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)
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: Columnist Andrew Warner used preprepared ingredients such as pre-grilled chicken and mirepoix to make a simple chicken noodle soup dish in his rice cooker. Since the ingredients did not require much preparation, the soup only took around 15 minutes to cook. (Rachel Lee/Daily Bruin)
Watch as A&E columnist Andrew Warner prepares Julia Child’s recipe for Saute de Boeuf a la Parisienne. The recipe features pasta topped with a creamy beef and mushroom-based sauce. 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: UCLA columnist Andrew Warner challenged himself with one of Julia Child’s French recipes. While the dish required over an hour of cooking, the beef saute developed exceptional flavors and a creamy texture. (Rachel Lee/Daily Bruin)
Finding a delicious restaurant in Los Angeles can be difficult among the city’s thousands of dining options. To help readers narrow down their search, the Daily Bruin will review restaurants located along main streets near UCLA each week. Read more...
Photo: The Tuck Room Tavern’s appetizer of Reuben Croquettes are fried balls of cheese and pastrami. The outer layer is crispy breadcrumbs, topped with sauerkraut, pickles and Thousand Island dressing. (Linda Xu/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 non-white racial/ethnic groups. Read more...
Photo: (Kelly Brennan/Daily Bruin senior staff)
