The Register Forum

A Family Tradition: Sweet Potato Pie

A Family Tradition: Sweet Potato Pie

November 30, 2018

Every Thanksgiving, my dad makes a lot of food. The entire Thanksgiving dinner is my favorite meal of the year, yet there is one dish that stands out to me: his sweet potato pie. I know that might sound basic, but his is so good and has a bit of a sweet twist. I also love helping him make it every year. This pie is soft and sweet, but the perfect side course for a typical Thanksgiving meal. Enjoy!

CRLS Responds: “What is your favorite holiday food?”

CRLS Responds: “What is your favorite holiday food?”

November 29, 2018

This piece also appears in our November 2018 print edition.

The Perfect Ginger Cookies

The Perfect Ginger Cookies

November 29, 2018

I recently made these cookies with my mom one afternoon and fell in love! They are the perfect blend of sweetness, ginger, and spices that remind me of the holidays in each bite. I recommend having them with milk or Earl Grey tea (feel free to dip!).

A Homemade Lemon Pie like No Other

A Homemade Lemon Pie like No Other

October 30, 2018

When I hear “lemon pie,” I think of the classic lemon meringue pie. So, when I made this lemon pie for the first time, I was surprised at how it was made. The crust is unique, and you have to make it yourself, as the main ingredient is Saltine crackers. The filling is made almost like a pumpkin pie, where it is made separately from the crust.

José’s Homestyle Food Impresses

José’s Homestyle Food Impresses

October 30, 2018

When you walk into José’s Mexican Restaurant on 131 Sherman Street, the first thing you will notice is the ambiance. The room is dimly lit but very warm—like a home—and the walls are decorated with classic Mexican art.

Pear Ginger Cake

Pear Ginger Cake

October 30, 2018

This cake is soft, delicate, rich, and combines some of my favorite fall flavors. Browning the butter is an extra step but is as easy as simply melting it, and the subtle nuttiness it will add to the cake is worth the extra few minutes. I used red pears and kept the skins on, which added a nice touch of color.

Early Fall Produce Guide

Miriam Alvarez-Rosenbloom, Layout Designer

October 22, 2018

Filed under Arts & Entertainment, Cooking

I am always reluctant to like fall and the eventual winter it promises. But for food, the month of September brings together everything good there is to eat. It can still be warm enough to eat watermelon outside, but the next day I can be slow-roasting squash. The abundance of the harvest season could never be condensed into a single page, so here are just a few of ...

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...

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