Spoon - Winter 2016

The

Issue

NO MORE FROZEN CHICKEN TIKKA FOR DINNER! P. 22

Don't let the cold keep you inside: best red line restaurants P. 28

In this issue

Feed INDIAN SPICE TEA (MASALA CHAI)

P. 5

Solution EVERYTHING BUT THE KITCHEN SINK SOUP

P. 13

Features INDIAN FOOD AT HOME

P. 22 RED LINE RESTAURANTS

P. 26 CHOCOLATE RECIPES

P. 30

Nourish ALTERNATIVE MILKS

PHOTO BY EMMA DANBURY

P. 35

POMEGRANATE 101 P. 6

EDITOR'S LETTER

The cold never bothered you anyway Whenever winter quarter rolls around, it’s hard not to fall into a food rut. We get it—braving the city’s icy streets and biting winds is a feat for even the most dedicated foodie, and the temptation to give up on groceries and Postmates some Chipotle for the nth time is far too real. In this issue, we remind you there’s still a whole world of delicious dishes out there worth exploring (even though it may be covered in a light dusting of snow).

Warm Indian spices are the perfect antidote to the winter blues, and our cover feature guides you through a full-course meal sure to lift your spirits.

Venture outside your kitchen and you’ll find that stellar restaurants abound just right off the Red Line—minimal exposure to the cold required.

Of course, no meal is complete without dessert, so #treatyoself post-endless midterms with the help of our chocolate spread.

We’re with you every step of the way.

Happy eating, Carla Garcia Print Director

EAT IF YOU COULD ONLY E FOR THE ONE TYPE OF CUISIN AT WH , LIFE REST OF YOUR ?

WOULD YOU CHOOSE

PRINT DIRECTOR EDITORIAL DIRECTOR CREATIVE DIRECTOR PUBLISHER PHOTO DIRECTOR AD SALES DIRECTOR TREASURER PUBLIC RELATIONS DIRECTOR FUNDRAISING AND EVENTS DIRECTOR WEB PHOTO DIRECTOR SOCIAL MEDIA DIRECTOR FACULTY ADVISOR

Carla Garcia Simone Gerber Olivia Marcus Gabby Fetters Alex Furuya Liam White Dashia Kwok Somi Hubbard Mariel Falk Naib Mian Lauren Goldstein Maria Mastronardi

FILIPINO

ICE CREAM (IT COUNTS!)

JAPANESE

COPY EDITORS Joshua Inwald, Sasha Kurumety WRITERS Alejandra Fernandez, Esther Bell,

Bani Randhawa, Ashley Hackett, Hannah Lindley, Dorianne Ma, Ariel Coonin, Aine Dougherty, Sarah Van Cleve, Marissa Ferrara, Carl Pieri, Ilayda Ozsan, Stephanie Lee DESIGNERS Ali Tomek, Joanne Lee, April Chien,

Alice Wu, Florence Fu PHOTOGRAPHERS Cassie Majewski, Jacqueline Tang,

Allison Mark, Emma Danbury, Balim Tezel, Amy Yi, Charlotte Hu, James Malnati, Megan Yee, Monica Cheng, Sarah Bundra SOCIAL MEDIA TEAM Brammy Geduld, Olivia Krevoy, Izzy Steiner,

Estie Gelman, Melody Park FUNDRAISING & EVENTS TEAM Stephanie Uriostegui, Michelle Galliani,

Mary Parker, Shawna Yang, Claire Lewin, Lanie Shalek, Elise Echeverria, Elodie Oliver, Mia Hariz, Ashley Dubois PR TEAM Yizhi Le, Louis Lu, Kenzie Krough,

Kathryn Meyers, Juliana Bond, Stephanie Fox, Nicole Byron, Daniela Grava, Mallika Bhandari, Sharon Borden AD SALES TEAM Hannah Rose, Kiley Jarymiszyn,

Victoria Bianco, Elena Miller, Sara Coffey

spoon_nu twitter.com/nuspoonmag pinterest.com/spoonuniversity nu.spoonuniversity@gmail.com

TAIWANESE

COVER PHOTO BY ALEX FURUYA 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

Feed

Winter warm up Say “namaste” to this flavorful latte.

By Bani Randhawa When your morning tea becomes a little too routine, switch it up with a rich, creamy cup of authentic chai. Accented with Indian flavors, chai can kickstart your morning with some spice. Grind a master batch of this masala chai mix and enjoy an exotic treat.

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KEEP YOURSELF ALIVE

Indian spiced tea (masala chai) EASY | 10 MINS. | SERVES 6

2 tablespoons ground fennel 1 teaspoon ground cinnamon ¾ teaspoon ground cardamom ½ teaspoon ground cloves 3 cups milk 3 cups cold water 2 tablespoons granulated sugar 5 black tea bags

PHOTO BY ALEX FURUYA

1. Mix ground spices in bowl until well combined.

2. Combine milk and water in saucepan and bring to a gentle boil.

3. Add sugar and one teaspoon of spice mixture.

4. Add tea bags, steep and bring to a boil again.

5. Reduce heat and simmer for 5 minutes. Serve immediately.

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Pomegranate 101 Satisfy your sweet tooth with nature’s secret multivitamin. By Sarah Van Cleve Besides being a sweet and refreshing snack, pomegranate seeds also pack major health benefits. They're loaded with antioxidants, fiber, vitamins and protein, and they’ve been linked to prevention of cardiac disease and cancer. Swap out those Skittles for pomegranate seeds during your next Netflix binge to get a health boost without sacrificing your sugar fix.

POMEGRANATE, CITRUS & AVOCADO SALAD EASY | 10 MINS. | SERVES 3-4

SALAD

4 cups mixed salad greens ½ cup pomegranate seeds 1 small orange, peeled and sliced ½ large avocado, sliced ¼ cup feta cheese, crumbled DRESSING

¼ cup extra-virgin olive oil 1/ cup white balsamic vinegar 8 1 tablespoon fresh orange juice 1 tablespoon fresh lemon juice ¼ teaspoon fresh lemon zest ½ tablespoon honey

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1. Cut With a sharp knife, cut off the top of the pomegranate about half an inch below the crown.

2. Score Once the top has been removed, you’ll see four to six sections of the pomegranate divided by a white membrane. Score the pomegranate’s skin along each section.

3. Open Submerge the pomegranate in a bowl of water and carefully pull it apart, breaking it into smaller sections along scores.

Placing the pomegranate under water prevents the juice from splashing and makes removing the membrane easier.

4. De-seed Under the water, pull out the seeds and allow them to sink to the bottom of the bowl; the membrane will float to the top for easy removal.

