By The Crimson Crave Board There are a lot of scallion pancakes out there, but not all are made equal. We, the Crimson Crave Board, set out to find which scallion pancakes reigned supreme. To… More
by Caroline Gentile ’17
On a night when there was no pizza to be found in the dining hall (a very sad night indeed), I struggled to put food on my plate that seemed appetizing. And then – genius struck. I could make my own pizza! I poached some marinara sauce from the spaghetti station while I waited for my bagels to toast, and asked the grille for two slices of cheese. Just a few minutes later, I was enjoying my pizza bagel while my blockmates drooled in jealousy. Soon, they too made their own pizza bagels, and together we marveled at how delicious they are, yet so easy to make. So the next time you are at a loss for what to eat for lunch or dinner, consider the pizza bagel. It won’t let you down!
- A bagel, cut into halves (use either plain or whole grain)
- Marinara sauce
- Cheese (either from the sandwich bar or from the grille)
- Bacon or other toppings that you think would make your pizza bagel even better (optional)
Toast the bagel until it is well-toasted (a little more than golden brown). You want to ensure that it will not get soggy when you put the marinara sauce on it. Then, add the marinara sauce, about a spoonful for each half, or more depending on your preference. If you are adding toppings, place them on top of the marinara sauce. Place one slice of cheese on each half. Put the prepared pizza bagel into the microwave for 20-30 seconds or until the cheese is sufficiently melted. Wait for the pizza bagel to cool for as long as your self-control will allow you (no more than a few minutes though, thank god) and enjoy!
FLP Thai Cooking Class
by Hayoung Chang ’18
Today, I ventured down to the depths of Northwest Labs to attend a Thai food cooking class. Led by a Thai chef, the class was filled with a diverse mix of people including hungry college students like me, grad students, as well as old people. After a swift safety briefing, we familiarized ourselves with the authentic Thai ingredients, utensils, and layout of the cooking lab, a neat and comfortable space.
Following the instructions of our instructor chef as well as the recipe, we got to work. Chopping vegetables and mixing sauces, I was glad to get my hands dirty with some Thai spices. My partners prepared the vermicelli noodles. Mixing it all together, the fresh peppers, hint of spice and succulent noodles combined to create a wonderful dish. I could hardly believe that I had cooked it myself!
Next, we started preparing the curry by warming some coconut milk. The fragrance bubbling up from the pot was enough to make my mouth water. With my stomach growling, we added dollops of spice and sauces, plopped in some tofu, tomatoes and pineapples, and brought the curry to a gentle boil. Once the consistency was just right, we sprinkled some basil to finish it off.
The taste was amazing, to say the least. Perhaps the fact that we had cooked it from scratch had heightened my senses. The curry was just the right amount of spicy, creamy and silky smoothness. The warm and soft tofu complemented the sharp sweetness of the pineapple. Drizzled over jasmine rice, the dish was a huge success.
Overall, I immensely enjoyed the experience. Not only did I learn how to make some great curry, I also learned to appreciate food, and real food. These days, we consume so many processed and pre-cooked foods, that we often forget where food comes from. By partaking in the process of transforming fruit, vegetables and grain to a delightful dish, my eyes were opened to the true nature of food. Perhaps that’s a little too cheesy, but hey, at least I got the best curry recipe under my belt.
Crave Follows the Freak Frappe Craze
by Richa Chaturvedi ’18
If there’s one thing New Yorkers do well, it’s setting trends. Let us never forget the cronut, a humble combination of a croissant and a donut, that caused New Yorkers to lose their minds a couple years ago.
There is one food trend Caroline and I can get on board for, however, and it’s the not-so-humble milkshake.
This trend originated in Black Tap Burgers and Beer in NYC and has found its way to our very own Boston Burger Company! Dubbed “freak frappes,” these milkshakes are topped with m&ms, brownies, toasted marshmallows, and even bacon. Caroline and I decided to investigate these high-calorie treats to see if they were worth the hype.
