Baked Magazine - Fall 2022

baked

Fall 2022

Anya Sywulak editor-in-chief

Natalia Deng Yuan creative director

Julia Virnelli managing editor Erica Legaard photo director

Kaitlyn Clark social media director

Nina Rodriguez digital production director

Kayla Tomlin illustration director

Grace Underwood digital editorial director

Editorial

senior editors Jenna Byers, Emma Knauf, and Sarah Alessandrini

asst. editors Ireland Walker, and Ellie Rockoff print writers Kathryn Wood,Luke Sippel, Summer Cerbone, Maddie Rhodes, Emma Wachtel, Sarah Russo, Maggie Anderson, and Gabby Sadowski

Digital

digital writers Sarah Russo, Erin Fell, Sonya Lehat, Luke Sippel, Veronique Wojcik, Maddie Roberts, Alexandra Cuoco, Caroline Weinberg, Maddie Rhodes, Leila Frankina, Eve Neider, Kristy Kim, Lily McDonald, and Kathryn Wood

Social Media

social media team Phoebe Bogdanoff, Ella Schulhof, Caitlin Berenson, Katherine Feeney, Bella Valentine, Michelle Keller, Leila Yang, Julia Kehr, Maighdlin Carty, Iris Jiao, Jeanene Pontry, Paige O'Connor, Lillian Northrup, and Katie Nedder

Business & Communications

pr director Yana Bychkova faculty advisor Aileen Gallagher

Design

asst. design editor Emily Baird designers Kristin Hauptman, Alana Spiro, Rylee Dang, Olivia Dublin, Amelia Flinchbaugh, Maddi Domachowske, Charlotte Little, Maddie Casamento, Daniela Iuso, Danny Kahn, and Catie Haugen

Illustration

illustrators Caitlyn Begosa, Sarah Skalski, Marisa Goldberg, Danny Kahn, Mary Gretsky, Soo Min Seol, and Soph Medeiros

Photo

photographers Nina Gerzema, Kaltra Qilleri, Zoë Green, and Tiana Wang

Baked is Syracuse University’s student-run food magazine. Founded in 2011, Baked aims to widen food options for SU students by introducing kitchen amateurs to cooking, highlighting local businesses and eateries, and connecting readers to the greater Syracuse food community. Baked publishes one issue each semester.

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Dear Reader,

Fall in Syracuse, New York is really something special. I think during mine and Natalia’s freshman year it only lasted about a month before the snow started, but it’s always beautiful while it lasts. Whether you spend weekends picking apples at Beak & Skiff or venture out into the orange fields of pumpkins at Tim’s Pumpkin Patch, there are so many places to enjoy the season with a comfy sweater and a warm drink. Personally, I always go for a chai-der.

This semester marks our 11th year of bringing the ultimate food high to ‘Cuse–minus a couple hiatuses–and we wanted to celebrate that with this issue: a love letter to all things autumn. Even though we’ve had more than a typical serving size of warm days this particular fall (thank you 80 degree weather in November), the leaves still turn color, and the lakeeffect wind still blows those leaves off the trees. In celebration of, arguably, the best season on campus, the editorial team wanted to highlight all things warm and cozy.

From chicken and dumpling soup (pg 30) to local maple syrup (pg 24), this issue of Baked is here to remind you about all the best fall foods and help bring that homey feeling into your kitchen.

As I’m writing this, it’s officially the first snow of the semester. But fall doesn’t officially end until December 21st, so we hope that this cozy issue can keep the fall vibes rolling for everyone until then. For quality enjoyment, curl up with a hot beverage, or an aperol spritz (pg 54), and maybe try your hand at Chef U’s banana bread recipe on page 12 for a snack while you read.

And, as always, stay hungry!

Anya, Julia, and Natalia

Photo by Erica Legaard

AROUND THE WORLD Chai

The Global Preparation of Chai Tea

Written by Kathryn Wood | Illustrations by Caitlyn Begosa

Whether you like it dirty, extra sweet, or with a hint of fun flavor—chai has become a staple in the modern-day beverage industry for those who may not be craving coffee. Bursting with flavors of cardamom, ginger, clove, and cinnamon, this spiced blend can deliver your dose of daily caffeine. Although it has only seen its rise to fame in the United States within the last half-decade, chai has been prepared throughout global history.

India

India is home to the classic masala chai. Here, drinking chai is a daily occurrence. Indian masala chai is prepared with boiled water, milk, and sugar. It is loaded with authentic Indian spices like cardamom, cloves, cinnamon, pepper, and star anise. To make it extra traditional, spices are typically used singularly and not all spices will be used at once.

In the southern Malabar region, the gourmet drink of choice is the Sulaimani or Kattan chaya. This chai is prepared with lemon black tea which assumes a gourmet standard when cardamom is added to it. So, if you are looking for a more authentic chai, maybe try out one of these Indian classics.

North America & United Kingdom

The chai latte is a Starbucks classic. This is a milk tea version that is most popular in the west. Like most things that have been ‘Americanized’, it can be argued that this adaptation of chai does not do the original justice. It is typically served by pumping “chai” syrup into the drink and is often overly sweet and lacking the right balance of spices.

The iced version of this drink is also popular, where the chai syrup is served with cold milk and ice. The main ingredients in the chai concentrate from Starbucks are black tea, cardamom, black pepper, ginger, cinnamon, cloves, star anise, sugar, honey, and vanilla.

The Himalayas (Nepal, Tibet, Bhutan)

You know that the people of Nepal love their tea because asking “have you had tea?’ is a common substitute for hello. Nepali chai is similar to masala chai in India—it involves boiling tea, water, and milk to a dark reddish color. It includes spices such as cardamom, cloves, ginger, and pepper.

In parts of Nepal near the border with Tibet, po cha replaces masala chai. This is the chai of choice in the higher altitudes of the Himalayan region. Po cha uses yak butter with tea and water, and salt instead of sugar. It’s a buttery drink with a soup-like consistency.

The Straits of Johor (Singapore & Malaysia)

Teh Tarik is the national drink of Malaysia. Teh tarik is a mixture of condensed milk and tea which is poured between two vessels in order to create a frothy top layer, while simultaneously mixing the tea with the thick condensed milk.

TehTarik is popular in Singapore as well, and is commonly found in Indian- Muslim restaurants there.

The Persian Gulf (Western Asia)

Traveling westward into Asia, you will find yourself in predominantly coffee country. But, there is still a huge representation of chai. Chai karak in the United Arab Emirates, for example, is an adaptation of the Indian masala chai.

Popular in the streets of Dubai and Qatar, the chai karak differs from the typical south Asian masala chai in its use of mainly cardamom instead of the full spice blend. Black tea is boiled in water with this spice, and then milk and sugar are added.

Kashmir Valley (North India, Pakistan, Afghanistan)

In the Kashmir Valley, food preferences and preparations are derived from many of the region’s neighbors. Here, tea is brewed in a samovar. This is a Russian method of brewing a concentrated tea that is then diluted with hot water before drinking. Throughout the Kashmir Valley, you will find chai prepared as kahwa, or noon chai. Kahwa has a green tea base that is colored and flavored with saffron and almond slices.

The noon chai is also made from green tea leaves and cooked in a samovar. This type of chai is salty and pink in color and it is served with milk and nuts. The noon chai is prepared by cooking green tea leaves, milk, salt, and baking soda in a samovar. The use of baking soda gives this drink its pronounced pink color. This preparation of chai is an acquired taste to most since it differs from its sweeter counterparts.

In Afghanistan, qaymaq (clotted cream) is added in a variation of the noon chai. Green tea is boiled in water and baking soda and milk are added, followed by sugar and cardamom. The addition of milk turns the tea into a pretty purply pink color. For added garnish, qaymaq is heaped onto the top to make a delicious treat!

Along theWay

campus

Written by Sarah Alessandrini | Illustrations by Marisa Goldberg

Car trips don’t have to be a burden, especially the drive to Syracuse. Whether driving up or down Interstate 81 or taking Interstate 90 from east or west, there are plenty of places to stop along these scenic routes in New York state.