5. Scoop and Strain Use a spoon to scoop out the pieces of white membrane that have floated to the top.

Pour the seeds and remaining water through a strainer and store.

Storage Tips: You can refrigerate a whole pomegranate in a plastic bag for up to a month. A cut pomegranate can be wrapped in plastic and stored for up to five days, but if you want to stretch the lifespan, freeze the seeds in an airtight container—they can last up to a month! To eat, simply thaw the seeds in the refrigerator.

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PHOTO BY EMMA DANBURY

1. Place greens in large bowl.

Top with pomegranate seeds, orange slices, avocado slices and crumbled feta cheese.

2. Combine olive oil, vinegar, orange juice, lemon juice, lemon zest and honey in small bowl. Whisk until evenly distributed.

3. Drizzle dressing over salad and enjoy.

Pomegranate Prep:

Feed •

KEEP YOURSELFFeed ALIVE

Cookie dough ball-in’ No eggs, no risks—it’s totally e-dough-ble. By Ariel Coonin Everyone's favorite part of making cookies is eating the raw dough—it’s sweet and gooey, and you don’t have to wait for cookies to come out of the oven.

These three eggless recipes satisfy your cookie dough cravings sans fear of salmonella.

EDIBLE COOKIE DOUGH BALLS EASY | 20 MINS. | SERVES 8-10

1 stick unsalted butter, softened 1 cup brown sugar ½ cup granulated sugar ¼ cup milk 1 tablespoon vanilla extract 2 cups all-purpose flour ½ teaspoon salt CHOCOLATE CHIP

1 cup semi-sweet chocolate chips RICE KRISPY M&M

1 cup M&Ms ½ cup Rice Krispies cereal MINT TRIPLE CHOCOLATE CHIP

PHOTO BY ALEX FURUYA

½ cup cocoa powder ½ tablespoon mint extract ½ cup semi-sweet chocolate chips ½ cup milk chocolate chips ½ cup white chocolate chips 1. Whisk butter with brown sugar and granulated sugar until smooth.

2. Whisk in milk and extract until evenly blended.

3. Mix together flour and salt in separate bowl. Add cocoa powder if using.

4. Add flour mixture until combined and smooth.

5. Fold in toppings (chocolate chips, M&Ms, Rice Krispies) with spatula.

6. Freeze dough for a few minutes, then roll into small balls and serve.

FALL 2015 WINTER 2016

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Just (fon) do it Fondue is good for almost any occasion. It sounds fancy, tastes like a dream and is almost too easy to make. So crack open a bottle of wine, heat up some cheese and class up your night.

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PHOTOS BY ALEX FURUYA

Who needs the Melting Pot?

By Dorianne Ma

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KEEP YOURSELF ALIVE

WHAT 1 PESTO FONDUE

8 ounces Swiss cheese 8 ounces Gruyere 2 tablespoons flour 1 cup dry white wine 2 tablespoons pesto Salt to taste

FONDUE PARIINGS If it goes with cheese, it works with fondue. Class it up a notch with hanger steak and crimini mushrooms, or go rustic with Ritz crackers and mini party franks.

Pears

Blanched cauliflower

Bread

Apples

THREE-CHEESE FONDUE 2

4 ounces Swiss cheese 4 ounces Asiago cheese 4 ounces goat cheese 1 tablespoon flour ¾ cup dry white wine Salt to taste

BEER CHEDDAR FONDUE 3

10 ounces cheddar 5 ounces Gruyere 1 tablespoon flour 1 can beer Salt to taste

HOW EASY | 15 MINS. | SERVES 3-4

1. Fill a pot with water about three-fourths of the way up.

2. Make an at-home double boiler by stacking another pot or bowl on top (if you’re using a bowl, make sure it can handle the steam coming from the boiling water in the pot underneath).

3. Add alcohol to top pot and heat to a simmer. Don’t wait too long, or the alcohol will evaporate.

4. Add cheese one handful at a time.

Stir until each addition is completely melted.

5. Once cheese is fully incorporated, add flour to thicken.

6. Add other ingredients to taste (pesto, salt, garlic, hot sauce, etc.).

7. Serve, keeping fondue over low heat to prevent thickening.

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Crisp and cozy A crackling fire plus this fruity dessert equals the perfect chilly night in.

By Aine Dougherty Fresh fruit crumbles, cobblers and crisps often signal spring and summer, so what are you to do when temperatures are sub-zero? Swap out the warm-weather produce for tasty cranberries and citrus, of course. Sweet fruit, wintry spices and lots of butter and brown sugar— it's a match made in heaven.

Cranberry crumble MEDIUM | 60 MINS. | SERVES 8

FILLING

2 bags fresh cranberries 2 tablespoons orange zest ½ tablespoon cinnamon ½ cup granulated sugar 1 tablespoon corn starch ¼ cup orange juice TOPPING

1 cup rolled oats ½ cup brown sugar ½ cup flour 2 teaspoons cinnamon ¼ teaspoon nutmeg ¼ teaspoon salt 1 stick butter, chilled

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PHOTO BY MONICA CHENG

1. Preheat oven to 375°F and grease baking dish.

2. Toss together cranberries, orange zest, cinnamon, sugar, corn starch and juice.

3. Pour fruit filling into baking dish.

4. Mix together oats, brown sugar, flour, cinnamon, nutmeg and salt.

5. Cut in butter until mixture forms small clumps.

6. Sprinkle crumble topping onto filling.

7. Bake for 45 minutes or until topping is golden brown and filling is bubbly.

8. Serve warm, topped with ice cream or whipped cream.

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KEEP YOURSELF ALIVE

Savor it Breakfast for dinner takes on a whole new meaning.

By Lincoln Oliver-O’Neil The soft and creamy texture of French toast is often doomed to be drowned in sticky maple syrup, but this dish can be so much more than a sugary breakfast treat. These recipes prove it's perfect for every meal.

Savory french toast EASY | 20 MINS. | SERVES 2-3

6 slices bread 4 eggs 2⁄3 cup milk GARLIC PARM

2 cloves garlic, minced 1 tablespoon basil ½ teaspoon salt ½ teaspoon black pepper ½ cup Parmesan cheese COCONUT CURRY

4 teaspoons curry powder 2 tablespoons coconut flakes 2 teaspoons ginger

PHOTO BY ALEX FURUYA

1. Heat large non-stick frying pan on medium heat.

2. Whisk eggs and milk together in large bowl.

3. Mix in spices, herbs and extras.

4. Place slice of bread in batter and prick small holes using fork.

5. Soak slice for 45 seconds and transfer to frying pan.

6. Fry for 1 minute on each side.

7. Remove from heat and repeat for remaining slices.

Serve immediately.

