Spoon - Fall 2014

VOLUME 3 ISSUE 1 FALL 2014

SPOON

UNIVERSITY ICS

BAS O T K BAC

SPOONIE AWARDS The results are in: NU’s favorite restaurants

CHOOSE YOUR

BOOZE

How drinks can affect your diet

+

FOOL-PROOF

NUTELLA

BROWNIES

AND MORE 4-STEP RECIPES

COVER PHOTO BY YAIR SAKOLS

SPOON

UNIVERSITY IN THIS ISSUE

THE

SPOONIE AWARDS p.16

05 KNIFE KNOW-HOW A guide to five different knife techniques.

09 ON CAMPUS EATS Find out where to dine like a king, right on campus.

12 FOUR-STEP VRECIPES Pasta, chicken, dessert: We‘ve got you covered.

21 BETTER BOOZE What 500 calories of alcohol really looks like.

Back to Basics For Spoon’s two-year print magazine anniversary at Northwestern, we decided a special issue was in order: Meet Back to Basics, your ultimate guide to all things food in college. Whether you live on campus or off-campus, we’ve got you covered with everything from basic dorm breakfasts, to a full recipe starter kit, to what 500 calories of alcohol really looks like. You’ll learn some essential dining hall hacks and how to stock the perfect pantry. We’ve also brought back our Spoonie Awards for the second time, with your votes helping us narrow down the best Evanston eats, and even included a special Chicago bucket list so you can get started exploring the Windy City the only way that really matters: through food.

With a network of 1,000 students at 45 campuses nationwide, we’re proud to say that we’re the founding chapter and the only one that produces a quarterly print mag for y’all to drool over.

Happy eating,

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Aurelie Corinthios & Emily Wickwire Editors

twitter.com/nuspoonmag spoonuniversity_nu

QUESTIONS? COMMENTS? Email

nu.spoonuniversity@gmail.com

SPOON

UNIVERSITY EN KITCH ULD T A H W O NCE W A I L P AP E? YOU B

EGET T

THE V

I

EDITOR-AT-LARGE Aurelie Corinthios EDITOR-IN-CHIEF Emily Wickwire CREATIVE DIRECTORS Ali Tomek, Ashley Wu PUBLISHER Caroline Koppel MANAGING EDITOR Eilis Lombard AD SALES DIRECTOR Dan Lesser TREASURER James Hu MARKETING/PR DIRECTOR Jade Chen, Kristin Mathuny PHOTO DIRECTOR Yair Sakols VIDEO DIRECTOR Joanne Lee WEB PHOTO EDITOR Lily Allen, Naib Mian COPY EDITORS Luke Miller, Hannah Kliot, Dana Balkin WRITERS

BLEN WITHOUT DER THE TOP

MAGIC BU

LLET SP BECAUSE ATULA, I JUS TO BE HELT WANT D

Joshua Inwald, Tara Longardner, Stephanie Bernstein, Mai Morsch, Ashley Gilmore, Carl Pieri, Drew Gerber, Carla Garcia, Arielle Cooper, Laura Kim, Simone Gerber, Isabelle Carter, Gerardo Alvarez, Angela Lin, Molly Henderson, Teresa Balistreri, Kai Huang, Katherine Dempsey, Liza Keller, Rachel Rogers, Katherine Richter, Sarah Munger, Jessica Yang, Jenny Schackett, Rachel Jensen

E FRIDGFOOD F O L FUL

DESIGNERS

Maria Fernandez-Davila, Kyle Hancher, Joanne Lee, Liv Marcus VIDEO TEAM

Anna Kranwinkle, Samantha Guff, Elena Besser, Katherine Way, Carson Brown, Emma Vicar, Karina Myrtil PHOTOGRAPHERS

Hannah Lin, Elizabeth Kim, Allison Mark, Alexander Furuya, Emma Danbury, Jackie Maloney, Kai Huang, Piril Dobrucali, Emily Kim, Monica Cheng, Kirby Barth, Christine Chang, Alex Tom MARKETING/PR TEAM

Andrea Cladek, Allison Stenclik, Arielle Miller, Ashley DuBois, Breanna Lucas, Kristin Mathuny, Mariel Falk, Rachel Hirsch, Sam Spector, Samantha Meltzer, Marissa Karen, McKenzie Maxson, Somi Hubbard, Sarah Rense AD SALES TEAM

Lori Janjigian, Margaret Kuo, Cory Young, Kate Gladstone, Kathy Hong, Angela Sang, Donald Ho, Grant Rindner, Hannah Rose, Jane Herman, Susan Chen FACULTY ADVISOR

Maria Mastronardi Spoon Magazine is an extension of Spoon University, an online campus food community founded by Northwestern alumni Sarah Adler and Mackenzie Barth. nu.spoonuniversity.com

GET TO KNOW THE BASICS .

