyssa Turay Creative by Taylor Palinski
F
our years ago, I traveled to Toledo, Spain to visit my older sister during her study abroad. Before my trip, I expected to experience a culture with fast food on every corner, typical big city structures, and aesthetics much like typical American city culture; however, upon taking my first few steps on Spanish soil I realized how amazingly wrong my perceptions were. Spain, while encapsulating some of the most major cities in the world such as Barcelona and Madrid, displays the country’s rich history everywhere you look with gorgeous old buildings, historical sights, and breathtaking views from its mountains to its shores. However, past its visual appeal lies something cultural that is completely unique to Spain: its food culture.
While in Spain, like any other modern country, you can find regular fast food chains. To be entirely immersed in Spanish culture is to experience Spanish tapas. On the surface, tapas are simply appetizers served at restaurants; however, the Spanish culture associated with these dishes makes them an essential experience for anyone traveling to Spain. Tapas represent much more than typical appetizer dishes. Tapas represent the deep history of Spanish family culture with recipes passed down generation to generation. They represent a community with young adults, couples, and families hopping from restaurant to restaurant nightly to share dishes and conversation. In my experience, tapas represent the welcoming, warm modesty of Spain itself with their simple exterior appearances contrasting their vibrant, cozy taste that goes unmatched outside of Spain.
Ingredients: 2 pounds red potatoes A pinch of salt to taste 8 large room temperature eggs 1 large white onion Extra virgin olive oil
Peel the potatoes and rinse them under cold water. Using a knife or mandolin, slice them into rounds (about 5mm thick). Using paper towels, dry the potato rounds and put them into a large mixing bowl. Sprinkle pinches of salt to taste and mix the potatoes, making sure to coat them evenly with salt. Fill a large saucepan with ½ inch of extra virgin olive oil. Heat the pan over medium heat until the oil is hot, then add in the potatoes, adding additional oil if the potatoes are not fully covered. Decrease to low heat and let the potatoes cook for 20 minutes. While the potatoes cook, prepare the egg mixture by beating the eggs in a large bowl and adding salt for seasoning. Thinly slice the onion into rounds, like the potatoes, and fry the onion rounds in a separate pan until they caramelize (about 10 minutes). (Optional tip: add water occasionally to the pan to prevent burning the onions.) Once the onions are caramelized, drain the excess oil and add the onions to the egg mixture. Once the potatoes have fried for 20 minutes,
remove them from the oil and let them cool in a colander for about 5 minutes to shed the excess oil. Add the potatoes to the egg mixture after letting them cool for 5 minutes. Stir the egg mixture with the onions and potatoes then let the mixture sit for about 15 minutes. Place a lightly oiled pan over medium heat and pour the egg mixture into the pan. Let this cook for about 6-8 minutes, making sure the tortilla does not cook too quickly. Run a rubber spatula around the edges occasionally to prevent sticking. The next step is to flip the tortilla. The easiest way to do this is to loosen the edges of the tortilla, take a large plate and put it over the pan, then flip the plate and pan over quickly. Slide the tortilla back onto the pan with the uncooked side down on the pan and allow it to cook for another 8 minutes. Finally, slide the tortilla out of the pan onto a plate, allow it to cool slightly, then slice and serve it warm to friends and loved ones.
While I traveled around the country with my family, I got to try traditional Spanish tapas dishes. My favorites included Iberian ham (jamón ibérico), croquetas, morcilla sausage, and, of course, traditional Spanish tortilla (tortilla española). The first time I tried Spanish tortilla, it was served by my sister’s host family, home cooked from a family recipe passed down through generations alongside the mother’s own Spanish pisto recipe (a Spanish stew made from tomato, eggplant, red pepper, and onion). After that first bite, I thought about the tortilla for the rest of the trip, eventually making the recipe at home in Minnesota with my sister and mom a year later. This recipe has stuck with me and reminds me of the warm, welcoming feeling of lit up streets in Spain at night time, and I hope this recipe can give anyone who cooks it a small glimpse into this unique, cherished aspect of Spanish tradition.