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PASTA PERFECTION Cheese, mushrooms and bacon form a tasty trifecta. By Carl Pieri This gnocchi dish checks all the right boxes: It’s quick, easy and tastes even better the next day.

Three cheese baked gnocchi EASY | 40 MINS. | SERVES 4

5 tablespoons butter 1 clove garlic, crushed 3 cups mushrooms, sliced 10 strips bacon, chopped 1 pound potato gnocchi ¼ cup flour 1 cup milk 1 cup heavy cream 1 cup Asiago cheese, grated 1 cup fontinella cheese, grated 1 cup Parmesan cheese, grated Salt and pepper

PHOTO BY ALEX FURUYA

1. Preheat oven to 350°F and set large pot of water to boil.

2. Melt two tablespoons butter in deep skillet over medium heat. Sauté garlic and mushrooms until soft, about 10 minutes, and set aside.

3. Fry bacon until crispy, then pat dry with paper towel.

4. Cook gnocchi in boiling water until dumplings float to surface.

5. Melt remaining butter in another pot, then add flour and cook until foamy. Add milk and boil to thicken.

7. Stir in heavy cream and season to taste. Add mushrooms and bacon.

8. Combine gnocchi, sauce and grated cheeses in baking dish.

9. Bake for 20 minutes, then broil for 2 minutes until golden and crispy.

Solution •

Solution Everything but the kitchen sink There's no ingredient left behind in this delicious winter dish. By Esther Bell It happens to all of us: It’s Friday, and all that’s left in the fridge is miscellaneous produce a day away from spoiling. You don’t feel like grocery shopping but also don’t have the money to blow on delivery for the third time this week. Fear not—with this recipe, your extra veggies won’t go to waste.

WHAT’S YOUR PROBLEM? HERE’S THE ANSWER

Soul-warming chicken soup EASY | 35 MINS. | SERVES 6

1 tablespoon extra-virgin olive oil 1 carrot, chopped 1 rib celery, chopped ½ medium white onion, chopped 4 cups kale, torn 1 clove garlic, minced 7 cups chicken broth 1 teaspoon parsley flakes ½ teaspoon dried thyme 2 chicken breasts, halved 2 sweet potatoes, peeled and cubed ½ cup quinoa, rinsed and drained 1 can black beans or chickpeas Salt and pepper 1. Heat oil in large pot over medium heat. Add carrot, celery and onion, season with salt and pepper and sauté until tender, about 10 minutes.

2. Add kale, garlic and any remaining vegetables, season to taste and sauté for 2 minutes.

3. Add chicken broth and herbs and bring to a boil.

4. Add chicken and simmer for 10 minutes.

5. Add sweet potato, quinoa and beans to broth. Remove chicken and shred using two forks.

6. Cover pot, reduce heat to medium and cook for 10 minutes or until potatoes are tender and quinoa is cooked.

7. Add shredded chicken back to soup and stir to combine.

8. Season to taste and serve.

WINTER 2016 PHOTO BY ALEX FURUYA

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Solution

No measuring cups? No problem PHOTO BY SARAH BUNDRA

Baking has never been so easy.

By Alejandra Fernandez While nothing beats a homemade dessert, going to a bakery and avoiding the DIY fuss is often tempting. This recipe proves staying at home can be just as simple. There’s no mess, no hassle and no measuring needed, so there’s no excuse not to try it.

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COCONUT ALMOND MACAROONS MEDIUM | 30 MINS. | SERVES 12

1 14-ounce bag sweetened shredded coconut 1 14-ounce can sweetened condensed milk 2 large egg whites 1 splash vanilla extract 1 4-ounce bag sliced almonds Pinch of salt 1. Preheat oven to 325°F. 2. Line baking sheet with parchment paper.

3. Mix together coconut, almonds, a half-can of sweetened condensed milk, vanilla extract and salt in large bowl.

4. Beat egg whites in separate bowl until stiff peaks form.

5. Fold in egg whites until just combined.

6. Spoon one-inch mounds of mixture onto prepared baking sheet, placing them one inch apart.

7. Bake for 25 minutes until tops are golden and bottoms are crispy and brown.

Birds, booze and BBQ Give dinner a tipsy spin.

By Liz Kang This dish combines the best of dinner and drinks into one stuffed chicken. Beer keeps the chicken juicy while accentuating the savory flavor of barbeque sauce.

BEER CAN CHICKEN MEDIUM | 45-60 MINS. | SERVES 6

1 4-pound whole chicken 1 can beer 1 tablespoon salt 1 tablespoon sugar 2 teaspoons garlic powder 2 tablespoons onion powder Barbeque sauce Olive oil

PHOTOS BY MEGAN YEE

1. Set grill to 300°F. 2. Create marinade by mixing dry ingredents into barbeque sauce to taste.

3. Rinse chicken and pat dry with paper towel.

4. Cover chicken generously with sauce and let sit for at least 30 minutes.

5. Pour out half the beer and add a spoonful of sauce to can.

6. Place chicken onto can.

7. Put chicken on grill, making sure to keep it vertical. Close lid and cook for 1½ hours.

8. Drizzle olive oil on chicken every 30 minutes to ensure crisp, juicy skin.

9. Remove chicken from grill when internal temperature reaches 170°F. 10. Carve and enjoy.

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Solution

The perfect blend Delicious drinks are just the tip of the iceberg when it comes to using your blender. Get out of your smoothie rut and turn this versatile instrument into the star of your kitchen.

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PHOTOS BY BALIM TEZEL

Your Magic Bullet isn’t just for smoothies anymore.

By Ashley Hackett

Solution †

WHAT’S YOUR PROBLEM? HERE’S THE ANSWER

Avocado chocolate mousse EASY | 35 MINS. | SERVES 4

2 ripe avocados, pitted and peeled ½ cup semi-sweet chocolate chips ½ cup milk of choice 1 teaspoon vanilla extract 3 tablespoons sweetener Pinch of salt Raspberries or mint leaves for garnish 1. Microwave chocolate chips in 20 second intervals, stirring occasionally until melted.

2. Blend ingredients until smooth. Start with ¼ cup milk and add more until desired consistency is reached.

3. Refrigerate in airtight container until chilled.

Black bean tortilla soup

Banana chocolate chip muffins

MEDIUM | 10 MINS. | SERVES 4

MEDIUM | 30 MINS. | SERVES 12

2 cups vegetable broth 2 cups Roma tomatoes 1 stalk celery ½ cup carrots, quartered 1 clove garlic 1 jalapeño, seeded (optional for spice) 2 tablespoons cilantro, chopped 1 cup corn ½ cup black beans, drained 2 ounces sharp cheddar 1 ounce tortilla chips 1. Combine vegetable broth, tomatoes, celery, carrots, garlic and jalapeños and blend until smooth, about 1-2 minutes.