SHRED JULIENNE

MINCE

SLICE DICE

GETTING

SHARP

PHOTO BY YAIR SAKOLS

The ultimate guide to knife know-how. By Arielle Cooper SLICE With the food

JULIENNE Cut the food

MINCE Start with diced

DICE Cut the food in

SHRED Stack 5 to 10

under the blade, press your knife down until the heel of the blade reaches the board.

Repeat, rocking in a circular motion.

into 3-inch strips and trim the rounded edges to create a rectangular shape. Stack and cut each of the rectangles into â…›-inch slices.

pieces. Place your hand flat across the top of your knife and, using a rocking motion, chop until you reach a fine, even size.

half. Place the flat side down and make several horizontal cuts without cutting through. Rotate and slice to create small, even-sized cubes.

leaves (such as kale or basil) on top of one other and tightly roll together. Using a knife, cut through the bundle to create shreds.

NU.SPOONUNIVERSITY.COM |5

IN THE OVEN We promise it’s just as fun as Easy Bake.

By Rachel Rogers

SIMPLE ROAST CHICKEN MEDIUM SERVES

1 HOUR 30 MINUTES

1 whole raw chicken 2 tablespoons olive oil

1

PREHEAT oven to 425ºF.

2

PAT chicken clean with a paper towel (don’t wash the meat, as it actually spreads germs in your kitchen) and remove any giblets from the cavity.

3

RUB inside and out with olive oil and sprinkle with salt, pepper and some herbs, like rosemary.

4

FILL cavity with whole garlic cloves and half of a lemon, and use string to tie the legs together.

5

TUCK wings under breast to prevent burning.

6

PLACE into a baking dish atop assorted vegetables if desired (see below), cover with aluminum foil and roast for 70-85 minutes.

KITCHEN CURE-ALL ALUMINUM FOIL

EASY ROAST VEGETABLES EASY

30 MINUTES SERVES

Brussels sprouts (or veggie of your choice) 4 tablespoons olive oil 1 tablespoon salt 2 teaspoons pepper 1

PREHEAT oven to 400ºF.

2

CHOP vegetables into chunks and place in a large mixing bowl.

3

DRIZZLE with olive oil, sprinkle with salt and pepper and toss until evenly coated.

4

SPREAD veggies onto a baking sheet and place into oven.

5

ROAST 20-30 minutes (or with the chicken if desired).

6|

IT’S A BAKING SHEET

IT’S A DIY SCRUB

IT’S A TIME-SAVER

Don’t have a baking sheet? No problem!

Just rip off a piece of foil twice as large as the desired baking sheet, then fold it in half and crimp the sides to add sturdiness.

Get rid of grime and clean difficult surfaces by using aluminum foil as a DIY scrubber.

All you have to do is crumple up a piece into a small ball and scrub away.

Cover a baking sheet with foil to keep oil and butter from dirtying the pan and cut down on clean-up time later.

PHOTO BY HANNAH LIN, ILLUSTRATION BY LIV MARCUS

2 teaspoons rosemary ½ tablespoon salt 2 teaspoons pepper ½ of a lemon 1 head garlic

ON THE STOVE It’s time to graduate from the microwave.

By Teresa Balistreri

Steam veggies like broccoli, cauliflower and carrots.

STEAM Add vegetables like broccoli, spinach or asparagus to a metal colander.

Place the colander inside a large pot and fill with just enough water so that it doesn’t touch your ingredients. Bring the water to a simmer, then cover. For mixed veggies, cut them into evenly sized pieces so they cook uniformly.

Caramelize produce like onions and apples.

Pan-fry protein like fish and steak.

CARAMELIZE Add butter or olive oil to a large skillet. Once hot, add a sugar-rich produce and a dash of salt, then cook until the produce has softened. Add a teaspoon of sugar and cook for 15 to 20 minutes, stirring regularly until browned.

PAN-FRY Add olive oil to a pan over medium-high heat. Once hot, add your food of choice (try vegetables like eggplant or breaded chicken cutlets or tilapia). Be careful not to crowd the pan, or the ingredients won’t cook properly. Flip once, and continue frying until cooked through.

PHOTO BY YAIR SAKOLS

SAUTÉ Add a small amount of olive oil or butter to a pan over medium heat.

Once hot, add meat or vegetables — we recommend proteins like fish and chicken or veggies like mushrooms and bell peppers — and stir frequently for 5 to 7 minutes.

Once cooked, place the ingredients on a paper towel to remove excess oil.

Sauté greens like kale and spinach.

NU.SPOONUNIVERSITY.COM |7

KITCHEN 101

Kitchen Toolkit

Because you don’t actually need a Dutch oven

By Angela Lin Culinary independence is one of the big thrills of moving off campus. You have visions of yourself cooking up a storm — Bolognese today, crêpes tomorrow — but all those pots and pans can add up. We’ve narrowed it down to the absolute musthave appliances for your new college kitchen.

