The Register Forum

Peach Custard Cake

Peach Custard Cake

September 28, 2018

This is a recipe adapted from Bon Appetit Magazine, and in the past months, it has become one of my favorite things to eat and make. It is the perfect texture—rich and custardy yet not too heavy—and just sweet enough. Do not use an electric mixer, and make sure to really mix the eggs and sugar for a minute, or else the fruit will sink into the batter.

Roasted Delicata Squash

Roasted Delicata Squash

September 28, 2018

A longer roast at a lower temperature yields smooth, melt-in-your-mouth, rather than mealy, squash. And, as a bonus, the roasted garlic becomes caramelized and spreadable and is great on bread. Serves 8 2 delicata squashes 1 head garlic 3⁄4 cup olive oil, or enough to generously cover bottom of pan Large pinch of salt, to taste 1⁄2-1 tsp red chili flakes ~10 sprigs thyme 1⁄4 cup white wine vinegar

Roasted Mini Pumpkins

Roasted Mini Pumpkins

September 28, 2018

Yes, you can eat these, and they are delicious. Recipe can be easily scaled up or down, and when in doubt, just throw all these ingredients straight into the pumpkin, mix, and bake. Serves 4 4 baby pumpkins 2 tbsp lime juice 2 tsp lime zest 2 tbsp honey 4 tbsp olive oil 2 tsp harissa 8 springs thyme Salt, to taste

Shakshuka

Shakshuka

May 30, 2018

One of my favorite dishes is shakshuka, which is a North African breakfast dish of eggs poached in a spiced tomato sauce commonly eaten in the Middle East....

Parsnips with Hazelnuts

Parsnips with Hazelnuts

May 30, 2018

¼ cup raw hazelnuts 6-10 medium parsnips 2 tablespoons olive oil Preheat oven to 350˚ F. Toast hazelnuts on a baking sheet for 12-15 minutes...

(Actually) Crispy Pan Fried Tofu with Honey-Soy Glaze and Broccoli

(Actually) Crispy Pan Fried Tofu with Honey-Soy Glaze and Broccoli

May 30, 2018

Pressing as much moisture as possible out of extra firm tofu and frying until golden brown yields a crispy exterior and a soft, custard-y interior. Fe...

Farmers’ Market Guide

Miriam Alvarez-Rosenbloom, Contributing Writer

May 30, 2018

Filed under Arts & Entertainment, Cooking

If you’re anything like me, you have been impatiently awaiting the return of farmers’ markets in Cambridge and the bounty of produce they provide. The Cambridge Winter Farmers’ Market closed a few weeks ago, but this month, the majority of farmers markets return with seasonal fruits and vegetables. As the Register Forum has previously covered, the benefits of supporting local...

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