2. Add remaining ingredients to blender and pulse 3-4 times until mixture has a chunky texture.

3. Transfer soup to stove or microwave to heat and serve.

2 medium-sized ripe bananas ½ cup plain yogurt 2 large eggs 1 teaspoon vanilla extract ½ cup granulated sugar 2 cups rolled oats 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt ½ cup semi-sweet chocolate chips Brown sugar for garnish

Simple pesto EASY | 10 MINS. | SERVES 2

2 cups basil leaves ½ cup pine nuts ½ cup Parmesan cheese, grated 2 cloves garlic ¼ teaspoon salt ½ cup extra-virgin olive oil

1. Blend basil with nuts, cheese, garlic and salt until pureed.

2. Add oil slowly and blend to desired consistency. Less oil makes a paste that’s great for sandwiches, while more oil makes a sauce perfect with pasta or soup.

1. Preheat oven to 350°F and grease or line standard muffin tin.

2. Add all ingredients except chocolate to blender and blend until smooth.

3. Fold chocolate chips into batter.

4. Pour batter into muffin tin and sprinkle with brown sugar.

5. Bake for 15-18 minutes or until a toothpick comes out clean.

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Solution

Cold weather cravings Stay warm with these hearty comfort foods.

By Sarah Van Cleve, Carl Pieri & Danielle Cohen Sub-zero temperatures and biting wind chills call for food that warms our bodies and hearts. Cozy up with these three easy and nutritious winter recipes.

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PHOTOS BY ALEX FURUYA

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FALL 2015

Solution †

WHAT’S YOUR PROBLEM? HERE’S THE ANSWER

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Spicy microwave spaghetti squash

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No-cook fresh pasta sauce

Healthy turkey chili

EASY | 15 MINS. | SERVES 4

EASY | 30 MINS. | SERVES 4

EASY | 30 MINS. | SERVES 4

1 spaghetti squash 1 teaspoon olive oil Salt and pepper Parmesan cheese Crushed red pepper

1 pound pasta 3 large tomatoes, chopped 1/2 cup olives, quartered 1/4 cup basil, finely chopped 1/4 cup olive oil 1 tablespoon salt 1 tablespoon crushed red pepper 2 tablespoons capers

1 pound ground turkey 1 medium onion, chopped 1 green bell pepper, chopped 1 medium jalapeño, chopped 4 cloves garlic, minced 1 tablespoon chili powder 1 tablespoon ground cumin ½ teaspoon ground coriander 1 can pinto or kidney beans 1 can diced tomatoes 3/4 cup salsa

1. Cut squash in half and scoop out seeds.

2. Puncture skin with fork 10-15 times to allow steam to escape.

3. Microwave squash skin side down in baking dish for 5 minutes.

4. Glaze with olive oil, salt and pepper and microwave again for 5-10 minutes until tender.

5. Season with parmesan and red pepper, then serve.

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1. Boil water and prepare pasta according to directions.

2. Combine other ingredients into a paste.

3. Strain pasta and mix with sauce.

1. Spray large saucepan with cooking spray.

2. Cook turkey and onion over medium-high heat for 5-7 minutes, stirring constantly.

3. Transfer to paper towel-lined baking pan to remove excess grease.

4. Return turkey to pan and stir in bell pepper, garlic, chili powder and cumin.

Cook for 5 minutes.

5. Add remaining ingredients and bring to a simmer.

Cover and cook for 20 minutes.

6. Garnish with avocado, green onions, low-fat cheese or fat-free sour cream.

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Solution

Petit-beurre pudding icebox cake EASY | 1 MIN. | SERVES 2

1 package Petit-Beurre cookies 4 packets chocolate pudding mix 1 orange 5 ounces heavy cream 7 ounces praline chocolate

The classic layered icebox cake gets a French twist. By Ilayda Ozsan

No-bake doesn't necessarily mean not fancy. This super easy recipe swaps out plain wafers for traditional French butter biscuits and lets you impress your friends in no time.

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PHOTO BY CASSIE MAJEWSKI

Let them eat cake

1. Prepare pudding according to instructions.

2. Zest orange and fold into pudding.

3. Put one layer of cookies into glass baking pan.

4. Add just enough pudding to cover all cookies.

5. Add another layer of cookies, followed by a layer of pudding, and repeat.

6. Whisk cream into saucepan on low heat.

7. Add praline chocolates, making sure to whisk often to avoid burning.

8. Remove pan from heat once mixture becomes creamy.

9. Spread ganache on cake once cool, then cover with saran wrap and chill in fridge for 20 minutes before serving.

1814 Central St, Evanston 224-999-7595

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ALTHOUGH less common in college kitchens compared to Chinese or Mexican food, Indian food is truly one of the world’s great culinary traditions. With its complex flavors, exotic and irresistible spices and wide variety of proteins and vegetables, this cuisine has something for everyone.

STORY BY JOSH INWALD & BANI RANDHAWA PHOTOS BY ALEX FURUYA

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A COLLEGE student's

saving grace, Indian food is cheap, filling, low-hassle and low-calorie. Thousands of dishes can be made with inexpensive vegetables and easy-to-obtain starches.

Curries can be made hours in advance and kept in the fridge for late-night snacks.

Indian recipes are also pretty forgiving, meaning you can substitute for ingredients and afford an accidental extra teaspoon of garam masala.

The most defining aspect of Indian cuisine is its heavy use of spices and curry-base 24

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powders. Cardamom, cloves, cumin, mustard seed, coriander and turmeric are some of the most important ground spices, often combined to form mixtures that are different from one another. Aromatics like garlic, ginger, chilies and shallots are ubiquitous, and certain regions of India also incorporate bold herbs like mint and cilantro.

Cauliflower, potatoes, tomatoes, peas, okra and eggplant are popular because their textures and flavors hold up in curries.

Many Indian dishes are

eaten with a side of rice or with lentils and naan.

Beef and pork are not typically used due to India's Muslim and Hindu influences, but chicken and lamb are very popular.

A slightly sour yogurt is also a common side, both as a marinade for protein and a cooling accompaniment for those spicy sauces.

These easy dishes are the perfect introduction to the flavorful world of Indian food, from the first savory bite to the last sweet spoonful.

APPETIZER MUSHROOM 65

This appetizer is usually deep-fried, but this low-cal version lets you skip the mess and keep the flavor.

