Baked Spring 2023

More documents

Info

contentsbaked 10106Spice it Up08Eggcelent!10The Beginner's Guideto a Perfect Picnicrecipages26Eat the Rainbow32Fresh Fruit Delights38Roll Into Summer42Sweet Potato Toast46Let's Get Fruit-Teafeatures14Sinfully Delicious16Game On atThree Lives20Good for the "Seoul"22Lobster Babeone more bite50Have a Date Night!52What You Need toKnow About Ceviche54The Man Behind@EasyGayOven56beat Meet Booby Flay58Gone Fishing, Be Back Soon4 | baked
Dear Reader,Photo by Erica LegaardThe week of April 10th will probably go down as the nicest week of this semester. It wassunny and hot and all the freshly planted tulips on campus were in full bloom. The grass in myfront yard is finally green and not dry and brown from sitting under the snow all winter. I nolonger walk home from my class that ends at 7:50 in complete darkness. So what better wayto ring in the start of summer than by embracing all the deliciousness and color the seasonhas to offer! Here at Baked, we’re excited to share some amazing recipes and content to helpyou make the most of the season.Summer is the best time for fresh produce, and we're taking full advantage of all the vibrantfruits and vegetables that are in season. Think juicy tomatoes, sweet corn, fragrant herbs,and ripe berries. We'll show you how to use these ingredients in everything from spring rolls(pg 38) to desserts (pg 32), so you can enjoy the best of summer's bounty.If it’s too hot and your not in the mood to turn on the oven, we also made sure to includelots of new central New York restaurants to try out. From a Korean food truck (pg 20) to agamer bar with the best tater tots I’ve ever had (pg 16), we have a little bit of everything forall of your food moods.And finally, for all of our graduating seniors–Maggie, Natalia, and myself included–we madesure to send you off with a recipe for everyone’s favorite Orange Crate fishbowl (pg 58) soyou can keep a little piece of ‘Cuse with you as you venture off into the real world. Nostalgia.So grab a cold drink, soak up the sun, and enjoy all the flavors that summer has to offer.We hope this issue will inspire you to create some unforgettable meals and memoriesthis season.Cheers!Anya, Maggie, and Nataliaspring 2023 | 5
Page 1 and 2: bakedthe ultimate food highspring 2
Page 3: bakedSpring 2023Anya Sywulakeditor-
Page 7 and 8: Story by Maggie Anderson | Illustra
Page 9 and 10: Wri ten by Caroline Weinberg | I lu
Page 11 and 12: spring 2023 | 11
Page 13 and 14: 3Snacktime!Grab any snacks and drin
Page 15 and 16: “We said, ‘Let’s take our int
Page 17 and 18: his business, which he markets as a
Page 19 and 20: “Gaming has always been friendly
Page 21 and 22: The most popular dishes at Ji-Woo
Page 23 and 24: spring 2023 | 23
Page 25 and 26: that combo thing where you can kind
Page 27 and 28: Written by Caitlin Berenson | Photo
Page 29 and 30: Blueberry Citrus Spinach SaladIngre
Page 31 and 32: Mediterranean Zucchini BoatsIngredi
Page 33 and 34: DELIGHTSthe extraordinary flavor of
Page 35 and 36: InstructionsCake123456Preheat the o
Page 37 and 38: InstructionsCrust and Topping12345F
Page 39 and 40: Written by Anya Sywulak | Photos by
Page 41 and 42: Something FunIngredientsRice paper
Page 43 and 44: Satisfy your potato fix thissummer
Page 45 and 46: Yogurt BowlGreek yogurt and fruit a
Page 47 and 48: TENNESSEE SOUTHERN FRUIT TEAIngredi
Page 49 and 50: SPARKLING AGUA DEJAMAICA (HIBISCUS
Page 51 and 52: #forkyeahDates are a nutrient-packe
Page 53 and 54: dish-storyCEVICHEPeruvians traditio
Page 55 and 56:
person de cuisinemake thousands of
Page 57 and 58:
person de cuisineBaked: You’ve be
Page 59 and 60:
The ClassicPlastic fish bowl (optio
show all

Baked Spring 2023

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?