Mocha madness parfait sundaes

My friend once told me that he has to have ice cream after every time he has sex. He swore that ice cream tasted infinitely better that way. Now, I’m not sure if ice cream tastes that much better for everyone after sex, but it’s worth a shot, right? And with this caffeinated version, you’ll have the energy to get back at it after you finish your sweet treat.

What you’ll need:

• 8 Oreos, or similar
• 4 large scoops coffee ice cream (I recommend buying one that has chocolate chips in it)
• ¼ cup dark chocolate-covered espresso beans
• ½ cup whipped cream, fresh or store-bought

1. Grab two large coffee mugs. Crush two Oreos in each mug, and top each with one large scoop of coffee ice cream. Crush two more Oreos per mug on top of the ice cream, and top with another scoop.

2. Place a large dollop of whipped cream on top of each ice cream mug and sprinkle half of the espresso beans over each mug. Grab spoons and get back to bed to dig in!

Aww. Photo by Fanboy30 on Flickr, licensed under the Creative Commons.

Mexican hot chocolate

Figured out the chocolate trend yet? Well, you see, if I don’t fall into a deep slumber after sex, I usually like to indulge my love of chocolate. Not to mention that chocolate is a natural aphrodisiac, so it might even put you in the mood to do it again. So for my last recipe I present to you a sweet-and-spicy drink to sip in bed.

What you’ll need:

• 3 cups milk
• ½ teaspoon ground cinnamon
• Pinch of cayenne pepper or chili powder, optional
• 3 ounces semisweet chocolate chips
• ¼ teaspoon vanilla extract
• Whipped cream and mini marshmallows, for garnish

1. In a medium saucepan, heat the milk and cinnamon until simmering. You can add the cayenne pepper or chili powder at this time if you want.

2. Add the chocolate and stir until it is melted. Remove the mixture from heat and add the vanilla.

3. Pour into two large mugs and garnish with mini marshmallows and large dollops of whipped cream.

Frozen mounds bars

Mounds is without a doubt my favorite candy bar. Actually, anything with coconut is pretty damn tasty in my book, and when you combine it with chocolate… well, I am sold.

What you’ll need:

• 2 coconut frozen fruit bars (I personally like the Whole Foods variety the best)
• 1 cup chocolate chips

1. Simmer approximately ½ cup of water in a small saucepan. Place a bowl filled with the chocolate chips on top of the saucepan once the water is simmering. Continue to stir the chocolate chips as they melt and remove from the heat once the chocolate is fully melted.

2. Allow the melted chocolate to cool until it is still fully melted but less hot. Once the chocolate has reached this consistency, remove the coconut bars from their packages and fully coat each bar in chocolate, one at a time. Make sure to do this quickly or else the bars will melt!

3. Place the chocolate-coated bars on a baking sheet lined with waxed paper and place them in the freezer for at least 30 minutes so that the chocolate has time to harden. Hmm… wonder what you’ll be doing with those 30 minutes….

I hope these treats find their way into your post-sex rituals. Either way, make the most of this next week. And remember…safe sex!

A Tribute to Elvis

Sometimes all I want is a nice PB&J sandwich to get me through those endless cram sessions. But when I’m craving a little somethin’ somethin’, I take my PB&J to the next level and whip up a peanut butter and banana panini. Here’s how:

What You’ll Need:

• 2 slices of whole wheat bread
• 2 tablespoons peanut butter
• ½ banana, sliced lengthwise
• A drizzle of honey

Spread the peanut butter on one slice of bread and top with the banana slices. Drizzle a spoonful of honey over the banana and place the second slice of bread on top. A George Foreman grill is preferable for the next step, but if you don’t have one, you can use a regular skillet, or even a waffle iron. Place the sandwich in the George Foreman grill or waffle iron and cook for approximately five to seven minutes, or until the bread is toasted and the peanut butter has started to melt. If you are cooking your sandwich in a skillet, prepare it as you would a grilled cheese sandwich. Remove the sandwich from the grill or the skillet, and enjoy as you sink back into a long night of studying.

Berry Good Soup

A friend of mine told me about this awesome bedtime snack, which just happens to double as a study-time treat. It’s so simple, so healthy, so comforting… It’s just so good, I could eat bowls of it at a time. You definitely don’t want to miss out on trying this one.