Pro tip: do not attempt to tackle a freak frappe if you are even a little bit full. I couldn’t even finish mine (the Nutella frappe with chocolate cookies and m&ms), which is saying a lot. The real MVP would have to be Caroline, who fearlessly conquered an Oreo frappe with every cookie offered, a toasted marshmallow, and a brownie.
These milkshakes will look incredible on your Instagram feed and taste equally as good. Be wary of the pricing, however, because it’s easy to get carried away with all the delicious toppings and lose track of it all. Boston Burger Company is already known for their crazy burger options (the 420 burger has mozzarella sticks in it!), but they have really outdone themselves here. Midterms got you feeling down? Grab a friend, grab a burger, and grab a freak frappe at Boston Burger Company. I guarantee the sugar rush is powerful enough to overcome any stress that’s coming your way.
Barbecued Bliss at Sweet Cheeks Q
by Caroline Gentile ‘17
Compared to my hometown of Cincinnati, Ohio, Boston has a lot more to offer. In terms of culture, things to do, and most importantly, things to eat, the difference is like night and day. In fact, I think Harvard Square alone has more diversity in fare than my homogeneous suburb of Cincinnati. However, the one category in which I’ve found the greater Boston area—and New England in general— has fallen short, is barbecue.
Until I found Sweet Cheeks Q.
Finally, a place where I could stuff my face with smoked meat and biscuits the size of my face – and wash it all down with a towering glass of sweet tea! At first, I will say, I was skeptical. Given the scarcity of barbecue in New England, I did not have high hopes for Sweet Cheeks. Located in Fenway, the restaurant itself seemed a bit too polished with to serve truly authentic barbecue compared to the dive-like barbecue establishments I’m used to.
I was quickly proven wrong. When a large bucket, overflowing with warm, fluffy, buttery biscuits was placed right in front of me, with a side of honey butter, I could barely control myself. After a 5-minute-but-felt-like-5-years walk in the 15-degree weather from the T to the restaurant, let me tell you that there are few things better than coming in from the cold and being given a bucket of biscuits to slather in melted honey butter deliciousness.
Approximately two minutes elapsed until my table had demolished all ten of the massive buttery biscuits. Our next victim? The drinks. I should have known from the bar vibe that Sweet Cheeks gives off—think bar stools and massive TV—but they have some damn good drinks. The legal members of my fellow diners decided to go for the John Daly Scorpion Ball. For those of you who are unfamiliar, a John Daly is the alcoholic twist of an Arnold Palmer: lemonade, sweet tea, and sweet tea vodka. When the drink finally arrived, we were in shock; the Mason jar, filled to the brim with the sweet, yet tart elixir, was literally bigger than our faces. For the under-21 crew, the non-alcoholic version of this beverage was just as tasty, and also served in an absurdly massive mason jar.
Now, for the star of the show: the barbecue. By this point in the meal, I was already overflowing with biscuits and sweet tea, but I soldiered on so as to make room for what I really came for. A friend and I decided to split the Fat Cheeks Tray, which allowed us to pick three kinds of meat, a cold side, and a hot side. We decided on pulled pork, pulled chicken, and brisket, with sides of mac n’ cheese and potato salad.
While the pulled chicken was nothing impressive, the pulled pork and brisket were everything smoked meat should be: tender, flavorful, and well, smoky. Their tangy, savory barbecue sauce went perfectly with their meat. The potato salad was crisp and fresh. Honestly, though, I think the best part of the Fat Cheeks Tray—even better than the barbecue itself— was the mac n’ cheese. Not too thick, creamy, or cheesy, and covered in toasted breadcrumbs, this mac n’ cheese was probably the best I’ve ever had.