Southern Tier New York Welcome Center

A pit stop at the New York State Welcome Center along I-81 has become a move-in day tradition for my parents and me since my freshman year. You can grab a quick cup of coffee, a small snack, or a made-to-order sandwich depending on how hungry you are. The marketplace has a wide selection of local New York goods, including syrups, maple candies, honeys, cheeses, baked goods, and more. There is a great photo opportunity at the “I (Heart) New York” sign as well—nothing says welcome to New York state like a backdrop of green hills.

The Roscoe Diner

Just off Route 17, the Roscoe Diner in Roscoe, New York is around the halfway point between Long Island and Syracuse, for anyone driving from the greater New York City area. They serve classic American diner fare, including an extensive sandwich selection and all-day breakfast. Martine Schultheiss, a senior communications sciences and disorders major from Long Island, said she and her family like to make Roscoe a stopping point so they take the scenic upstate route rather than driving through New Jersey and Pennsylvaniia. “Even if we book it early in the morning, we can stop there for a really good diner brunch,”

Whatever direction you take, here are the best spots to stop during your drive to

Wawa

While Sheetz might be more available for anyone driving up I-81 from the DMV, if you’ve never tried Wawa, now’s your chance. As a Philly native, I grew up on grab-and-go Wawa meals before a sports game. Anyone’s first Wawa trip can be overwhelming, so let us help you out: For the best Wawa experience, grab a hoagie, a side of mac and cheese, a Wawa-brand lemonade, and a bag of chips. Pro-tip, consider putting your chips on your hoagie. For dessert, go for a slushie, a F’real milkshake, or another Philly staple, a Tastykake, preferably Krimpets.

Skaneateles

Students driving in from the west have the opportunity to stop in Skaneateles, a must-visit for all SU students during their four years. Skaneateles is a small town on one of the Finger Lakes, with locally owned boutiques, bakeries, restaurants, and other stores. If you’re looking to stop long for a sit-down meal, we love the Blue Water Grill for its lakeside view and sushi, or the Elephant and the Dove for its twist on Mexican cuisine, including amazing street corn, and beautiful decor. The town is especially nice during the fall or winter holiday seasons, so consider stopping on your way back from Thanksgiving break!

Bingham's Diner

As you’re driving north up I-81, just over the PA-NY border, you’re bound to see a billboard or two for this classic roadside diner, just off exit 211. Enjoy an array of warm comfort food with gorgeous mountain views. If you’re driving around Thanksgiving, Bingham’s is most notable for its selection of pies. Senior television, radio, and film major Rowan Ide loves stopping at Bingham’s for their pot roast on her way to Syracuse from her hometown Scranton, PA. “Sometimes even when I’m home, I’ll drive to Bingham’s just for their pie and pot roast,” Ide said. “I always go with my parents on the way up to Syracuse and it’s one last meal before starting the semester.”

If not pie or pie a-la-mode, Ide recommends trying the rice pudding, but any dessert will do. “You can’t go wrong with Bingham’s,” she said.

SU CLASSES TO INSPIRE YOUR INNER FOODIE

Get a taste of culinary school here on the hill

Written by Summer Cerbone Illustrations by Natalia Deng Yuan

Three times a week, in a classroom that is filled with pots and pans rather than desks and chairs, Syracuse’s best-kept secret takes place–FST 201: Professional Baking. FST 201 is a once-a-week, threehour long class where you have the opportunity to create all types of baked goods in a commercial kitchen, taught by a world-class chef. Throughout the semester, the syllabus lays out your “assignments”: blueberry scones, molasses cookies, and cake decorating.

You’ve probably heard of the classic I’ve-got-extra-room-in-myschedule senior class–Beer and Wine Appreciation. But what if you’re like me, and just can’t stand the taste of beer? Or would rather learn about wine through a picturesque tasting in the countryside, not in a Syracuse classroom? Then the Falk Food Studies program has great options for you including Professional Baking, which I am taking this semester. The course is taught by Chef Chris Uyehara, who has taught at Syracuse University for over 15 years. “Chef U”, as he is called by students.

I chose to take this class because I have enjoyed baking out of my home for over 10 years. I was lucky enough to have a mom who allowed me free creative range over the kitchen to practice making baked goods, as long as I “cleaned everything up”. As a senior attempting to decide what I want to do with my future, I have several times considered culinary school. When I discovered FST 201, it seemed like a dream come true–an opportunity to improve my baking skills while also giving me the chance to experience baking in a professional setting, allowing me to see if I would enjoy pastry school.

When I registered for the class, I was naive to think that it would be something along the lines of BBC’s “The Great British Baking Show”, or TLC’s “Next Great Baker”; each student getting their own bench where they can work independently. It’s not quite that picturesque (the commercial kitchen in Falk is not quite as scenic as the English countryside featured in GBBS), and you work in groups of four. But nonetheless, you can access every culinary tool you need and discover new techniques to improve your baking skills.

Each class starts with a demonstration from Chef U. He gives us some backstory on the recipe and why he chose it, which usually includes an experience with a famous chef or especially talented colleague.

The best part of the class? Getting to bring all of your creations home. A dozen scones, half a dozen bagels, two types of cookies…

There’s no getting around it; Chef U’s resume is stacked. Beyond his list of past accomplishments, there have also been many opportunities he’s turned down, including a job at the White House. When I asked him plainly why he chose to teach at Syracuse rather than pursuing another highprofile job, he answered “A mentor of mine once told me, ‘What do you do when you achieve all of your goals? You pass your skills on to the next generation because you can’t take your knowledge with you.”

an ode

to banana bread

Dear Banana Bread:

Thank you for giving me a reason to not waste those overripe bananas I forgot to eat after my last Wegmans run.

We're nearly all familiar with the smell of a warm loaf of banana bread coming out of the oven. A classic comfort food and often a grandma’s recipe book staple, there’s just something about it that is really special. It may be hard to pinpoint just what that is, but regardless, we love it.

There’s no need to strictly follow a recipe, or scramble at the last minute to gather obscure ingredients because chances are you already have everything you need in your kitchen at home. Even if you may be missing an ingredient or two, no need to worry. Don’t have butter? Oil works! No white sugar? No problem! Substitute it for brown sugar for a more moist, rich texture. Maple syrup? Works too. The possibilities are endless. Its versatility is part of its appeal. Maybe you don’t have a loaf pan on hand but there’s a muffin tin hanging out in the back of your cabinet–banana bread tastes just as good in muffin form.

Although it’s delicious as-is, some recipes may even add walnuts, mix in chocolate chips, or drizzle honey on top. So, go crazy! Make your banana bread personal to you, and incorporate all the add-ons your heart desires.

Everyone has a different association with banana bread, but somehow it has weaseled its way into so many people’s hearts and memories. For breakfast, a snack, or a dessert, it’s a delicious addition to any day and can give those old bananas sitting on your countertop a new life.

when life is bananas, bake banana bread!

Written by Julia Virnelli | Photos by Nina Gerzema

Here at Baked, we followed SU’s own Chef Uyehara’s recipe for the perfect banana bread:

Ingredients

· 2 cups all-purpose flour

· 1 teaspoon baking soda

· ¼ teaspoon salt

· ½ cup butter soften

· ½ cup brown sugar

· ¼ cup granulated Sugar

· 2 eggs, beaten

· 2 cups mashed overripe bananas

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into the prepared loaf pan.

3. Bake in a preheated oven for 60 to 65 minutes, until a toothpick inserted into the center of the loaf comes out clean. Let the bread cool in the pan for 10 minutes.

People's Place Cafe

An Investigation Into All the Hype

Written by Ireland Walker | Photos by Kaltra Qilleri | Illustration by Kayla Tomlin

Whether it is a crisp fall morning or a chilly winter afternoon at Syracuse University, students, hospital workers, professors, and Syracuse locals rush to grab their morning coffee and pastries at People’s Place.

In searching for People’s Place, some people may get lost, but die-hard coffee fans and regular customers know exactly where the spot is located. Hidden or not, everyone who finds People’s Place is sure to be greeted by the friendly student employees and the delicious aroma of freshly brewed fair trade coffee and baked goods. As customers flood into the cafe, employees greet everyone who enters and make the long lines and wait worthwhile.

So, in awe of this local cafe, we went to People’s Place to see what the hype is all about.