What You’ll Need:

• ¾ cup frozen whole cherries (you can also use any variety of berries)
• ½ cup boiling water (or apple juice for added sweetness)

Place the frozen cherries in a heat-proof bowl and pour the boiling water on top. Stir and place in the microwave for 2-2½ minutes on high. Carefully remove the “soup” from the microwave, allow to cool for a few seconds and dig in!

Salty & Spicy Veggie Scramble

Sometimes all I want at 2 a.m. is something salty and breakfasty. Sure, cheesy scrambled eggs on toast will do the trick, but you’ll feel like shit afterwards. Why not lighten your scramble and feel a little better as you study?

What You’ll Need:

• ½ cup frozen broccoli, thawed
• ¼ cup chopped red onion
• ¼ cup chopped bell pepper
• 2 egg whites

Place the broccoli, red onion and peppers in a skillet over medium-high heat. Season with salt and pepper, and sauté until the onions and peppers are translucent and the broccoli is fully cooked. Add the egg whites and scramble vigorously until the vegetables are coated in eggs and the eggs are fully cooked. Remove from heat and place in a bowl or atop toast. Sprinkle with a little hot sauce or ketchup for an added kick and eat up.

Hopefully these late-night snacks will keep you filled as you cram for midterm upon midterm. They may not help you learn orgo, but at least you won’t feel like crap as you down more junk food!

A festive beverage for upcoming barbecues

Homemade iced tea is a summer staple in my refrigerator, and my mom always finds new ways to jazz it up. My personal favorite is her interpretation of peach iced tea, which uses peach nectar instead of sugar as a sweetener. If you’re looking to put a new spin on a classic, why not try this version?

What you need:
• 2 quarts boiling water
• 3 English Breakfast or Irish Breakfast tea bags
• 2 Oolong tea bags
• 1½-2 cups peach nectar (you can add more to taste, depending on how sweet you like your tea)
• Ice (if you want to serve immediately; otherwise you can refrigerate until the tea cools and then serve, so as not to dilute the flavor)

Bring the water to a boil and pour into a heat-proof pitcher. Add the five tea bags and steep for approximately 20 minutes. Stir in the peach nectar and let the tea cool. Add ice to a glass or the entire pitcher and pour yourself a drink, or place the whole pitcher in the refrigerator and wait until it is fully chilled. I promise you, this is way better (and healthier!) than Snapple!

Adding a little kick to your peaches

In the spirit of barbecuing, I figured I’d add another recipe to your grillin’ and chillin’ repertoire. Traditional barbecue chicken is pretty damn tasty, but this spicy peach adaptation takes it to the next level.

What you need:
• 2 cups peach jam
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1½ tablespoons Dijon mustard
• 2 tablespoons orange juice
• ½ cup cilantro, finely chopped
• 1 small jalapeno, very finely chopped

Combine all of the ingredients in a medium-sized bowl and season with salt and pepper. Pour the mixture into a medium saucepan and heat on low for about 10 minutes. Brush the sauce onto chicken while the meat is grilling or serve it as a dipping sauce alongside grilled chicken (or even meaty fish). Either way, this peach barbecue sauce is a total crowd pleaser, so make sure you have enough to satisfy all of your hungry guests.

Step aside, strawberry shortcake

Don’t get me wrong, I’ve never met a strawberry shortcake I didn’t like. But one made with peaches? And with added Southern flair? Yes, please! They’re simple, fun to make and even more delicious to eat. Here’s how:

What you’ll need:
• 3 peaches, peeled and sliced
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 4 biscuits, halved and toasted lightly
• 1 cup whipped cream

Sauté the sliced peaches with the brown sugar and cinnamon in a medium-sized pan over low heat, until the sugar melts and the peaches are warmed. This will probably take about five to 10 minutes. Remove from heat and set aside to cool. Toast the biscuits until they are lightly golden and top half of them with ¼ cup of whipped cream each. Divide the peach mixture evenly over the four whipped cream-topped biscuits. Cover each shortcake with a remaining biscuit and enjoy!

