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What if I told you could expand your culinary horizons beyond ramen and Natty Light while keeping things quick, easy and tasty? Would you be interested in that? Yeah, we thought you would.

Hosting Your First Dinner Party

By Erin Hartigan
12/10/07
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Your mission, should you choose to accept it, is to finally take advantage of having a real kitchen (so long dorm mini-fridge). You haven’t even cut the price tags off your new kitchen gear, but it’s time to take the plunge and throw a grown-up dinner party

From Rachel Ray to "ER": Cooking for One

By Stephanie Berger
12/11/07
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I love to cook. Some of my earliest memories include me perched on a stepstool, sprinkling salt into a mix or nibbling a piece of apple as my mom prepared Thanksgiving dinner. Although I used to worry that I would never inherit my Italian mother’s cooking acumen

Bring the Coffee House Home

By Molly Martin
12/11/07
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Just think: two dollars a day, at least five days a week, fifty-two weeks a year—you’re spending $520 a year at your local coffee shop, and that’s if you’re only drinking one cup per day! Not even Pierre de Fermat could reconcile those numbers, and you don’t have to either

Top Chef Knife Skills

By Christopher Schonberger
12/11/07
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“Knife Skills” are pretty lacking at Chez Gritz. Imagine me butchering a chunk of Crack Barrel sharp cheddar with an ironically un-sharp plastic knife left over from my last delivery order. Congratulations, you’ve successfully imagined Tuesday nights

Chicken Ranchero with 2-Minute Salsa

By Nick Schonberger
12/11/07
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This recipe is an attempt to capture the flavors of a dish from a quality Mexican restaurant—conveniently called “Mexican Food”—in Kennett Square, PA. It’s quick and tasty, and it requires only one pan. What you will need

Recipe of the Week: Beer-Braised Brats

By Nick Schonberger
12/11/07
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On a cool fall day, there is nothing better than the smell of slow-cooked bratwurst, onions, and beer wafting through your small, musty apartment. It will remind you of the Midwest, where the women are a little heavy, but filled with a rare charm. Maybe that’s just me. But no matter

Mixology 101: Home Bartendting Basics

By Mandy Erickson
12/11/07
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Have you ever seen a bartender produce a new cocktail on the spur of the moment, after a request for “a fruity rum drink, but not too sweet” or “something made with peppermint schnapps”? Like David Blaine, good mixologists aren’t actually magicians, thought it might seem

The Ultimate Oktoberfest

By Julia Bonnheim
12/11/07
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In a My Super Sweet Sixteen-worthy move, Germany’s King Ludwig I decided to kick off his first year of marriage with a raucous royal horse race. Little did he know that his penchant for romance—because what girl wouldn’t want her love celebrated with all of drunken

Easy Pasta Dishes

By Erin Hartigan
12/11/07
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By now, the lazy days of college have faded into the past, taking with them frat party keg stands, sketchy mystery meats, and the ubiquitous Easy-Mac. Good riddance to the skeezy parties and mystery meats, but there is definitely something to the idea of a quick and

Dos and Don'ts of the Business Meal

By Molly Martin
3/15/08
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College life is not known for nurturing manners (though providing the Sizzurp for your roommate’s birthday could be considered polite). Unfortunately, once you arrive in the business world, your job will often depend on

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