6 Anti-Inflammatory Herbs and Spices That’ll Give Roasted Veggies New Life (and Major Heart Health Benefits)
You can level up even the humblest of roasted vegetables by simply seasoning them with the right herbs and spices before popping them in the oven.
(Well + Good, April 4, 2022)
‘Sparkling Coffee’ Is the Heart-Healthy, Gut-Boosting Morning Beverage You Need To Try
Falling into a coffee rut is all too easy. But if you’re ready to shake up your coffee routine—and possibly get even more health benefits out of your cup o’ joe—sparkling coffee may be the answer.
(Well + Good, March 7, 2022)
Abuela’s Recipes Are Trending on TikTok—and Now We’re Hungry
Over the last year, Latinx TikTokers have created a treasure trove of videos showcasing their grandmothers’ recetas, from Puerto Rican sofrito to Bizcocho Dominicano, all with a single common ingredient—abuela’s love.
(Parents Latina, Jan. 28, 2021)
The Cara Cara Orange Is the Vitamin C-Rich Citrus Fruit That’s in Season *Right* Now
Even though they are nutrient-packed and refreshing, oranges may taste too tart for some palates. Enter the Cara Cara orange, a relatively new variety of navel orange that is distinguished by its naturally sweet flavor.
(Well + Good, Jan. 3, 2022)
Sofrito Is the Flavor Key to Many Latin American Dishes
Whether it’s pollo guisado (stewed chicken), arroz con gandules (rice with pigeon peas), or ropa vieja (braised beef), you can name pretty much any classic Latin American dish and chances are high that the recipe calls for sofrito—a flavor base that involves cooking onions, garlic, tomatoes, and peppers in olive oil, along with a medley of spices.
(Well + Good, Oct. 7, 2020)
Nick Anderer ’99 Offers Taste of Rome
A passion for art drove Nick Anderer ’99 to spend his junior year of college in Rome but it was “the rustic food of the people” he discovered there that cemented his ties with the city. The connection has since shaped his career, and today he is executive chef and partner at two restaurants inspired by the Italian capital: Maialino and Marta.
(Columbia College Today, Spring 2015)
On the Day Shift with Pastry Cook Mercedes Vargas ’99
It’s just before 10 a.m. on a December Monday at The Ritz-Carlton New York, Central Park, and pastry cook Mercedes Vargas ’99 is in her work clothes: a white chef jacket embroidered with the hotel name, an apron that shows faint evidence of encounters with chocolate and loose pants with a fine black-and-white checkerboard pattern. Her dark hair is tucked into a pillbox hat.
(Columbia College Today, Spring 2015)
Youngest Son of “The First Family of Fine Dining,” Keeps Making Food Lovers Smile
It’s lunchtime on a humid summer Tuesday and a suit-and-tied Mauro Maccioni ’95 is seated in a harlequin-patterned chair in the dining room of Osteria del Circo, the Midtown West restaurant inspired by his mother Egidiana’s Tuscan home cooking.
(Columbia College Today, Summer 2014)
Chimney Sweet
On the ground floor of a Jackson Avenue condominium complex in Long Island City, a centuries-old Hungarian-Transylvanian wedding treat has become a Queens novelty.
(Edible Queens, Spring 2012)