The melting pot of Los Angeles brings together cultures and cuisine from all around the world. The city’s markets and restaurants offer menus that may be a little different from the typical dining hall menu. Read more...
Photo: Daily Bruin columnist Matthew Fernandez tries duck foie gras in the first edition of “A Taste for Adventure.” The duck entrails were served with a thick layer of fat on top and cherry jam and cornichon pickles on the side. (Matthew Fernandez/Daily Bruin)
Life on the Hill doesn’t exactly allow ample opportunity for experimentation with cooking, leading to a routine diet at the dining halls. Over the course of the quarter, columnist Andrew Warner sets out to break the culinary monotony of dorm life, armed with a rice cooker and a few pantry staples. Read more...
Photo: In the final edition of Dorm Dining, Daily Bruin columnist Andrew Warner spiced up traditional rice cooker rice with a rice pilaf dish cooked in carrot juice. (Rachel Lee/Daily Bruin)
Diversity in film and television came into the spotlight in 2016 with #OscarsSoWhite. A USC study in 2016 found only about a quarter of speaking characters belonged to nonwhite racial groups. Read more...
Photo: (Olivia Chen/Daily Bruin)
Follow along as A&E columnist Andrew Warner prepares a simmering pot of vegan chili. The recipes yields two servings. Read more...
Photo: (Rachel Lee/Daily Bruin)
Life on the Hill doesn’t exactly allow ample opportunity for experimentation with cooking, leading to a routine diet at the dining halls. Over the course of the quarter, columnist Andrew Warner sets out to break the culinary monotony of dorm life, armed with a rice cooker and a few pantry staples. Read more...
Photo: (Rachel Lee/Daily Bruin)
Life on the Hill doesn’t exactly allow ample opportunity for experimentation with cooking, leading to a routine diet at the dining halls. Over the course of the quarter, columnist Andrew Warner sets out to break the culinary monotony of dorm life, armed with a rice cooker and a few pantry staples. Read more...
Photo: Frittatas generally take slightly longer to cook than an omelette because they are thicker and are cooked at a lower temperature. (Rachel Lee/Daily Bruin)
Watch A&E columnist Andrew Warner prepare a steaming hot bowl of chicken noodle soup topped with a sprig of thyme. The recipe yields two servings. Read more...
Photo: (Rachel Lee/Daily Bruin)
