Elements by Crème de Cornell

ELEMENTS

SAY HELLO TO OUR STAFF Editor in Chief ALEXANDRA CASTROVERDE VP ROBERT BROOKS Treasurer ASHLEY ZHANG Advisor HEATHER KOLAKOWSKI Managing Editor GRACE WILKEY Editors CAROLINE GELLER, ANCHAL KUMAR, CARINA LIN, CAROLINE SUN , MARIANA MERILES, MARISSA GARCIA, NATALIE LEONG, RACHAEL KONG, SUE KIM, SARAH AUSTIN, SYDNEY WAN, TYLER FOUCH Contributing Writers ABBY REING, ANNIE ZHOU, ARMITA JAMSHIDI, ASHLEY JIAN, CONNIE LE, EFFAT RAHMAN, GARRETT EMMONS, HANNAH ROSENBERG, JAMES KOGA, JINJEE DENNER, JUSTIN SAMOVAR, LAURA GRIES, LEXIE GOLDMAN, MARIA DIGIOVANNI, MAIA BHAUMIK, MIKA ULMET, MIKAYLA STOCK, MIRA HARRIS, NATHAN LAURENZ, NATHAN LESSER, PARKER PICCOLO HILL

Layout Directors ASHLEY JIAN, MUFFIN LAOSIRICHON Layout Staff ALEXA DELOTT, BOUQUET UNGSRISAWASDI, CHAYIL HYLAND, HANNAH SHELFER, HELEN STURMAN, IAN HUANG, JACQUELINE WOO, JENNIFER HUANG, KWAN ASADATHORN, LAUREN JASPER, MIU NAKASHIMA, PRANCE THONGYAI Photography Director EMILY LAM Photographers ABBY REING, ANABEL MALDONADO, CASSIDY TRYON, CHASE LIN, GRACE WILKEY, JAKE LONG, JULIETTE HAAS, LAURA WU, LORENZO SCOTTO DI VETTIMO, LULU GOLDMAN, MARIA DIGIOVANNI, NATHAN LAURENZ Culinary Director JONAH GERSHON Webmaster IVA PETROVIC Publicity & Social Media Chair JULIE CHEN Marketing Manager MADI YEH Distribution & Marketing Chair ANABEL MALDONADO Community Outreach Chair ABBY REING Event Chair MARIA DIGIOVANNI Cover Photo by Abby Reing

LETTER FROM THE EDITOR Every Sunday morning, my 5 year old self would force myself out of my warm bed to go to the TV to watch Aang, Katara, Saka, Toph, and Zuko fight Lord Ozai to free the four nations under the Fire Nation. Even as a 21 year old, Avatar the Last Airbender gives me the chills and excitement as it did to me as a 5 year old. That is why, 2 years ago, I stuck symbolic stickers on my laptop to represent those nations. Cut to Crème’s first e-board meeting of the semester, sitting around folding tables in a tent, avoiding the summer’s final heat. Laptops out and all ideas on the table, our discussion was centered around picking a theme for our semester magazine. Bouncing around ideas, eyes landed on my laptop decor and the Avatar stickers. From then on, elements, and more importantly the elements of food, were established as the thread that tied each article together. From the archaic earth, air, fire, and water to the chemistry side of food, we are going back to the basics of cooking and singling out a specific element in mind. Now, in writing this letter at the end of semester, I think of both the elements of food but the elements of the Crème team as well. In transitioning to this role, I am grateful for the assistance from Abby Reing, the previous Crème president. Her great efforts over the past three years have defined and streamlined the name of Crème. From her amazing Tik Toks that highlights some of the Ithaca eats to her amazing photography skill with the covers, Abby allowed me to proudly lead the magazine with ease. To that point, I am so proud of the exponential growth Crème has seen this past year. With our first ever photoshoot day and our highest application pool, Crème would not be here if it was not for the writers, editors, designers, and photographers. But most importantly, it wouldn’t be here without you, the reader. In the homage to my childhood favorite show, read through these pages as you learn more about Uncle Iroh’s tea from Avatar the Last Air Bender, the scolding hot chili oils on the market, forgaring opportunities on Cornell’s campus, and lastly the newfound love of outdoor dining. Watch us bend the elements in this magazine! Alexandra Castroverde Editor in Chief

Table of Contents 06

Harnessing the Power of Seasonal Picks: A Guide to Bettering Your Seasonal Awareness in the Kitchen

Pickling & Brining

Gifts of the Earth

Don’t Passover the Magic of Matzo Ball Soup

A Look Into Apple Fest

Iroh & Tea

Vegan Portobello Salumi

Water Pie

Life of a Bean

Cypriot Meze Recipe

Bubbles

Foul Weather Fruit

Dutch Baby Pancakes

Kalbi

The Secret Recipe

Kabob Koobideh

Open Air Amour: A Tribute to Open-Air Dining

Fighting Fire with Fire: My 10-Day Odyssey in Search of the Top Ten Korean Fried Chicken Places in Seoul

Crushin’ on These Cruffins

Reinventing Chili Oil: Modern Takes on Lao Gan Ma

Gather Around the Campfire 5

Harnessing the Power of Seasonal Picks:

A Guide to Bettering Your Seasonal Awareness in the Kitchen

Roasted Honey Nut Squash Served with Sage Compound Butter

Compound butter 1 stick salted butter, softened 4 sage leaves, finely chopped 2 heaping tsp shallot, finely chopped 1/2 tsp salt 1/4 tsp black pepper, freshly ground

By Mikayla Stock Squash, pumpkins, apples, and cranberries are just a handful of the produce that make up the flavors signifying this transition. A trip to a local farm stand can reveal the many possibilities for utilizing the season’s harvest to your advantage. Squash can be roasted, blended, baked, or sauteed to add an excellent nutty addition to meals. Pumpkins can act as the key to embracing traditional flavors when used in pies, cookies, breads, or soups, and apples can be poached, baked, blended, or perched next to your favorite cheeses on your holiday charcuterie board. Lastly, tart cranberries make a wonderful addition as a winter staple for sauces, cocktails, cookies, or granola. Seasonal plant-based delights such as these and many others will encourage you to step back and recognize the magic of the earth’s natural supply as they play a vital role in our favorite autumn and winter recipes. After all, without many of these signature fresh, nutty, bright, and tart flavors in our winter dishes, the change of seasons wouldn’t be nearly as special.

CARAMEL APPLE MULE Adapted from @bevsbybeverly on TikTok

PH OT O: A

RECIPE Yield: 1 cocktail Time: 5 minutes

b by

Rein g

1. In a small bowl mix the butter, sage, and shallot until the mixture is well combined 2. Add salt and ground pepper, stir to combine 3. Place butter mixture onto a sheet of plastic wrap and roll into a log formation, twist and roll in ends of log and set aside in fridge to harden 4. Preheat oven to 450° F (230° C) 5. Place squash halves onto a baking sheet with scooped side facing upwards 6. Brush squash halves with olive oil 7. Bake for 25 mins until tops begin to caramelize 8. Remove squash from oven and transfer to a plate with tongs 9. Remove compound butter log from fridge and cut into 1 inch coins 10. Place the compound butter coins inside of the squash where the seeds were removed 11. Serve hot and enjoy

Seasonal staples grant you a creative outlet to show your appreciation for the transition to winter and try your hand at some new recipes.

ing Re y b

OT O :A

Ingredients: 1/2 oz lemon juice 3 oz apple cider 2 oz vodka 1/2 oz caramel sauce, plus extra for garnish Ginger Beer Ice Sliced apples, for garnish Add all ingredients, except ginger beer, ice, and garnishes, to a mule. Stir to combine. Add ice and top with ginger beer. Garnish with sliced apples and caramel sauce. Sip and enjoy.

PHOTO: Abby Reing

Squash 4 honey nut squash, washed and cut in half horizontally with seeds scooped out

Also, the transition presents the perfect opportunity to research what is growing in your area to support farmers and the local economy as the snow settles in. Whether you’re enjoying the comfort of an apartment, dorm room, or house at this chilly time of the semester, I encourage you to take advantage of the bountiful seasonal goodies that not only pose as a delicious occasion for recipe exploration, but also whose flavors, textures, and smells exemplify the nostalgia and delight of winter for all who choose to enjoy them.

As winter’s bitterness settles in around Ithaca, many Cornellians and residents alike are longing for the days when we are once again able to revel in the joy of warm weather and witness skies of any color but gray. Getting distracted by the many dislikes of the cold can be tempting during the transition from autumn to winter, so much so that the change of seasons may seem like a cause accounting for minimal celebration when one considers the many months of chilliness ahead. However, the transition doesn’t need to be the cause of our impending doom, but instead it can pose as the outlet through which we experience the earth’s edible offerings in a new (and rather delicious) light. When we embrace the seasonal produce, flavors, and smells that make up the latter months of the year, we can expand our culinary repertoire, gain further insight and appreciation towards plant-powered recipes, and show support to the farmers that make all the tasty magic possible from the source.

RECIPE Yield: 8 halves Time: 1 hour

Gifts of the EARTH

FORAGING ON CAMPUS Allium grows in the mulch in front of Cornell Law School. In late spring, it bears round, purple flowers. Belonging to the same family as garlic and onion, allium can be used like chives in any dish. Wild raspberries grow near many on-campus trails, including near Fall Creek and the Cornell Botanical Gardens. Dogwood trees grow near CorsonMudd Hall. Come the early fall, the trees boast edible berries. Though somewhat sour, the berries can become a wonderful lemonade, simple syrup, or cobbler. Purple-spored puffball mushrooms grow annually on Libe Slope in the fall. Puffballs can be added as a vegan protein to many dishes, functioning similar to tofu.