When you need some energy

Why not cure that hangover with an energizing fruit smoothie? Sure, you could just walk to Jamba Juice, but that would entail having to put real clothes on. And if you have access to a blender, smoothies are surprisingly easy to make. Here’s my suggestion for a satisfying raspberry-mango version:

What you’ll need:
• ¾ cup low-fat or non-fat yogurt (I prefer vanilla, but any flavor works)
• ½ cup crushed ice
• ½ cup frozen raspberries
• ½ cup frozen mango
• A splash of orange juice (the exact amount varies depending on how thick you want your smoothie to be)

Place everything, except for the orange juice, in a blender and blend until smooth. This may take a few minutes, and you may have to stop a few times to stir the ingredients with a spoon. Continue blending and slowly add the orange juice until you have achieved the desired consistency. Pour into a glass and enjoy!

When the only way to curve that hangover is by drinking more

I personally am not a fan of this practice, but I have many friends who firmly believe that the only way to get over a hangover is starting the morning off with another drink. So, in tribute to them, I present to you my version of a acclaimed brunch drink, the Blood Mary:

What you’ll need:
• 1 shot of vodka
• ½ cup of V8 juice
• 2 teaspoons of fresh lemon juice
• Cracked black pepper
• 2-3 splashes of hot sauce
• 2-3 splashes of Worcestershire sauce
• 1 celery stick, for garnish

Combine the vodka, V8 juice, lemon juice, hot sauce and Worcestershire sauce in a shaker with one cup of ice cubes. Shake the mixture well and pour into a tall glass filled with ice. Stir in a few grinds of black pepper and garnish with the celery stick. Cheers to no more hangovers!

The nourishing breakfast

When I need something to really nourish and coat my stomach, I always go for oatmeal. It’s healthy, cozy and filling, and a blank canvas for a limitless amount of toppings. How could you go wrong? Here’s my recipe for strawberry-banana oatmeal. Sound weird? I promise it’s delicious!

What you’ll need:
• ½ cup oatmeal
• 1 cup water
• Pinch of salt
• 4 large strawberries, diced
• ½ banana, sliced into rounds
• ½ teaspoon cinnamon
• 1-2 tablespoons brown sugar, depending on how sweet you like your oatmeal

Place the oatmeal, strawberries, salt and cinnamon in a bowl. Top with water and stir to combine. Cook in the microwave for 2½ minutes. Remove from the microwave and stir in the bananas and brown sugar. If you like your oatmeal creamy, pour in a few tablespoons of milk and stir. Enjoy this cozy treat as you nurse your hangover.

When you’re hungover, gathering the energy to cook is probably the last thing you want to do. But I promise that these recipes are both quick and easy, and may even do the job of making you feel better!

Outdoor picnics. They’re romantic, tasty, and an excuse to look at your date in a bathing suit. Here are a few suggestions for a simple but delicious picnic menu that might help get you lucky.

Just one warning: Evanston beaches are windy, which means sand will probably find its way into your food. To avoid this, package and portion everything individually. For the salad and pasta, pick up four of those white takeout containers from restaurants such as Cozy Noodles. Or a Ziploc bag might do just fine, especially if you’ll be feeding them to each other.

Spinach and pear salad

This salad blends clean and fresh flavors, and it’s wonderfully speckled with the bright colors of spring.

• Two handfuls of baby spinach leaves
• One Bosc pear, peeled, and sliced into sixteen slices
• One 11 oz. can of mandarin oranges, drained
• ¼ lb. of domestic blue cheese, crumbled
• ½ cup of walnuts, lightly toasted and crumbled
• ½ cup of extra virgin olive oil
• ¼ cup of white wine vinegar
• 2 teaspoons of honey
• 1 teaspoons of Dijon mustard

Directions:

1. Preheat your oven to 350 degrees.
2. Once up to temperature, toast the walnuts on a baking sheet for 10 minutes. Remove from the oven and allow to cool.
3. Place one handful of spinach leaves into each of the two containers. Top each container with eight pear slices, half of the mandarin oranges, 1/8 lb. of crumbled blue cheese and half of the walnuts. Seal the containers and place in your picnic basket.
4. To make the dressing, place the honey and mustard in a medium-sized bowl and whisk to combine. Add the vinegar and a pinch of salt and pepper. Continue to whisk and slowly blend in the olive oil. Pour the dressing into a separate container, such as a leftover water bottle, to keep the salad crisp.