Frankly, because I am not truly from the South (although Cincinnati does share an airport with Kentucky…), I am not entirely qualified to make informed decisions and recommendations about barbecue. I am, however, a mac n cheese expert. Rest assured, one of my friends who accompanied me to Sweet Cheeks Q hails from San Antonio, and she, too, was impressed with not only the mac n cheese, but also the barbecue. And if a Texan likes it, you know it must be good.
Sweet Cheeks Q
Location: 1381 Boylston Street, Boston, MA 02215
Reservation: TableUp or call at (617)-266-1300
Stand-out dishes: Brisket, Mac n’ Cheese
Overall Rating: 4/5
Editor’s note: Tiffani Faison, the head chef and owner of Sweet Cheeks Q, recently opened an Asian-inspired restaurant, Tiger Mama. Check both of them out!
iV: The Ivy League Conference
Legume Noodle Soup for the Soul
by Joseph Winters ’20
- 1 1/3 cups cooked chickpeas
- 1 1/3 cups any other kind of beans (I used kidney beans)
- 5 1/2 Tbsp butter (or olive oil)
- 2 yellow onions, chopped (about 4 cups total) *I used chopped red onions from the D-hall
- 10 cloves garlic, sliced (or garlic powder from the D-hall)
- 1 1/2 tsp turmeric powder
- 1 cup yellow split peas
- 8 1/2 cups vegetable broth (about two cartons)
- 1 cup parsley leaves, chopped
- 2 cups cilantro leaves, chopped
- 1 cup dill leaves (that’s fresh dill, unfortunately not the dry stuff you can get in the D-hall)
- 1 cup thinly sliced green onions (green and white parts)
- 5 cups spinach leaves
- 3 1/2 oz dry linguine (or spaghetti, but I like linguine better for this soup)
- optional: 2/3 cup sour cream (or yogurt), 1 1/2 Tbsp white wine vinegar, lime juice (or lemon juice)
- salt and pepper
- Put the butter (or olive oil) in a big pot over medium heat. Cook for twenty minutes, until the onions are super soft and golden. Add the turmeric, 1/2 tsp salt, and some black pepper.
- Add the chickpeas, beans, split peas, and stock to the pan. Bring to a boil, then simmer for 35 minutes, checking to see when the peas get tender.
- Add the parsley, cilantro, dill leaves, green onions, and spinach. Cook for 15 minutes.
- Add the linguine and cook for 10 minutes, until it’s soft.
- Stir in the optional sour cream, white wine vinegar, and lime juice. Season with salt and pepper and enjoy!
Hi B3ear Ice Cream
by Caroline Gentile ’17
This past summer, my Instagram feed was flooded with pictures of rolled ice cream posted by friends interning in San Francisco and New York. Fueled by my novel ice cream FOMO, I searched for a place in Boston that offered rolled ice cream for me to try, but at the time, could not find anything. Finally, at the end of the summer of 2016, Hi B3ar fulfilled my rolled ice cream dreams and opened in Allston (147 Brighton Ave.).
The owner of Hi B3ar also owns nearby Mala Restaurant, and hopes “to give everyone a hot spicy taste then a cold, sweet taste for dessert.” Hi B3ar certainly delivers on the promise of a cold, sweet treat. The shop has 10 different offerings of rolled ice cream, with flavors varying from coffee to chocolate to berry to mango, all for $6.95 plus tax.
My ice cream buddy and I opted to try the First Kiss, which had strawberries, graham crackers, and chocolate sauce, and the Cookie Monster, which had Oreos. We watched in awe as the server poured a creamy liquid onto the cold surface, sprinkled on our desired toppings, and skillfully manipulated the mixture until it resembled perfect rolls.
When we were finally handed our bowls of rolled ice cream, we dug in immediately. While the cold surface had allowed the liquid to take on the perfect rolled shape, it made the ice cream far too cold to taste anything at first. After waiting a few minutes for it to thaw, we gave it another shot. Still, the ice cream seemed to lack flavor, and had a bit of an egg-y aftertaste. It was a generous serving of ice cream, but for $6.95, we had both expected better tasting ice cream.