EASY | 15 MINS. | SERVES 2

3 portobello mushrooms, rinsed and dried 2 tablespoons canola oil 4 cloves garlic, grated 1 inch ginger, grated 1 jalapeño pepper, sliced 2 teaspoons masala 1 bunch cilantro, chopped Salt and pepper 1. Drizzle mushrooms with half the oil, then season with salt and pepper.

2. Grill mushrooms over medium heat until tender, flipping once halfway through.

3. Heat remaining oil in wok, then cook garlic, ginger and jalapeño for 30 seconds.

4. Slice mushrooms and add to wok with masala, cooking for 2 minutes.

5. Season mushrooms to taste, then add cilantro and remove from heat.

6. Serve immediately.

1 bell pepper, diced ½ cup paneer, cubed Salt and pepper 1. Heat oil in pot and cook onion with salt and pepper until lightly browned, then fry ginger until fragrant.

2. Add tomato paste, cumin, coriander and turmeric and cook for 1 minute.

3. Add carrots, peas and potatoes to pot, cover with a half-inch of water and cook covered for 15-20 minutes until soft.

4. Add peppers and cook uncovered for 5 minutes.

5. Mix in paneer cubes and simmer for 5 minutes until cheese is warm.

6. Serve immediately over rice or with naan.

MAIN COURSE CHICKEN TIKKA MASALA

Chicken tikka is not a traditional meal (it actually has origins in British restaurants run by Bangladeshi immigrants), but it's always a favorite served over jasmine rice.

MEDIUM | 90 MINS. | SERVES 3

SIDE PANEER WITH VEGETABLES

Paneer is an Indian cheese similar in texture to ricotta.

It goes incredibly well with these mixed vegetables and curry spices.

MEDIUM | 45 MINS. | SERVES 4

3 tablespoons olive oil 2 medium onions, sliced 1 piece ginger, grated 1 teaspoon cumin 1 teaspoon coriander ¼ teaspoon turmeric 1 tablespoon tomato paste 2 medium potatoes, diced 3 large carrots, diced 1 cup frozen peas

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cup plain Greek yogurt cloves garlic, pressed small piece ginger, minced tablespoon ground coriander seeds 1 pound dark chicken meat, de-boned and skinned ½ stick of butter 1 teaspoon olive oil 2 serrano peppers, minced 1 small onion, thinly sliced 3 tablespoons tomato paste 1 teaspoon garam masala 1 tablespoon paprika 5 Roma tomatoes, diced 1 cup water ½ cup heavy cream 1 bunch cilantro Salt and pepper

1. Mix yogurt, coriander, half the ginger and half the garlic to form marinade. Season to taste.

2. Marinate chicken for at least 30 minutes, preferably overnight.

3. Melt butter with oil in large pot, then cook remaining garlic, ginger, peppers, onion and tomato paste for 8 minutes or until fragrant and slightly charred.

4. Add masala, paprika, tomatoes and water.

Bring to a boil, then reduce heat and simmer for 20 minutes.

5. Grill chicken on high heat until charred, 3 minutes.

6. Dice chicken and add to sauce with heavy cream.

7. Simmer chicken for 5 minutes, then plate with cilantro as a garnish.

DESSERT KHEER

Soothing and sweet, Indian rice pudding is the perfect way to end a meal of hearty flavors.

EASY | 35 MINS. | SERVES 4

2 cups whole milk 2 cups coconut milk ¼ cup granulated sugar ½ cup basmati rice ½ teaspoon cardamom ½ teaspoon cinnamon ¼ cup raisins ½ cup sliced almonds 1. Heat milk, coconut milk and sugar in large saucepan until gently boiling.

2. Simmer basmati rice in milk mixture until rice softens, about 20 minutes.

3. Add cardamom, cinnamon and raisins and cook for 5 minutes.

4. Top with sliced almonds and serve.

BEFORE-DINNER DRINK CARDAMOM WHISKEY SOUR

This cocktail is an Indian spin on the classic whiskey sour, substituting honey for sugar to accent the spices—perfect alongside a bowl of curry and rice on a cold winter day.

EASY | 5 MINS. | SERVES 2

5 pods cardamom 6 ounces whiskey 3 ounces fresh lemon juice 2 ounces honey Ice cubes Lemon wheel Garam masala 1. Crush cardamom and combine with whiskey, lemon juice and honey.

2. Add ice and stir.

3. Strain into an ice-filled Collins glass and garnish with lemon wheel and a dash of garam masala.

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YOUR GUIDE TO THE BEST RESTAURANTS RIGHT OFF THE 'L'

BY KAMYA BIJAWAT ALEJANDRA FERNANDEZ LAUREN GOLDSTEIN DORIANNE MA

Sub-zero weather, slush and snow usually leave college students with a major problem: boring food. Life becomes a cycle of dining hall dishes and microwave meals that never satisfy hungry stomachs.

This winter, don't let your inner foodie go into hibernation. With these restaurants, all it takes is a warm train ride and a short walk to find yourself in culinary paradise.

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PHOTO COURTESY OF BAR TOMA

BAR TOMA'S S'MORES DESSERT PIZZA P. 29

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BLOWFISH

HOURS: VARY BY DAY 1131 W. BRYN MAWR AVE 'L' STOP: BRYN MAWR TRY THE: STUFFED SALMON PRICE RANGE: $4-13

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DAK

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Knock out two cravings at once at this Korean fried chicken restaurant, where you can pair huge wings with Korean side dishes and rice bowls. Its simple, clean style makes it the perfect casual lunch spot, and it's literally 30 seconds from Granville station. Juicy, monstrous wings come slathered in either a sweet, tangy sauce or a spicy sauce with just the right amount of kick. It's fast-casual fusion at its finest, perfect for filling the Wings Over-shaped hole in your heart.

HOURS: 11:30 AM - 9:30 PM 1104 W. GRANVILLE AVE 'L' STOP: GRANVILLE TRY THE: JUMBO CHICKEN WINGS WITH DAK SAUCE PRICE RANGE: $8-17

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WINTER 2016

RAMENSTER

This Belmont ramen joint is ideal for a freezing Chicago winter day. Enjoy its cool, futuristic vibe while warming up with a hearty bowl of Japanese noodles, which are served quickly and packed with flavor. The menu has a variety of interesting ramen options, with ingredients ranging from sweet potato to duck.

Trying to bring along a ramen-averse friend? Ramenster also serves quality sushi, with signature maki rolls named for Chicago sports teams.