Mediterranean Pasta Salad

This salad is as delicious at room temperature as it is hot. And because it’s mayonnaise-free, it’s perfect for picnics.

• 1/3 lb of penne rigate pasta
• A handful of cherry or grape tomatoes, halved
• ¼ cup of basil leaves, chopped finely
• 1 cup of Kalamata olives, pitted
• 1 cup of mini mozzarella balls, halved
• 1 clove of garlic, minced
• ¼ cup of fresh lemon juice
• ½ to ¾ cup of extra virgin olive oil
• ½ cup of grated Parmesan cheese

Directions:

1. Prepare your salad ingredients first: tomatoes, basil leaves, olives, mozzarella.
2. Cook the pasta in generously salted boiling water, according to the package’s directions.
3. While the pasta cooks, prepare the dressing by whisking the olive oil into the garlic, lemon juice, parmesan cheese and salt and pepper. Once the pasta is cooked, quickly drain the water and place half of the batch into separate containers. Immediately toss each container with half of the tomatoes, basil leaves, olives and mozzarella. The heat of the pasta will blend the flavors together and start to melt the cheese.
4. Next, pour half of the dressing over each container and toss to combine and coat.

When my best friend offered the option of taking a cupcake tour of Chicago, I happily jumped on board. Last Friday, we set off on a mission: discover and taste the best cupcakes in the city. We quickly realized that our stomachs couldn’t handle such a lofty goal, so we narrowed our search: find the best cupcakes in Lincoln Park, where most of the best cupcake bakeries, as rated by Yelp, are located. And so…

Stop No. 1: Swirlz Cupcakes

Location: 705 W. Belden, Chicago
Cost: $3 per cupcake
Overall rating: B

A Swirlz cupcake. Photo by the author.

Swirlz Cupcakes is a tiny shop located on a side street in Lincoln Park. It only sells cupcakes, but with a menu that changes daily you can easily satisfy your sweet tooth here for weeks on end. Swirlz’s cupcakes are reminiscent of the “celebritized” cupcakes created and popularized by Sprinkles, a chain of high-end cupcake bakeries that started in Los Angeles.

The cupcakes are beautifully decorated and neatly laid out behind the counter for customers to ooh and ahh over. Last Friday, Swirlz was offering ten varieties, with flavors from the classic vanilla buttercream to malted milkshake and Nutella banana. We had the pleasure of sampling the famous Red Velvet cupcake, its most popular flavor, and its Tiramisú cupcake. Both cupcakes looked almost too pretty to eat, but we quickly got over that dilemma.

Since I’m not the biggest fan of Red Velvet cupcakes, I’ll focus on the Tiramisú. The first bite pleasantly surprised me with the airiness of both the cake and frosting. The cake was moist and delicious, and had a wonderful essence of espresso and chocolate flavors. In between the cake and the frosting was a thin layer of chocolate ganache that was also quite delicious. However, the frosting was really what made this cupcake less than heavenly: the texture was sweet in a way that was unappetizing. I didn’t finish the cupcake because the taste just did not do it for me — hence my B rating.

The cost, $3 for a small cupcake, seemed steep. The atmosphere, or lack thereof, also affected my rating. There were only three small tables to sit at, and the ambiance was a little pretentious. But the cupcakes looked absolutely stunning, making Swirlz a worthwhile trip. Stop by if you’re in the area. Maybe sample a cupcake or two. But save room for the next place on my list!

Stop No. 2: Molly’s Cupcakes

Location: 2536 N. Clark St, Chicago
Cost: Between $2 and $4 per cupcake
Overall rating: A+

Molly’s Cupcakes is the kind of place you could easily spend all day at. Opened in December 2007, Molly’s owner and self-taught baker, John Nicolaides, uses the cupcake recipe of Ms. Molly, his teacher from first to third grade. He also sells a delectable array of other desserts, including homemade cookies, pies and ice cream.

Between the building blocks and figure skates decorating the walls, the stack of board games including Pictionary and Connect Four, and the vibrantly colored tables and chairs, entering Molly’s instantly transported back to my elementary school days. Molly’s is homey and friendly, and really encourages you to be a kid again.