Though I am certainly glad Hi B3ar has brought rolled ice cream to Boston, I found their ice cream to be lackluster in taste. That being said, the experience of watching the ice cream get rolled up in front of me was worthwhile in itself, and so if you want to try something new, I encourage you to give Hi B3ar a chance!
Ice cream + Donut = A Double Chin Specialty
by Audrey Thorne ’19
Upon walking into what appeared from the outside a tiny store, I was excited by the vast and chic interior. Toting a wooden bench swing, almost lantern-like lights, both low and high tables, and an open connection to the bakery next door, the space is stunning.
When asked what flavours were available for their ice cream donut sandwiches the man at the counter handed me a menu of the four donut sandwiches offered and informed me that the red velvet had run out. That meant that made my choice easier. Now I was stuck between three options instead of four. Though the image of the Galaxy was visually stunning, I finally decided to get the Nutella and the Matcha. I ordered one of each to go.
I tried the Nutella first. The flavour was reminiscent of a dark hot chocolate and had an overall smooth consistency. There were no surprises to the bite. The chocolate donut matched the chocolate ice cream. The rainbow sprinkles on top gave it a bit of texture. It was not too sweet.
Next I tried the Matcha. The first thing that hits me in the strong matcha flavour from the matcha powder topping the donut. The vanilla ice cream complements the matcha donut well. The donut is moist and the matcha powder is delectable. It is sweeter than the Nutella and more unique. The more I eat it, the more I want.
As far as ice cream donut sandwiches go, I have reached the verdict that the two together are exponentially better than either alone. They’re my favourite couple this Valentine’s Day.
Gâté Comme Des Filles and Somerville Chocolate: Your Valentine’s Destination
By Saranya Vijayakumar ’18 and Sara Surani ’18
We decided to cover Somerville’s chocolates again for Valentine’s day! During the winter months, Lizzy’s ice cream turns into a pop-up chocolate shop. The chocolates are made in collaboration between Alexandra Whisnant’s gáté comme des filles and Somerville Chocolate. The chocolates are made at Aeronaut, the brewery that also has a restaurant and somerville chocolate within the building.
The woman running the shop is named Fallon and is absolutely amazing. Her fiery red hair and welcoming personality make the hole-in-the-wall treasure trove feel more like a chocolate home than a chocolate shop. She took us around the store and showed us the handmade chocolates. She gave us a few to try, including the white chocolate cardamom, the hazelnut praline, the vanilla bean, and the meyer lemon. Our favorites were the meyer lemon, with gold leaf on the top, and the hazelnut, which tasted like nutella…but better.
The pop up lasts only until the end of February, when the shop becomes Lizzy’s ice cream again. It’s the perfect place to get a Valentine’s Day gift, with adorable Alice in Wonderland wrapping and tasty chocolates!
If you’re curious on what chocolates to try, gift to your loved one, or surprise your favorite galentine with, here are some of our suggestions!
Are you a Nutella-lover? Well, look no further! This all-organic, freshly made chocolate tastes just like nutella… except better. It has the warm soul-sensation of a Ferrero Rocher, but is both fluffier on the touch and gentler on the palate. It’s a classic crowd pleaser and brings back hints of nostalgia with its tones of crisp hazelnut. The nutella-like flavor hugs your tastebuds and doesn’t let go–much like your Valentine’s day date won’t let go after you two share this lovely treat together!
Do you like your sweet with a hint of sass? Then the lemon meyer is your go-to! While this chocolate has a nice milk chocolate exterior like the other chocolates, the puckering tinge of lemon sets it apart from the rest! (Not to mention the delicately crafted gold leaf on top!) Not only does the lemon-y taste catch you by pleasant surprise, but the citrus-y taste lasts long after your chocolate has disappeared! The best part? It is all-organic, made with fresh meyer lemon juice, and is vegan-friendly!