Siiri Pombar, a Syracuse University senior and cafe employee, let us in on some insight and secrets about People’s Place. Pombar has been working at People’s Place since her sophomore year and said that the cafe feels like a little secret to her, kind of an “if you know, you know kind of thing.”

Created in 1971, People’s Place has gained a lot of attention through the years, and it is well known for its low prices. Although it is hidden in the chapel, it is directly in the center of the quad, which Pombar said “gives it a strong sense of community.”

In addition to coffee and baked goods, People’s Place offers bagels, fruits, soda, milk, and tea, hitting all your morning cravings before a long day in Syracuse.

People’s Place is also popular among the Syracuse community because it offers nondairy milk options and vegan food items that cater to everyone.

Located in the west zone basement of Hendrick’s Chapel, People’s Place is open Monday through Thursday from 8 a.m. to 6 p.m. and on Fridays from 8 a.m. to 4 p.m. It is completely nonprofit and run by students.

People’s Place has regular customers, which employees know by name. Pombar

It’s a very relaxed atmosphere and people can tell that it doesn't feel corporate at all.

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explained that because People’s Place is run by students, “it is a very relaxed atmosphere, and people can tell that it doesn’t feel corporate at all.” With little time between classes, People’s Place sees students and professors during hourly rushes, usually at 9 a.m. and 11:30 a.m. But by 12 p.m., the baked goods are all sold out, and the line is usually out the door, making mornings the busiest time for the cafe employees.

She shared that People’s Place is different from other cafes because it is more refreshing and basic. She said they only serve coffee, hot chocolate, and pastries, but prices are currently no higher than $3.00, keeping what they serve simple and inexpensive. She told us People’s Place does not serve lattes or syrups and is simple in that way. According to Pombar, People’s Place blows many people’s minds, as they cannot believe a coffee is only $1.50.

Pombar said the location of People’s Place, in Hendrick’s Chapel, is perfect. It allows them to work with the Muslim Student Association and to see several chapel members, who work alongside and interact

with all types of students. She also said it is nice to see people come in, and she enjoys working with her friends and fellow classmates.

If you have not been to People’s Place before, make sure to take the short walk on campus to see for yourself what the hype is about.

Ours Finally Hidden to few, home to many

Seasonal meals, specialty dishes and debatably the best garbage plates in Upstate New York, Finally Ours is a local hidden gem that is rarely tried by outsiders — but it should be on Yelp for some of the best food in the Syracuse area.

Written by Maddie Rhodes | Photo by Zoë Green

The sun has barely risen at 6 a.m. when the owners pull up to their restaurant with 10 cars waiting in the parking lot. Regulars filter in once the doors unlock and sit down for their morning routine of coffee, breakfast, and lunch to-go.

The front door hardly shuts until they’re closed as farmers come in to start their day, doctors in scrubs stop by after they finish their night shifts, and locals stay longer at booths to finish their unlimited refills of hot black coffee.

While the restaurant kitchen has been warm since the morning, co-owner Lisa Laffin has hardly sat down to eat a bowl of yogurt during business hours. Her husband and co-owner David only ate a raspberry Pop-Tart all day.

This is just a normal day at Finally Ours.

On the weekends the specials list by the main entrance is filled with meals such as Cajun cornbread benedict, Utica greens crab cake, apple jack french toast, pot roast omelet, as well as seasonal options such as stuffed pumpkin pancakes or apple fritter French toast.

“Some of the things that they come up with, I think in my head, ‘I would never eat that,” David said. “And people love it,” Lisa continued.

The pair met while working at another local diner 25 years ago. While they have been working together ever since, they only started their own business seven years ago.

The two finally bought a place of their own after working for other people for 40 years. Lisa refers to the restaurant as “our way.” The food, service, and loyalty are all their own.

“Working for ourselves, it’s totally different than working for someone else,” David said.

The place has a family atmosphere to it. Many dishes are named after their three children or extended family. Two of their children still work at the diner, but that’s not the only family in the restaurant. One of their staff workers refers to herself as “their adopted child.”

Sarah Annable has worked at Finally Ours for five and a half years and swears by the food. “Our garbage plates are phenomenal. They’re better than Rochester,” Annable said.

The term ‘garbage plate’ is coined by Rochester and comes most traditionally with a hamburger on top of french fries and macaroni salad.

While garbage plates are hard to come by in Syracuse, Annable claims that they’re better than the best.

Some of their breakfast plates come with hashbrowns, eggs, a biscuit, fried steak, and covered in sausage gravy. Their lunch garbage plates come with fries, macaroni salad, and meat sauce.

But you don’t need to get a garbage plate to try their mouthwatering home fries. The home fries are grilled to perfection with an

—Lisa Laffin

unmatched, crispy crunch. Buttered toast usually comes along with them, still warm and toasted flawlessly.

You’ll be able to gawk at other food coming out of the kitchen, whether it’s stuffed French toast or their enormous frittatas.

One thing is a guarantee, you either need to come in with an appetite or you will be leaving with enormous leftovers.

Lines are out the door on the weekends, but not just for the food and friendly staff. Inside is a modern take on a diner with gray walls and black stools. While the original building had red and black checkers across the wall, David and Lisa transformed the space into a restaurant that feels like home.

“I wanted it more comfortable and cozy when you came in. More like a home, you come in and you sit down and you feel like you’re at somebody’s house,” Lisa said.

While David and Lisa are still working every day of the week, they plan to step back within the next five to seven years. They’re unsure if their family will take over the business after them, but they are adamant that the option is there for their children.

Whether you’re looking for a filling meal or a homey atmosphere, stop by Finally Ours, where everyone is treated like family.

“I wanted it more comfortable and cozy when you came in”

Written by Emma Wachtel

Whether it’s a snowy Sunday afternoon after studying or a Friday night before (or after) going out, there’s never a wrong time for pizza. So, what are our options in Syracuse?

This summer, Barstool president Dave Portnoy paid a visit to Syracuse to conduct one of his infamous, county-wide pizza reviews, visiting seven well-known establishments in central New York. Seeing an opportunity, we decided to revisit each place ourselves and see if Portnoy’s ratings hold true against those of a Syracuse University student.

We started off at Twin Trees Pizza in East Syracuse. We should’ve listened to Portnoy when he said this was not worth the trip. The pizza was bland and had no lasting impression on us. The crust was doused in oil and there was little to no sauce. Portnoy gave this a rating of 6.2 out and we would honestly consider that generous. After our bad experience at Twin Trees, our pizza tour started to improve. We made our way to Paladino’s Pizza. Portnoy rated this pizza a 7.5. We believe that rating could’ve been a little lower, but it is fair. It’s a classic pizza done well. There is nothing special or extraordinary about it, but it tastes as good as basic pizza should. Similar to Portnoy’s opinion, we think the crust could use a little

more crunch and a little less bite. With that being said, the pizza had solid flavor and one of the best cheese-to-sauce ratios we saw. This was an average spot, but there’s nothing too negative to say about it. The first thing people will ask you when you say you go to Syracuse University is “Do you know Varsity Pizza?” Since this is such an iconic place in Syracuse, Portnoy had to try it. He rated this a 6.5, and we would say the same. It is exactly what you would expect from a college town pizza. The cheese was chewy rather than silky and it had a little too much oil on the top. The sauce was decent with a firm crust. Portnoy described it as “something you eat in your dorm or order at 4 a.m.” I think we’ve probably all had that experience. All pizza tastes better at 4 a.m. after a night out! This pizza wasn’t as bad as Twin Trees, but we have definitely had better.

Mario & Salvo’s was one of the highest recommended places by Portnoy, and we now understand why. We’re suckers for a good crisp crust, and this definitely hit the sweet spot. The best way to describe this pizza would be an elevated version of a football pizza. We say that because it was a little greasy, yet it had that perfect golden brown crunchy crust. This was the best crust we had in Syracuse, but not the best pizza. Portnoy gave this a rating of 7.6 and we have to agree with him there.