Although all of its desserts looked incredible, we decided to only sample its cupcakes since we were, in fact, on a cupcake tour. I tasted its classic chocolate cupcake with vanilla frosting and my friend sampled one of their center-filled cupcakes, filled with lemon curd and topped with vanilla buttercream. Both were incredible. The chocolate cake was rich and moist and was perfectly complemented by the sugary, dense vanilla frosting. I’m salivating just writing about it now. I also bought a pumpkin cupcake filled with mascarpone and topped with brown buttercream frosting to go that my roommates devoured.

Overall, what I liked best about Molly’s was the innovative spin it puts on classic cupcakes. Molly’s allows the customer to take control of his or her cupcake, whether by choosing the cake flavor, the icing or toppings such as M&M’s and Gummi Worms to create their own personalized cupcake, or by customizing their cupcake at the sprinkle stations (for a sprinkles enthusiast like myself, I was in awe), or by entering into Molly’s cupcake creation contest to put a cupcake of their own creation on the menu.

Molly’s really takes cupcakes to the next level, all while maintaining a down-to-earth vibe that makes customers come back time and again. Not to mention Molly’s is open until midnight on weekends, which is perfect for its DePaul student clientele. Molly’s is absolutely a must-see. Buy a cupcake or two, grab a board game, listen to the great alternative-rock music playing in the backgrounds, and have a great time being a kid again.

Stop No. 3: Sweet Mandy B’s

Location: 1208 W. Webster Ave, Chicago
Cost: Between $0.75 and $1.95 per cupcake
Overall Rating: A-

A little bit off the beaten path, Sweet Mandy B’s is the kind of old-fashioned bakery that offers a dessert to satisfy any sweet tooth. Decorated in pastel colors and illuminated by adorable tea-cup lights, Sweet Mandy B’s is homey and girly, and made us both want to grab our childhood dolls and throw down a tea party.

The bakery was quite crowded for 5:30 p.m. on a Friday, bustling with well-dressed and beautiful yuppie toddlers and their even more-beautiful and better-dressed yuppie mothers. Unlike Molly’s, college students definitely stuck out at Sweet Mandy B’s.

As for desserts, the bakery definitely hits the mark with its cupcakes, pies, cookies and layer cakes. I ordered the carrot cake cupcake and my friend tried a slice of the apple blueberry pie. Both were really quite delicious, although I actually preferred the pie over the cupcake. I am a huge fan of carrot cake and Sweet Mandy B’s satisfied my craving. The cake was rich, moist and chewy all at once. The cream cheese frosting was good but too sugary. I would have preferred the cake without the icing — hence my A- rating.

Other factors that contributed to my rating was the cake-to-frosting ratio on the cupcakes (I personally like a lot of frosting, so I felt Sweet Mandy B’s skimped out a bit); the absolutely incredible dessert selection, which caused us to deliberate for quite a few minutes before we finally decided on what to order; and atmosphere (we felt a little weird among all of the moms and kids).

So, Northwestern students, I leave you with this: get out of Evanston, get into Chicago, and definitely go get some cupcakes!

I was still pissed about being royally ripped off, but it got me thinking. With the foresight to bring some storage containers and a little ingenuity, I probably could have turned my trip to the dining hall into a mini-supermarket trip and really made use of that $9. Here’s how:

Monte Cristo madness

A monte cristo is a sinfully delicious and unhealthy sandwich that is basically a cross between a grilled ham and cheese sandwich and French toast. It’s simple to make and most of the ingredients can be stolen from the dining hall.

Plan of Attack

Steal:

• A few slices of ham and a few slices of cheese (preferably swiss or provolone) from the deli section (note: this will only work better in dining halls where the deli section is self-serve)
• 4 slices of bread from the bread bin
• A few butter packets
• A half cup of milk (you can approximate)
• Salt and pepper

Supply:

• 2 eggs
• A skillet
• Large bowl

Directions

1. Assemble your ham and cheese sandwich and set aside.
2. In a large bowl, whisk about a half a cup of milk with 2 eggs, some salt, and some pepper.
3. Dip your ham and cheese sandwich in the batter like you would French toast, then place your dipped sandwich in a medium-high heat skillet that has been coated with butter.
4. Cook for about 3-4 minutes on each side or until both sides are golden brown and crispy. Voila!