Want to stay on the safe side but still want to feel warm inside? If so, you can’t go wrong with the vanilla bean bonbon! Immediately upon biting into the creamy chocolate, you taste warm tones of both organic chocolate and Costa Rican vanilla bean. The two flavor duo compliments each other better than any of your two favorite duos–Bonnie and Clyde, Romeo and Juliet, Barak and Joe, you name it! This soothing flavor, accompanied by the dark valrhona chocolate ganache is a perfect chocolate for a snowy day!
White chocolate cardamom:
Are you a fan of Starbucks’ dirty chai latte? Then the white chocolate cardamom bonbon is perfect for you! This beautiful snowflake-colored bonbon has a glimmering creamy exterior and and an even creamier and fluffier interior. This hearty treat exudes warmth and content-ness with its smooth white chocolate hard shell and its strong flavor of cardamom on the inside. Even though though the tones of cardamon are strong, they gently dance on your tastebuds. Having a bad day? Wait no longer, this white chocolate cardamom is a great pick-me up and can turn any sub-par day into a stellar one!
This tiny shop should not be overlooked. It’s a cozy place to go for a quick treat in the snowstorm, so check it out before it leaves for the year!
Also, Fallon has an art show on February 25th from noon to midnight at Warehouse XI. Everyone is invited. She’s super cool, so visit her at the chocolate shop and go to her show!
Life Pops Up at Life Alive
Bergamot & Bisq: Siblings at Their Finest
Green Blender: Blend it Your Way
- Fresh Start: a week-to-week subscription for $49/box
- $4.90 per serving
- Monthly Challenge: a monthly subscription for $176
- $4.40 per serving
- Healthy Habit: a one-year subscription for $468
- $3.90 per serving
The Six Best Pizzas From Regina’s, Ranked: What to Eat to Console Yourself This Finals Season
By Estefania Lahera’20
It’s that time of year again: finals. We’re tired, we’re cranky, and most importantly, we’re hungry. And let’s be honest: what’s more convenient and comforting than pizza?
But before you reach for the phone and dial up some convenient Harvard standbys that may or may not be amazing because you’ve had a tough day and just want some damn pizza stat, take a deep breathe and hear me out.
When it comes to food, I don’t settle for anything but the best. So, when I was craving pizza several months back, naturally I wanted Boston’s finest. After diligent research, I found my answer: Regina Pizzeria.
Now, you Boston natives might be saying “well duh, everyone knows that”, but as a transplant to the east coast, finding the true “best” was a bit difficult, a bit hidden under the oohs and ahhs of new wave, less traditional pizza places. I’m all for innovative takes of pizza, but not at the expense of forgetting or shunning the classics. It’s the curse of being the best. Everyone knows you’re the best, they know you are consistent, so they decide to try other new places. Which sucks. So of course, I had to go pay Regina’s a visit.
This was way back in September, and I remember it fondly. I had a great experience, but I couldn’t help leaving with a bit of regret, and not for the reason you’d expect.
You see, the menu was HUGE and tiny college-student me could only eat (and afford) so much.
And I wanted just about everything on the menu.
So many different combinations called my name, but what was a girl to do, alone in a pizzeria?
I would look crazy to order more than one pizza for one person, but I wanted to have the one best pizza in the best pizza place in Boston. How in the world would I ever know which pizza combination was the best if I only tried one?
Sure, I could go back another day, but it would be difficult to compare. Yes, it is commonly acknowledged that Regina is one of the best, but the lack of consensus of which pizza was the best was a little blemish in the Boston food reporting scene, one I was more than happy to address.
I bided my time, and when I finally joined the Crimson Crave, I called Regina’s to ask about taste testing their pizzas, so that perfectionists like me could be sure to be completely satisfied next time they visit Regina’s.
That happy day came, a day of pizza paradise, when I visited Regina’s original North End location and sampled six of their best pizzas.
