Bringing East to the West Side

World winter holidays served over rice

In south China, the quintessential dish of the winter solstice festival Dongzhi is tangyuan—glutinous rice balls that are boiled and then served in either a sweet or savory broth.

By Paula Gergen | Dec 9 01:45 am ET

Though it is world’s second most popular drink, tea gets little respect in campus cafés

Though stores near campus offer a variety of teas, the on-campus tea selection is less impressive.

By Paula Gergen | Dec 2 07:15 pm ET

Trick or treating goes international with Asian gummies

East Asian candies—from corn gummies to Hello Kitty marshmallows—make tick or treating a lot more interesting.

By Paula Gergen | Oct 28 10:35 pm ET

Making mochi the easy way

While most people generally think of mochi as dessert, filled with red-bean paste or ice cream, mochi are actually quite versatile and can be crowned with both sweet and savory toppings and sauces. Mochi fans can rejoice at the prospect of eating mochi for dinner, dessert, and even a late-night or midmorning snack

By Paula Gergen | Oct 14 10:01 pm ET

Dine abroad with East Asian lunch specials

If at lunchtime, Columbians find themselves wanting to travel a little bit in distance and a whole lot in terms of flavor, put down the John Jay container. Step beyond the gates and take a trip off campus for a culinary flight to the East.

By Paula Gergen | Sep 30 06:22 pm ET

Dumplings look like money, but don’t cost much to make

Traditionally eaten during the Chinese New Year, jiaozi are thought to symbolize wealth because their shape resembles ancient Chinese ingots.

By Paula Gergen | Sep 16 08:11 pm ET

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