We were immediately thrown off when we found out that Apizza Regionale actually makes Neapolitan style pizza. Normally, Apizza serves New Haven-style pizza, named for the city that Portnoy calls the “pizza capital.” (A very controversial option, we might add.) He raved about the atmosphere of the restaurant, but couldn’t say the same about the pizza, which he rated a 6.8. This was a beautiful pizza to look at, but after we took a bite, we changed our minds. It was extremely salty with a little too much pepper on top. The crust was also a little too doughy for our taste, but we liked the addition of fresh basil on top. Overall, we give this a rating of 6.6.

At Toss ‘N’ Fire, we had to disagree with Portnoy again. Portnoy says wood fired isn’t his style because it tends to be floppy, so he gave it a 7.2. But in our opinion, the tang of the sauce and the perfect cheese pull made up for the so-called floppiness of this pizza. It was also packed with flavor from the charcoal on the crust. Portnoy did say that anyone who likes Neapolitan style pizza may give this a higher rating. We have to agree with him there, as we are new found fans of Neapolitan after trying this pizza. In our opinion, this stands right next to Mario & Salvo’s with a rating of 7.6 and one of the top pizzas in Syracuse.

Our last and best stop on this journey was Pavone’s Pizza and Eatery. This was voted by

Portnoy to be the best pizza in central New York. He described it as a doughy football pizza. They must’ve taken his critiques to heart because in our opinion this was a thin and crispy pizza. Portnoy ended up rating this a 7.6 and we would say it was a 7.8. They served the pizza with a sprinkle of parmesan and dried oregano on top, which made for the perfect punch of flavor. We know this is not a one bite challenge, but we couldn’t help but to eat the whole slice. You may have heard Portnoy talk about a slice’s undercarriage, and, we have to say, the undercarriage of this pizza was impressive. It held so much sauce and cheese, yet it didn’t flop in the slightest when we held it up. This was the perfect end to our tour.

At the end of the day, we’ll let Portnoy keep his pizza king crown. Overall, Portnoy’s reviews were very fair and accurate. We can trust his opinions after all. On pizza, that is.

Photos by Natalia Deng Yuan

IllustrationbyKay

la Tom lin

Written by Sarah Alessandrini Illustrations by Kayla Tomlin Photos Cortesy of

Dutch Hill Maple & Happy Jack’s Maple Farm

LOCAL

hen Angela Ferguson needed an evaporator for the Onondaga Nation Farm’s first year of maple syrup production but didn’t think the Nation could afford a $12,000 piece of equipment during the pandemic, she reached out to a friend from the Seneca Nation, who had one no longer in use. He offered to trade the ma chine in exchange for 10 buffalo.

The chief who runs the Onondaga buffalo farm supported the trade, but because the machine was used, negotiated trading seven buffalo instead.

“We’ve been trying to diminish the value of money, and using our food as currency is what we hold valuable,” said Ferguson, lead supervisor of Onondaga Nation Farm, which produces traditional foods to give back to the community free of charge.

New York state is the second largest pro ducer of maple syrup in the United States, thanks to northeastern Indigenous tribes like the Onondaga, for whom maple tapping is a sacred, thousand-year long tradition.

Whether it’s the origins of maple tapping, what happens on family-owned maple farms, or the health benefits of pure maple syrup, there’s a lot students should know about the industry thriving just outside Syracuse University. should know about the producers in Central New York

Maple tapping is still central to Indigenous culture

Like all things in nature, said Joseph Bruchac, a writer and SU alum, it’s important to give thanks to the maple tree.

Bruchac has been tapping maple trees ever since he was a little boy. A Nulhegan Abenaki citizen, Bruchac lives in the Adirondacks in the same house where his maternal grand parents raised him, and taught him how to tap maple trees.

Now, Bruchac teaches native skills on his nature preserve, where he taught both his sons how to tap maple trees.

“Being able to pass it on in your family is a very special thing,” Bruchac said. “You see the way things continue, that the cycle is not broken but there for the future.”

Each year, as soon as the sap begins to flow, either the end of February or beginning of March, the Onondaga gather to celebrate the opening of the maple tree, drinking the freshly flowing sap and giving thanks for another season, Ferguson said. A closing ceremony occurs at the end of the season as well, she said.

In 2021, Onondaga Nation Farm decid ed to implement a maple syrup program.

Members of the Onondaga community have always tapped trees using old-fash ioned methods, but Ferguson wanted to learn how modern farms tapped trees, using tubing, evaporators, and other machinery to increase efficiency.

When Ferguson heard that Cedarvale Maple Syrup Co. was closing its doors, she asked the original owner, Karl Wiles, if the Onondaga Nation could come to the farm

to learn how to tap trees the modern, more efficient way.

After acquiring the right equipment, Onondaga farm tapped over 600 trees its first season, enough for 120 elders, Ferguson said.

“Being able to pass it on in your family is a very special thing.”

Of 2,000 maple producers in New York, many are

family-owned

Cristy Williams grew up on the “fake stuff”— generic table syrup made with ingredients that most likely never saw a tree in its life time, she said. Until she met her husband, Nate, who tapped maple trees every year with his father, Dave.

In 2014, the Williams’s decided to turn their family tradition into a family business. So, they started Dutch Hill Maple in Tully, New York, just 20 miles from SU and one of over 2,000 maple producers in New York state.

“I can only think of a few farms that have employees,” said Helen Thomas, executive director of New York State Maple Produc ers, a nonprofit organization that promotes forest health, safe food practices, and con ducts education and outreach programs. “The rest are families.”

Jack Powers knew nothing about tapping trees before his son, David, was born with down syndrome. Powers, aware of the chal lenges his son would face in life, thought

participating in a family business could teach him independence. A friend suggested maple tapping.

Powers started with the maple trees in his backyard. He watched YouTube videos and met with local producers to check out their equipment and ask for advice. In its first year, Happy Jacks Maple in Locke, New York put in about 3,000 taps. Now, there are roughly 13,000, Powers said.

Powers runs the farm with the help of his wife, Jennifer, his father Dwight, and David, now 13.

“He’s grown with the business, and the busi ness has grown with him,” Powers said.

Powers also has two younger daughters, Brooke and Julia, who love helping at the farm whenever they can, usually bottling syrup, pressing buttons on machines, and applying labels.

“And they love tasting,” he said.

Maple production is a year-round, 24/7 process

Modern syrup production is a time-sensi tive, labor-intensive process, occurring over a period of a few short weeks in the spring, that involves collecting, removing water from, and finally boiling the sap to make de licious, golden maple syrup.

Although maple is often considered a fall flavor, the tapping season actually takes place from the end of winter to early spring. Williams said her husband goes through the woods year-round to maintain the tubes and check for any damages from animals ahead of the tapping season. A lot of the fine tun ing begins in the fall, she said.

During the peak of the maple season, the Williams’s have alarms on their phones that go off whenever sap barrels are near full, which could be any time of night.

“It’s more than sun up to sun down. It’s the middle of the night. It’s 24/7. It’s a very gruel ing six or so weeks,” she said.

Powers recalls a warm three-day period last year when he slept only an hour each day in a chair out in the barn. Because it was so warm, the sap was flowing and filling the tanks quickly.

The speed at which tanks fill up, and the need to empty them and boil sap quickly, is why students at SUNY College of Environmental Science and Forestry can’t commit to maple production in the Heiberg Memorial Forest, about a half hour drive from Syracuse.

Jill Rahn, forest research analyst for ESF’s Department of Forest Properties, oversees the school’s maple production, a tradition

dating back to the ESF’s acquisition of the forest in 1948. All the proceeds from syrup sales in the university’s bookstore go di rectly to the alumni association and student scholarships, Rahn said.

Students have opportunities to visit the forest during class field trips and can par ticipate in the annual Maple Weekend in March, which ESF started to help students learn about the school’s maple production. But most students don’t have the flexibility in their schedule to help the department with tapping.

“When you get a good day for the maple run, which is a warm day after a cold night with lots of sun, all of the sudden we’ll have 2,000 gallons of sap. We can’t let it sit around. We have to boil it right away,” said Bob McGre gor, director of forest properties at ESF.

Each farm usually has around a few thou sand taps, all connected to barrels by a tubing system—not the traditional buckets one might envision, Thomas said. Once sap is collected, gallons of water are removed before it can be boiled to make delicious maple syrup.

“I’ve seen pictures kids have drawn, and they think the syrup just comes out of the tree,” Thomas said. “They’re just not aware of how much water we have to remove.”

