You can only make so much in a dorm, and cheap and easy snacks are a must-have for those needed study breaks. This week in Home Appétit, CHALK writer Faith Maddox makes her go-to comfort snack — perfect for dorm movie nights or taking a break from staring at that computer screen.
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Even with the pandemic amongst us, there are still quite a few restaurants on Massachusetts Street people can get food and drinks from while doing so safely.
This week in Home Appétit, CHALK writer Alicia Marksberry teaches how to make one of their go-to, signature pasta dishes to warm you up as the weather starts to get colder.
Looking for something quick and different to eat before your morning Zoom meet? CHALK contributor Alicia Marksberry teaches how to make two authentic Spanish toasts to liven up your breakfast.
Follow these steps to make your own pickled vegetables at home.
Treat yourself to this next-level charcuterie plate featuring a jumbo soft pretzel and beer cheese.
CHALK writer Terrell Henderson recommends the Taste of Italy from Paisano's Ristorante for a date night meal (or any meal, really).
Cranberry sauce is a must have on any Thanksgiving table. Here's how to make a quick cranberry sauce free of added sugar to blow your guests away.
Ramen Bowls' new Moonlight Tiki Lounge offers "boozy cereal bowls," combining adulthood with childhood.
Is Popeye's new chicken sandwich worth the hype? Chalk reporter Nick Springer puts the sandwich to the test.
The doughnut pastry is soft, and inside you’ll find cream cheese lining the bottom layer. To top it off and balance the filling, the doughnut is coated with a sweet, vanilla icing.
In the age of the Keto craze, most restaurants wouldn’t dare add more bread to their menus. But the executive chef at 715, Jake Dodds-Sloan, did just that.
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