By Nathan Laurenz

area (via a field guide or iNaturalist), then browsing internet forums for recommended processing and preparation methods.

MUSHROOMS

One crisp October morning, while making my daily trek to the Ag Quad, I spotted two softball sized grey-brown spheres. These were the purple-spored puffball, Calvatia cyathiformis—growing in spite of all the bustle by Libe Slope. I had stumbled upon that night’s dinner! We walk past hundreds of living things every day—even on the way to class. Paying attention to these natural wonders can confer countless culinary advantages. Numerous species of plants, fungi, and even insects are edible. Foraging these species yourself opens a door into a new branch of culinary delights, one deeply connected to nature. Sensing the changing seasons, a forager is in tune with different ecosystems and the treasures they contain. Fall not only brings gilded leaves but also the chance to discover chicken of the woods. The orange mushroom, named for its similar taste to chicken, can be fried and turned into a week-long feast. Damp, shady forests are home to ferns and chanterelles. In a society where food is heavily processed and time outside is rare, foraging can be healthy for the body and the soul.

PLANTS A beginner forager is best starting with plants. Many species are abundant and bear edible components. Fiddlehead ferns are young fronds found in woodland areas in the spring. Both dandelion leaves and flowers are scrumptious, a perfect touch for salads and drinks. An optimal starting point is identifying common plants in your

Though often flying under our radar, wild mushrooms are ubiquitous. With a unique biology and unparalleled flavors for which chefs will barter top dollar, fungi are a rewarding find. Some delectable, common edible fungi are puffballs, chicken of the woods, chanterelles, and morels. These distinctive mushrooms have few toxic look-alikes. A quick internet search can confirm the ID. For most fungi, however, a field guide is paramount to identification. In the spring, Cornell CALS Professor Kathie Hodge teaches PLSCI 2013: Mushrooms, Molds and More, an opportunity to begin identifying mushrooms. Even if you miss the course, its identification books are valuable resources. “Mushrooms of Northeastern North America” by Alan Bessette and “Mushrooms of the Northeastern United States and Eastern Canada” by Timothy Baroni are both available through Cornell Library. Though fungi foraging can be fulfilling, many are still wary—for good reason. Poisonous mushrooms in the genus Amanita that grow in New York can be fatal when consumed. Always ensure your identification is correct before eating anything, exercising caution whenever trying new species. PHOTO: Nathan Laurenz

INSECTS An insect may be the last thing you’d expect on the menu at Trillium Dining Hall, but many cultures globally—including pre-colonial indigenous peoples of the Americas—practice entomophagy. We can forage for some of those same insects and reap nutritional benefits. Insects provide a bounty of vital micronutrients, such as iron and calcium. Digging in the ground or scavenging rotten logs can help uncover grub known for their rich nutty flavor. Grasshoppers can be collected early in the morning (the cold slows them down) or any time of day with a net. Ants and isopods are also prime foraging options.

HOW DO YOU COOK A FORAGED INSECT?

1. Catch an insect of interest in the wild. 2. Store it in the freezer for at least 2 hours or up to overnight to kill it. 3. Remove the insect from the freezer. Detach any inedible bits you don’t want to eat. (Wings and grasshopper back legs are often too crunchy for enjoyable consumption.) 4. Place the insect in boiling water for 5 to 10 minutes depending on its size. 5. Heat oil in a frying pan. Once hot, add the insects and let cook for approximately 30 seconds to crisp up the edges. 6. Lightly season and serve. Insects can be enjoyed by themselves, eaten similar to popcorn, or mixed in with rice, pasta, or veggies.

TIPS FOR SUCCESS iNaturalist is an app that allows scientists and hobbyists to record observations of plant, animal, and fungi species. When on a walk, simply snap a picture of the specimen, and iNaturalist will generate reasonably accurate identification suggestions. Other users can then correct the identification. While the app isn’t perfect, it is an entry-level to a foraging network. Learn the culinary applications for your foraged specimen. Some are delicious on their own, such as chicken of the woods. Puffball mushrooms should be integrated with other flavors for best results. Others need special preparation. White pine needles, for example, cannot be consumed on their own but can be incorporated into a warming winter tea.

WARNINGS If you are even the slightest bit unsure about something, do not eat it. Unless you are lost and starving in the woods, it is never worth the risk. Try a small bit of every new thing, and wait a day or so before eating a large portion. This is especially important with mushrooms; some individuals have allergic reactions to commonly eaten species. Many managed areas use pesticides that can be harmful when ingested. Confirm that the area where you are foraging is free from pesticides and pollutants. Opt for open grasslands and woodlands over lawns and roadsides. Slugs and snails are cesspools of bacteria and parasites. Leave escargot to the professionals, and avoid eating slimy creatures.

A Look Into Apple Fest

Vegan Portobello Salumi

By Lexie Goldman Over quarantine, I began spending more time with the elements by gardening and supporting local farms. I longed to be outside working in the garden after being trapped inside my house all day. Activities that I detest such as long walks around the reservoir and endless games of fetch with my two dogs became highlights in my routine. The survivalist mentality of a pandemic really allowed me to appreciate the organic experience of planting in the backyard. Now that I’m away from home, I’ve continued to connect with nature at the Ithaca’s farmers market and local community events, sampling the multicultural flavors and supporting the area’s agricultural community.

different types of cakes lined the stalls. It began to rain but that didn’t change how wonderful the experience was.

The Apple Harvest Festival, or Apple Fest, instantly grabbed my attention as a way to reconnect with memories of picking Red Delicious’ and Macintoshes while learning about local vendors in the Ithaca area. I couldn’t wait to experience the culinary wonders that apples had to offer.

Despite the name, the festival wasn’t all about apples. As soon as we saw the potato pancake vendor, we were drawn in without hesitation. The pancake itself was not too greasy, with just the right amount of sour cream and perfect to eat on the go. The golden brown pancake contained hints of pepper and herbs like parsley that highlighted the root vegetable. There were also plenty of other non-apple opportunities like momos and gyros.

The Ithaca Commons are transformed into a tiny four street festive retreat for Apple Fest. The streets are lined with white tents, pumpkins, and rustic signs as small trees and redstone builds surround the vendors. The dark roads transition into brick paths as you enter the food portion of the festival. My sister and I were overwhelmed by the rows of vendors whose apple products filled the white tents with bright red dots. Brown baskets, leaves and yellow, orange and red ribbons lined the tables. Apple crumble, pumpkin pie, apple pie and

We first headed to get some warm apple cider. Its smooth cinnamon warmed our bodies as we stood in the downpour. The cider was not too sweet or filling, making it the perfect drink to wander around with and save room for the wide variety of treats. We also got the apple à la mode. The à la mode contained tones of earthy brown oats and crumble as bright vanilla ice cream sat on top. The toppings provided a delicious crunchy texture when combined with the apples.

Apple Fest is a great opportunity to explore the local products besides just apples. Each dish has a connection to the earth and local history. If you missed Apple Fest this year, there are plenty of other opportunities like the Ithaca Farmers’ Market, exploring Ithaca’s wonderful farms like Indian Creek Farm, orchards such as Littletree Orchards and markets. PHOTO: Laura Wu

By Justin Samovar PHOTO: Lorenzo Scotto di Vettimo

Having recently reduced my consumption of meat due to sustainability concerns, I’ve found myself missing cured pork products; there’s something about the savory, fatty, and rich qualities of hams, cured sausages, and deli meats that can’t quite be replicated by other plant-based foods. In developing this recipe, rather than directly replicate a salumi, I sought to create something that takes on meat-like qualities, while still embracing the flavor and texture of plant-based ingredients. This recipe uses the complex earthy flavors and dense, meaty texture of the portobello mushroom to fill a similar niche to a cured pork product on a charcuterie board. The mushrooms are dehydrated in a low oven before braising to provide a dense, substantial texture and maximize the absorption of a rich, savory broth. With hints of smoke and boosted umami from the tomato paste and red miso, this mushroom salumi pairs well with any cheese, wine, and cracker combination.

Ingredients:

2 whole portobello mushrooms 2 large garlic cloves, minced 1 large shallot, minced 2 tbsp olive oil 1 tbsp red miso 2 tbsp tomato paste 2 tsp smoked paprika 1 tsp dried oregano 2 bay leaves 1 sprig rosemary 4 sprigs thyme 2 tbsp red wine vinegar 2 cups water ½ tsp MSG (optional) 4 tsp kosher salt

Garnish:

Olive oil Coarse ground black pepper 1. Preheat oven to 150° F (65° C). Thoroughly wash mushrooms and discard their stems. Remove and discard the gills with a spoon, and place the caps in the oven on a wire rack. Bake until partially dehydrated, but still releases some moisture when squeezed, around 4 hours. 2. Heat olive oil in a medium pot or large saucepan over medium heat. Add minced shallots and salt, and sauté until translucent. 3. Add minced garlic, spices, herbs, tomato paste, and miso. Cook until darkened in color, around 2 minutes. 4. Deglaze with vinegar, making sure to scrape up any brown bits stuck to the bottom of the pot with a wooden spoon. 5. Add water and MSG, stirring until homogenous, before adding the mushrooms. 6. Bring to a boil, then reduce heat to medium low, cover, and braise until mushrooms are cooked through, or around 10 minutes. 7. Remove from heat and place the mushrooms and enough liquid to submerge in a small airtight container and marinate in the refrigerator for at least 12 hours. 8. To serve, remove mushrooms from the marinade and dry off any excess liquid with a paper towel. Slice thin, drizzle generously with olive oil, and sprinkle with fresh cracked black pepper. *Unsliced mushroom salumi will keep for up to two weeks submerged in its marinade in the refrigerator.

