by Caroline Gentile ‘13, co-Editor-in-Chief
I hadn’t been much of a baker until I saw a picture of a Reese’s Peanut Butter Cup brownie show up on my Facebook newsfeed.  Oozing with melted chocolate and peanut butter, this brownie looked like the epitome of culinary perfection.  I had to have the recipe.
But instead of consulting a [...]

By Holly Dayton ‘13, Lens Section Editor. This little article is for those of you out there who can’t tell the difference between a box grater and a whisk. A few basic kitchen terms and cooking styles will give you a baseline knowledge for any form of gastronomic adventure you may have down the road!

With you-know-what season approaching, it’s time to break out the best of the pie recipes and roll up the sleeves in the kitchen. This weekend, I spent my Saturday baking off two varieties of one of the best forms of pie: apple. The two pies were identical in every aspect except for the type of apple; in the first I used half Granny Smiths, and half Fuji apples, and in the second I used half Granny Smiths and half Jonagold apples. On Sunday I had a tasting and the results are in, and they may surprise you!

By Sally Portman, ‘13, Contributor. Looking for a treat, and having sorted through many different recipes, Cassie Sachs, ‘13, I decided to bake simple, delicious chocolate scones. Although scones may not be the most nutritious food out there, their taste makes them worth their slightly unhealthy ingredients.

By Sally Portman, ’13, and Sophie Weinstein, ’13, Contributors. Freshmen share the highs and lows of baking a pie from scratch. Recipe included!