The gist of making peppermint bark is simple: melt chocolate bars into liquid form so that crushed candy canes will stick to it, like gluing sequins to a costume. Then let the chocolate return to solid form, and voila: peppermint bark.
Making the perfect salad is slightly more complicated than throwing lettuce in a bowl and calling it a day. But it’s not so complicated as to justify buying a premade salad at the grocery store or always going out to eat a salad. There are no steadfast rules to salad-making, but these guidelines will make your salad something you look forward to (like taking an IntroSem) rather than something mandatory and boring (Thinking Matters).
Whether you’re up at the wee hours of the night cramming for a chemistry midterm or stumbling back to your dorm on a Friday night, few words sound more glorious than, “Let’s go to late night.” It’s practically a scientific fact: food just tastes better after 11 p.m. This week, I decided to eat at all three of Stanford’s late night dining establishments in an attempt to declare one an official winner.
I liked Palo Alto Sol before Mark Zuckerberg did… or at least before last Friday’s New York Times reported that he did. According to the Times article, Palo Alto Sol was one of the restaurants chosen to cater his wedding to Priscilla Chan on May 19.
Food trucks are a good idea…in theory. In reality, however, many rely solely on fast methods of cooking such as deep-frying and use less-than-fresh ingredients. The Oaxacan Kitchen Mobile, however, defies all of my preconceptions about food trucks.
In Silicon Valley, everything moves fast. The Internet is fast, the sports cars are fast and the people are faster yet. While we would all like to slow down and smell the roses, this is not always an option with the rigors of work, school and other commitments.
“Farmers’ Market.” There was a time when the phrase would invoke an image of your quirky middle school physics teacher heading into town on a tandem bike carrying empty hemp-knit bags to pick up his weekly stock of unpronounceable root vegetables. That era has passed
Growing up in a Jewish household, challah was about as standard a staple in my family’s kitchen as butter is in anyone else’s. My parents would purchase a large challah on Friday afternoon that we would eat with dinner on Friday night as well as for breakfast on the weekends.