by Douglas Abrams Sandwiches, unlike other foods, offer a uniquely wide array of possibilities. Just about anything will go between, on, under, inside, or through two pieces of bread. Sandwiches, the Student...

by Douglas Abrams As school gets under way, I’m finding myself more and more busy, and I know I’m not alone. Here are two fast and simple recipes that make the most out of a small amount of time. Magic...

by Douglas Abrams New York Times food writer Mark Bittman--this student foodies’ blogger idol--finally told us what he eats when he’s not on the job: pasta, vegetables, salad, and fish. Not his favorite...

by Douglas Abrams Yes, they look gross. I’ll admit that. But I won’t agree with any of the other nasty stereotypes that have befallen these little flavor machines. And even if you can’t stand them...

by Douglas Abrams Poor parsley. Poor, poor parsley. It must feel so dejected and alienated—marginalized in the corner of the food world. “You’re just a garnish parsley, you’re not a real ingredient!”...

by Douglas Abrams The most contentious and groundbreaking change to hit the culinary world in the past hundred years (and trust me, there haven't been many), has been the discovery of a fifth taste: umami—which...

by Douglas Abrams Make no mistake, this is not a blog post for rushed weekdays. This is a blog post for lazy Saturday mornings and sleep-in Sunday afternoons. This recipe isn’t fast, but it’s delicious...

By Douglas Abrams This time of year, there’s one thing that everyone hopes for: a snow day. And for the student foodies out there, a snow day is the perfect opportunity to make some wintery treats with...