“It’s more than sun up to sun down. It’s the middle of the night”

Pure maple syrup is healthier —and can go on anything

In Indigenous tradition, maple is often regarded as the first medicine of the spring, Bruchac said, because it has immense nutritious value.

Powers gives his daughter, Brooke, who has type one diabetes, maple syrup to bring her blood sugar levels back to normal, and because maple is easily absorbed by the body, her sugar levels won’t spike again for a while, unlike if she had something less natural with high-fructose corn syrup, Powers said.

Another benefit to pure maple syrup—it can go on anything.

Maple syrup is a natural sweetener, and can replace white sugar in any recipe, Thomas said. Powers said his family likes candied baby carrots with maple syrup over the stove.

“Put it on your vegetables. Put it on your pork. Put it on your ham. Make cocktails with it,” Thomas said.

Farms and markets carrying local syrup include Tim’s Pumpkin Patch or CNY Farmer’s Market, local restaurants like Recess and Water Street Bagels, or any nearby grocery store like Tops or Wegmans.

“There are a lot of families making their living off this, to help offset other career jobs, or other agricultural business,” Powers said. “It’s an important small business to have in New York.”

But most importantly…

As a child, Powers said he never fully un derstood where his father, who worked at Auburn Steel Plant, disappeared to during the day, or how food appeared on the table. Now, he’s grateful his children know exact ly what their father does, because they’re there to see for themselves.

The best part of having a family-owned busi ness, Williams said, is always having her two small children by her and her husband’s side.

“It’s a different way of growing up. When you have your own business, it’s not a 9-to5 job. The kids are seeing that lifestyle, but they’re also learning a lot from it. They know so much already, and they’re little,” she said. “Hopefully, if they’re interested, they’ll be running the place someday.”

through the winter.

Warm and Comfortfoodstomakeit

Keeping it cozy

Written by Kate Feeney | Photos by Erica Legaard

Sometimes on a cold day, I just need to curl up with a blanket and a nice warm bowl of soup.

Being busy college students, some of our favorite things get put on the back burner, like eating a comforting meal. Often, we don’t have the time or the money to whip

up an elaborate dish. With these four simple recipes, you can stay warm and cozy throughout the cold winter months and bring a slice of home to ‘Cuse.

Each of these recipes serves about two people, except the chicken and dumplings recipe which serves four.

Chicken and Dumpling Soup

Ingredients

1 carton of chicken broth

3 cups of shredded chicken

1 can of condensed cream of chicken soup

1 can of premade biscuits

2 carrots (chopped)

3 celery ribs (chopped)

1 can of peas (drained)

1 tsp salt

1 tsp pepper

1 tsp garlic powder

1 tsp paprika

In a dutch oven or pot, combine broth, chicken and condensed soup over medium to high heat until boiling. Reduce heat and simmer for 5 minutes. Roll each premade biscuit until about ¼ inch thick and cut into strips

Increase heat to medium high again and drop biscuits into mixture.

Add carrots, celery, peas, and seasonings and reduce heat to low.

Cook for 15-20 minutes and stir so dumplings don’t stick.

Scalloped Potatoes

Ingredients

2 cups of thin-sliced potatoes

2 tablespoons butter

2 tablespoons flour

¾ cup of milk

¾ cup of grated cheddar

½ tsp salt

Dash of paprika

Dash of cayenne

Instructions

1. 2. 3. 4. 5. 6. 7. 8. 9.

Preheat oven to 350 degrees.

Grease a baking or casserole dish with butter or oil. In a saucepan, melt butter.

Add flour and whisk until golden. Slowly incorporate milk and seasonings and whisk until boiling. Add in ½ cup of your cheddar cheese

Place half of sliced potatoes in dish. Pour half of the cheese mixture over, then add the rest of your potatoes and cheese mixture on top.

Sprinkle the remaining cheese on top. Cook for approximately 45 minutes or until potatoes are tender.

30 min Broccoli Cheddar Soup

Ingredients

1 ½ cups of frozen broccoli

½ cup of carrots, shredded

1 clove of minced garlic (or 1 tsp of pre-minced garlic)

¼ of an onion, chopped

2 tablespoons of flour

1 cup chicken or veggie stock

2 cups half and half (or milk or heavy cream)

1 cup of cheddar cheese, grated

¼ stick of butter (2 tablespoons)

½ tsp salt

½ tsp pepper, ¼ tsp paprika

Instructions

1. 2. 3. 4. 5.

In a medium-sized pot, sautee onion and garlic in butter over medium heat until browned and fragrant. Add flour and whisk until golden (1-2 min) Add stock, veggies, and seasoning and cook for approximately 15 minutes until vegetables are cooked Add half and half and cheese and cook for a minute.

Serve!

Ingredients

1 apple of choice (I recommend

Granny Smith or Honeycrisp)

1 can of crescent dough

¾ a stick of butter

½ cup of brown sugar

1 tsp of cinnamon

½ tsp of vanilla extract

Dash of salt

½ cup Sprite or Sierra Mist

Preheat the oven to 350 degrees. Grease baking dish with butter

Peel apples and slice thinly Wrap each apple slice into a crescent roll and place into dish. In a pan, melt butter and brown sugar, and add cinnamon, vanilla, and salt.

When combined, pour over rolls in the dish. Pour soda on edges of baking dish.

Bake for 30 minutes

Autumnal Vegetable

Written by Jenna Byers Illustrations by Danny Kahn and Kayla Tomlin Photo by Anya Sywulak

Are you sick and tired of trying to get your daily dose of vegetables in through boring salads? Well, we’ve got you covered here at Baked. We love baking up some fun and nutritious loaves of bread that are chock full of veggies. From a simple zucchini bread to a carrot cake loaf, these recipes are a great way of switching up your usual meals. Or if you’re a picky eater, try baking one of these to incorporate more vegetables into your daily routine.

Healthy breads so delicious you would never guess that they are full of veggies!

Mom’s Zucchini Bread

First off is this tasty zucchini bread. We like eating zucchini bread for a quick on-the-go breakfast, or even for dessert! This bread is slightly sweet and perfect for those of you with a sweet tooth.

Instructions:

Preheat the oven to 325ºF. Grease and flour two 8x4-inch pans.

Combine flour, salt, baking powder, bak ing soda, and cinnamon in a large bowl.

Beat eggs, oil, sugar, and vanilla together in a separate large bowl until combined; add flour mixture and beat well. Stir in zucchini and walnuts until well combined. Pour batter into the prepared pans. Bake for about 40 to 60 minutes. Cool in the pans and serve!

Ingredients:

1 tsp salt 3 large eggs 1 tbsp all-spice 1 tsp baking soda 1 cup vegetable oil 2 cups white sugar 3 tsp vanilla extract 1 tsp baking powder 2 cups grated zucchini 1 cup chopped walnuts 3 cups all-purpose flour

Carrot Cake Loaf

Next up, we have a carrot cake. A classic favorite, feel free to add cream cheese frosting on top in order to sweeten this bread up!

Instructions:

Preheat the oven to 350°F. Grease a 9×5 inch loaf pan.

Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large bowl until combined. Set aside.

In a medium bowl, whisk the oil, eggs, brown sugar, applesauce, vanilla, and car rots together until combined. Pour the wet ingredients into the dry ingredients and gently whisk until combined.

Spread the batter into prepared loaf pan. Bake for 55 – 65 minutes.

Cool completely in the pan and set on a wire rack before removing and frosting.

Ingredients:

2 eggs

1/4 tsp salt 1 tsp vanilla 1 1/2 cups flour 1 cup brown sugar

1/3 cup applesauce 1 tsp baking powder

3/4 tsp baking soda 1/2 cup vegetable oil 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1 1/2 cups peeled and shredded carrots (about 3 large carrots)

Pumpkin Bread

The perfect bread for these colder months - a variation for this is adding a thin layer of cream cheese frosting on top!

Instructions:

Preheat the oven to 325°F. Grease two 8 x 4-inch loaf pans.

Combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until combined; set aside.

Beat the butter and sugar until just blended. Add the eggs one at a time, beating well after each addition. Contin ue beating until very light and fluffy, a few minutes. Beat in the pumpkin. Slowly add the dry ingredients to the wet.

