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cooking

The Grind
A view of Stanford's campus from Florence Moore Hall. Clear skies, tall green trees, and the bike rack are visible.

An updated letter to you, Stanford

Sebastian Strawser
  •  
Nov. 11
Culture
Two people standing next to each other with a green field in the background.

Buddhist Nun Jeong Kwan Seunim teaches Korean temple cuisine at the Farm

Serena Lee
  •  
May 3, 2022
The Grind
Kitchen countertop items including a coffee maker

Dorm room meals… with only a coffee maker?

Sasha Wang
  •  
July 11, 2021
Arts & Life
Apple-walnut cinnamon buns (Photo: CARISSA LEE/The Stanford Daily)

Sourdough-n’t you worry: How to bake the most of shelter-in-place

Carissa Lee
  •  
April 8, 2020
The Grind
For Justine Sombilon, a lesson in how to cook pancit bihon from her mother goes far beyond food. (Photo: Pexels)

A lesson in (and from) Mom’s pancit bihon

Justine Sombilon
  •  
Oct. 18, 2019
Arts & Life
Rachel Fong '21 (right) celebrated her cookbook’s official release on Sunday with a special baking party at Kepler’s Books in Menlo Park. (Photo courtesy of Rachel Fong)

Youtube star Rachel Fong ’21 shares whimsical baking creations in new cookbook

Esther Sun
  •  
Aug. 6, 2019
The Grind
Courtesy of Pexels.com

There’s value in troughs: Ways to procrastinate

Sarayu Pai
  •  
April 3, 2019
KATIE KELLER / The Stanford Daily

Local SF bakeries reflect craft, tradition and politics

Carolyn Chun
  •  
Feb. 15, 2019
DEVON ZANDER/The Stanford Daily

A BottleRockin’ hit: A convergence of music, food and art

Alli Cruz
  •  
June 7, 2018
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Q&A: Rachel Fong ’21 on her Youtube career and cookbook deal

Holden Foreman
  •  
Feb. 28, 2018
The Grind
Courtesy of Pixabay.

How to be resourceful at Stanford

Jackie O'Neil
  •  
Jan. 16, 2018
in MUSIC 133, students learn about the art of medieval feasting (AXELLE TALMA/The Stanford Daily)

Classy Classes: MUSIC 133 introduces the food, music and history of medieval feasts

Christina Pan
  •  
Feb. 16, 2017
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Classy Classes: Jamie Oliver Cook Smart Program

Lisa Wang
  •  
Dec. 1, 2016
(Courtesy of Jessica Palopoli)

Theater review: ‘Seared’ is a cutting-edge new drama

Alli Cruz
  •  
Nov. 3, 2016
The popular class FRENLANG 60E: "French Cooking," which is taught by a sophomore, instructs student in the art of French culture and developing their culinary skills. (TIFFANY ONG/The Stanford Daily)

Classy Classes: FRENLANG 60E cooks up French cuisine

Hannah Knowles
  •  
Oct. 19, 2015
"Falooda": Flan, tapioca pearls, coconut haupia jello, and rose syrup, topped with cream or almond milk. (Courtesy of Justin Lee)

Stanford startup Dishful brings home-cooked meals to the marketplace

Alice Dai
  •  
July 29, 2015
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From Farm to Fork: Cooking something up

Jenny Rempel
  •  
May 8, 2012
Multimedia
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Food Therapy

The Daily Photo Staff
  •  
May 27, 2011
The Stanford Daily

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