By Ashley Jian

Coffee, it’s a staple amongst the sleep-deprived masses of college students whether we like it for the taste or not. You can find it at every corner of this campus at any given time of day—in cafes, dining halls, and even convenience stores. We obsess over customizing the perfect drink, adding myriads of creamy, sugary products every order to hide the raw bitterness of the bean. Yet, something we think of as a simple drink has a whole life of its own before it ever reaches your cup.

Da TO: PHO

s® oat gG n i c n

e ffe Co

So, where does this tiny bean come from? It’s actually a seed from a coffee cherry that grows on the coffee bush. The shrub takes five years to yield colorful fields of fruits, ranging from crisp green to blush red that hide two green seeds under the thick, bitter skin. The seeds are removed from the fruit in a process called parchment, either through a traditional dry method or a mechanized wet process. Up to this stage, these raw beans, called green coffee for its muted pistachio shade, are still unrecognizable from what we’re used to seeing in our local roasteries.

This is where people like Bob come in. Bob is a green coffee buyer at Batdorf & Bronson® Coffee Roasters, a wholesale roastery company that serves their specialty coffee at Dancing Goats® Coffee cafés in Georgia, Washington, and Florida. I practically spent half my senior year in the Buckhead location writing college applications and studying for AP classes, so I was curious to meet the people behind the scenes. After interviewing Bob, I learned all about his job and the processes behind how coffee shops truly source their most prized product. To put it into one word, the coffee business is complicated. No matter how many calculations are used to predict weather patterns, consumer demand, shipping prices, and so on, one can never be sure. In the end, everything depends on the 2-3 month harvest season which varies based on where you’re located in the world. A whole year’s worth of tireless work waits upon these few months. Only with a healthy, bountiful stock of fruits can coffee buyers approve and purchase a whole year’s worth of beans. Ships and planes carry these precious goods across seas to be roasted, allowing the addicting scent to seduce customers on the street and into the coffee shop. In some cases, you might turn away after seeing the price of an iced oat vanilla latte. Trust me, I’ve been there. However, if learning about the process of coffee making has taught me anything, it’s that labor isn’t cheap. That single cup carries the sweat of the farmers thousands of miles away, the expertise of coffee buyers who create the most ideal blends, and the always accommodating baristas who craft your drink to perfection. So next time you order a coffee, keep in mind that what you’re holding has come long and far to make its way into your cup.

BUB BLES By Grace Wilkey Most people take their coffee with some form of cream and sugar, whether it’s a thick drizzle of caramel sauce swirled around a plastic Starbucks cup or two ounces of perfect microfoam to top a cortado. I, on the other hand, have been skipping these accompaniments recently and reaching for the sparkling water instead. This combination might sound bizarre, but take a moment to think about the prevalence of carbonation in the food and beverage industry: tonic water and club soda are introduced to cocktails to elevate a drink’s flavor perception while also creating a refreshing sensation. During cheese tastings, champagne and other sparkling wines are popped to allow the bubbles to break through the rich creaminess of cheeses like brie and camembert. Kids and adults alike enjoy the foreign popping sensation of popular candies like PopRocks. Even in the coffee world, nitro cold brew, while not exactly carbonated, has small bubbles from the nitration process that allows for a smoother mouthfeel when drinking coffee. Nitro cold brew is just the start of carbonation in this caffeinated creation. In recent months, while strolling around New York City and scrolling through Tik Tok, I stumbled upon sparkling americanos, or spritzes, made with elaborate floral or fruity syrups, topped with oat milk foam, and stirred to perfection. As an admittedly snobby coffee lover, I knew I had to strip the beverage down to its purest form to something more palatable for my tastes. You don’t need any fancy syrups for this drink. Instead, opt for some citrus or mint to add some brightness to your beverage. Here, I chose grapefruit, but feel free to squeeze some orange or pomelo wedges to top your glass.

Sparkling Citrus Americano Ingredients: 1 grapefruit, cut into wedges 2 oz. freshly pulled espresso 4 oz. sparkling water Ice Recipe: In a rocks glass, add ice and sparkling water. Top with espresso.Squeeze one wedge of grapefruit over top. Garnish with a grapefruit wedge.

PH O TO :G

LIFE OF A BEAN

ce ra

y ilke W

By Laura Gries

Ingredients: Serves 1-2

ut ch

The Secret Recipe For the khày jiew: 3 tbsp vegetable oil 3 eggs 1 tbsp shoyu 1 tsp fish sauce Black pepper to taste

n a P Ba by

By Effat Rahm

an PHOTO: Emily Lam

PHOTO: Emily Lam

Need an impressive and easy brunch dish? Try making a Dutch Baby pancake! It is a light and puffy pancake that seems to magically fill with air in the oven (I like to sit in front of my oven and watch). Additionally, no standing around the stove and flipping is required for this pancake, making it very dorm-friendly. Melted butter, a hot skillet, and a dry oven allow the batter to magically expand in the oven, creating a pancake that seemingly defies gravity. Much like the process for making a Dutch Baby, air can also be incorporated into heavy cream to make the best topping in my opinion: whipped cream. Top your Dutch Baby pancake with berries, whipped cream, powdered sugar, or whatever else you want! Once you’re done eating your masterpiece of a breakfast dish, you’ll feel like you’re walking on air.

Ingredients:

Yield: 3-4 servings Recipe adapted from New York Times Cooking’s Florence Fabricant. For the Dutch Baby: 3 eggs ½ cup flour ½ cup milk 1 tbsp sugar 3 tbsp unsalted butter 1 tsp vanilla extract

For the Whipped Cream: 1 cup heavy whipping cream ¼ cup granulated sugar 1 tsp vanilla extract Maple syrup, berries, powdered sugar, or any other optional toppings Recipe: 1. Preheat the oven to 425° F (220° C). 2. Combine the eggs, flour, sugar, and milk either by hand with a whisk in a medium size bowl or in a blender, until the batter is smooth. Set the bowl aside for 20-25 minutes at room temperature to allow the flour to absorb the liquid. 3. Cut the butter into 1 tbsp squares. Place the butter in a 10-inch skillet or baking dish. Place the skillet in the oven, and take it out when the butter is melted. The butter should melt in about two minutes, but continually check the skillet to make sure the butter does not burn. Make sure to use oven mitts as the skillet is super hot! 4. Once the butter is melted, add the batter to the skillet, and place the skillet back in the oven and bake for 20 minutes. 5. Meanwhile, make the whipped cream. In a large bowl, pour in the heavy cream, sugar, and vanilla extract. Whip the cream using a whisk or a hand mixer with the whisk attachment until stiff peaks form. 6. Lower the oven temperature to 300° F (150° C) and bake for five minutes longer. 7. Remove the pancake from the oven and dust with powdered sugar. Cut into wedges and serve with toppings of your choice. There might be extra whipped cream left, but is that really a problem?

“It’s all in your wrist,” my mom said, taking the fork from me to demonstrate. With each rotation of her wrist, the mixture lifted into a circle then collapsed over and over again. What took me five minutes took her mere seconds as she incorporated air into the eggs, doubling in size. I was attempting to make khày jiew, a Thai omelet. It is a simple enough dish, a rarity in Thai cooking. The eggs, shoyu, and fish sauce are whipped together and then fried in smoking hot oil and served with prik nam plaa, a classic Thai condiment that is added to most dishes as an additional source of heat, umami, and citrus. However, to achieve the perfect khay jiew, incorporating lots of air into the mixture is crucial for obtaining the signature fluffy texture and is something I have been trying to master for years. My mom handed the bowl back to me so I could try it myself, but all the hard work was already done by her. “Can you just make it?” I asked, defeated.

For the prik nam plaa (A traditional Thai sauce): 3 tbsp fish sauce 1 clove garlic, minced Juice of half a lime Thai chili peppers to taste (2 or 3 recommended), thinly sliced One cup of jasmine rice to serve

Recipe:

1. Add the lime juice, fish sauce, garlic, and chili peppers to a small bowl. Stir and set aside. 2. Heat the vegetable oil in a small non-stick frying pan on medium-high heat. 3. Whisk eggs, shoyu, fish sauce, and black pepper in a small bowl. Make sure to whisk thoroughly (2 to 4 minutes) until eggs are very frothy. 4. When oil is nearly smoking hot, carefully pour the egg mixture in. Once the eggs begin to rise, use a spatula to stir the eggs, just enough to create some layers. 5. After the eggs turn golden brown (about 30 to 45 seconds), fold the eggs in half and flip. Continue to cook on low heat for about two minutes, until the eggs are cooked through. 6. Serve on a bed of jasmine rice and drizzle the prik nam plaa over top.

“You know how to do the rest,” she replied. “Yeah, but yours always turns out better.” “You know why?” my mom paused, waiting for me to answer, but I did not say anything—I was not going to give her the satisfaction. “Love…nothing beats a mother’s love.” Although air is an important component of khày jiew, I realized that my mom’s eggs were not necessarily better because of her technique, but rather because of her love. When I make this dish, it is about making an easy dish to fill my stomach. But when my mom makes it, it is about cooking a meal that her daughter loves. I try to whip air into the khày jiew, but she whips in love. PHOTO: Emily Lam

ARMER SM A’S F C A AR H IT

T KE

Open Air Amour:

M O

By Parker Piccolo Hill With COVID on everyone’s mind last year, the restaurant business took safety matters into their own hands—and outside their own doors. Outdoor dining became the norm, which allowed people to rediscover the art of eating in nature—which unquestionably, is an art. From open-air markets in Thailand, to a garden cafe in France, to shrimp stands in Hawaii, there is immense diversity in the manner in which outdoor dining is presented. However, despite the multitude of restaurants that have outdoor dining, there are only two real requirements for a successful outdoor meal: good food and a good space.