THE TOOLS KNIFE

PHOTO BY YAIR SAKOLS, ILLUSTRATIONS BY ASHLEY WU

While you might dream of owning that complete $70 knife set, a simple chef’s knife will do for most of your kitchen endeavors. Opt for a 9-inch stainless steel blade with a non-porous handle.

$15, TARGET

SPATULA

This must-have utensil is perfect for making eggs and flipping burgers. Choose a silicone one with a heat-resistant handle.

$8, MACY’S

THE STOVE COLANDER

CUTTING BOARD

Choose a cutting board that’s non-porous, non-absorbent and preferably antimicrobial.

Refrain from the heavier bamboo cutting boards, as they’re pricier and tend to be harder to sanitize, especially without a dishwasher.

You’re in college. You eat pasta — sometimes for four meals straight, and that’s okay. Invest in a colander (around 4 to 5 quarts) to make those spaghetti and canned sauce days a little easier.

$10, MACY’S

$10, BED BATH & BEYOND

MEDIUM FRYING PAN

A 12-inch frying pan is perfect for anything from scrambling eggs to making sauces to stir-frying.

Choose non-stick for more versatility, but if you plan on being fancy (i.e. frittatas for days), then invest in a heavy-bottomed, stainless steel frying pan.

MEDIUM SAUCEPAN

Perfect for heating soups, simmering sauce or boiling pasta. Choose a 6-quart pot for all-purpose functionality, and opt for the non-stick variety, which cleans more easily.

$17, SEARS

$25, SEARS

WHISK

A whisk can replace most of the things a KitchenAid mixer can do, like whipping cream and mixing butter and sugar.

THE OVEN

$8, TARGET

BAKING SHEETS

CAN-OPENER

Because that chicken noodle soup isn’t going to open itself.

$14, KOHL’S

8|

Usually two half-sheet baking pans are sufficient for a batch of cookies. Go for aluminum pans, which are durable and conduct heat well, making your treats that much better.

$10, WALMART

9x13 BAKING PAN

A glass pan is a kitchen staple whether you’re doing roasts, brownies or casseroles. You can opt for a metal, baking pan, although they can be more difficult to clean.

$9, TARGET

MIXING BOWLS

Buy both large and small aluminum bowls for wet and dry ingredients when baking. Mixing bowls are also great for tossing salads or serving food.

$8-12, BED BATH & BEYOND

SPRUCE UP YOUR CAMPUS EATS.

BEST KEPT SECRETS OF ON-CAMPUS DINING From north to south, these are the hidden gems of Northwestern’s campus.

By Kai Huang and Emily Wickwire NORTH CAMPUS Skip the Sargent omelet or Tech Express doughnut and grab breakfast in Pancoe instead. Located just behind Tech, this building boasts an Einstein Bros.

Bagel franchise much closer to your 9 am chem class than the downtown or Kellogg locations. Just head up to the second floor lobby for a toasted bagel with shmear and some steaming hot coffee — perfect for that winter walk to class.

MID-CAMPUS If you’re looking to grab a bite postlibrary study session, hit up Food for Thought Cafe, a hidden gem located just across from Annenberg Hall in Garrett Seminary’s Loder Hall. With a selection ranging from fried eggs and toast to fish tacos and chicken tenders, this cafe is a reliable go-to with a little something for everyone.

SOUTH CAMPUS

PHOTO BY KAI HUANG

If your class schedule keeps you on south campus, you’re probably headed to Norris. But resist the urge to join the long line at Subway and check out the udon and ramen section instead. New to Willie’s Food Court, this station serves up a variety of delicious noodles that’ll keep your stomach from growling during your class in Harris.

I’M TOP CHEF, YOU TOP RAMEN. — B.O.B., STRANGE CLOUDS

NU.SPOONUNIVERSITY.COM |9

Breakfast in Bed

By Sarah Munger Couldn’t dodge that super early discussion section?

We’ll help get you through your mornings with these three quick and simple dorm room breakfasts.

tip for a creative burger topping, ask the grill guys to fry you an egg.

Brown sugar oatmeal with walnuts and bananas: Follow the microwave instructions on a packet of instant maple and brown sugar oatmeal. Once cooked, add ¼ cup chopped walnuts and one sliced banana.

DINING HALL DIY Learn to love your meal plan. By Tara Longardner

Though Northwestern tries to switch things up every once in a while, a dining hall is still a dining hall. With these tips, you can come prepared with an arsenal of DIY meals to fall back on.

BURGER

SALADS

ADD PEANUT BUTTER This may sound crazy, but give it a try and thank us later. Spread a little peanut butter on the bun instead of the usual ketchup or mustard. And to kick it up a notch...