Pour the batter into the prepared pans and bake for 65 – 75 minutes. Remove from oven and let cool for 10 minutes.

Ingredients:

2 eggs ½ tsp salt 1 tsp cloves 2 cups flour 2 cups sugar 1 tsp nutmeg 1 tsp cinnamon 1 tsp baking soda ½ tsp baking powder 15-oz can pure pumpkin ¾ cups unsalted butter, softened

Cinnamon and Spice Sweet Potato Bread

This bread is a tasty snack that reminds us of Thanksgiving. We recommend heating a slice of this loaf up with a dollop of cinna mon butter on top!

Instructions:

Preheat oven to 350ºF.

Peel sweet potatoes and chop them into 1-inch chunks. Place chunks in a large, shallow microwave-safe bowl. Add 3 tbps water, cover with plastic wrap, and cook on high for 15 to 17 minutes, or until po tatoes are very fork-tender. Pour off any water. Mash sweet potatoes with a fork.

Once the potatoes have cooled down, add the eggs, oil, buttermilk, and vanilla and whisk until combined; set aside.

In a large mixing bowl, whisk together the dry ingredients–flour, sugars, baking soda, and spices.

Add the wet ingredients to the dry and mix it all until combined. Use a gentle hand when stirring so that the gluten doesn’t over-develop.

Pour the batter into either one 9x5-inch loaf pan or two 8x4-inch pans and bake for 60-70 minutes.

Ingredients:

3 tbsp water 2 eggs pinch salt 1 tsp vanilla 1 tsp ginger 1 tsp nutmeg 1/2 tsp cloves 1/2 tsp allspice 1 3/4 cups flour 1 1/4 cups sugar 1 tbsp cinnamon 2 tsp baking soda 1/2 cup canola oil 1/4 cup buttermilk 1/4 cup light brown sugar 2 medium mashed sweet potatoes

Baked Home

Brought to you by the executive board

Illustrations by Soo Min Seol and Kayla Tomlin

Whether you’re from the east coast, west coast, midwest, south, or abroad, we all get a little homesick at times. Cooking on your own at school is fun and all, but sometimes we miss those home-cooked meals from our families. The Baked exec staff is right there with you, so we wanted to share some of our favorite home recipes from our plate to yours.

Egg Tarts

Recipe by Natalia Deng Yuan

Ingredients

30g of granulated sugar

Instructions

Preheat oven to 395ºF (200ºC).

Defrost egg tart shells or pastry sheets. Place pastry sheets into mold cups.

Mix sugar, milk, and heavy whipped cream together in a bowl. Filter the mixture through a sieve for a smoother texture.

Add chopped fruits into the egg tart shell, and fill up to 80% of the tart with the mixture.

Bake for 20 minutes.

Add toppings of your choice! We recommend fruit, chocolate, matcha powder, mochi, yogurt, or spicy chili.

Home Plate

Blueberry Muffins (cookie and kate)

Recipe by Nina Rodriguez

Ingredients Instructions

1 ¾ cups plus 1 teaspoon white whole wheat flour or regular whole wheat flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon fine sea salt

¼ teaspoon ground cinnamon (optional)

¹/₃ cup melted coconut oil or extra-virgin olive oil

½ cup honey or maple syrup

2 eggs, preferably at room temperature

1 cup plain Greek yogurt or sour cream

2 teaspoons vanilla extract

1 cup (6 ounces) blueberries, fresh or frozen

Preheat the oven to 400º F. Grease the muffin tin with coconut oil or cooking spray if necessary.

In a large mixing bowl, combine 1 ¾ cups of flour with the baking powder, baking soda, salt, and cinnamon. Mix them together with a whisk.

In a medium mixing bowl, combine the oil and honey/maple syrup and mix together with whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well. If using coconut oil, gently microwave if it solidifies. Pour the wet ingredients into the dry and mix well with a large spoon. Pour the blueberries into a small bowl with remaining four to prevent the berries from sinking to the bottom. Then gently fold the blueberries into the batter.

Pour the batter evenly into the muffin cups. Sprinkle the top with slivered almonds. Bake the muffins for 16-19 minutes, or until the muffin tops are golden.

Let the muffins cool on a rack. You might need to use a butter knife to loosen the muffins from the tin. Enjoy!

Apple Pie

Recipe

by Kaitlyn Clark

Ingredients Instructions

4 cups honey crisp apples

One stick of salted butter

(1/2 cup)

1/2 cup white sugar

1/2 cup light brown sugar

2 tablespoons cinnamon

1 teaspoon allspice

1/2 teaspoon fresh nutmeg

KC Bean Chili

Recipe

by Erica Legaard

Melt everything in a frying pan while you chop the apples.

Then pour the apples into the pan and coat fully and allow to bubble.

Pour into pie crust of your choice and bake at 375ºF for 45 minutes.

Ingredients Instructions

1 lb ground chuck roast

3 cans of 15oz Hanover dark red kidney beans with juice

16oz can crushed tomatoes with juice

1 large white onion, chopped

1 green pepper, chopped

3 cloves garlic, minced

14oz can beef broth bouillon

½ tbsp chili powder

¼ tbsp red cayenne pepper

1 tsp ground cumin

¾ tbsp sugar

1 ½ tbsp red wine vinegar

2 dashes worcestershire sauce

Brown the onion, pepper, garlic, and meat in a large pot; drain.

Add undrained beans, tomatoes, broth, seasonings.

Simmer on low for a few hours.

German Chocolate Cake Recipe

by Kayla Tomlin

Ingredients Instructions

cake

4 ounces German sweet

chocolate

1 cup butter

2 cups sugar

½ cup water

4 eggs

1 teaspoon vanilla extract

2 1/2cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk

Frosting

1 ½ cup sugar

¾ cup butter

3 egg yolks

1 cup evaporated milk

1 teaspoon vanilla

1 ¹/₃ cup flaked coconut

1 cup chopped pecans

Heat oven to 350ºF. Spray two round pans. Chop chocolate and heat water and chocolate until melted.

Mix flour baking soda and salt.

In another bowl mix 2 cups sugar and 1 cup butter until fluffy.

Then mix in 1 egg yolk at a time into sugar and butter and add vanilla extract. Then mix ½ of the flour mixture in and ½ of the buttermilk.

In another bowl beat egg whites and add to the batter.

Put batter in pans and bake for 35-40 minutes. Cool the cakes.

In another bowl stir egg yolks, vanilla extract, 1 cup sugar, evaporated milk, and ½ cup butter. Cook mixture on medium heat. Then stir in coconut and pecans. Let cool for 20 minutes.

Add frosting between each layer and on top and let cool.

Homemade Tomato Sauce

Recipe

by Julia Virnelli

Ingredients

Tomatoes

Basil

Instructions

One week before…

Sanitize mason jars and lids in boiling water.

Leave tomatoes outside to ripen in the sun.

On the day of preparing the sauce…

Clean the tomatoes by rinsing them with cool water in large containers. It is tradition to wash them twice, to ensure they are as clean as possible.

Cut off the tops and any impurities on the tomatoes.

In small batches boil the tomatoes in large pots of water until the skin starts to peel.

Once the skin begins to peel, drain the water.

Place tomatoes inside the tomato strainer machine that removes the skin and seeds from the tomatoes.

Pour the remaining sauce into mason jars with 2-3 basil leaves each.

Seal the mason jars and place them into a large metal drum.

Once the drum is full, add water to cover the mason jar lids and let sit until the water heats up. This helps to properly seal the jars.

My family uses a raw potato to help with this step. Once the potato is fully cooked, the jars are properly sealed.

Your sauce is complete! The jars will last for years, and can be used in many different

Spinach Quiche/Casserole

Recipe by Grace Underwood

Ingredients Instructions

1 stick of butter

½ cup of onions

1 cup of flour

1 package of chopped spinach

1 tsp salt

1 tsp baking soda

1 cup milk

1 ½ lb of sharp cheddar cheese

2 eggs

Melt 1 stick of butter in a frying pan

Add the onions. Cook until soft, then remove from heat

In a bowl, combine flour, chopped spinach, salt, baking soda, milk, cheddar cheese, and the beaten eggs.

