Category: Kitchen & Cooking Basics

Sargent Choice Test Kitchen: Spicy Tofu Lettuce Wrap

Sargent Choice Spicy Tofu Lettuce Wrap April 5, 2022 Mia Sugarman, 4th Year Dietetics Major, Psychology Minor Recipes modified from vegetarian times Yield: 16 servings  Ingredients 1 tablespoon minced fresh ginger 1 tablespoon minced lemongrass 2 cloves garlic, minced 1 lb. extra-firm tofu, crumbled 1 8-oz. can water chestnuts, drained and chopped 4 tablespoons low-sodium […]

Faculty Wellness Demo: Apple Cranberry Walnut Salad

Patricia Orus-Deya, SAR Dietetics ’23 Makes 4-6 servings Modified from crème de la crumb Ingredients 6 cups salad greens ​(any kind – we love seasonal spinach, lettuce, and arugula mixes) 1 red apple 1 green apple 1 cup walnuts 1/3 cup crumbled feta cheese ​(vegan: substitute 1/3 cup chopped kalamata olives or vegan feta) 1/3 […]

CHEF SERIES – On the Rise: Getting to Know Your Leaveners

Jessica Spier, Graduate Student in Dietetics, SAR ’17 For a sandwich, as a side, or served up as morning toast, there are so many different types and times that we enjoy bread. Thinking about lofty, fluffy, leavened loaves, there are two leaveners in particular most highly debated for baking the best bread: yeast vs. sourdough. […]

Building a Balanced Bowl

Kate Killion, Junior Nutrition and Health Student, SAR ’18 Has anyone else noticed the current food trend of piling up ingredients into one big bowl of food? I always thought they looked pretty on Instagram, but I’m telling you—they taste even better than they look (try out a bowl at Whole Heart Provisions in Allston, […]

College Grocery Shopping Made Simple

Emma Aneshansley Senior Health Sciences Student, SAR ’17 I moved into a Stuvi1 apartment my junior year. Like most other students leaving the typical dorms for the first time, I was excited to have my own room and to be granted the new degree of freedom of being able to cook for myself. Luckily I […]

Cooking Video: Pear Carpaccio

In the video above, chef Walter Dunphy prepares pear carpaccio with baby arugula, Boston Bibb lettuce, and microgreens. Walter Dunphy, BU’s executive chef, offers up a tasty pear carpaccio to ease the transition from heartier cool weather eating to healthy eating. Dunphy’s take on vegetarian carpaccio, which means thinly carved and served raw, is “relatively […]

Cooking Video: Fresh Fruit Parfait with Homemade

In the video above, chef Walter Dunphy prepares a fruit, yogurt, and granola parfait. Looking for an alternative to rich butter cookies and dense fruitcakes? Walter Dunphy, BU’s executive chef, creates an elegant parfait of fruit, yogurt, and homemade granola to broaden your holiday dessert repertoire. Dunphy starts with an easy recipe for granola that […]