TOP WITH TUNA Mix a little mayo, mustard, chopped celery, salt and pepper with shredded tuna from the salad bar for a healthy, protein-rich lunch.

THROW ON SOME BACON This is a no-brainer, since everyone loves bacon. However, this one may only be possible on weekends when they have bacon out for brunch. Can we start a petition to get bacon for every meal?

ADD A MEXICAN TWIST Combine iceberg lettuce, tomatoes and shredded cheddar cheese. Get a plain burger patty from the grill, chop it up and toss together for a taco salad. Bonus points if the dining hall has tortilla chips, guac or salsa.

WAFFLE

PANINI SPREAD ON SOME PB&J Always a safe choice, but throw it in the panini maker and now you’re onto something.

MAKE A SUNDAE Place a scoop of ice cream on top of a waffle and add your favorite sundae toppings, like whipped cream, chocolate syrup, fruit preserves and sprinkles.

TOP WITH BARBECUE CHICKEN Spread barbecue sauce on two pieces of bread, then add sliced chicken, red onions and cheese for a tasty sandwich.

ADD A SOUTHERN SPIN Top a waffle with fried chicken and finish it off with maple syrup to make chicken and waffles, or make it into a sandwich by adding a second waffle as the bun.

10 |

Egg and cheese on a toasted English muffin: Slice an English muffin in half and toast. Crack one egg into a bowl or mug, and stir in salt, pepper and a splash of milk. Microwave for a minute, stir, then microwave for 30 seconds. Place the scrambled eggs between the slices of muffin and add your favorite cheese.

Cereal and peanut butter: In a bowl, mix one cup of your favorite cereal with 2 to 4 tablespoons of peanut butter. If you’re feeling fancy, spread the mix onto some toast.

IT REQUIRES A CERTAIN KIND OF MIND TO SEE BEAUT Y IN A HAMBURGER BUN. — RAY KROC, CREATOR OF MCDONALD’S

PHOTO BY KAI HUANG, ILLUSTRATIONS BY MARIA FERNANDEZ-DAVILA

DORM LIFE

A GUIDE TO STICK ON YOUR FRIDGE.

SPICE IT UP

Trick your housemates into thinking you're a great cook by adding thyme to grilled chicken. It’ll give your meals a more complex, fresh taste.

By Katherine Dempsey

PHOTO BY YAIR SAKOLS, ILLUSTRATIONS BY ASHLEY WU

Whether you’re preparing a quick fix or crafting an elaborate feast, use these pantry staples to kick your dishes up a notch.

Sprinkle ground cinnamon on your morning bowl of oatmeal to pack in some extra flavor.

Sprinkle paprika on hummus to boost flavor and add a hint of color.

Add a dash of nutmeg to your holiday cookies — they’ll pair nicely with a creamy glass of eggnog.

Make pizza and pasta sauce with oregano to create an earthier, more aromatic Italian flavor.

FREEZER ESSENTIALS

FISH Skip expensive raw fish at the counter and go with a frozen option, like tilapia or salmon. Freezer-friendly seafood lasts longer and is super quick to defrost.

By Jessica Yang

CHEESE Putting cheese in the freezer not only extends its short shelf life, it also makes softer cheeses like Swiss and cheddar much easier to grate — perfect for the grilled cheese fanatic.

TORTILLAS Swap out your bread and bagels for another solid carb option — tortillas. They’re great to keep frozen in bulk because the cold temperature won’t compromise their taste.

BERRIES Fresh ones come with a high price tag. Opt for frozen instead, which taste just as good when mixed into your baked goods or smoothies.

NU.SPOONUNIVERSITY.COM |11

STEP-BY-STEP

RECIPE STARTER KIT A

re you craving a hearty pasta or rich dessert but don’t want to fork over a ton of cash or spend your whole night making it?

Good news: you don’t have to. With these three easy recipes, you’ll have all you need to indulge in some restaurant-quality grub long before GrubHub can even get to your door.

1

ONE-POT

FETTUCCINE ALFREDO

By Emily Wickwire

2

There’s nothing more comforting than a warm bowl of pasta. Whip up this easy, decadent dish without making a mess of your kitchen.

EASY 20 MINUTES SERVES 1 12-ounce box fettuccine 2 tablespoons butter 4 ounces cream cheese 2 teaspoons minced garlic ¾ cup milk Salt and pepper to taste

3

1

COOK pasta

according to package instructions.

TIP Add a splash of

oil to keep the pasta from sticking.

2

4 3

4 TIP

GARNISH WITH PARSLEY FOR EXTRA FLAVOR AND COLOR.

12 |

ADD butter and

cream cheese to a medium-sized microwavable dish.

Microwave for one minute, then stir to combine.