Perfectly-Lunchable Pasta Salad

This pasta salad is a super easy to make, grab-and-go lunch and can easily last you a few meals. Take full advantage of the salad bar for this one.

Plan of Attack

Steal:

• About two platefuls of pasta from the hot foods area (anything but spaghetti will work)
• A half cup of cherry tomatoes
• A half cup of broccoli
• A half cup of artichoke hearts (if available)
• A half to a full cup of Italian salad dressing

Supply:

• 1 tsp. water
• A large bowl

Directions:

1. Place your broccoli in a bowl with a tsp. of water and heat in the microwave for three minutes.
2. Remove, drain and place in a large bowl with the pasta, tomatoes and artichoke hearts.
3. Sprinkle your ingredients with salt and pepper and pour in your Italian dressing.
4. Toss to combine and you’re good to go!

Sangria-licious! Photo by Lisa Gartner / NBN.

Say Yes to Sangria

Sangria is essentially Spain’s answer to wine punch. It can be found in many Spanish and Latin restaurants and is really simple and delicious to make. And there’s good news: your dining hall can really come in handy when making this delicious drink.

Plan of Attack

Steal:

• 1 apple
• 1 orange
• A few lemon slices from the tea area
• A large handful of sugar packets from the tea area
• Half cup each of orange juice and seltzer

Supply:

• 1 large bottle of red wine

Directions:

1. First, slice your orange into approximately quarter-inch slices.
2. Core your apple and cut it into cubes.
3. Place the apples, oranges and lemon wedges in a large pitcher and top with an entire bottle of red wine, the seltzer and the orange juice.
4. Stir in about five packets of sugar and taste. Add more sugar if desired. Drink up and enjoy!

I hope you’re lucky enough to be heading somewhere warm this break. After all, what’s better than a beach barbecue? But even if you’re stuck somewhere cold, you can get a hot oven to make mouth-watering burgers all break long.

While there’s nothing like sinking your teeth into a juicy burger with all the fixings, it’s nice to put a new spin on an old classic. Burgers are one of the most versatile foods out there, and being creative with your toppings allows you to experiment in your kitchen and keep your stomach happy. Not to mention, burgers are always a crowd-pleaser, so the next time you entertain, surprise your guests with these kicked-up creations.

I now introduce you to…

The falafel burger

Photo by sfllaw on flickr, licensed under the Creative Commons.

What you’ll need:

• 2 lbs. ground beef
• Half an onion, finely chopped
• 2 cloves of garlic, minced
• 1 tablespoon of dried oregano
• 4 pita pockets
• Hummus for 4 pitas
• 1 cup of feta cheese
• 8 thick slices of tomato
• 4 large lettuce leaves

Directions:

1. Put the ground beef in a bowl. Add the onions, garlic and oregano, and salt and pepper for taste. Mix the ingredients together and form the mixture into 12 mini patties.
2. Place the patties on a very hot nonstick pan. Cook for two to three minutes on one side, flip, and then cook for another two to three minutes.
3. While your patties are cooking, assemble your pitas. Open each pita pocket and spread a generous layer of hummus on one side.
4. Top the hummus with two tomato slices, one lettuce leaf and 1/4 cup of feta cheese.
5. Once they have finished cooking, place three burgers per pita atop the other ingredients, roll your pita to seal in the ingredients, and it’s ready to eat!

The better bacon burger

A bacon cheeseburger is one of my favorite kinds of burgers, but it’s frustrating to eat. There is never enough bacon to get a taste of it in every bite. and it never sits just right atop the cheeseburger. My solution: Put the bacon inside the burger.

Photo by sfllaw on stu_spivack, licensed under the Creative Commons.

What you’ll need:

• 1 1/2 lbs. ground beef
• 1 cup cheddar or Monterey Jack cheese
• 8 slices of bacon, chopped
• 4 hamburger buns, toasted
• 4 thick slices of red onion
• Your favorite barbecue sauce

Directions:

1. In a large bowl, combine the ground beef, cheese and bacon. Mix until the bacon and cheese are evenly distributed, and add salt and pepper to taste.
2. Form the beef into four patties and cook according to the directions given in step 2 for the falafel burger.
3. While your patties cook, slather a generous amount of barbecue sauce on each hamburger bun.
4. Top each bun with a burger and a slice of red onion. Time to chow down!