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Spanish Cuisine:
Traditional Spanish Tortilla Words by Libby Hegarty Photos by Alyssa Turay Creative by Taylor Palinski
F
our years ago, I traveled to Toledo, Spain to visit my older sister during her study abroad. Before my trip, I expected to experience a culture with fast food on every corner, typical big city structures, and aesthetics much like typical American city culture; however, upon taking my first few steps on Spanish soil I realized how amazingly wrong my perceptions were. Spain, while encapsulating some of the most major cities in the world such as Barcelona and Madrid, displays the country’s rich history everywhere you look with gorgeous old buildings, historical sights, and breathtaking views from its mountains to its shores. However, past its visual appeal lies something cultural that is completely unique to Spain: its food culture.
While in Spain, like any other modern country, you can find regular fast food chains. To be entirely immersed in Spanish culture is to experience Spanish tapas. On the surface, tapas are simply appetizers served at restaurants; however, the Spanish culture associated with these dishes makes them an essential experience for anyone traveling to Spain. Tapas represent much more than typical appetizer dishes. Tapas represent the deep history of Spanish family culture with recipes passed down generation to generation. They represent a community with young adults, couples, and families hopping from restaurant to restaurant nightly to share dishes and conversation. In my experience, tapas represent the welcoming, warm modesty of Spain itself with their simple exterior appearances contrasting their vibrant, cozy taste that goes unmatched outside of Spain.
Ingredients: 2 pounds red potatoes A pinch of salt to taste 8 large room temperature eggs 1 large white onion Extra virgin olive oil
Peel the potatoes and rinse them under cold water. Using a knife or mandolin, slice them into rounds (about 5mm thick). Using paper towels, dry the potato rounds and put them into a large mixing bowl. Sprinkle pinches of salt to taste and mix the potatoes, making sure to coat them evenly with salt. Fill a large saucepan with ½ inch of extra virgin olive oil. Heat the pan over medium heat until the oil is hot, then add in the potatoes, adding additional oil if the potatoes are not fully covered. Decrease to low heat and let the potatoes cook for 20 minutes. While the potatoes cook, prepare the egg mixture by beating the eggs in a large bowl and adding salt for seasoning. Thinly slice the onion into rounds, like the potatoes, and fry the onion rounds in a separate pan until they caramelize (about 10 minutes). (Optional tip: add water occasionally to the pan to prevent burning the onions.) Once the onions are caramelized, drain the excess oil and add the onions to the egg mixture. Once the potatoes have fried for 20 minutes,
remove them from the oil and let them cool in a colander for about 5 minutes to shed the excess oil. Add the potatoes to the egg mixture after letting them cool for 5 minutes. Stir the egg mixture with the onions and potatoes then let the mixture sit for about 15 minutes. Place a lightly oiled pan over medium heat and pour the egg mixture into the pan. Let this cook for about 6-8 minutes, making sure the tortilla does not cook too quickly. Run a rubber spatula around the edges occasionally to prevent sticking. The next step is to flip the tortilla. The easiest way to do this is to loosen the edges of the tortilla, take a large plate and put it over the pan, then flip the plate and pan over quickly. Slide the tortilla back onto the pan with the uncooked side down on the pan and allow it to cook for another 8 minutes. Finally, slide the tortilla out of the pan onto a plate, allow it to cool slightly, then slice and serve it warm to friends and loved ones.
While I traveled around the country with my family, I got to try traditional Spanish tapas dishes. My favorites included Iberian ham (jamón ibérico), croquetas, morcilla sausage, and, of course, traditional Spanish tortilla (tortilla española). The first time I tried Spanish tortilla, it was served by my sister’s host family, home cooked from a family recipe passed down through generations alongside the mother’s own Spanish pisto recipe (a Spanish stew made from tomato, eggplant, red pepper, and onion). After that first bite, I thought about the tortilla for the rest of the trip, eventually making the recipe at home in Minnesota with my sister and mom a year later. This recipe has stuck with me and reminds me of the warm, welcoming feeling of lit up streets in Spain at night time, and I hope this recipe can give anyone who cooks it a small glimpse into this unique, cherished aspect of Spanish tradition.
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Website: gustojournal.com Facebook: /bcgusto Twitter: @bcgusto Instagram: @bcgusto Email: bcgustomag@gmail.com 39
Find us online at:
38
Website: gustojournal.com Facebook: /bcgusto Twitter: @bcgusto Instagram: @bcgusto Email: bcgustomag@gmail.com 39