STIR in garlic and milk,

then microwave for an additional minute.

DRAIN pasta, then

return to pot, keeping over low heat. Pour alfredo sauce over noodles, and allow to simmer until hot.

I ATE MORE FETTUCCINE ALFREDO AND DRANK LESS WATER THAN I HAVE IN MY ENTIRE LIFE. — MICHAEL SCOTT, THE OFFICE

PHOTOS BY YAIR SAKOLS

OFF-CAMPUS

1

NO HASSLE

CHICKEN MARSALA

By Luke Miller For a fancy meal that will impress your friends and won’t take up your whole evening, check out this easy twist on an Italian classic.

MEDIUM SERVES

30 MINUTES

3 cups portobello mushrooms, sliced 3 tablespoons butter 2 tablespoons olive oil 1 ½ cups Marsala wine 1 cup chicken broth or stock 4 boneless chicken breasts ½ cup flour Salt and pepper to taste

4

3

2 1 HEAT butter and olive oil in a large frying pan over medium heat. Add mushrooms and sauté until dark brown, about 8 minutes.

2

ADD Marsala wine and

chicken stock. Turn heat up to high and cook for 3 minutes.

Remove from pan.

3 SLICE chicken breasts in half length-wise. Coat lightly with flour, and season with salt and pepper.

4

ADD another teaspoon of

olive oil and cook chicken over medium heat, about 5 minutes per side. Pour mushrooms and sauce back into pan until sauce thickens, about 6 minutes.

NU.SPOONUNIVERSITY.COM |13

THREE-INGREDIENT

NUTELLA PEANUT BUTTER BROWNIES

By Emily Wickwire Say goodbye to brownie mix — your super quick chocolate fix is here. Bring them to your next potluck for instant popularity.

1

2

EASY

40 MINUTES SERVES

4 eggs 1 cup Nutella ½ cup peanut butter

Preheat oven to 350°F. Line baking dish with parchment paper and cover bottom and sides with cooking spray.

BEFORE YOU START

1 WHISK eggs for 6-8 minutes until a light lemon color.

2

ADD peanut butter and Nutella to a

microwavable dish. Heat for 90 seconds, stirring every 15 seconds.

3 STIR Nutella mixture into whisked eggs a little at a time, combining well after each addition.

4

POUR brownie mixture into pan.

Bake for 25-30 minutes.

3

TIP

LET BROWNIES SIT IN THE PAN FOR A FEW MINUTES BEFORE CUTTING.

DRESS YOUR BROWNIES

4

14 |

Microwave a few dollops of peanut butter or Nutella to soften.

Scoop them in a Ziploc bag and push to the corner. Snip off a small corner of the bag to pipe any design you want onto your brownies. Add powdered sugar for more sweetness.

OFF-CAMPUS

Master Hacker

PHOTO BY YAIR SAKOLS

Because hacking isn’t just for computer nerds.

By Hannah Kliot

How do you chill wine quickly, store herbs or keep cookies from going stale? Check out these simple solutions to your everyday food snags and become a pro in the kitchen in no time.

STORE SOFT HERBS

CHILL WINE IN A FLASH

KEEP ICE CREAM SOFT

Forgot to put that chardonnay in the fridge before the party? No problem.

All you have to do is to put the wine in an ice bucket (or any type of container) with water, ice and about two handfuls of salt. Within 10 minutes, your wine will be perfectly chilled.

To keep that Ben & Jerry’s from getting too cold to scoop, try this simple hack. Place the pint of ice cream into a plastic bag before storing in the freezer. Before you know it, you’ll be digging into some tasty Phish Food without breaking your spoon.

RIPEN FRUIT FASTER

KEEP COOKIES CHEWY

When you need your fruit ready-toeat pronto, place it in a paper bag and fold the bag shut to allow the fruit to ripen more quickly. Adding bananas and apples to the bag can also help speed up the process.

Heartbroken by cookies that have gone stale all too soon? Keep them chewy for longer by storing a piece of bread with the batch. They’ll absorb the moisture from the bread, leaving them soft and delicious for days.

After removing the base of the stems of herbs like parsley, chives or basil, store in a glass of fresh water in the fridge. Clean the water every 2 or 3 days to keep them bright and green.

NU.SPOONUNIVERSITY.COM |15

& THE best SPOONIE f (TURN pizza GOES or T THE P AGE T O...

