Oh, the pleasure of getting an off-campus meal! While freshmen may still be infatuated with FoCo cookies and the Hop’s chicken tender quesos, those of us who have been here a little longer know the value of an off-campus meal. You will too, ’18s. You see, loving campus food is like having a second-grade crush. You think you love chicken tender quesos, and that’s, well, cute. But then you see them every day and your crush progressively fades, until that day when your crush bites you and you don’t want to see them ever again. (By the way, stay away from FoCo curry. It’s one of those that bite, if you know what I mean.) The good thing here is that when your infatuation fades away, you will always have great options for food escapades in Hanover! The Fancies: A little over the top for your average college meal, but perfect for romantic dates and dinner during parents’ weekend. Pine Pine, the Hanover Inn’s restaurant, prides itself on serving American cuisine, with an emphasis on using New England’s fresh produce. This classy and elegant establishment offers brunch (on Sundays), lunch and dinner. The decoration is tasteful and cozy, and the food… Read more »
Lou’s is now sporting a new menu. Maintaining the old favorites but adding some new options, smaller “Not Too Hungry” omelets and a few unique additions now fill the plastic sleeves of the shiny new menus. Dietary restrictions are easily identifiable and the food you love is still as delicious as ever. Stop by Lou’s to check it out for yourself!
CASEY LEWIS AND SAMANTHA WEBSTER / THE DARTMOUTH STAFF
After a long relaxing summer, fall term is here at last. Fall in Hanover, as many know, is filled with joyful reunions, new beginnings and beautiful (not yet completely freezing) weather. And what better way to spend a breezy, colorful autumn day than at the Farmers Market? Located in the center of the Green every Wednesday from 3 to 6 p.m., the Market is bound to have something for everyone. You’ll be sure to see many Hanover locals with their families, dedicated vegetable and/or cheese aficionados and of course, many Dartmouth students browsing from tent to tent. Food options range from ripe fruits and vegetables to sweet and salty kettle corn. In between, there is an assortment of cheeses, herbs, baked goods, flowers and more locally prepared foods. Whether you are simply taste testing or looking to buy nine large bags of kettle corn, the bustling market never disappoints. The kettle corn station is always a favorite and is rarely without a long line. With its savory sweet flavor, a large-sized bag is the perfect snack addition to any dorm room, and the stand’s lemonade is the perfect addition to go with it. The pickle station also never disappoints; whether… Read more »
Dearest readers, do not be stunned by the length of this dessert’s name. This mouthful is “definitely in the top ten, maybe even the top five” best desserts I have ever made for this column, Laura McCulloch ’16 said. This dessert s a first for the column in many ways, at least in comparison to the other desserts I have made this summer. It is one of the first I have made that does not feature ice cream — a sad but true fact — and it is also the first dessert I have ever made that utilizes the raspberry preserves spread. It’s very light on the stomach, which is a bit of a departure from past creations. Hopefully my next “bar” will not require silverware, but my friends and I were happy with the results!
There is not much of an inspiration story this week: I finished my meal in FoCo after a swim practice (as usual) when I realized that I had yet to think of something fun to make for my column this week. So I pulled out my cell phone and flipped through some screenshots of photos from Instagram and the web, hoping to find some sort… Read more »
It’s been a while, but I’m back! Editing other sections of The D has been a terrific experience this summer, but I am happy to return to my roots on Dartbeat and deliver what I do best – clever dessert creations. Much of my time the past few days has been spent gazing over #foodporn on Instagram and Buzzfeed, where I noticed one of Buzzfeed’s more questionable food articles claiming that a frittata is one of the top “26 foods you should learn to cook in your twenties.” I was close to closing my window entirely when the next article offered a more promising dessert that looked perfect for FoCo: I cannot emphasize just how easy this dessert was to recreate in FoCo. I love quesadillas, a fact undoubtedly shaped by California upbringing, but I have never had a dessert quesadilla! This week was the perfect chance to make what turned out to be a crowd-pleaser. The constant presence of the panini presses in FoCo makes this breakfast quesadilla the perfect summer showstopper. Here’s what I did to my breakfast quesadilla: Step 1: Grab a whole-wheat tortilla from the breads area to the right of the sandwich meats. Make sure… Read more »
This week’s dessert is, strangely enough, inspired by King Arthur Flour’s Instagram account. I have a bad habit of liking food photos more than photos with my friends in them, and this summer, I started following more food accounts than ever before. Yes, food has been on my mind, and this week’s dessert is arguably my least sweet since I began writing this column. Perhaps I am still recovering from the sweetness of my “Sangria” shake, I’m not sure. But as I was scrolling through my food-saturated Instagram newsfeed I stumbled across a photo from King Arthur Flour of a piece of rye bread with peanut butter and cinnamon — yes, cinnamon — on it. What?!
I went to FoCo almost immediately to try the combo, but I couldn’t find any cinnamon. So instead, I have made a KAF-inspired concoction this week that takes me back to my middle school days, when my mom would sometimes make me an afternoon snack that consisted of peanut butter spread on a celery stick with raisins on top — affectionately called “ants on a log.” My new spin on the dessert, which I am calling “ants on a raft,” uses whole… Read more »