Oxford's oldest student newspaper

Tuesday, June 28, 2022

Food

I Am What I Eat

One aspect of Chinese culture that I will always love and be proud of is our food

New restaurant cooks up Keralan cuisine in Cowley

What the team at Tribe have managed to create in the space of three...

Student cooking doesn’t have to be a recipe for disaster

A larder full of spices. A bread-bin stuffed with comestibles. A fruit bowl brimming...

Setting the bar high: On running the college bar

Nestled behind the dreaming spires, cobbled streets and well-kept quads are some of the...

Lentil and Carrot Stew Recipe

I know, I know, lentil and carrot stew doesn’t sound like the most exciting...

Lockdown eats: Blackberries

Wild blackberries can be rather sharp, so here are a few recipes to sweeten them up a little, taking you through the seasons.

Plant-based milks: a biased guide

So, you’re standing in the underwhelmingly small alt-milk aisle in Tesco. Where to begin?

Lockdown Eats: Shakshouka, five ways

Shakshouka is the ultimate comfort food. It is indulgent, filling and satisfying all in one! It is uncertain where the dish originated; some food historians argue it...

Maccies After Midnight

her mascara was running into the corners of her fake mustache, which had clearly already weathered a serious storm

Lockdown Eats: Galette Recipe

on the table today is a somewhat ersatz, rustic, rough-and-ready tart

Gastronomy and Gratitude

Returning to work after a three-month break would be difficult in any industry, but for the all-consuming nature of the hospitality industry, restaurants reopening and the prospect of returning to work must be additionally alarming.

The legacy of banana bread: how coronavirus transformed my relationship with food

It speaks volumes that in the midst of a pandemic, we are still so scared of getting fat.

‘Please to buy my apology’

If you follow as many foodie accounts on social media as I do, then seek help you’ll no doubt have heard the furore generated...

Do It For the Gram: Dalgona Heartbreak

I’ve grammed my food exactly once in my nineteen years. In my defence, it was Thanksgiving, the food is really only in the lower...

In Defence of a Goddess: why I love Nigella

In the comedy Miranda, Penny, Miranda’s preposterous mother, laments that her daughter ‘hasn’t been blessed by the goddess of socialising.’ ‘There isn’t a goddess of socialising’,...

Nora Ephron, and Why You Should Never Regret the Potatoes

"I have made a lot of mistakes falling in love, and regretted most of them," says Nora Ephron in her thinly-veiled autobiographical novel, Heartburn,...

Why food festivals matter

Every year on Shrove Tuesday, I put aside the time to make my family pancakes - despite the fact that my parents would much prefer...

Tradition and transformations: reconnecting through food

What is your Christmas smell? Mine is cinnamon. At that time of year, it seems to spill off the table and into every bowl and dried...

‘L’appetito viene mangiando’: why Southern Italian food is the best in the world

To make Italian food is a labour of love, and requires a love of labour

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