O FIN D OU

T)

16 |

WELCOME TO SPOON MAG’S SECOND-EVER SPOONIE AWARDS

YOU VOTED ON EVANSTON’S BEST RESTAURANT BEST BURGER BEST LATE NIGHT BEST PIZZA BEST WINGS BEST BREAKFAST BEST SMALL PLATES BEST DATE NIGHT BEST SUSHI BEST CHINESE BEST BYOB BEST MIDDLE EASTERN BEST MEXICAN BEST FROZEN TREAT BEST GROCERY STORE

+ OUR RECS FOR BEST OF CHICAGO WRITTEN BY SPOON STAFF PHOTOS BY YAIR SAKOLS

NU.SPOONUNIVERSITY.COM |17

BAT 17

BEST BURGER BEST LL RA OVE RANT AU T S E R

EDZO’S

B SAN EST DW IC

H

BEST BAR

With over 50 sandwich options, an impressive selection of craft beers and nightly drink specials, Bat 17 is a food haven for college kids. Its massive portions and after-hours bar area are just a few reasons Bat does it best.

$$ 1571 Sherman Ave Tue-Sat 10:30am-10pm, Sun 10:30am-4pm (847) 864-3396

$$ 1709 Benson Ave. Mon-Thur 11am-11pm, Fri 11am-12am, Sat 10am-12am, Sun 10am-11pm (847) 733-7117

BEST LATE NIGHT

CHEESIE’S

$$ 622 Davis St. Mon-Sat 11am-3am, Sun 11am-9pm (847) 868-8686 18 |

WINGS OVER EVANSTON Soaring past all other wing joints, this popular chain has earned its spot as the best in Evanston.

Whether you’re suffering from midterm stress or the winter blues, one call to Wings Over will make everything better with its variety of wings ranging from mild to spicy. $ 1115 Emerson St. Mon-Wed 4pm-1am, Thurs-Sun 11am-1am (847) 328-9464

BEST PIZZA

BEST BREAKFAST

GIORDANO’S

LE PEEP

Even though Northwestern students come from all over the world, we can all agree on one thing: Chicago-style deep dish pizza is delicious, and no Evanston joint does it better than Giordano’s. If “less is more” has never been your thing, order the stuffed special, which packs a killer combo of sausage, mushrooms and peppers.

From colorful breakfast scrambles to sweet, gooey buns, Le Peep is worth waking up for on a Sunday morning. With a comfortable atmosphere and an extensive menu that satisfies sweet and savory cravings alike, Le Peep is always the perfect place to catch up with friends or entertain visiting family over breakfast.

$$ 1527 Chicago Ave. Mon-Thur 11am-11pm, Fri-Sat 11am-12am, Sun 12pm-11pm (847) 475-5000

$$ 827 Church St. Mon-Fri 6:30am-2:30pm, Sat-Sun 7am-2:30pm (847) 328-4880

ILLUSTRATIONS BY ALI TOMEK

Cheesie’s is officially Northwestern’s favorite place to buy carbs on carbs and love every bite of it. Serving up nine over-the-top creative grilled cheese options, including The Mac (macaroni and cheese between two slices of sourdough), and open until 3 am on weekends, Cheesie’s is a go-to for students craving a latenight snack.

BEST WINGS

Edzo’s has taken home this title for the second year in a row, and for good reason: There’s no better place for a juicy burger topped with endless add-ons from garlic butter to bacon. You can also up the indulgence with handcut, twice-cooked fries and a sinfully creamy, slow-blended milkshake.

BEST L SMAL S E T A L P

BEST DATE NIGH T

TAPAS BARCELONA

Tapas’ delicious small plates are perfect for sharing during a romantic evening or night out with friends. From tender steak medallions to bacon-wrapped dates, this top-notch Spanish restaurant provides variety and zest that will keep you coming back for more. $$ 1615 Chicago Ave Mon-Thur 11:20am-2:30pm, 5pm-10pm, FriSat 11:30am-2:30pm, 5pm-11pm, Sun 5pm-9pm (847) 866-9900

BEST BYOB

BEST MIDDLE EASTERN

COZY NOODLES & Rice

NAF NAF grill

With a menu full of cheap and flavorful Thai comfort food and walls plastered with vintage posters, Cozy Noodles hits all the relaxed, offbeat notes you want from your choice weekend BYOB spot.

Don’t be deceived by Naf Naf’s fast food appearance. Its fresh ingredients, quick service and huge selection of everything from shawarma to falafel to homemade fries make this Illinois chain a Middle Eastern favorite.

$$ 1018 Davis St. Mon-Thur 11:30am-9:30pm, Fri-Sat 11:30am10pm, Sun 4pm9:30pm (847) 733-0101

$ 1629 Orrington Ave Sun-Thur 11am9pm, Fri-Sat 11am-10pm (847) 866-8470

BEST DINNER WITH PARENTS

BEST CHINESE

JOY YEE’S

FARMHOUSE

Whether you’re eating out or staying in, Joy Yee’s is Northwestern’s preferred Chinese food fix. From huge noodle soups to cold, sweet bubble teas, you can find it all—pictures included—in a menu longer than the novels assigned in Russian Lit.