HOURS: 11 AM - 10 PM 919 W BELMONT ST 'L' STOP: BELMONT TRY THE: AHIRU RAMEN PRICE RANGE: $10-16

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RONNY'S STEAK HOUSE

It's by no means the fanciest place on the block, but Ronny's Steak House gives great bang for your buck. Get a steak, salad and potato for less than $10—a far better deal than the dining hall. They also have a popular, all-American breakfast menu that many say is the true star of this cafeteria-style joint. If Ron Swanson were real, he would eat here, so pop in next time you find yourself starving at the Lake stop.

HOURS: 7 AM - 10 PM 100 RANDOLPH ST 'L' STOP: LAKE TRY THE: HOT WINGS PRICE RANGE: $3-24

PHOTO BY MEGAN YEE

Of Chicago's many sushi spots, Blowfish is undoubtedly one of the best (their ramen is no joke, either).

Thanks to its super convenient location just a 30 second walk from the Bryn Mawr stop, it's impossibly easy to become a regular here this winter.

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BAR TOMA

A four-minute walk from the Chicago 'L' stop, Bar Toma is a casual pizzeria and bar founded by Top Chef Masters competitor Tony Mantuano. It specializes in wood-fired pizza, and while the menu is simple, a crispy crust, thin layer of sauce and complex flavors make for delicious pizza. Try Bar Toma for brunch if you're feeling adventurous—we recommend the Italian mini doughnuts with chocolate dipping sauce.

HOURS: SUN-THU 11:30 AM - 10 PM FRI-SAT 11:30 AM - 11 PM 110 E PEARSON ST 'L' STOP: CHICAGO TRY THE: GOLDCOASTER PIZZA PRICE RANGE: $9-23

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TAC QUICK

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GRILL INN

Grill Inn specializes in burgers, hot dogs, gyros, sandwiches and really anything else that involves a grill. Of their 10 specialty burgers, our favorite is the Mexican-inspired Orale burger. Topped with avocado, tortilla chips, salsa and pepper jack cheese, it's perfectly cooked, bursting with flavor and just the right size.

And for vegetarians, any burger or sandwich can swapped for a flavor-packed veggie patty. A must-try for meat-lovers and vegetarians alikes, Grill Inn gets five stars. Good thing it's so close—just two stops past Howard.

HOURS: SUN-THU 11:30 AM - 11:45 PM 1422 W MORSE AVE 'L' STOP: MORSE TRY THE: ORALE BURGER, CHICKEN CLUB WRAP PRICE RANGE: $2-14

THE BONGO ROOM

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The Bongo Room has mastered the art of the dessert breakfast. In other words, don’t go here if you’re into small portions, “clean eats” or talking about your dietary restrictions. Do go here to satisfy your sweet tooth with cake masquerading as pancakes. Plan to roll yourself out of the bright, upbeat restaurant and spend the rest of your day wondering if you should have ordered a custom omelette instead of eating that whole order of Oreo & praline flapjacks. (Hint: you made the right decision.)

HOURS: MON-FRI 8 AM - 2:30 PM SAT & SUN 9 AM - 2 PM 5022 N CLARK ST 'L' STOP: ARGYLE TRY THE: CHOCOLATE TOWER FRENCH TOAST PRICE RANGE: $9-15

The food at Tac Quick makes it a place worth visiting, especially since it's barely a minute off the Sheridan stop. The restaurant features a “secret” menu that packs all the flavor and spice one looks for in Thai food (there’s also a normal menu for less adventurous Thai food lovers). Don't resign yourself to bland dining hall food—brave the great outdoors and make the quick trip to Tac Quick.

Standout new menu items include the Panang curry.

HOURS: MON & WED-SAT 11 AM - 10 PM SUN 11 AM - 9:30 PM 3930 N SHERIDAN ROAD 'L' STOP: SHERIDAN TRY THE: DUCK CURRY PRICE RANGE: $8-12

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VELVET TACO

Chicago is seriously lacking in the late-night eats department, but Velvet Taco is the answer to your hunger woes at any hour of day. Ever find yourself needing an Israeli couscous taco at 2 am on a Thursday? Velvet Taco’s got you covered. The Chicago outpost of this Texan taco stronghold prides itself on taking dishes from across the globe and turning them into tacos that taste great whether you’re drunk or sober.

Plus, they make their own tortillas and slow-roast their own chicken and corn in-house, so you know your food is always hot and fresh.

HOURS: VARY BY DAY 110 E PEARSON ST 'L' STOP: CHICAGO TRY THE: GOLDCOASTER PIZZA PRICE RANGE: $9-23

PHOTOS COURTESY OF BAR TOMA, VELVET TACO & JACKIE TANG

chocolate champs There are many reasons chocolate has such a cult following, from the way its smell wafts throughout a room to the way its soft and creamy texture melts on your tongue, coating your tastebuds with rich sweetness. Whether it's milk, white or dark, chocolate always comes out on top.

WRITTEN BY MANON BLACKMAN | PHOTOS BY ALEX FURUYA

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WINTER 2016

MILK CHOCOLATE CHEESECAKE EASY | 90 MINS. | SERVES 12

24 Oreo cookies, finely crushed ¼ cup unsalted butter, melted 4 tubs cream cheese 1 cup powdered sugar 4 eggs 10 ounces milk chocolate, chopped 1. Preheat oven to 350˚F. 2. Combine Oreo cookies and butter until well mixed, then spread on bottom of greased springform pan.

3. Melt milk chocolate and set aside to cool.

4. Mix cream cheese and sugar until smooth, then slowly add in eggs one by one. Add melted chocolate and stir until combined.

5. Pour batter into pan and bake for about 1 hour and 15 minutes or until a toothpick comes out clean.

6. Refrigerate for at least 8 hours.

Serve with shaved chocolate and whipped cream.

WHITE CHOCOLATE CRANBERRY SCONES EASY | 20 MINS. | SERVES 16

1¾ cups flour ¼ cup sugar 2½ teaspoons baking powder ½ teaspoon salt 5 tablespoons unsalted butter, chilled and cut into pieces 6 tablespoons half-and-half 1 large egg ½ cup dried cranberries ½ cup white chocolate chips 1. Preheat oven to 400˚F. 2. Mix flour, sugar, baking powder, salt and butter.

3. Add half-and-half, egg, cranberries and chocolate chips and stir until mixture has a dough-like consistency.

4. Knead on floured board for 2-3 minutes.

5. Split dough in half and flatten halves into half-inch-thick rounds.

6. Cut each round into eight wedges and place on greased baking sheet.

7. Bake for 14-17 minutes or until golden.

DARK CHOCOLATE TRUFFLES EASY | 3 HOURS | SERVES 16

9 ounces dark chocolate, finely chopped 7 tablespoons full-fat coconut milk, shaken ¼ cup unsweetened cocoa powder 1. Place coconut milk in bowl and microwave for 30 seconds.

