This cookbook comprises a year’s worth of the culinary endeavors of two college students, Charles Carmody and Crystal Frost. As we balance school, work, and social lives, food takes on a variety of roles. Cooking a meal can be a way to share with friends or simply one step to getting through the day. Our cookbook’s recipes range from simple to elaborate and allow a glimpse into the adventures of two students learning to cook, interpreting the culinary histories of their families while forging new connections through food.
By coupling our dishes with the stories of their origins or the sentiments that they evoke, we reflect on the interaction of food and self. Our recipes tell the story of our lives through food, simultaneously connecting us to friends and family and crafting a sense of self as we move on to create our own signature fare. We hope you enjoy!
Table of Contents
January
Cheats’ Curry Recipe
Infinite Veggie Soup
February
Poppy Seed Chicken
A Toast to the French
March
Caesar Pizza
Spinach and Broccoli Quiche
April
Dandelion Wine
Avocado Enchiladas
May
Tilapia w/ Couscous & Brussels
Curried Squash
June
Pork chops and Brown Rice
Black Bean Burgers
July
Frogmore Stew
Pancake Time!!!
August
Herb’s Crab Dip
Not-Fried Okra
September
Dr. Ann’s Mediterranean Shrimp
Cornbread: Mama Style
October
Jack’s Southwest Omelet
Tempeh Hot “Wings”
November
Deep Fried Turkey
Pumpkin Pie
December
Fried Oysters
Corn Chowder
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