Add the onions and butter mixture from frying pan into the bowl and mix

Pour into 7x14 baking dish or tart/pie dish.

Bake at 350°F for 30 minutes.

Mushroom & Asparagus Risotto

Recipe by Anya Sywulak

Ingredients

1 cup arborio rice

½ lbs Fresh asparagus

½ cup Peas

1 cup mushrooms

Chicken broth (or veggie broth to make it vegetarian)

1 Tbsp finely chopped shallot

3 Tbsp butter

1 Tbsp olive oil

¹/₈ c finely grated parmesan cheese

½ tbsp chopped parsley

Salt and pepper for taste

Instructions

Trim, wash and boil the asparagus and set aside to cool.

Sauté the diced onion in a large casserole with oil until soft, add the mushrooms and sauté until nearly done, then add rice and asparagus and stir together.

Start adding the watered-down chicken broth. Add another ladleful every time the rice starts to dry out.

When the rice is almost cooked but is still kind of soupy, add the peas and finish cooking the rice to al dente.

Turn off the heat and add butter, grated cheese, salt, pepper, and chopped parsley Spoon into bowls and top with extra parmesan.

Classic Charcuterie the

Move over charcuterie, butter boards have arrived.

Written by Anya Sywulak | Illustrations by Mary Gertsky

Ifyou are a loyal reader of Baked, you may remember our feature story about untraditional charcuterie boards from way back in the Spring of 2021. Charcuterie boards quickly rose to the top of the food trend list during the pandemic. Building an eye-catching, delicious board was an easy way to stay entertained and feel a little bit more fancy than, speaking from experience, ordering Chinese takeout for the third time that week. But instead of the trend fading into the background as the pandemic mellowed out, we have seen it evolve into something much more unhinged on our favorite food-trend platform, TikTok.

If you are feeling like salami, fruit, and cheese are just a little too basic for your tastes now, try out one (or all) of these more creative takes on the classic charcuterie, listed from least to most wild.

The Butter Board.

If you’re on foodie-tok, you’ve probably seen this one on your for you page more times than you can count. Originally coined by chef and cookbook author, Joshua McFadden, Justine Doiron (@justine_snacks) popularized the trend on TikTok. The intensely buttery take on the charcuterie board has become so widespread that even the New York Times has written about it. Just start with softened butter on a board and top with just about anything, from cured meats and garlic confit, to honey and figs. Dealer’s choice. Then toast some bread and

The Bagel Board.

In response to the rise of butter boards, cre ator Ereka Vetrini (@erekasfood) put her own spin on the viral food trend with cream cheese and classic bagel toppings. Other bagel lovers have hopped on board as well, but there seems to be less variety in top pings compared to the butter board. Think capers, smoked salmon, red onions, dill, to matoes and everyone’s favorite: Everything But the Bagel seasoning. Toast some bagels and boom, you have a nice centerpiece for brunch that is a little more fun than just hav ing everyone build their own bagel.

The Pasta Board.

If you thought the butter board was a stretch, you probably won’t love @pastaevangelists’ pasta board. But if you’ve ever wanted your spaghetti with the sauce on the side, you’re in the right place. Cook up all of your favorite pasta shapes, raviolis, tortellinis (really any thing goes), and serve a variety of sauces in dipping cups on the side. You could even spice it up with some garlic bread and meatballs if you’re feeling extra wild. I can’t promise that your Italian guests will love this one, but I can promise they will be talking about it later.

The Fun Dip Cool Whip Board.

For the final, and arguably most unhinged, board, chef Tim Clowers (@cheftimclowers) brings us a dessert to close it out. Although he usually sticks to barbeque in his TikToks, Tim really thought out of the box for the Fun Dip Cool Whip board. Instead of butter or cream cheese, he starts by spreading Cool Whip on a board and topping it with dates, raspberries, pistachios, biscoff cookies, chocolate, and an old halloween favorite of mine: Fun Dip powder. I can’t say it looks very aesthetically pleasing, but if you have a sweet tooth, it might be worthwhile to check out his page and try it yourself!

The Origin Story of a Beloved Pasta Dish:

Chicken Riggies

How this simple, creative dish became a signature meal of Central New York

Ifyou’re new to central New York then it might throw you off to see “chicken riggies” on many restaurants’ menus. This regional favorite is a fairly simple dish: chicken, rigatoni pasta, and peppers (hot or sweet) mixed in a spicy tomato cream sauce. The real question is not just who has the best chicken riggie dish but rather, who did it first?

The story of the beloved chicken riggies originates in Utica, New York. However, finding out who created the dish first doesn’t end with a clear answer. The widely accepted theory seems to be that the dish was created in the late 1970s or early 1980s. The Chesterfield restaurant in downtown Utica claims to have been the first to put the item on their menu back in 1989 and still sells the “original” recipe today.

Another origin story begins in the 1970s at the Clinton House restaurant (also in Utica, New York, of course). The story goes that local workers would come into the restaurant after their shifts to play cards and indulge in the special pasta dish with chicken, tomatoes, and cherry peppers. Chicken riggies quickly became popular with other customers who saw the regulars enjoying their meal, and bam, the classic pasta dish was born.

Beyond Utica, chicken riggies have become somewhat of a celebrity in the food world. The popular dish has made its place in Food

Written by Sarah Russo | Photo by Tiana Wang

Network coverage multiple times, from chefs serving their own take on the classic, to Guy Fieri visiting Pastabilities to try the famous pasta dish himself. Most recently, Food Network released a list of the 98 best pastas in the U.S., and the riggies at Pastabilities in Armory Square made the cut. We know the wait at Pastabilities can be long, so you may be wondering: where else can I get this creamy, spicy pasta dish?

Chicken riggies are not exclusive to the Syracuse area. Today, restaurants all across central New York and even places like Orlando, Boston, and Myrtle Beach whip up their own versions of the classic chicken riggies. And even if chefs switch things up with the recipe and add something new, it’s a beloved dish that is a staple in central New York and one that’s quickly growing beyond just Utica.

ARIES

MAR 21 - APR 19

In 2023, you need food as loud and explosive as you are. We know you aren’t afraid to try new things, so give those new restaurants you’ve been eying a shot in the new year. Don’t feel like eating out? Try refreshing your spice drawer with some new herbs and spices to throw into your recipes.

TAURUS

APR 20 - MAY 20

We know you guys love your bed, and sometimes it’s hard to find the energy to go to the grocery store. Luckily for you, meal subscription services aren’t going away anytime soon. What’s better than ingredients delivered directly to your doorstep?

GEMINI

MAY 21 - JUN 20

Social butterfly Geminis, we’ve got you covered with quick and easy recipe ideas to give you enough time to cook delicious meals and still be the life of the party. Show off your duality this New Year with some sweet and spicy chicken wings and lava cake to end the night. (Go ahead and get the microwavable ones from Trader Joe’s, we won’t tell!)

APPETIZING ASTROLOGY

What the stars have to say about your food choices in 2023

PISCES

FEB 19 - MAR 20

Fish… that is all you get. Take that as you will. We love our wonderful Pisces friends!

AQUARIUS

JAN 20 - FEB 18

If you are as creative as you usu ally are, we totally expect you guys to discover the next great flavor pairing. I can’t imagine anyone but an Aquarius invent ed the idea of putting lavender in a latte. Pickles and peanut butter? Definitely an aquarian idea. Surprise us this year with something even better, we’ll be waiting.

CAPRICORN

DEC 22 - JAN 19

After a long year of being the hardest-working zodiac sign, you deserve a stiff drink and some quick and easy meals. Maybe try meal prepping on the weekends for the busy work week ahead. Hot tip: lasagne lasts a really long time and goes great with a classy glass of red wine.

CANCER

JUN 21 - JUL 22

Cancers, we know you crave comfort. So, what’s better than some classic comfort food? Snuggle up in bed, put on your favorite movie or TV show, and throw some cookies in the oven. Spend some quality time baking your favorite recipes with close friends this year, we know you need it!