2. Add chocolate to coconut milk immediately and cover.

Let sit for 5 minutes, then gently stir until mixture is smooth.

3. Refrigerate uncovered for 2-3 hours or until almost solid.

4. Spoon out tablespoon-sized scoops and roll into balls.

5. Roll truffles in cocoa powder and serve.

FIND YOUR CHOCOLATE FIX Chicago has no shortage of spots to indulge in artfully-crafted confections.

We've narrowed it down these three must-tries.

WRITTEN BY SIMONE GERBER AND JAMES MALNATI

KATHERINE ANNE CONFECTIONS 2745 W. Armitage in Logan Square With the philosophy “we don’t use anything that your grandmother wouldn’t,” this local and organic-focused chocolatier uses cream from cows in central Illinois and swaps typical corn syrup for wildflower honey. With 12 types of drinking chocolate and truffle flavors ranging from salted caramel to peanut butter coconut curry, there’s truly something for everyone.

TRY: The salted caramel drinking chocolate. Ideally made on a stovetop with milk, a small cup of this hot chocolate is rich, satisfying and the perfect amount of sweet. Pair it with one of Katherine Anne’s signature salted caramel marshmallows for extra decadence.

VOSGES HAUT-CHOCOLAT 951 W. Armitage in Lincoln Park Katrina Markoff, CEO of Vosges, strives to craft chocolate that tells a story. Every ingredient is selected to create complex flavors, from sustainably sourced Ceylon cinnamon to hazelnuts from Italian family farms. The careful thought put into every recipe is what makes Vosges’ various lines of chocolate bars and truffles truly one-of-a-kind.

TRY: The Collezione Italiana truffle collection. It’s a mind-boggling savory experience, with flavors ranging from white chocolate and green olive to wild Tuscan fennel pollen. You’ve never tasted anything like this before.

VERUCA CHOCOLATES 2409 N. Western Ave in Bucktown Veruca Chocolates are as pleasing to the eye as they are to the palate. Founder Heather Johnston designs these handmade luxury treats to have an interesting shape and texture as well as taste. Each one is brightly colored and uniquely patterned, making them great gifts for anyone in your life.

(The chocolate is also certified kosher!)

TRY: The gourmet s’more confection.

A graham cracker base supports dark chocolate ganache and a house-made marshmallow, and the whole thing is enveloped in a thin layer of textured chocolate—perfect for kids and grown-ups alike.

PHOTOS COURTESY OF VERUCA & KATHERINE ANNE

WINTER 2016

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ADVERTISE WITH Contact Liam White to buy advertising space in our magazine or on our website.

Support student publications and we’ll spread the news about your business.

williamwhite2018@u.northwestern.edu www.nu.spoonuniversity.com

Nourish •

Nourish Don't have a cow

KEEP YOURSELF ALIVE

RICE MILK

Taste: Grainy and sweet Best as: Horchata, a sweet, cinnamon rice drink popular in Mexico Health benefit: Best choice for those with soy, nut and dairy allergies Average price: $2.79 for ½ gallon

Whether you're vegan, lactose-intolerant or just trying to mix it up, alternative milks swap out dairy without sacrificing flavor.

By Ashley Hackett

COCONUT MILK

Taste: Creamy and sweet Best as: Coffee creamer—it doesn’t adopt a bitter, burnt taste when mixed with coffee Health benefit: Contains healthy fats thought to increase metabolism Average price: $2.79 for ½ gallon

ALMOND MILK

Taste: Smooth and mild Best with: Cereal Health benefit: Low in fat, high in calcium Average price: $2.24 for ½ gallon

CASHEW MILK

PHOTO BY ALEX FURUYA

Taste: Creamy and nutty Best as: An alternative to cream in soups and desserts Health benefit: Fortified with nutrients like calcium, vitamin D, vitamin B-12 and zinc Average price: $2.79 for ½ gallon

SOY MILK

Taste: Slightly chalky (stick to vanilla or chocolate-flavored versions) Best with: Smoothies Health benefit: High in protein Average price: $2.24 for ½ gallon

ALMOND MILK Arguably the most

shew milk is heralded for its creamy

brown rice blended with water, rice

SOY MILK One of the first

popular alternative, almond milk is

consistency. This makes it one of the

syrup and rice starch.

substitute dairy products on the

soy milk’s cooler, hipper counterpart.

closest in texture to dairy milk with

It has one of the mildest alternative

only 45 calories per serving.

milk flavors and is made by grinding

market, soy milk remains popular COCONUT MILK Not to be confused

despite the recent controversy

with coconut water, coconut milk is a

surrounding links to elevated

blanched almonds with water and

RICE MILK Yes, milk made from

refreshing vegan choice. But watch

estrogen levels. It’s made by

filtering out the solids.

a grain! Although rice milk has a

out: full-fat canned coconut milk

soaking, crushing and cooking

caloric value close to that of regular

won't fly with your Frosted Flakes—

soybeans, then extracting the liquid.

CASHEW MILK One of the newest

milk, it has far less fat and

it's best used for Thai or Indian curry

Soy milk works well in recipes that

milk alternatives on the market, ca-

cholesterol. It’s usually made from

dishes.

require cow's milk.

WINTER 2016

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Nourish

Supermarket showdown How does the cost of a typical shopping list compare across Evanston's four major grocery stores?

By Priyanka Godbole & Elise Echeverria

WHOLE FOODS Only minutes away from south campus, Whole Foods places a premium on healthy options. $4.19 $3.99 $2.39 $2.19 $3.19 $4.39 $5.69 $1.99 + $8.32

eggs milk granola bars pasta pasta sauce orange juice peanut butter apples chicken

D&D'S FINER FOODS Just west of Tech, D&D’s is the go-to for north campus residents.

It provides a surprising range of choices despite its small size and boasts an in-­store deli and liquor section. $4.99 $3.99 $1.59 $1.18 $2.99 $5.89 $3.69 $2.29 + $5.49 $32.10

eggs milk granola bars pasta pasta sauce orange juice peanut butter apples chicken

JEWEL OSCO While not as conveniently located as Whole Foods, Jewel carries standard brands of everything from chips to ice cream. If you're looking for cheaper options, this is your go-to. $1.79 $2.29 $1.88 $1.99 $1.49 $2.99 $2.99 $2.50 + $6.99 $24.90

eggs milk granola bars pasta pasta sauce orange juice peanut butter apples chicken

TRADER JOE'S TJ's smaller size makes it less overwhelming, and the staff is always ready to help. Beware: with snacks placed throughout the store, it's easy to walk out with more food than anticipated—all TJ's brand, of course. $2.49 $1.99 $2.69 $0.99 $1.39 $2.99 $2.99 $0.79 + $6.99

eggs milk granola bars pasta pasta sauce orange juice peanut butter apples chicken

$23.31

$36.24

PHOTO BY JACKIE TANG

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WINTER 2016

Nourish •

KEEP YOURSELF ALIVE

THE GRAINS GUIDE The wheat is over. Here's the lowdown on super cereals. By Sasha Kurumety

QUINOA One of the few plant sources of complete protein, quinoa contains all nine essential amino acids our bodies don't produce on their own. No wonder its name translates to "mother of all grains."