A tribute to Italia

There’s something about the combination of burgers and pesto that makes me swoon. Maybe it’s just that I’m addicted to pesto. Whatever the case, if you want to try a tasty new burger creation, give this recipe a shot.

Photo by Ack Ook on flickr, licensed under the Creative Commons.

What you’ll need:

• 1 1/2 lbs. ground beef
• 2 cloves of garlic, minced
• 1/2 cup of Parmesan cheese
• 1 tablespoon of dried basil
• 8 slices of toasted ciabatta bread, sliced about ½ inch thick
• 8 slices of fresh mozzarella
• 1 cup of roasted red peppers
• Basil pesto sauce

Directions:

• Combine the beef, garlic, parmesan cheese, basil, and salt and pepper in a large bowl until fully mixed.
• Form into four patties and cook until done (follow directions in step 2 of falafel burgers).
• While the patties cook, spread pesto on the toasted bread and top with two slices of mozzarella, 1/4 cup of roasted red peppers and then, of course, the burger. Chow Italia!

The next time you’re in a burger rut, or just wishing you were somewhere warm having a barbecue, spice it up with these recipes! I promise you and your taste buds a good time.

Make your own: trail mix

Sure, you could buy trail mix at the supermarket, but there’s usually one ingredient that you avoid or eat all of first. When you make it yourself, you control all the ingredients. I recommend combining nuts, dried fruit and chocolate to maintain a balance of salty and sweet to delight your taste buds. Here’s my suggestion for a groovy tropical-inspired version.

What you’ll need:

Photo by trekkyandy on Flickr, licensed under the Creative Commons.

• 2 cups of roasted, unsalted cashews
• 2 cups of dried banana chips
• 1 cup of sweetened, shredded coconut
• 1 cup of dried pineapple, diced into bite-sized pieces
• 2 cups of M&M’s

1. If you have access to an oven, first place the cashews and coconut on a baking sheet and bake at 350 degrees for 10-15 minutes, or until the ingredients are golden brown.

2. Remove from the oven and allow to cool completely. If you don’t have access to an oven, just skip right to this step.

3. Place all of the ingredients in a large Ziploc bag, seal and shake to combine. Pop open the bag and taste. It’s as simple as that!

If you’re looking to be more adventurous with your trail mix, here are some eclectic ingredients to try:

• Dried fruit: Experiment with dried kiwi, dried papaya or dried cantaloupe.
• Nuts: Tired of peanuts and almonds? Try hazelnuts or macadamia nuts.
• Candy: Step outside your comfort zone and set aside the M&Ms. Instead, try chocolate covered espresso beans, chocolate covered edamame or the healthier option, carob chips.

Make your own: zebra popcorn

A few years back, Trader Joe’s began selling this groovy concoction of chocolate and popcorn known as Zebra Popcorn. It’s basically popcorn drizzled with chocolate to make it taste even more devilishly good. And since it’s a real bitch to get to the nearest Trader Joe’s without a car, why not make this invention yourself?

What you’ll need:

Photo by PPDIGITAL on Flickr, licensed under the Creative Commons.

• 1 bag of microwavable popcorn (preferably plain or kettle corn)
• 1 bag of dark or semi-sweet chocolate chips
• 1 bag of white chocolate chips

1. Place the popcorn bag in the microwave and cook according to the package’s directions.

2. Remove the popped popcorn from the microwave and spread the kernels out on a baking sheet. Try to get as much popcorn exposed as possible so that you have maximum chocolate coverage.

3. Place the dark or semi-sweet chocolate chips in a microwave-safe bowl. Place in the microwave and heat on high for 2 minutes.

4. Stir the chips and continue to microwave until all of the chocolate is melted, which usually takes another few minutes. Make sure to pause the microwave and stir the chips every 30 seconds so that the chocolate doesn’t burn (which can happen very easily).

5. Once the chips are melted, repeat the process with the white chocolate chips.

6. Now the fun begins! Using a fork or spoon, generously drizzle the dark or semi-sweet chocolate back and forth over the popcorn. Repeat with the white chocolate. Once the popcorn has cooled and the melted chocolate has hardened, it’s time to dig in.