OD WO E S O MOOSEWOOD Located in the Dewitt Mall, just off of the Commons, Moosewood offers delicious vegetarian and vegan food with a beautiful outdoor seating area. Atmosphere abounds in the eclectic decoration and ivy-covered walls, and the warm lights create a lovely conversation backdrop. Try their Shawarma Tabbouleh Wrap—this carnivore loved it despite the lack of meat!

The first requirement, good food, is simple enough. It doesn’t need to be Michelin-starred, or made with the fanciest ingredients. Those meals are nice, but equally as delicious is a juicy burger from the local diner, or an authentic stew from the tiny food stall around the corner. As long as it tastes good, it’s quality food.

TAST EO F

te iet Jul : O OT PH

Outdoor dining is more important than ever in our technology-filled, pandemicseparated world.

TASTE OF THAI

GIIM G MM ME CO

Currently under renovations, and operating on a takeout/delivery only basis due to the pandemic, Taste of Thai is a perfect place to go when you want a taste of the outdoors. Either sit at one of the available tables in the Commons, or take your food on a three minute walk to the park. The spicy kick of many of their dishes is perfect for an autumn picnic under the changing colors of the leaves. Struggling to pick a dish from their lengthy menu? Their Pad See Ew is a classic!

UG GA YU AS AY CA STR ((C ! E EE E FF

GIMME COFFEE! (CAYUGA STREET LOCATION)

) T

Food is already heavily associated with memories. A certain smell of meat sauce cooking on the stove could conjure up images of nights at Grandma’s house, or maybe the sweet suck of a candy reminds you of your fifth grade graduation party. When combined with the nostalgia of time outdoors, reminding us of our carefree days as kids, the food is elevated.

I HA T

The second, a pleasant space to eat in, is more difficult. Not every restaurant has an area where tables can be placed, or where someone can even step outside. A restaurant on the fortieth-plus floor of a Hong Kong skyscraper can’t just place tables outside their windows. When a restaurant can seat people outside, however, there is something magical about it. Set free from the confines of the four restaurant walls, the food changes from a meal to an experience. Flavors mix with the smells of flowers, the sounds of birds chirping, the feel of the sunshine on your neck. There’s more space—your knees no longer bump the bottom of the table, your bags don’t trip other diners. This openness connects us more closely to the community around us, rather than being tucked away inside. It’s a return to a simpler time. We’re children again, just appreciating the togetherness that food brings.

ITHACA FARMERS MARKET Got a free weekend? Stop by the Farmer’s Market, where you can eat anything from a huge pita to authentic Cambodian food right next to the beautiful waters of Cayuga Lake. Gentle breezes and the hustle and bustle of the market enhance your experience, and be sure to grab a refreshing fresh-squeezed lemonade and shop around the local stores before you leave!

A Tribute to Open Air Dining

Crème’s Outdoor Eats:

Visit the original Gimme! location to try some of their iconic coffee and pastries. Take a steaming cup in hand and seat yourself at one of the tables in the small patio behind the cafè. While you’re there, pick up a bag of one of their fairtrade coffee blends to support small coop growers, with Gimme stocking beans from nearby Ithaca, and as far away as Kenya, Brazil, and Sumatra!

as Ha

PHOTO: Juliette Haas

CRUSHIN’ ON THESE CRUFFINS By Mika Ulmet

INGREDIENTS 1 cup sharp cheddar cheese 1 tsp paprika 1 tsp red chili pepper flakes 1½ tsp salt 1 tsp pepper

Follow along for a guided meditation of gratitude for the changing seasons. Take a moment to slow down, and allow your mind to rest and wander.

RECIPE 1. Mix together all the ingredients listed above in a small bowl. 2. Follow steps 1-3 from the Humble Cruffin recipe. 3. Spread the mixture evenly onto the dough. 4. Cut the dough in half with a knife. Roll each piece of dough into a long tube, and slice each one lengthwise, in half. There will be 4 pieces in total. Roll up each piece individually like a cinnamon roll, and place in a greased muffin tin. 5. Repeat step 7-9 from the Humble Cruffin recipe.

Imagine the crisp breeze swirling you around the Ithaca Farmers Market. Let the wind weave you in and out of the wooden stalls, sweeping you past the last pick of vineripened, heirloom tomatoes, and towards a pile of root vegetables, freshly dug from the earth.

Breathe in the delightful scent of roasted coffee and spiced pastries, allowing it to slowly spread, warming your mind and body. Slowly soak in the beauty of your surroundings. Glittering in the glow of the sunlight are an array of treasures—golden sugar pumpkins, scarlet chili peppers, withered apples, and tiny bronze chestnuts. What a marvel it is to see all the gifts that our hard-working farmers, neighbors, and friends have provided for us.

Fall is a time of comfort and reflection. A time for sharing and giving thanks. We want it to last forever, but the truth is, it’s an ethereal ghost. Before we know it, the days will grow shorter, leaves will decay, and light will be replaced by darkness. As we transition to winter, we know that the northern gusts of icy wind and snow flurries will soon be upon us. But don’t worry, there are ways to extend the coziness of fall to make this frosty season delightful.

Start by baking a batch of these cruffins. Cruffins are croissant muffins, and are well-known for their buttery, crispy, flaky layers. These ones have been carefully crafted to bring warmth and comfort to your soul.

So go find your friends, bake a plate of these cruffins, and boil a pot of tea. It’s time to embody the spirit of hygge to get you through this winter.

Fire Smoked Paprika, Red Chili Pepper, and Cheddar Cruffins

Note: For extra flair and flavor, sprinkle a handful of cheese onto each cruffin before baking. PHOTO: Emily Lam

Fall Inspired Cruffins for Winter A Humble Cruffin Recipe (Makes 4)

Ice Honey Cardamom Glazed Cruffins

INGREDIENTS 1 sheet puff pastry ½ cup granulated sugar 1 tbsp cinnamon 1 egg 1 tbsp milk

INGREDIENTS ½ cup granulated sugar 1 tbsp cinnamon 2 tbsps milk 1 tbsp honey 1 cup powdered sugar ½ tsp cardamom powder

RECIPE 1. Remove the pastry sheet from the box and let it thaw for 30 minutes. 2. Preheat the oven to 375° F (191° C). 3. Lightly flour the table. Using a rolling pin, gently roll the sheet of puff pastry dough into a 10 by 15 inch (25 by 38 cm) rectangle. 4. Evenly coat the dough with cinnamon sugar. 5. Cut the dough in half with a knife and roll each half into a long tube. 6. Using a knife, slice each tube lengthwise in half. There will be 4 pieces per pastry sheet. Roll up each piece individually like a cinnamon roll, and place in a greased muffin tin. 7. To make the egg wash, whisk together the egg and milk. 8. Brush the tops with egg wash and bake for 50-55 minutes until they turn a deep golden brown. 9. Remove from the oven and let cool for five minutes before transferring to a cooling rack.

Earth Chocolate Hazelnut Cream Filled Cruffins INGREDIENTS ½ cup raw hazelnuts 2 tbsps melted butter ½ cup granulated sugar 1 tbsp cinnamon 1 cup whipped cream 3/4 cup nutella 1 tsp vanilla RECIPE 1. Toast the hazelnuts for 10 minutes in a preheated oven set to 375° F (191° C). 2. Remove the hazelnuts from the oven, let cool completely, and roughly chop into small pieces. 3. Lightly flour the table. Using a rolling pin, gently roll the sheet of puff pastry dough into a 10 by 15 inch (25 by 38 cm) rectangle. 4. Sprinkle the toasted hazelnuts onto the dough. 5. Follow steps 5-8 from the Humble Cruffin recipe. 6. Remove from the oven, coat with cinnamon sugar, and let cool completely. 7. While the cruffins are cooling, blend together the whipped cream and vanilla with a hand-mixer until soft peaks form. 8. Gently fold the nutella into the whipped cream and vanilla mixture. 9. After the cruffins have cooled, slice ¼ off the top of each cruffin with a knife, and spoon the hazelnut whipped cream onto each one. Place the parts that were cut off back on top. Note: Transform this into an even more decadent dessert by topping each cruffin with a scoop of vanilla ice cream.

RECIPE 1. Follow steps 1-8 from the Humble Cruffin recipe 2. After removing the cruffins from the oven, lightly toss them in a bowl filled with cinnamon sugar. Let cool completely. 3. While the cruffins are cooling, mix together the milk, honey, powdered sugar, and cardamom with a spoon. 4. Drizzle the icing onto each cruffin.

Note: For all the Pumpkin Spice Latte lovers out there, substitute the cardamom with ½ tsp pumpkin spice to satisfy your Fall spice cravings.

PHOTO: Emily Lam

PICKLING & BRINING By Abby Reing

:A PHOTO

bby Reing

For college students, crowded communal refrigerators and infrequent Wegmans runs are an unfortunate reality. Nothing is worse than the seemingly unavoidable rotting cucumber stuck to the back of the fridge. In order to maintain a healthy diet of vegetables, I keep hardy vegetables lwike broccoli, green beans, and squash available for roasting because even limp broccoli can become deliciously crunchy in a hot oven. However, I also crave the fresh cool taste of cucumbers, carrots, and radishes.