Bringing farm-to-table to Evanston, this new restaurant’s healthy yet hearty menu is sure to satisfy the common student craving for a “real meal.” In fact, the roast chicken and eggplant parmesan might even beat our Mom’s. (Don’t tell.)

$$ 521 Davis St. Mon-Sat 11:30 am10:30 pm, Sun 12 pm-10 pm (847) 733-1900

$$$ 703 Church St. Sun-Wed 11am1am, Thur-Fri 10am-2am, Sat 10am-12am (847) 492-9700

BEST SUSHI

BEST MEXICAN

TODOROKI

AGUAS TORTAS

Devoted sushi enthusiasts and first-timers alike are sure to find a new favorite in Todoroki. Whether you’re up for the all-you-can-eat deal or just a few simple spicy tuna rolls, Todoroki is sure to deliver. $$$ 526 Davis St. Mon-Thur 11:30am-10pm, FriSat 11:30am-11pm, Sun 12pm-9:30pm (847) 750-6565

Aguas Tortas’ simple but wellexecuted menu brings a Mexican flair to the traditional sandwich shop. Grab a savory torta packed with marinated pork or chorizo and a glass of horchata from this Church Street favorite. $ 618 ½ Church St. Mon-Sat 11am-9pm, Sun: closed (847) 425-3630 NU.SPOONUNIVERSITY.COM |19

BEST FROZEN TREAT

ANDY’S

From thick, creamy concretes chock-full of toppings to classic sundaes and cones, Andy’s Frozen Custard serves up icy treats so good you’ll crave them even in the dead of winter.

Churned right before your eyes, this frozen Midwestern specialty never disappoints. $ 719 Church St. Sun-Thur 11am-11pm, Fri-Sat 11am-11:30pm (847) 864-8009

CHICAGO BUCKET LIST

BEST GROCERY STORE

TRADER JOE’S Whether you’re in the market for an easy, frozen dinner (what’s up fancy-looking mushroom risotto?), cheap wine or their famous cookie butter, this creative supermarket has got you covered. Don’t forget to take a walk down the sweets aisle — the number of foods they manage to cover in chocolate is truly inspiring. $$ 1211 Chicago Ave Mon-Sun 8am-9pm (847) 733-0690

A guide to the city’s top foodie favorites

By Molly Henderson Whether you're a Chicago newcomer or native, knowing where to find the best slice of pizza or the greatest Chicago dog can be tricky and contentious. Luckily, we’ve done the searching for you, so all that’s left is to hop on the “L” and try some of the many amazing foods the Windy City has to offer.

GARRETT POPCORN chicago mix popcorn

PEQUOD’S deep dish pizza Let’s just tackle this one right away. While every Chicagoan has a different opinion on pizza, the consensus seems to be Pequod’s. What makes their pizza special is the crispy caramelized crust. You can personalize each pie with one topping and a fountain soda for under $5 anytime you stop by for lunch or get a larger size to share. $ 2207 N Clybourn Ave. Mon-Sat 11am-2am, Sun 11am-12am (773) 327-1512

It’s hard to visit Chicago without hearing about Garrett Popcorn, a treat that grew out of a family tradition and has graced Chicago’s streets since 1949. If you brave the line, be sure to try this warm sweet-and-salty blend of caramel and cheddar cheese popcorn that brought the shop fame. Garrett Popcorn has 11 Chicago area locations, the closest being its Michigan Avenue and Navy Pier shops. $ 625 N Michigan Ave. (see online for other locations) Mon-Thur 10am-9pm, Fri-Sat 9am-10pm, Sun 9am-8pm (312) 944-2630

THE WIENER CIRCLE Char Dog Head to Lincoln Park to try the signature Maxwell Street char dog, an all-beef hot dog served on a poppy seed bun and topped with yellow mustard, white onions, sweet relish, a dill pickle spear, tomato, pickled chili peppers and celery salt, all for just $3.20. Avoid ketchup or prepare for humiliation from the famously verbally abusive staff. $ (cash only) 2622 N Clark St. (773) 477-7444 Sun-Thur 11am-4am, Fri-Sat 11am-5am 20 |

cookie dough peanut butter milkshake Although many people assume vegan is synonymous with health food, the Chicago Diner’s famed dairy-free milkshake, topped with dairy-free whipped cream, proves there’s more to a vegan lifestyle than tofu and carrots.

Enjoy any of the 10 varieties the diner has been serving since 1983 at their Lakeview or Logan Square locations. $ 3411 N Halsted St. Sun-Thur 10am-10pm Fri-Sat 10am-11pm (773) 935-6696

PHOTOS BY ALEX FURUYA AND COURTESY OF GARRETT POPCORN SHOP

THE CHICAGO DINER

BECAUSE YOU ARE WHAT YOU EAT.

