A Taste of Home at Heirloom

By Annie Wang

Although Heirloom is a five-minute walk from Old Campus, this res­taurant in The Study at Yale seems otherworldly. Indeed, the entire dining room is elevated from the sidewalk, and a wall of glass separates the restau­rant from the street. “Leave your cares down there,” Heirloom seems to gently chide its diners. “Once you’re here, just relax.”Find out more about Heirloom...

Two Takes on Mac 'n' Cheese

By John Riley

Admittedly, this dish is not the most refined culinary creation. There is no truffle oil, saffron or expensive cheese. But therein lies the beauty of the creation. The flavor of cheese on top of cheese on top of pasta with hints of baked egg and sour cream is rapturous. 

Find the recipe here!

 

By Meredith Hitchcock

You know that dish that barges into your mind and interrupts your at­tempts to work? The one that says, “Don’t you wish you were eating right now just so you could be eating me?” The dish that you’d rather be eating instead of the pseudo-satisfying food on your plate, the one that makes you remember home as a utopia? For me, that dish is my father’s macaroni and cheese.

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Lions, Oysters and Culinary Linguistics

By Austin Shiner

Lions covet oysters when the wilde­beest haunch lacks sufficient marbling. There is a moment, I figure, when they can sense the monotony of their antelope and zebra diet and crave something more refined. Make no mistake: wildebeest haunch remains the down-home zero-fuss meal-of-choice for the lion, just as the Carl’s Jr. Six Dollar guacamole ba­con cheeseburger pleases me end­lessly under the right circumstanc­es. Yet a lion’s circumstances are not my own. I temper the visceral pleasure of fast food grease bombs with all manner of edibles.

Find out what Austin is talking about here...