Thankfully, a bit of salt water is all you need to ensure there is always a healthy, fresh, and crisp snack in your fridge. Pickling can seem intimidating, as traditional methods can require fermentation, sterilization, and even home-canning. While this process does ensure a long shelf life, it can be a bit too involved for a college kitchen. Another method, quick-pickling, is an incredibly easy way to transform your leftover fresh vegetables, and keep them for months in the fridge! With customizable combinations of sweet, hot, and sour spices, a simple brine can open up a world of flavors! I’ve included a small variety of pickling projects to get you started. The refrigerator recipes—for Bread and Butter pickles and Radish wedges, only require a few days and are well-worth the wait. They’re a great place to start if you aren’t quite ready to adventure into fermentation yet. Bread and Butter pickles are a great addition to burgers and barbeque, or make a tasty sweet snack on their own. Alternatively, the radish wedges offer an acidic, peppery, and spicy flavor profile, great for topping rice bowls or tacos. Finally, the Lacto-fermented beets are a great introduction to fermenting pickles. A simple salty brine allows for friendly bacteria to transform the raw beets into a funky and complex crunchy snack. Add these beets to salads, sandwiches, and cheese boards, but be careful to not get dyed red! After fermentation, I keep the beets in the fridge to avoid the need for canning, which simplifies the process.

Fermentation Station: Lacto-Fermented Beets

A Sweet Snack: Bread and Butter Pickles

A Little Longer: Pickled Radish Wedges

Ingredients: About 4 medium/large beets 700 grams of water 20 grams of salt ½ tsp mustard seed 2 garlic cloves ½ tsp freshly grated ginger

Ingredients: 1 medium cucumber 1 medium white or vidalia onion 1 1/2 tbsp kosher salt ½ cup granulated sugar ¼ cup brown sugar ½ cup white vinegar ¼ cup apple cider vinegar 1 tsp mustard seed Pinch of turmeric 16 oz jar

Ingredients: 2 cups cut radishes (about 250 grams) ½ cup vinegar ½ cup water 1 1/2 tsp salt 1 tbsp maple syrup ½ tsp red pepper flakes ½ tsp black peppercorns ¼ tsp mustard seeds 16 oz jar

Instructions: Clean the beets by removing the greens, scrubbing, and peeling. Cut the beets into halves or quarters, then approximately ⅛ inch slices. (The thinner the slices, the faster they will soften.) Pack the beets into a jar, layering in the garlic cloves, mustard seeds, and ginger. Fill the jar about ¾ of the way with beets. Dissolve the salt in water to make a 3% brine. (It’s important to maintain this ratio in order to control the growth of unwanted microorganisms. If you need to add more brine to fill the jar, make sure to add 3 grams of salt per 100 grams of water.) Weigh down the beets so that they are completely submerged in the brine. You can do this by filling a Ziploc bag with water, squeezing out the air, and placing it inside the jar. Alternatively, you could also place a smaller glass or dish on top of the beets. Place the jar on a plate with paper towels, as the brine will likely bubble out of the top as the beets ferment. Allow the jar to sit at room temperature for about 7-10 days. You will start seeing a lot of bubbling in the first few days, that’s normal! Every day, make sure the beets are still submerged in brine, and top off the jar with brine if not. If you notice that the brine is viscous, that’s normal for starchy vegetables like beets! If you start seeing any black or colorful molds though, you’d unfortunately want to throw away the pickles, as something went awry... your stomach will thank you! After about 7 days, taste the beets to see if they are to your liking. If you’d prefer them to be softer, “funkier,” or more sour, leave them for another day or so before storing in the fridge!

Instructions: Thinly slice the cucumber and onion, lightly massage in the salt, and let rest for about 1 hour until the veggies are soft. In the meantime, add all other ingredients to a saucepan and bring to a boil until the sugar is dissolved. Then allow the brine to cool down as the veggies rest. Thoroughly rinse the salt off of the veggies with cold water. Pack the veggies into a jar or other container. Pour the brine over the veggies, cap the jar, and store in the fridge. The pickles will be ready after about 24 hours, and will continue to develop a stronger flavor as they sit!

Instructions: Remove the leaves from the radishes and wash thoroughly. Tiny radishes can be left whole, but halve or quarter larger ones so all pieces are a similar size. Pack prepared radishes into a jar. Add all other ingredients to a saucepan and bring to a boil. Pour over the radishes, cap the jar, and store in the fridge. The radishes will be ready after about 5 days.

PHO TO: Ab

by R ein g

Don’t Passover the Magic of

Matzo Ball Soup By Nathan Lesser

Raised in a Jewish household, the holiday food for which I eagerly counted down the calendar was our homemade Matzah Ball Soup. The soup embodies the heartwarming nature of Jewish traditions. Its comforting aroma of the hot, salty homemade chicken broth topped with the tender Matzah Balls earns the soup its universal spot at Seder, the ceremonious Passover meal. Each Seder, my family joked that I’d devour more Matzah Balls than the rest of the guests combined— which wasn’t far from the truth. As I grew older, I assumed the role of Matzah Ball Soup chef, always making enough to ensure plenty of leftovers (mostly for me, of course!) The main star of the Seder meal, Matzah, is the unleavened bread hastily prepared by enslaved Isrealites fleeing from the Egyptian Pharaoh. Millennia after the Exodus, the bland Matzah cracker made from just water and flour has persisted by virtue of God’s commandment to avoid leavened bread during Passover.

Perhaps the real Passover Miracle is the invigoration of a dry, tasteless cracker into a satiating, gratifying soup. The soup base is a traditional chicken stock made from carrots, celery, onion, garlic, and fresh dill. Once the large stockpot of broth has simmered for three, four, or maybe even thirteen hours (if you’re feeling particularly patient), Matzah Ball creation may begin. These simple spherical gifts to humanity are made with Matzah Meal, eggs, baking powder, seltzer, shmaltz (chicken fat), salt, and pepper. Seltzer is preferred over water since it creates air bubbles while cooking that poof up the balls to fluffy perfection. Vegetarians may substitute in vegetable broth and skip the chicken fat, but the shmaltz is crucial for the distinctive umami flavor- so mess with sublimity at your own risk!

PHOTO: Lulu Goldman

The soup base is a traditional chicken stock made from carrots, celery, onion, garlic, and fresh dill. Once the large stockpot of broth has simmered for three, four, or maybe even thirteen hours (if you’re feeling particularly patient), Matzah Ball creation may begin. These simple spherical gifts to humanity are made with Matzah Meal, eggs, baking powder, seltzer, shmaltz (chicken fat), salt, and pepper. Seltzer is preferred over water since it creates air bubbles while cooking that poof up the balls to fluffy perfection. Vegetarians may substitute in vegetable broth and skip the chicken fat, but the shmaltz is crucial for the distinctive umami flavor- so mess with sublimity at your own risk! Now comes time for the most fun—yet messiest—part of the procedure: Matzah Ball formation. Cooks of all ages love the imprecise and interactive process, though it often leads to affectionate disagreement. My mom would affectionately ridicule my large and oblong Matzah Balls, but I always firmly believed that my rustic, rather nonspherical balls reflected upon the imperfection of cooking from scratch. Plus, I prefer the diverse range of textures of large Matzah Balls. Once formed, the balls are then plunged into the simmering stockpot and cooked for twenty to thirty minutes. Upon ladling the steamy soup into a sizable bowl, the ultimate Jewish comfort food is ready for consumption. Serving Matzah Ball Soup is always a ceremonious occasion, whether for holiday guests, loved ones, or oneself. Though every family has their own variation for which they stubbornly defend, no one can deny that Matzah Ball Soup is a pure expression of love and lively celebration of our most meaningful customs.

IROH & TEA By Maria DiGiovanni

Avatar: The Last Airbender has won the hearts of many for its dynamic characters, moving storytelling, and heartwarming nostalgia. While the show commemorates all four of the basic elements, I was drawn to examine the symbolism of water— not through waterbending, but in the modest form of tea. Emerging as one of the most beloved characters is Uncle Iroh, who, for us Avatar fans, is remembered as the quintessence of wisdom, unconditional love, and the defense of the good during the long battle to end the Fire Nation’s Hundred Year War. Of course, what also remains in our minds is his love for tea. In the series, tea epitomizes the qualities which make Iroh the treasured uncle he is memorialized to be. In sharing tea with others, he exchanges wisdom that shapes the paths of those he encounters. Iroh especially demonstrates his charitable character when he is nearly mugged by a peasant in the Lower Ring of Ba Sing Se. The retired Fire Nation general merely sits down to make jasmine tea with the man and affirm his true aspiration to be a masseur, delivering the notable line:

“While it is always best to believe in oneself, a little help from others can be a great blessing.”

While Iroh shares lessons over tea with strangers, he most of all hopes to share them with his beloved nephew, Zuko. In his relationship with Zuko, Iroh struggles to instill faith into a boy that has been abused and abandoned. As the prince of the Fire Nation, Zuko is entangled in the malevolent ambitions of his ruling family to dominate, feeling unable to define a path of his own. Iroh simply desires for Zuko to find his way. After a defeat against the Northern Water Tribe, Iroh and Zuko have to live undercover as refugees in Ba Sing Se, where Iroh opens a tea shop of his own in the Upper Ring: the Jasmine Dragon. Secluded from the Hundred Year War, it is while Zuko works at the Jasmine Dragon that he begins to find his way. Letting go of the anger which formerly commanded him, he helps his uncle serve the finest tea in the city with sincerity; he even goes on a date with a Fire Nation girl. Having finally established a tea shop, Iroh is most of all grateful to have his nephew by his side.