ASTROLOGY

SAGITTARIUS

NOV 22 - DEC 21

We know you guys love try ing new, wild things, and what better place to find fun recipes than on TikTok? With so many food creators from so many different ethnic backgrounds, you’re sure to find something that you haven’t tried before. Or just ditch your responsibil ities and do a food-tasting tour around the world, Eat Pray Love style.

LEO

JUL 23 - AUG 22

As confident and dramatic as always, Leos truly need food that will keep up with their personalities. Satisfy your sweet tooth next year with decadent, over-the-top desserts. We expect you to find the next best Instagramworthy restaurant in 2023, we’re excited to see what you find!

VIRGO

AUG 23 - SEPT 22

Virgos, we know you tend to be pretty picky eaters. Take a step out of your comfort zone in the new year! Ditch the chicken fingers and fries next time you’re out to eat and try something new… we see a love for new and exciting foods in your future!

SCORPIO

OCT 23 - NOV 21

Passionate as always, we suggest you try experiment ing with some aphrodisiacs this year. Try out a raw oys ter bar over spring break, or, if uncooked seafood isn’t your thing, figs with honey are a sweeter choice. When summer rolls around, we definitely see some ripe wa termelon in your future too.

LIBRA

SEPT 23 - OCT 22

Often focused on finding bal ance and harmony, why can’t that mentality extend to your food choices next year? If you haven’t broken out the food pyramid recently, maybe spend some time planning out healthy meals that keep every thing in balance.

Courtesy of your EIC & ME Illustrations by Soph Medeiros

What Does Your Salt Cit y Coff ee Order Say About You?

Written by Luke Sippel | Illustrations by Sarah Skalski

Coffee is meant for everyone. By no means are we saying that you should not indulge in any Salt City Coffee because its description doesn’t apply to you. But if it does, maybe you’ll discover your new favorite drink!

Drip-Dark Roast

Good old-fashioned coffee can’t steer you wrong. A simple coffee for a simple person. Meant for a tired and dry individual. However, when chosen health-consciously, black coffee drinkers might stray from this description.

Cuselandia

Reminisce from the bar last night with the Cuselandia (shaken not stirred). This signature drink grabs the attention of coffee lovers who desperately want a coffee mustache (and it’s fun to watch them make it!).

Peppermint Mocha

This drink is perfect for getting into the holiday spirit. Or, perhaps if you have bad breath.

Popular in Spain, Portugal, and Cuba, a cortado’s absence of milk foam on top makes it unique from a cappuccino. It’s a true barista drink as it perfectly balances each flavor–the milk cuts out the acidity of the espresso shot.

Valencia Cold Brew

Easy and Sweet. This cold coffee is perfect for someone looking for a lovely way to get their day going. On the flip side, that also means they need something lovely to get their day going. Smile at them, they need it. This relaxing drink is specifi cally appealing to those in need of a little boost. Rejuvenate after a stressful test, a miserable day, or a bad breakup with this cold brew.

Drip-Holiday Blend

Efficient with a twist, meant for those who are tired and in need of a pep in their step. Chosen by those who are sick of mundane dark roast (you’ll resort back to Dark Roast once the holi days are over).

Chai Latte

You’ve always been a bit different, and you feel you have to prove your uniqueness to others with every decision you make. If you hope to set yourself apart from all of the other people in line, this drink is the best way to do it! And for our health nut readers, this is a healthier option than coffee.

Cortado

From Football to Food

Written by Maggie Anderson

Derrell Smith was once the best high school football player in Delaware. But before he played his first game of the season for the Tampa Bay Buccaneers, he suffered a career-ending neck injury and found himself forced to pursue something other than football.

Although Smith’s career in the NFL was short, it taught him many important les sons that he was generous enough to share with Baked.

“Whatever you do, you are going to be surrounded by professionals. Everything is about being professional,” Smith said, “The higher you go, the more professional you have to be, and the higher caliber of profes sional you are going to work with”.

After obtaining a master’s degree from Newhouse, Smith pursued a career in

advertising. He went on to work for various advertising companies, including Crispin Porter Bogusky, 360i, and Reinsurance Group of America.

Smith has always had a passion for cook ing, and throughout his career found differ ent ways to express this. He often cooked meals for his teammates in the NFL and his work colleagues. While Smith was still work ing in advertising, he decided to create his own food company, now called 99EATS.

For Smith, it is essential to, “practice putting time, effort, resources, intention, and attention” into your passion if you hope to turn it into a career one day. Smith ex plains that although your primary focus is on your current source of income, you must always keep 20% for your side hustle or pas sion, and 10% for crazy ideas.

From M.A. Newhouse Advertising graduate, to NFL player to food professional, Derrell Smith has done it all.

Photo courtesy of Derrell Smith

99EATS, originally called 99 Meatballs, is a virtual food pop-up shop designed to be set up and taken apart anytime, any where. 99EATS’s mission is to spread love through food.

“Whenever you experience any of my food or you experience my brand, it should feel as though you just left your grandma’s table,” Smith said.

While creating his own brand, Smith continued catering and appeared as a guest on numerous cooking shows as well. In 2017, Bed Bath and Beyond asked Smith to be come their resident chef. Here he learned how to cook while on video and in front of a live audience. A year later, Tastemade reached out to Smith and asked him to be a guest on one of their cooking shows. In 2020 when Smith moved to Los Angeles,

Tastemade offered him 3 30-minute shows a day. This turned into an offer for his own TV show. Thus, Mad Good Food was born.

In each episode of Mad Good Food, Smith prepares a family meal and two small er meals to show viewers how to get multi ple uses out of the same ingredients.

In Smith’s life experience, the most im portant thing he has learned is to practice.

“Once you practice enough, the next step is to figure out how to get paid for that practice,” Smith said, “I wouldn’t come into a job thinking that they are doing me a favor, I would approach it as if we are both doing each other a service”.

Derrell Smith is an inspiration for the possibilities awaiting Newhouse Students in their future. If you put in practice and attain professionalism, you can become an entre preneurial success.

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Aperol ITALY'S INFAMOUS Spritz

A deep dive into Baked’s favorite Italian export

Written by Gabriella Sadowski Photos by Erica Legaard

While Italy is world-renowned for its pasta, olive oil, cheese, and wine, one export often goes unappreciated—the Aperol spritz. If you’ve never been to Italy, this tantalizing, tangerine-colored drink is sure to invoke visions of a glowing Italian summer sunset.

History

This refreshing cocktail can be traced back to the small Northern Italian city of Padua. In 1919, brothers Luigi and Silvio Barbieri created the Aperol bitter apéritif, made of the flowering plants gentian and cinchona, along with rhubarb, a spring vegetable that becomes tart when cooked. With the creation of this new bitter, a key ingredient of the Aperol spritz, the brothers put Padua on the map.

The Aperol spritz is not a singular drink. It’s the perfect blend of simple ingredients that, when paired together, results in the perfect blending of the native flavors in each ingredient.

Cultural Significance

As a study abroad student in Florence, I’ve seen first-hand how many locals regularly sip this beautiful, sunset-resembling drink. Italy’s adoration for the Aperol spritz is a testament to the country’s ritualized leisure. In Italy, you don’t rush a meal or a drink. You pause and enjoy the moment. The Aperol spritz is typically a pre-dinner drink, or as an Italian might say, “Aperitivo!”

Following a big marketing push in the 1950s and a global campaign to promote the drink in the 1990s, Aperol became a global, trendy cocktail, and a nod to a carefree lifestyle that underscores Italian culture today.

Cocktail as its Best

With its poignant color, this cocktail makes a statement. These drinks produce an eyecatching, lustrous orange color that glows at any lunch or dinner table. They are easy to spot and are as popular today as they were years ago. This drink is usually paired with Cicchetti—which is a term used for the little plates that go with your drink. There will typically be a selection of prosciutto, cheeses, olives, and focaccia bread.

While recipes have evolved over the years, traditional ingredients remain a favorite among the generations. Test your mixology skills and see what you can come up with.

Ingredients

The foundation of this cocktail is Aperol from Padua, with Northern Italy’s adored Prosecco, and chilled soda. When served in Italy, lemon garnish or even an olive will accompany the vibrant drink.

2 ounces Aperol

3 ounces prosecco 1 ounce club soda Serve in a wine glass with ice.

Garnish can range from lemon slice, olive or an orange slice

baked.