On Valentine’s Day, many enjoyed sweets in the company of loved ones. Though the day of love may be over, it’s never a bad idea to strengthen your relationship with your roommate(s) for year-round amity. There is no better way to do so than by savouring some baked creations together.[Read More…]
Recipes
When in doubt, eat out (of your fridge): Veggie leftovers soup
We all know the crushing feeling of opening the fridge and finding nothing to eat—with the exception, of course, of your leftover scraps, some languishing vegetables, and a bunch of mystery containers. Instead of giving in and going out, here’s how to save money, clean out your fridge, and minimize[Read More…]
How to dish up gourmet food with frozen produce
It’s no surprise that frozen produce is considered inferior to its fresh counterpart: Not many of us enjoy flavourless boiled green beans or mushy carrots. But while frozen veggies alone can be unappetizing in flavour and texture, they are an easy way to avoid both food waste and a pricey[Read More…]
Meal-prepping for hibernation: Student-friendly autumnal recipes
Sweet-and-spicy roasted tofu and squash (vegan) Squash never fails to bring comfort and delight. This recipe is an ode to the vegetable in all its curvaceous glory, which together with baked tofu makes for a protein-rich addition to a bed of rice or spinach. Squash never fails to bring comfort[Read More…]
Montreal in your kitchen: Café Santropol’s Duluth sandwich
Tucked away at the corner of Duluth and Saint-Urbain, Café Santropol has a delicious selection of food for all tastes and preferences; coffee for overworked university students, delicious sandwiches and salads for park-goers, and decadent cakes for those with a sweet tooth. Since it opened in 1976 to save the[Read More…]
Back-to-school, back to home cooking
The chaos of the past summer has made many of us turn to a classic comfort: Food. Food has been a grounding force for those who find comfort in baking a sweet-smelling cake in the oven, chopping fruit in the kitchen, and kneading a dough to make bread. These simple[Read More…]
Supper and snacks: Soups do it all
As the temperature steadily drops, we look at the pots simmering on our stove and wonder the place that soup has within the spectrum of meal courses. Soup is often cast into either a dipping sauce for bread or a supporting actor in a four-course culinary drama. While soup may[Read More…]
Perfect roast chicken
Roast chicken is, in my opinion, the best dinner ever—full stop. Not only does it taste incredible, but it’s versatile: One chicken can become a week’s worth of dinners, a few days of lunches, and, eventually, it can simmer down into stock for soup. It’s the meal prepper’s dream. Below,[Read More…]
Breakfast cookies for busy mornings and busy students
For many McGill students, weekday breakfasts do not exist; mornings entail waking up and heading right out the door to class. Students might dream of bacon, eggs, and luscious stacks of pancakes, but sadly, often wind up settling for a packaged and processed bar from the bottom of their backpacks.[Read More…]
Brace yourselves, breakfast is coming
The McGill Tribune has compiled four nutritious mug-recipes that can be made in a microwave in less than five minutes, to ensure that you’re getting your nutrients on even the most rushed of mornings.