PHOTO: Maria DiGiovanni

Those of us who have watched the show know that Iroh and Zuko’s time together in the Earth Kingdom comes to a halt when Azula, sister of Zuko, lures him to betray Iroh. Offered the chance to redeem himself, Zuko joins Azula in overtaking Ba Sing Se, leaving Iroh to be taken prisoner for his treachery against the Fire Nation. However, even after regaining the honor of his father, the Fire Lord, Zuko soon rejects the path of tyranny selected for him. Instead, he chooses to create an era of peace, inspired by the kindness he has witnessed in Iroh.

As we wipe the tears which inevitably fall as Avatar concludes, many of us may feel inspired to share a cup of tea with a gang of our own. Iroh reminds us that, even without his firebending abilities or jolly demeanor, we can each be the Uncle Iroh in someone’s life through simple expressions of kindness. I therefore encourage you to invite a loved one to enjoy a hot cup of tea, exchange stories, and offer what support you can. You may never know who needs that extra sip of faith.

When the two reunite, Iroh only embraces him, expressing his pride for Zuko to have found his way again—this time, on his own. After Aang defeats Fire Lord Ozai, the war comes to a close. At last, Zuko takes his place as the new Fire Lord—one who seeks to restore the honor of the Fire Nation. With the sky above them ablaze with the rosy tones of sunset, we find the gang once again in the Jasmine Dragon, sharing cups of tea. This time, it is Zuko who passes out the steaming cups to others, just as he begins his journey to bring peace to a world that warily rises from one hundred long years of destruction. As Zuko places a cup in front of Iroh, it is understood that Iroh now steps back for Zuko to emerge as the giver of goodness and faith—a position that, through his struggles, suffering, and the support of his uncle, comes well deserved.

PHOTO: Maria DiGiovanni

W A T E R PHOTO: Cassidy Tryon

By Maia Bhaumik As a broke college student, sometimes I crave a delicious, custardy treat but don’t have the time nor the money to whip up something extravagant. This is when I turn to a delicious dish that was created from a time where people innovated to find food happiness: Water Pie. In the Great Depression, it was hard to buy eggs and milk to make a delicious custardy pie, so people had to get creative. They created a pie that was made with four ingredients: flour, sugar, butter (if you’re fancy), and, yes, water. This pie goes against every instinct in a baker’s body, but magically, it works!

Ingredients: 1 unbaked* 9 in. pie crust (homemade or store-bought) 1 ½ cups water 4 tbsp all-purpose flour 1 cup sugar* 5 tbsp butter cut into 10 pieces Optional: Flavorings 2 tsp preferred extract 2 tea bags or 2 tsp loose leaf tea 1 tsp rose water Recipe: 1. Preheat the oven to 400° F (200° C.) 2. Set empty pie crust on a parchment-lined baking sheet. If using an extract or rose-infused water, mix with the regular water. 3. If using tea, prepare the tea with the water according to the instructions and then let the tea cool to room temperature. 4. In a small bowl, whisk together the sugar and flour. 5. Pour the water into the pie crust. 6. Sprinkle the sugar/flour mixture evenly over the water and DO NOT STIR.*

7. Evenly place the pats of butter on top of the water mixture and do not touch them. 8.Place the pie in the oven and let it bake for 30 minutes. Then, reduce the temperature to 375° F (190° C), and continue cooking for 30 minutes. If the crust is browning quickly, place aluminum foil around the edges to keep it from burning. 9. After 1 hour of baking, pull out the pie. It will be quite watery so be careful! 10. Let the pie cool completely and then cover and place in the fridge for 4-5 hours or overnight before slicing. 11. Enjoy with some whipped cream, berry sauce, or on its own! *Notes: Can use white or brown sugar depending on what flavor you want. White sugar lets the flavoring come through, but brown sugar will give a deep caramel flavor. Just depends on what you want Pouring the water into an unbaked crust is important. If you pour the water into a parbaked crust, the bottom becomes soggy. We don’t want to disturb the flour sugar mixture because we don’t want the sugar to dissolve prematurely outside of the oven.

PHOTO: Cassidy Tryon

PIE The flour and sugar mixture gelatinizes the perfect amount for a low-budget dessert that anyone can make. The key to this recipe is to not disturb the pie once the flour/sugar mixture is in the water. The pie will come out of the oven still looking extremely watery, but the gelatinization occurs once this pie starts to cool down. Once it is fully chilled, you should be able to get a semi-clean slice of the pie. Once you get the main idea down, it can be fun to play around with the flavors of this magic pie. You can steep tea in the water, add extracts, and even use soda instead of water (with varying levels of success.) The possibilities are truly endless!

Cypriot Meze Recipe

y p c r

By Mira Harris

The frigid Ithacan winter has us all dreaming about traveling somewhere warm. A balmy afternoon on the beach in Cyprus is my idea of the perfect escape. White sand beaches and crystal clear waters are only a fraction of what makes Cyprus the perfect island getaway. Part of what makes the island so unique is its cuisine, starting with the Cypriot mezedes. The culture surrounding the mezedes, or meze for short, is one of family and sharing. That is what makes it such an integral part of Cypriot culture.

i o t m E 28

To start, an array of dips paired with warm toasted pita and dishes of olives are placed on the table. My favorite is taramosalata, a fish roe blended into a pale pink creamy dip and mixed with olive oil, lemon juice, parsley and finely chopped onion. This is accompanied by talattouri, a refreshing mint and cucumber infused yogurt with dill and garlic. Often there is also melitzanosalata, roasted eggplant blended with olive oil, lemon juice and garlic. In addition to these are hummus, tahini, and tzatziki.

The show stopping plates of fresh fish caught daily from the sea finalize the meal. My favorite is charred octopus drizzled with olive oil and lemon juice. Oftentimes, there are heaping plates of calamari both grilled and lightly fried. The meze on the beach always includes flaky roasted whole fishes like sea bream or snapper along with crunchy fried whole smelts. Locally farmed meats, cheeses, and honey may also arrive depending on the season. Under the hot sun, the meze concludes with the sweetness of ice cold watermelon perfectly balanced by salty grilled halloumi cheese. The varying nature of meze makes our experience different every time! Each restaurant decides which dishes to include and has a different style of preparation depending on what’s in season either at sea or on land. One thing that never changes, however, is the welcoming atmosphere and the breathtaking view of the sea.

PHOTO: Anabel Maldonado

z E

For my family, a Cypriot beach day begins with a morning of lounging on the golden sand and dipping into the sparkling waters of the eastern Mediterranean. When the sun is at its peak, we walk to the nearest restaurant on the beach. Then, we gather around a table beneath a patio sheltered by twisting grapevines for the meze. Similar to Spanish tapas, the meze is a Cypriot meal consisting of a variety of small plates. Oftentimes there is no menu and dishes will keep arriving until no one can eat another bite. The meze varies depending on the region, but on the beach the meze is always inspired by the sea. Here, the star is fresh fish in every form eaten with a view of the breathtaking turquoise waters they came from.

Next the salad arrives along with a variety of traditional vegetable dishes, such as dolmades, grape leaves filled with rice, fresh parsley, dill and mint cooked in a bright lemony broth. Roasted potatoes sprinkled with rosemary, olive oil and lemon juice often make an appearance. There is always a Greek village salad with fresh tomato, crispy cucumbers and red onion along with salty feta, olives and capers.

FOUL WEATHER fruit By Garrett Emmons Grill marks seared onto pineapple rings, peaches, and plums is summer cooking at its most delectable for me, combining sweet juiciness with smoky char. Summer food is characterized by backyard barbecuing and crisp, refreshing flavors; it’s a more laid back but exciting time. Once the leaves start coming down and the snow starts falling, there’s no reason for cooking fruit to be any less exciting—in fact, there’s all the more reason for it. Cooking autumnal pome fruits like apples and pears and wintery citrus fruits like lemons and oranges is the perfect way to enjoy fruit during the colder months. It enhances their flavor by drawing out water in the form of moisture, which concentrates their sweetness. Different methods of cooking open doors to more savory flavors that don’t typically accompany your apples or oranges, such as the smokiness from a strong char or piquant spices. Finally, heating fruit provides the perfect warmth that your frozen bones crave during the coldest months of the year. Feeling convinced? If so, I have the perfect recipes for you. Before we get to grilled fruit, consider something you might be more familiar with: fruit preserves. There are many varieties, such as marmalade, which is made from citrus fruits and their rinds. My personal favorite is apple butter. Apple butter is essentially apple sauce with spices and extra sugar that’s been cooked down and caramelized until thick and dark brown. The magic of marmalades and apple butters comes from breaking down the structure of the fruits, resulting in a spread for toast, pancakes, and anything you can imagine.

INGREDIENTS

Apples, pears, as many as you want (choose a firm apple that won’t turn too mushy when cooked; my personal preference is honeycrisps) Melted butter, enough to lightly cover the surface of the fruit Additional toppings (optional, see directions) RECIPE 1. Remove core and seeds from both fruits, then cut apples into slices and pears into halves. A tip for coring apple slices: simply press a plastic bottle cap through the center of each slice. 2. Grill the apple slices for around 7 minutes on each side and pears for around 10 minutes with the cut-side down, or until grill marks of your liking form. 3. Top the grilled fruits with whatever you like. 4. Brown sugar, cinnamon, and salt go great on top of apples, adding a molasses-y sweetness and warm spice. 5. Toasted walnuts, crumbled gorgonzola, and a light balsamic drizzle greatly enhance grilled pear, providing crunchy nuttiness, salty cheesiness, and fruity tartness to round out the pear’s grilled sweetness. 6. Experiment to your heart’s content with whatever savory or sweet flavors you like; grilled apples and pears welcome a wide variety of flavor profiles.

