In a Yale Dining Hall, Independent Study at the Microwave – New York Times

In a Yale Dining Hall, Independent Study at the Microwave – New York Times

Zach Marks, a student at Yale, makes do with what is available to him in college to create actual meals. It’s fair to say that I started thinking a lot harder about what I could make after reading this article as well as his column (not all of which is about food). The problem with the article is that he uses curry powder, dried ginger, and dried coriander to make the meal in the article; the only thing he uses that is readily available in college is milk.

That’ s not what I want to do with this blog. I’m trying to produce recipes with what’s available in the dining hall; Brandeis’s dining hall might have more or less than others, but most of the ingredients should be standard. Obviously you can make pasta carbonara in college, and I have, but it’s not something that most people would be willing to do, and it takes more time — frying the bacon, boiling the pasta, buying cream — than most people are willing to invest in a meal. Almost all of my recipes can be made in the dining hall, and the only one (so far) that can’t be is brownies. I think most college students are willing to put in a little time for brownies.