L I Q U I D C A L O R I E S Think you know what 500 calories of booze looks like? Well, think again.

By Liza Keller

SPIRITS + LIQUOR Whiskey = 5 shots Tequila = 5 shots Vodka = 5 shots Rum = 5 shots

BEER Keystone Light = 5 cans PBR = 3.5 cans Blue Moon = 3 bottles

WINE White = 4 glasses Red = 4 glasses Rosé = 6 glasses

PHOTO BY YAIR SAKOLS

MARGARITAS are 680 calories.

Instead try a...

IS K TH DRIN HAT T T NO

SUBSTITUTE FOR YOUR FAVORITE MIXED DRINKS 21 |

SCREWDRIVERS are 180 calories.

Instead try a...

PIÑA COLADAS are 660 calories.

Instead try a...

+ PALOMA

+ VODKA OJ SPRITZER

+ MALIBU BAY BREEZE

Say yes to tequila and no to calories by choosing a Paloma over a Margarita.

Made by mixing 1 part tequila with 3 parts grapefruit juice, a Paloma is even served in a glass rimmed with salt. With this swap, you’ll save yourself 530 calories.

Go ahead and order those chips and salsa.

Masking the taste of vodka with a little OJ is a tried-and-true party trick. Unfortunately, the price of better taste is a lot of sugar.

For a healthier solution, replace half of the juice with tonic water to reduce the calories, add a little fizz and, best of all, lessen your headache the morning after.

If you prefer something fruity, ditch the calorie-heavy Piña Colada for a Malibu Bay Breeze. The sweet, coconut flavor of the rum pairs great with pineapple juice and a splash of cranberry juice. It’s just as good for the waistline as it tastes, clocking in at about 150 calories.

(150 calories)

(90 calories)

(150 calories)

NU.SPOONUNIVERSITY.COM |21

HEALTH

TOP

PROTEIN 46 grams 56 grams 8-ounce cup of yogurt 4-ounce chicken breast 2 tablespoons peanut butter 1 ounce mozzarella cheese + And if you’re a guy, add: 1 scrambled egg 1 slice whole wheat toast

OF THE FOOD PYRAMID

FIBER 25 grams 38 grams 3 cups air-popped popcorn 1 ounce almonds ½ cup peas ½ cup All-Bran cereal + And if you’re a guy, add: 1 cup whole wheat spaghetti 1 cup broccoli

What does 25 grams of sugar look like? You may be surprised.

By Emily Wickwire It’s hard enough finding time to make a meal, let alone figuring out how much protein you need each day or when to cut off your sugar intake. Here’s a visual breakdown of what a balanced diet means in easy, wquantifiable terms. Mom would be proud.

SUGAR No more than 25 grams 35 grams 8 ounces orange juice 4 Oreo cookies + And if you’re a guy: 1 cup Fruit Loops SODIUM No more than 2,300 milligrams 1 ounce hard, salted pretzels 1 6-piece California roll, with 1 tablespoon soy sauce

WATER 8 8-ounce glasses of water

REFUEL, REHYDRATE, REPEAT By Katherine Richter So you made it off the couch and to the gym. As the hunger pangs set in, you may be tempted to reach for a salty snack or sugary drink to curb your cravings. Resist the urge with our guide to the best post-workout snacks and give those pretzels the boot.

Eat

Avoid

1 Low-fat string cheese — With 50 percent less fat than normal string cheese, light cheese sticks pack a calcium and protein punch that will help your body refuel after a sweat session. Our favorite is mozzarella.

1 Raw vegetables — Though veggies like bell peppers and carrots are low in fat and easy to munch on, these raw snacks don’t have enough calories to maintain a healthy metabolic rate post-gym. For a heartier snack, combine your veggies with a couple tablespoons of hummus or yogurt dip.

2 Rice cakes and peanut butter — Sure, rice cakes may seem a little plain. But topped with a couple tablespoons of natural peanut or soy butter, this crunchy snack gets a flavor boost with enough carbs and protein to keep you energized for that problem set.

3 Nuts — When it comes to a quick post-workout snack, you can’t go wrong with a handful of nuts. High in protein and fiber, options like almonds and cashews help you build lean muscle while curbing your hunger. Since they’re also high in calories, stick to a small portion.

22 |

2 Salty snacks — Potato chips, even the low-fat kind, are packed with sodium. And while pretzels may seem like a more nutritious quick fix, they also contain lots of salt that can deplete your potassium levels and keep your muscles from recovering after a workout.

3 Pure fruit juices — The added sugar in concentrated fruit juices slows the metabolism, making that hour you sweated on the elliptical pretty counterproductive! Reach for water to quench your thirst instead.

ILLUSTRATION BY JOANNE LEE

FATS No more than 13 grams of saturated fat 1 14-inch slice of pizza ½ cup chocolate ice cream

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