In the same way that slowly cooking them with liquid in a pot creates inviting results, applying higher heat directly to the fruits can produce similarly delectable creations, but with more flair. One ideal method for apples and pears is grilling. If you don’t have access to a grill—indoor or outdoor both work—a pan would have a similar effect, albeit with less exciting results.

PHOTO: Lulu Goldman

Despite what you may be used to, lemons and oranges can also greatly benefit from heat—in this case, roasting is the move. You would likely think twice about biting into a raw lemon slice, but the beauty of roasting is that the sweetness of the usually sour citrus is concentrated as moisture evaporates, making it delectable to eat directly. The flavor brought on by blackening offers a flavor counterpoint that citrus rarely has the opportunity to enjoy. Roasted citrus is the perfect accompaniment to brighten up earthy winter vegetables such as Brussels sprouts and parsnips. It can also be the star of a warm and refreshing cold-weather salad of fennel, beets, and red onion, for instance. If the lemon slices are still too sour for you or if the oranges aren’t ripe and sweet, a light drizzle of honey in addition to the oil should help. While raw apples, pears, and oranges are tasty in their own right, cooking transforms them into something more. From timetested preserves to vibrant grilled and roasted pieces, there are many methods of cooking fruits to experiment with—the process can be almost as enjoyable as the eating itself. I hope you try out some new ones.

INGREDIENTS Lemons Oranges Salt Black pepper Olive oil Herbs (optional)

RECIPE

1. Preheat the oven to 350° F (175° C). 2. Cut the lemons and oranges into either wedges or circular slices. 3. Place the fruits on parchment paper, drizzle with olive oil, and sprinkle with salt, black pepper, and any dried herbs you enjoy, such as oregano or thyme. 4. Roast for around 30 minutes, until the edges begin to caramelize and there is light charring in spots.

PHOTO: Lulu Goldman

K a b o b Ko o b i d e h By Armita Jamshidi The compatibility of the comfortable warmth which Kabob Koobideh fosters and the sharp, citrusy flavor of its main seasoning, sumac, is unparalleled in the Persian food world. Sumac is a Persian spice commonly used in a variety of dishes and notably fosters palatability through the combination of its fruity and salty flavors.

The luxurious, sizzling sound of the flawlessly seasoned beef rousing the steaming grill not only stimulates and enhances sumac’s noticeably penetrating flavor, but it also creates the dish’s lasting warmth that pins it as a stable comfort food.

O TO : Ja

ke Lon g

Kalbi

“We all have that one food that reminds us of home”

The modest electric stove resting against the bleach white kitchen wall of my childhood home is no match for the piping hot, smoke-stained grill on my grandmother’s cluttered tan counter. A splintering pair of wooden chopsticks, last year’s newspaper, and twelve glass turtle figurines sit just inches away from the livid flames that swallow my food whole.

I frantically pant between chews to cool down the sizzling beef as it burns my gums. Each inhale brings with it a steady stream of buttery juices succeeded by a gamy and slightly metallic flavor. The deadly duo of crunchy edges and a slightly bloody aftertaste declare that this slice was cooked just enough to be crispy but not to the point of dryness. I feel my face stretch into an orange peel smile. I have finally found the happy medium. I ignore my burning tongue and take another bite. The leathery fibers fighting between my molars bring me back to those sweltering summer afternoons visiting my family in Virginia as a child. My grandmother, or my “halmoni” as we call her in Korean, would add piece after piece to my plate until the button on my jeans cut into my lower stomach—her way of breaking through a thick language barrier, conveying her unconditional love.

Today’s sacrifice: Korean beef short ribs (kalbi).

Food was the only language we both truly understood.

Once placed on the charcoal grill, the juicy slices quickly surrender to the fire engulfing them. Their bellies brown and their edges curl to produce the perfect, crisp, enthralling explosion of soy sauce and honey. After a brisk flip and another minute or two on the heat, the kalbi is ready to be served. The combination of sugar glaze and smoky beef exudes a sweet yet savory aroma, entrancing me to scoop it right off of the piping hot grill, and without hesitation, shove it into my eager mouth.

When my halmoni and I cooked kalbi together, the summer heat was replaced with the chaotic flames of her charcoal grill and the hot summer air wasn’t as unbearable. Although my mouth will always burn from the piping hot kalbi fresh off the fire, spitting out the tender slice of family doesn’t even cross my mind. I’ll let the sides of my mouth catch on fire before giving this memento up.

By Jinjee Denner

A rookie mistake.

We all have that one food that reminds us of home. Kalbi is mine.

In fact, Kabob Koobideh’s flavor is so coveted that naan is often layered on top of the grill after the Kabob cooks, capturing every remnant of the fiery, zesty taste. Though Kabob Koobideh is the holy grail of Persian food, its complementing side dishes encompass the hardiness of the entire meal and upgrade it to a level suitable to be served at a dinner party. With Kabob comes grilled tomatoes, which foster a sweet and tangy addition to the meal as well as the polo (the rice) which supplies the foundational hardiness of the dish that cultivates the warm, satiated feeling by the end of the meal; doogh, a refreshingly savory drink composed of slightly fermented yogurt, rose petals, mint, and sparkling mineral water, is the perfect way to wash down the rich mouthful of Kabob Koobideh, polo, and grilled tomatoes, all while arousing your taste buds in the back of your throat.

The holiday, Sizdah Bedar, is celebrated 13 days after the Iranian New Year on March 21st; the outdoor celebration, usually on Sunday despite where it falls within the week, is thought to ward off the bad luck of the number 13 while simultaneously allowing the Persian community to enjoy the cool spring weather. Sizdah Bedar strongly resembles the American Thanksgiving dinner in that the entire Persian population reserves this day to celebrate the rooted beliefs of Iranian culture over table-filled plates of Persian cuisine! Kabob Koobideh, with its facile production on an outside grill, usually holds true as the centerpiece of the feast.

Along with Kabob Koobideh and its rooted warmth ensues complexity in its flavor and in the nostalgic memories of consuming the staple goodness over years of Persian holidays; as well, its side dishes—grilled tomatoes, polo, and doogh—fully encapsulate Persian culture in its purest form.

The heat of Kabob Koobideh sharply contrasts the cooling sip of doogh, making for a compatible contrast in the mouthful of flavor. By combining the distinct and complex flavors of this traditional Persian dish, the meal makes for a substantially filling and carefully crafted dinner, pinning it as a staple dish for the Persian Holidays. With the preparation of this carefully constructed meal comes the grandiose celebration of Persian holidays with the Iranian community.

The cozy cornucopia of the searing sound of raw meat clashing the Falls Lake grill in North Carolina on the bright Sunday after the Persian New Year, eid-Nowruz, provokes nostalgia in the deep and profound memories I have built with my local Persian community. PHOTO: Abby Reing

This way, the whole chicken was cooked evenly. This cooking method made the chicken succulent, melting in my mouth with every bite. This was the beginning of my true Seoul Odyssey. I googled the “Top Ten Fried Chicken Places in Seoul” and made an announcement: we would visit every single place on that list during our vacation. Like Homer setting his course for Ithaca, it took not ten years but ten days to eat at ten different fried chicken restaurants in Seoul.

PHOTO: Grace Wilkey

My 10-Day Odyssey in Search of the Top Ten Korean Fried Chicken Places in Seoul By James Koga

It was the hottest summer in recorded Korean history. As a Southern Californian, I was bold enough to believe I could stand the heat. The humidity, however, was my downfall. Within mere minutes of leaving the hotel, my fresh t-shirt was drenched. My first experience in Korea was well underway. After a morning of sightseeing with my family, I knew exactly what I wanted: Mul Naengmyeon. The thin and chewy buckwheat noodles in an icy beef broth was my go-to Korean lunch on hot summer days. Deferring to my Korean grandmother’s wisdom (hoping it would align with my desires), I asked where we as a family should eat. Her response confused me. A ginseng hot soup restaurant? Deferring to her judgment, we trekked through the streets, helpless against the sweltering heat. I hoped the best cold treats in Korea awaited us.

When we arrived, we sat on mats on opposite ends of a rectangular table, just two feet tall. With no time wasted, the waiters presented us with a stone pot of boiling soup. As billows of steam condensed on my face, my grandmother said, “Yi yul chi yul”—“let’s fight fire with fire.” We each had our own steaming, bubbling, cast iron pot of chicken soup with a whole young chicken stuffed with ginseng, garlic, and rice. But an unexpected factor made the dish perfect for one-hundreddegree weather: the heat. Though warmth lingered in my belly, my body was cooling off.

My parents and brother—even my Halmoni—ordered icecold beer, and I ordered a coke, a rare treat I never drank at home. There was no overthinking. The menu was simple: beer, soda, and fried chicken. We always got one order of the original (to have a basis of comparison) and then in each destination ordered a basket of their specialty flavors: some sweet and tangy, others spicy and piquant. Eating the same thing every day for ten days straight, I began to notice the subtleties of the oil, the degree of crispness in the batter, and the unique pairing of the hot fried chicken and ice-cold drink.

cultures between districts. These restaurants served as signal fires that helped guide my journey throughout the country of my maternal ancestors. Traversing the city by foot illuminated the differences in each of Seoul’s districts. Though I didn’t go to all 25 districts, the Korean Fried Chicken restaurants led me through the night markets in Myeongdong, the metropolitan streets of Gangnam, and down the very path my grandmother walked to her high school in Seodaemun, 64 years ago. We meandered through back alleys and trudged upstairs to be greeted with an impressive five-item menu. We sat at the rectangular tables and sighed with happiness. Odysseus’s meandering journey was a means to an end: to reach his home Ithaca. Mine, however, as a first-year Cornellian, is a launching pad that begins in Ithaca. Just as my quest for KFC helped me reconnect with my heritage and learn about the home of my ancestors, my new journey in search of culinary experiences throughout Ithaca and on campus will allow me to connect with people and create experiences in my new home.

