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A Bite of Nova, a Bite of New York. December 15, 2015. A BITE OF NOVA, A BITE OF NEW YORK ARTICLE BY TANYA ZEIF FALL 2015 New York’s delis are more than just a delicious lunch; Tanya Zeif describes how the deli makes history edible in the 21st century ———————————- Delis are like some lovers; they make you wait, feel unwanted, and yet provide a certain satisfaction of which you can …. A Day in the Life at Má Pêche. December 7, 2015. Welcome to the Kickoff of Culinarian’s Summer Issue! May 28, 2015. Nougat...

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culinarian | culinarianmagazine.com Reviews

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A Bite of Nova, a Bite of New York. December 15, 2015. A BITE OF NOVA, A BITE OF NEW YORK ARTICLE BY TANYA ZEIF FALL 2015 New York’s delis are more than just a delicious lunch; Tanya Zeif describes how the deli makes history edible in the 21st century ———————————- Delis are like some lovers; they make you wait, feel unwanted, and yet provide a certain satisfaction of which you can …. A Day in the Life at Má Pêche. December 7, 2015. Welcome to the Kickoff of Culinarian’s Summer Issue! May 28, 2015. Nougat...

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culinarian | culinarianmagazine.com Reviews

https://culinarianmagazine.com

A Bite of Nova, a Bite of New York. December 15, 2015. A BITE OF NOVA, A BITE OF NEW YORK ARTICLE BY TANYA ZEIF FALL 2015 New York’s delis are more than just a delicious lunch; Tanya Zeif describes how the deli makes history edible in the 21st century ———————————- Delis are like some lovers; they make you wait, feel unwanted, and yet provide a certain satisfaction of which you can …. A Day in the Life at Má Pêche. December 7, 2015. Welcome to the Kickoff of Culinarian’s Summer Issue! May 28, 2015. Nougat...

INTERNAL PAGES

culinarianmagazine.com

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Stress Eating: Why do we do it? | culinarian

https://culinarianmagazine.com/2015/01/15/stress-eating-why-do-we-do-it

Stress Eating: Why do we do it? January 15, 2015. Art by Joanne Raptis. Stress Eating: Why do we do it? ARTICLE BY NIA JUDELSON THE SCIENCE ISSUE 2015. Stress and junk food seem to go hand in hand. Find out why we tend to lean towards chocolate instead of salad and how sometimes it’s okay to indulge. And not just any food, but addictive, unhealthy junk foods? Image courtesy of: http:/ bit.ly/1IzGJc1. Old School Italian Comfort Food: Steak Pizzaiola →. Leave a Reply Cancel reply. Enter your comment here.

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Cocktail Hour with Meena and Jenny | culinarian

https://culinarianmagazine.com/2015/02/14/cocktail-hour-with-meena-and-jenny

Cocktail Hour with Meena and Jenny. February 14, 2015. ARTICLE BY JENNY XU, PHOTOS BY MINHTAM NGUYEN SPRING ISSUE 2015. Don’t let the fact that we live in dorms and on shoestring budgets cramp your style. This 2-ingredient cocktail is perfect for all occasions, especially today’s: Galentine’s day. Meena and I have been through a lot together: freshman year, trekking to and from Gowanus. We knew we had to commemorate somehow. 1 cup granulated sugar. 1 cup fresh blueberries, crushed slightly. This syrup wi...

3

The Science Issue is live! | culinarian

https://culinarianmagazine.com/2015/02/01/the-science-issue-is-live

The Science Issue is live! February 1, 2015. We’re excited to announce that the Culinarian’s Food as Science issue is now live on issuu.com! Meena Lee and Jenny Xu. Editor-in-Chief & Managing Editor. Bakin’ N’ Shakin’. Splenda , Sugar’s Weird New Age Cousin A Chemist’s Perspective →. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. Like us on Facebook!

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Masthead | culinarian

https://culinarianmagazine.com/magazine/masthead

MASTHEAD WINTER ISSUE 2014-2015. Meena Lee (CC ’15). Jenny Xu (CC ’15). Isabel Genecin (CC ’15) &. Katja Lazar (CC ’15). Zoe Baker-Peng (BC ’16) &. Bethany Wong (CC ’16). Matthew Tsim (CC ’16) &. Lizzy Wolozin (BC ’16). Ashley E. Mendez (CC ’15). Arianna Winchester (CC ’16). Rachel Hsu (CC ’18). Minh Tam Nguyen (CC ’15). Joanne Raptis (BC ’16). Sandya Sankarram (SEAS ’15). Amy Fu (SEAS ’15). Alex Nguyen (CC ’17). Amelia Rosen (BC ’15). Vice President —. Events Manager —. Public Relations Manager —.

5

Post Restaurant Week Review: Nougatine at Jean-Georges | culinarian

https://culinarianmagazine.com/2015/03/07/post-restaurant-week-review-nougatine-at-jean-georges

Post Restaurant Week Review: Nougatine at Jean-Georges. March 7, 2015. Prosciutto-wrapped Pork Chop with Mushrooms. (Not on the Restaurant Week menu, but it’s a good picture, no? Nougatine: A Restaurant Week Classic. ARTICLE BY JENNY XU, PHOTOS BY MINHTAM NGUYEN SPRING ISSUE 2015. You know how a lot of restaurants have a little foyer with a bar? We glanced wistfully at the booths near the window, facing Central Park. Amuse-bouche: Parsnip Soup with Coconut and Lime. I find myself curious about restaurant...

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freshcanvascreations.com

Fresh Canvas Creations

http://www.freshcanvascreations.com/press

Fresh Canvas Creations Media Coverage ». Chef James appears on the cover of Culinarian Magazine. Read More ». Chef James makes an appearance on an episode of the Food Network Show Restaurant Impossible to help out Pappas Restaurant, a greek restaurant in Benicia, California. Read More ». Each judge tasted the dishes and awarded points toward a final score. The scores were based on flavor, presentation, speed, safety and cleanliness. Read More ». Read More ». We caught up with Chef James Koskiniemi to get...

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A Bite of Nova, a Bite of New York. December 15, 2015. A BITE OF NOVA, A BITE OF NEW YORK ARTICLE BY TANYA ZEIF FALL 2015 New York’s delis are more than just a delicious lunch; Tanya Zeif describes how the deli makes history edible in the 21st century ———————————- Delis are like some lovers; they make you wait, feel unwanted, and yet provide a certain satisfaction of which you can …. A Day in the Life at Má Pêche. December 7, 2015. Welcome to the Kickoff of Culinarian’s Summer Issue! May 28, 2015. Nougat...

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