The next time you’re looking to procrastinate, try making your own snack food. You’ll feel productive and it’ll give you something to munch when you actually (if ever) sit down to do your work.

Say Maude, do you think we need all these bowls? Photo by army.arch on Flickr, licensed under Creative Commons.

Most chefs agree that you only need a few tools to whip up a slew of gourmet dishes. And while a groovy avocado slicer might help you make pristinely chopped guacamole, who really has the money and space to store all of those gadgets?

Pots, pans and skillets… Oh my!

Truth be told, you only need two or three pots and pans. While they come in all shapes and sizes, and are usually packaged in eight or 10-piece sets, it’s not necessary to invest in a whole set if you’re strapped for cash. Even with the bare minimum, you’ll still be able to make meals to rival Giada’s or Bobby Flay’s.

Your pot and pan essentials

• A large stock pot. Bigger is always better. Go for at least a 6- or 8-quart pot. This is your all-purpose pot: It’s got you covered for boiling water for pasta, making soup, steaming vegetables and making oatmeal - the list goes on. Whether you’re just cooking for yourself or a crowd of 20, a large stock pot will always come in handy.
• A covered sauté pan. You’ll want this one to be 10 inches in diameter, heavy-bottomed, non-stick (so that clean up isn’t such a bitch) and oven-proof. I recommend buying a covered sauté pan instead of a skillet because it will allow you to make a wider variety of dishes and also cook things faster. This pan will be responsible for sautéed vegetables, meat, fish and even dessert (homemade apple pie, anyone?). It’s also a useful mallet for chopping nuts, flattening pizza dough and making chicken cutlets.
• A non-stick skillet. This skillet is only essential if you like to make egg dishes, like omelets, scrambled eggs and just plain ol’ sunny side-up eggs. You can definitely make do without it, but your eggs might be a little thinner than you wanted.

How many kinds of knives does a person really need?

Most serial killers will say that you can never have enough knives. In my opinion, a good knife is the most important part of any kitchen. Yes, knives are expensive, but a good one will last you a lifetime. So invest: Any serious chef will tell you that a good knife is your best asset. Just two or three will make you a culinary rock star.

Your knife essentials

• A chef knife. I literally swear by my chef’s knife. It was a Hanukkah present (I know, lame) a few years back, but it is without a doubt the best present I’ve ever received. This knife will satisfy almost all of your chopping needs in the kitchen, from chopping vegetables and slicing meat to mincing garlic and other herbs. Chef knives come in all shapes and styles; it’s up to you which you choose. Your standard chef, the petite chef, the Japanese chef and the cleaver chef will all do the job. You just want one with a heavy, no-slip handle; a wide and well-balanced blade; and a sharp and pointed tip.
• A paring knife. Paring knives come in handy for slicing small fruits and vegetables, removing bones and fat from meat and fish, and scoring potatoes and pastries. Although you can do these things with a chef knife, the smaller blade of a paring knife slices with greater precision. I actually don’t like paring knives (maybe because I’m a little too obsessed with my chef knife), but I know many chefs who love them.
• A serrated knife. Serrated knives have notched, saw-like blades. They are ideal for slicing foods with a thick, rough or flaky skin, such as pastries, bread, mangoes and tomatoes. It is also a great tool to chop and shave chocolate.

I think you’re ready for… The List

While I’m not an expert by any means, here’s my list of what every cook needs to get started and be on their way to being the next Food Network star:

• A large stock pot
• A covered sauté pan
• A chef knife
• A serrated knife
• A microwave. Because, seriously, what college student can live without a microwave?
• A baking sheet. You can use this to bake cookies, roast vegetables and basically cook anything in the oven.
• Olive oil. It’s one of the most versatile foods: Use it to sauté practically anything, add flavor to vinaigrettes and sauces, or eat it plain with bread.
• Kosher salt. It’s thicker than iodized salt, which means it’s easier to control how much you add to dishes. Plus, I think it tastes a whole lot better.
• Garlic. It can wonderfully flavor almost any savory dish. Whenever you think a dish is lacking, just add some garlic.

Now go be a culinary god!