While roaming the congested city of Seoul in search of the best KFC (Korean Fried Chicken), I slowly started understanding the city: the urban planning, prominent landmarks, and differing PHOTO: Grace Wilkey

Confused in the moment, I later learned the science behind why eating hot foods provides relief on scorching summer days. In a study conducted through his Thermal Ergonomics Lab at the University of Sydney, Professor Ollie Jay provided evidence supporting that a drink hotter than your own internal temperature forces your body to store less heat. Therefore, when you ingest the hot drink, you sweat more. And so, by eating hot foods, our bodies cool ourselves off—something I very much welcomed on this scorching summer day. Though the soup was fortifying, it wasn’t what I remembered most about that meal. After we polished off our pots, my grandmother suggested we order fried chicken. What? More food? Though I was doubtful of our stomach’s capacity, I conceded: maybe just a small order. As the waiter brought the fried chicken in a basket, the aroma beckoned me to try a bite. Those crispy, delicate, and surprisingly ungreasy morsels of fried chicken turned out to be a revelation. The chickens in Korea are smaller than back at home, so the whole chicken was served in bite-sized pieces.

REINVENTING CHILI OIL

M o d e r n Ta k e s o n L a o G a n M a

Junzi Chili Oil Chef Lucas Sin opened Junzi, a fast-casual restaurant that presents Chinese flavors in a build-your-own-bowl style reminiscent of Chipotle. Junzi has its own chili oil, which is sold at their brick-andmortar stores as well as an online marketplace that features other Asian snacks and goodies. The bottles are packaged with little doodles of chilies on a white label. Junzi launched a special collaboration with the The Metropolitan Museum of Art, elevating the condiment into an artistic celebration of Lunar New Year. The recipe behind Junzi’s chili oil includes Tianjin chili flakes, Sichuan peppercorns, and cayenne peppers, making this chili oil a spicier variant.

By Annie Zhou What’s red, crackly, and goes on everything—from rice, to pizza, to vanilla ice cream? Chili oil. The condiment, a common fixture of Asian households, has recently taken the food community by storm. Fanatics have made dedicated zines, Tik Tokers have published viral recipes, and even John Cena has joined the conversation, speaking monotonous Mandarin as he professes his love for chili oil. As a struggling college student, I use chili oil to add flavor to boiled eggs smuggled from the dining halls and instant ramen. But, what exactly is this Asian ambrosia? Chili oil is a hot sauce from China, prevalent in the Sichuan and Guizhou provinces. It boasts a vibrant red color, which makes it seem deceptively spicy. It possesses more of a mala flavor profile, which translates literally to “numbing and spicy.” Traditionally, the condiment is made by heating oil and pouring it over dried peppers, garlic, and paprika. As hot oil meets aromatics, smoky tendrils rise from the bowl and a sizzling noise fills the kitchen. The oil carries the complex flavors of the infused spices and aromatics throughout whatever it’s mixed with. However, not everyone has access to a kitchen or the necessary ingredients. Packaged cans of chili oil make it more readily accessible for daily enjoyment. The most iconic brand is Lao Gan Ma, which translates literally into “Old Godmother.” The old godmother in question is Tao Huabi, who is lauded for her rags-to-riches story in which she scaled her chili oil from free samples at her noodle shop into a multinational enterprise. Lao Gan Ma packs a flavorful punch, laden with salt and MSG that coats the tongue. Fermented soybeans and peanuts add a textural dimension. Because of Lao Gan Ma’s processed ingredients, some people consider it to be a guilty pleasure.

Momofuku Chili Crunch Despite this, these ingredients are displayed proudly in clear bottle, matched with a bright red label adorned with the old godmother herself. Today, a new wave of chili oils have emerged in the market, rising to challenge the universality of Lao Gan Ma. If you’re a young East-Asian millennial with a restaurant in New York City, chances are, you sell your own branded chili oil. Chefs like David Chang, Lucas Sin, and Eric Sze, have excited the East Coast food scene with their trendy, modern takes on Chinese, Taiwanese, and Korean flavors—and they all have packaged jars of chili oil so patrons can take a bit of the restaurant home with them.

Founder David Chang is famous for his Momofuku restaurants and social media and TV personality. He recently hosted the Netflix documentary series Ugly Delicious, where he highlights different international cuisines and their cultures. PHOTO: Chase Lin

Chang brings his multicultural attitude into his own chili oil: he marries the Chinese chili crisp with the Mexican salsa seca and salsa macha. Unlike other chili oil jars, Chang’s rendition forgoes the packaging label and instead displays the red chili crisps in all their glory inside a clear glass jar. This chili crunch boasts a hit of umami, a deep savoriness that makes the sauce addicting to eat.

Although founders like David Chang have specifically attributed their inspiration to the old godmother, these chili oil jars are notably different from Lao Gan Ma. Let’s dive a little deeper into each of these emerging chili oils.

So the question remains: do these chili oils compare to the original? Honestly, nothing hits as well as the umami powerhouse of Lao Gan Ma. The newer recipes have a more robust flavor profile whose nuances are harder to pick up on. Yet I still stock my cupboard with these fad oils. I collect these different brands not necessarily because I prefer one to the other, rather, I find them to be an exciting reflection of how younger Asian chefs are subverting the traditional view of Chinese food. By modernizing traditional options while still honoring their history, they penetrate the younger market and make chili oil something as well known as Sriracha or soy sauce.

Fly By Jing Chili Crisp Fly By Jing, founded in 2018, emphasizes a modern take on a traditional Sichuan interpretation of chili oil. Founder Jing launched her product over Kickstarter. On the chili oil label yellow letters contrast the bright red packaging, and uppercase is used throughout Fly By Jing’s website. Lao Gan Ma sits at a mere $3 a bottle, whereas Fly By Jing is sold for $15 at specialty stores. However, this increase in price is backed by quality ingredients. Compared to Lao Gan Ma, the chili oil boasts specialty ingredients, such as rare tribute peppers, fermented black beans, and fried chilis from China. So despite these price differences, Fly By Jing has captured attention from devout fans and private equity investors, and will soon be available at Target, Whole Foods, and even Costco.

PHOTO: Chase Lin

Nothing can beat Lao Gan Ma; it tastes like home. But these new options signal an exciting time. It’s time to reinvent Chinese food as not just Panda Express and P.F. Chang’s—it’s Momofuku, it’s Junzi Kitchen. The old godmother would be proud of these young chefs for their entrepreneurial spirit and passion for good food that honors their culture.

By Hannah Rosenberg A shimmering, swaying fire dances in front of my eyes and warms the marshmallow at the end of my metal skewer. If I move my marshmallow any closer into the flames, it will be engulfed and charcoaled in seconds. I retract the marshmallow from the fire pit, and bring the marshmallow back into the cooler air. Now, I must act fast. As the marshmallow was roasting, I snapped a graham cracker sheet in half to make two squares, and broke off squares of America’s finest Hershey’s chocolate and placed that on top of one graham cracker. Working with the precision of a skilled craftsperson, I use the graham crackers to scrape the golden marshmallow, blown up like a balloon, on top of the chocolate, finally to make a sandwich, a s’more.

Press. Squish. The marshmallow expands onto the edges of the cookie frame, and the chocolate is left with a slight bite. That is how you make a perfect s’more. Throughout the drama of middle school and anxieties of college applications, sitting around fire pits with friends and charcoaling marshmallows has always blown the stresses away. School and sunny hours of pizza and cake would fade into a packed circle of pajama-adorned 13-year-olds, hands sticky with melted marshmallows. Smoke seeped out of the campfire, leaving its mark on our clothes, our hair, and our memories. During these potent middle school birthday parties, with the fire as the only source of light in our friend’s woodsy backyard, we struggled to see each other’s faces. But maybe that’s what makes fires and roasting marshmallows so magical. We traded secrets and stories, future wishes, and complained about math teachers and our parents. It’s hard to find a space like this that exists during the daytime.

PHOTO: Hannah Rosenberg

Fast forward to the last two pandemic summers, my friends and I have circled around fire pits more times then than in the previous summers combined. Clad in sweatpants and sweatshirts decorated with college logos, holding water bottles stickered with the names of organizations and social justice causes, and Birkenstock’ed, Emma, Claire, Madeline, and I each sat in foldable camping chairs around a fire pit. The traditional chaos of creating the fire began (we would not make very good hunters and gatherers): Emma and Claire, twins my sister and I have known since we were two-years old, alternated chucking wet logs into the metal basin and flicking a lighter on the logs. The fire refusing to start. Like clockwork, their dad arrived to say that the wood was wet and would not hold flames. We laughed, teased each other about our lack of survival skills, and they restarted their process with dried wood. Finally, flames billowed out of the pit, illuminating our faces with a warm red glow. Metal sticks in hand, we stabbed marshmallows, jammed them in the flame, and waited for a toasty layer to coat the ‘mallows. Between roasting the marshmallows, sliding them between nutty graham crackers, and slipping a piece of Hershey’s between the top of the marshmallow and the cookie, we traded stories from college, gossiped about our neighbors and their dogs, and unwrapped our inner cores under the hug of the stars. There’s something about friends gathered in near darkness, save for the fire, that creates an aura of vulnerability, and an escape from the stresses of the daytime.

Thank you, you gooey, chocolate-y, Hershey’s-elevated dessert, the S’more.