TO PREPARE Add two cups water to one cup uncooked quinoa and boil for 15-20 minutes.

BUCKWHEAT This gluten-free source of protein isn't related to wheat—it's actually part of the rhubarb family. A good source of fiber and flavonoids, buckwheat is commonly used in the form of flour or soba noodles.

TO PREPARE Bring water to a boil and add soba noodles. Cook for 5-8 minutes.

TEFF A popular grain in Ethiopia, teff isn't very common in the United States. It should be, because it contains double the iron of other grains and more than three times the calcium.

This tiny grain is also a source of fiber, and its sweeter flavor makes it great for breakfast.

TO PREPARE Add three cups water to one cup teff and boil for 20 minutes.

CHIA While not technically a grain, chia seeds make the cut because of their high nutritional value. These little guys pack in omega-3s, antioxidants and tons of fiber.

PHOTO BY AMY YI

There's a reason your mom made you eat oatmeal for breakfast

TO PREPARE Chia isn't often eaten on its own, but it can be added to almost anything. Top off a salad or toss into a smoothie.

OATS Apart from being delicious, oats are jampacked with beta-glucan fiber, which is known for lowering cholesterol levels. Even whole grain newbies are bound to love the sweet, nutty flavor of oats, whether instant or steel-cut.

TO PREPARE Top off yogurt or a smoothie or boil 10-20 minutes and enjoy it hot.

WINTER 2016

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Nourish

The inside scoop on protein powder Protein powder isn't just for bodybuilders, but is it right for you?

By Hannah Lindley and Rayna Weiser From Starbucks smoothies to post-workout shakes, protein powder is everywhere on college campuses. Here's the breakdown on what these almost too-good-to-be-true supplements have to offer.

Add in protein powder after milk so it doesn't clump

TYPES The most popular type of protein powder is whey, a milk-based product formed during the cheesemaking process. Whey’s quick absorption into the bloodstream makes it ideal for a protein boost.

Plus, it comes in a range of flavors, from vanilla and s’mores to lemon meringue pie. If you’re looking for a vegan alternative, protein powders derived from brown rice, hemp, soy and peas might be for you. Many of these are considered complete proteins and are bothhypoallergenic and easily digestible.

PROS It's convenient and versatile. You can add a scoop of your favorite protein powder to anything, be it water, smoothies or waffle mix.

It's easily digestible. Protein powder promotes lean muscle growth by helping your body rebuild damaged muscle quickly, making it the perfect post-workout snack.

It can aid in weight loss.

Large protein bursts keep you full for longer, so you won't be tempted to snack. Many brands of protein powder are also relatively low-calorie.

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WINTER 2016

It can cause kidney damage (if you go overboard). Kidneys play a key role in removing protein waste products from your body, so getting too much protein could lead to kidney disease.

WHERE TO START Protein powder newcomers should try Optimum Nutrition’s 100% Whey (Double Rich Chocolate flavor).

It's currently the best-voted protein powder on Amazon and can easily be thrown into a banana smoothie or an iced mocha.

If you’re vegan and not looking to break the bank, Garden of Life RAW Organic Powder is a great option. Made from sprouted brown rice, this option is USDA- certified organic and is priced at $28 for almost two pounds.

In the end, your choice is a personal decision. There are tons of varieties of protein powder out there, and depending on your dietary restrictions, activity level and gender, the only way to find the strongest contender is by trying a few types and seeing what works best for you.

PHOTO BY ALEX FURUYA

CONS It's expensive. Protein powder generally sells for $20-30 per pound, while you can get a dozen eggs (another great source of complete protein) for under $2.

It's no substitute for real food. Protein powder lacks nutritional value that natural protein sources have, so if it's a staple in your diet, you might be depriving your body of much-needed healthy fats, vitamins and minerals.

Nourish •

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HOW TO BE A DINING HALL BARISTA Early morning Starbucks runs no longer necessary.

By Lucy Dwyer

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It’s the beverage we love to hate: dining hall coffee. Do we need the caffeine rush to survive our 9 am lecture? Of course. Do we like the bitter, watery liquid dining halls call “coffee”? Heck no, but it looks like we’re stuck with it. Here are five easy ways to up your coffee game, no kitchen needed.

EASY | 3 MINS. | SERVES 1

½ cup coffee 2 tablespoons 2% milk 2 scoops vanilla ice cream Chocolate sauce Sprinkles 1. Pour coffee into mug.

2. Add milk and stir to combine.

4. Scoop vanilla ice cream into large mug.

5. Pour coffee slowly onto ice cream, then top with chocolate sauce and sprinkles.

CHOCOLATE HAZELNUT

EASY | 2 MINS. | SERVES 1

EASY | 3 MINS. | SERVES 1

1 cup coffee 3 tablespoons 2% milk 4 tablespoons chocolate sauce

1 cup coffee 3 tablespoons 2% milk 2 tablespoons Nutella

1. Pour coffee into mug.

2. Add milk and stir to combine.

3. Add chocolate sauce and stir to combine.

1. Add Nutella to bowl, microwave for 30 seconds and stir to prevent burning or clumping.

2. Pour coffee into mug.

3. Add warm Nutella and milk to coffee. Stir to combine.

CAPPUCCINO

EASY | 3 MINS. | SERVES 1

1. Pour milk into mug.

2. Froth milk by rapidly stirring with fork.

3. Microwave milk for 1 minute and add coffee.

4. Top with cinnamon to taste.

PHOTOS BY CHARLOTTE HU

AFFOGATO

CAFE MOCHA

1 cup coffee 1⁄3 cup non-fat milk Cinnamon

5

3

1

2 4

KEEP YOURSELF ALIVE

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HONEY LATTE 5

EASY | 2 MINS. | SERVES 1

1 cup coffee 3 tablespoons 2% milk Honey 1. Pour coffee into mug.

2. Add milk and honey and stir to combine.

WINTER 2016

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Kick Back, Relax,

& Enjoy LYFE

1603 Orrington Ave Evanston, IL 60201 Follow Us: @LYFEKitchen #lyfexNU