Writing Papers, and Harvesting Greens
After her last midterm assignment, one student ventures to the Yale Farm to pick kale. A different kind of spring break.… More »
Margaret Tung is a member of the Yale College class of 2010. More
After her last midterm assignment, one student ventures to the Yale Farm to pick kale. A different kind of spring break.… More »
This salad showcases the freshest spring greens with its simple dressing of of extra-virgin olive oil, lemon juice, honey, salt, and pepper… More »
Greek yogurt and dining hall citrus make this dessert a campus dinner party hit. Plus the fruit is technically local, right?… More »
This basic, versatile yogurt cake can be adapted to the changing seasons. Here it features winter's tangy-sweet blood oranges.… More »
...make ravioli. After an unexpected gift, the author tries to recreate a beloved restaurant dish.… More »
The author tries to limit her diet to local, sustainable foods. All goes well until it's time for dessert.… More »
Though it seems outlandish to use pureed black beans in place of flour, I'm sure that the creaminess of the beans had a lot to do with the moistness of the cake. If nothing else, if you make this recipe you'll be getting your share of protein and fiber in a delicious dessert.… More »
This rich, creamy dish will warm you up during the season's increasingly chilly days--plus it's good for you.… More »
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