Avocado juice is a delicious way to drink an avocado-based smoothie that incorporates dates, almonds or lemon. Food columnist Rachel Rosenstock first encountered the drink while traveling to Morocco.
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COLUMN: Avocado juice is the beverage you never knew you needed
As a parting gift this semester, I present the only recipe you will ever need for the rest of your life. In all seriousness, I present to you: avocado juice.
COLUMN: Indulging in seasonal treats wisely
The holiday season is upon us and that calls for delicious, seasonally appropriate food being consumed at a mildly alarming rate.
COLUMN: Aphrodisiacs: fact or fiction?
Aphrodisiac foods are the stuff of urban legend and racy movie scenes, but do they actually work? Does eating a cherry really give you more health benefits than just some vitamin C? If you’ve ever simply laid eyes on an oyster, you would know why I’m so skeptical about claims that it is a mood-enhancer.
COLUMN: Eating through the ages
COLUMN: Satisfy your cold weather cravings with soups and stews
If my weather forecast for this week is accurate, it seems like we’re finally in the clear to hunker down for the cold weather ahead. Yes, soup and stew season has arrived at long last.
COLUMN: 'The Cooking Gene' enlightens on soul food, southern history, African American culture
Until just last week when I started reading Michael W. Twitty’s “The Cooking Gene: A Journey Through African American Culinary History in the Old South,” I had no idea what a culinary historian was or what it meant. After finishing his 400-plus-page nonfiction narrative, I can confidently say it’s a job that is fascinating and ever growing in importance.
COLUMN: Taco bell bodysuits and $2,000 pizza in the age of the internet
I think it’s time to talk about what the internet has done to the food industry. I'm not talking about how it’s easier than ever to find a recipe online, making recipe books practically obsolete, or how convenient it is to order dinner on UberEats or Btown Menus rather than trekking to a restaurant in person.
Salted chocolate chip cookies can be made with tahini, a sesame paste often used in Middle Eastern dishes.
COLUMN: Take a chance on tahini
Food is no fun if you don’t occasionally change it up a bit and step outside your normal cooking routine. Branching out to new foods doesn’t automatically mean eating fried bugs or animal organs. It can be so much simpler.
Food columnist Rachel Rosenstock offers suggestions for late-night homemade snacks. One recipe is homemade bagel bites.
COLUMN: Late-night snacks for the lazy, hungry student
The first round of exams and papers is almost underway, if not already, for most students. We all know what that means: Late-night snacking will commence with a ferocity unseen at calmer points in the semester.
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This coconut curry recipe is a great option for vegans. Eating well is possible no matter what dietary lifestyle you choose.
Eat healthy, easily: four recipes with just a few ingredients
Between balancing classes, a social life and work, worrying about what to make for dinner is the last thing on a busy student’s mind. Making healthy and delicious food can seem impossible if you’re just starting out in the kitchen and especially if you’re working with a tight budget. Fortunately, some of the easiest, quickest and most filling recipes you probably already know and love only require a few ingredients.
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Crack your eggs in the middle of the rice and scramble quickly.
COLUMN: Three simple, delicious recipes for veggie-lovers
As someone who rarely goes the extra mile to prepare meat or poultry for meals, I’m always searching for ways to add variety into my vegetable and grain-dependent meals. While sometimes I’ll go a little crazy and make some salmon or shrimp, I usually hold out for meat dishes prepared by someone in a kitchen who knows what they’re doing. Here are a few dishes that range from vegan to pescatarian, all with a short list of ingredients.
Visitors explore temple and dine with monks at monastery Taste of Tibet
Bare feet shuffled down a buffet line, guests held paper plates loaded with steaming hot Tibetan food and were greeted at the end of the line by a monk spooning out hot sauce.
Q&A: Buddhist monk answers questions about Taste of Tibet event
Jamyang Lama, a monk at Gaden Khachoe Sing Monastery outside Bloomington, answers questions about the monastery's Taste of Tibet event happening Sept. 16. The event includes an open house to tour the monastery from 2-5 p.m. and a buffet starting at 6 p.m.
COLUMN: A conversation about coffee
That cup of joe you drank this morning put a pep in your step, but did you stop to consider where the beans used to make it came from? Whether you got the coffee from a K-cup or your favorite coffee shop, the beans that gave life to your espresso or pumpkin spice latte went through a long journey to get to you.
COLUMN: Turn your kitchen green: easy ways to be environmentally friendly at home and locally
The push to be “green” and cut down on waste in all parts of daily life has become unavoidable in 2017. And with good reason: We’ve all recently witnessed how climate change exacerbated the effects of Hurricane Harvey as well as the fires rampaging along the West Coast.