Treat yourself: a guide to stay-at-home brunch
Pining for the days when Sunday mornings were spent over brunch, coffee, and catching up with friends? Upgrade your stay-at-homeContinue Reading
Category: Cooking
A new take on Saturday morning waffles
Grab that waffle iron and bring your appetite! NICBC’s Michelle Severs serves up a nutritious twist to a Saturday morning staple,Continue Reading
Grain-free chicken cutlets
Breaded, dredged, fried and delicious, classic chicken cutlets are not for the faint of heart. These simple modifications put a better-for-you twist on an Italian dish. GrowingContinue Reading
Chocolate hazelnut bliss balls
Combing two of her favorite flavors, Marianna Moore brings you a vegan, gluten free, and refined sugar free treat thatContinue Reading
Living the dream: baking bread at King Arthur Flour
Friedman’s Food Lab class takes a trip to King Arthur Flour and learns the art of sourdough. As a longtimeContinue Reading
A Southern Staple Born of Violence: A Brief History of Okra
Laura Paige Penkert, an MS/MPH candidate at Tufts Friedman School and Tufts Public Health Program, tracks the history of okraContinue Reading
Thai Green Curry with Chicken
Do you ever think about making authentic, aromatic, and flavorful Thai green curry at home? NICBC student Thanit (Pao) VinitchagoonContinue Reading
Baking and Adapting with Friends
From low-FODMAP diets to vegan and oil-free, recipe testing is always more fun with friends around. The next time youContinue Reading
Cook Together. Dine Together. Live Longer?
A lot of us consider the healthfulness of our food choices, but the way we eat might also impact ourContinue Reading
An Even Better Banana Bread
Who doesn’t love a good banana bread? Olivia Japlon gives provides her recipe for a banana bread that recreates herContinue Reading
The Broiler: Your Kitchen’s Most Underutilized Appliance
Ahh, spring is in the air and grilling season is almost upon us. For those lucky enough to own orContinue Reading
Cricket Pancakes (CrickCakes): A New Way to Eat Your Greens
A growing movement of nutritionists, sustainability researchers, activists, and alternative foodies are calling edible insects the food group of theContinue Reading
Spring for Fresh Herbs
After spending a long New England winter bundled up and hibernating from the cold, spring is finally here! As theContinue Reading
The Return of Jumbo’s Kitchen
Jumbo’s Kitchen is entering its ninth year as a program at the Friedman School. Now under new leadership, Tufts studentsContinue Reading
5 Breakfasts to Power Your Heart
by April Dupee The month of February is all about the heart. Not only is it that time of yearContinue Reading