So, without further ado, I give you a thorough, diverse study and ultimately a ranking of some of the pizzas Regina Pizzeria has to offer!
- The Melanzane.
This was the biggest surprise of the day, the dark horse in this pizza race that ended up being my favorite, and received equally high marks from my fellow tasters. I tacked it onto the order at the last minute, a decision I will never, never regret. Homemade ricotta with eggplant and red onions might not sound like the “go to” for pizza, but it is magic. Literal magic. I don’t know why more pizza places don’t use ricotta, because the warm, soft creaminess of it combined with the tart, crunchy onion and eggplant is to die for. Normally, I don’t even like ricotta or eggplant. I would go as far as to say that I actually dislike ricotta and eggplant. But this pizza, as one taster described it, was “like a combination of lasagna and pizza”, a perfect harmony of classics combined in a way that makes them feel new. I only slightly disagree. It was better than lasagna on pizza (probably because I don’t like lasagna!). This pizza was the perfect medium, light enough to not feel it was destroying your cholesterol, but not so light that it failed to excite the taste buds.
- The Giambotta.
The giambotta has a bit of a reputation, and I was expecting it to come out on top. But in a competition where there is no bad, just delicious and scrumptious, the giambotta came in second by an inch. The giambotta is an absolute beast of a pizza, with large chunky vegetables and three meats, because of course pepperoni is not enough; you have to throw in some sausage and salami to really kick things up a notch.
- The St. Anthony
If you’re going for a white pizza but are craving meat, this is the pizza for you. Hearty chunks of sweet, crunchy, fresh green pepper paired with various meats seems to be a (welcome) pattern at Regina’s, and the St. Anthony’s was definitely a riff on this. I am a firm proponent of going easy with the meat. Sometimes, to be fair, like with the giambotta, you need a good punch of juicy flavor, but that only works in combinations like the giambotta, paired as it is with an abundance of vegetables. Here, the pepper was enough for the sausage, and the sausage was enough for the pepper, no more, no less. The sausage in the St. Anthony was subtle, where you could actually taste the true flavor of the meat, delicate and balanced, rather than an overload of salt and pepper. This was a quiet favorite, the go to for that rainy day. It’s much more nuanced, relying on the purity of ingredients rather than powerhouse red sauces that dominate the pizza industry. It’s not new-wave inventive with bananas and hot sauce imported from Brazil or some crazy hipster combination like that, but it doesn’t have to be so far-fetched and almost forcefully inventive to be unique and standout.
- The Mediterranean.
Here’s the thing about the Mediterranean. You can really, really taste the olives. You can really, really taste that the briney sea flavor, and that’s what transports you. A taster as first remarked that it was too salty, but after taking another bite, this time with some sweet onion and the creamy feta, revoked their statement. The Mediterranean pizza (just like the Mediterranean diet!) is all about balance, and Regina’s hit it on the nail. Again, as a picky eater who dislikes feta, I was pleasantly surprised.
- The spinach E Pomodoro.
This pizza comes near the end of this list to the great protest of my fellow tasters. To them, this was their absolute favorite, a fresh, light pie with whole tomato and spinach. They loved the pure tomato-yness of it, the simplicity, the restraint. It’s my ranking though, and torn as I am, something had go near the bottom and I picked this one. It’s just not as much of a showstopper as the others, and I’m a “go big or go home kind of girl”.
That being said, if you’re craving something lighter, even lighter than the melanzane, skip over the first four pizzas in this list and go ahead and order this one. As a health nut in between bouts of indulgence like this, I would definitely recommend this pizza as a wiser choice when eating out with friends. I’m happy that Regina’s accommodates all types of eaters, not just carnivores like me!
- Meatball pomodoro.
Placing the meatball pizza near the end, like the spinach pomodoro, was controversial among my fellow tasters. They enjoyed it, especially the gentle garlic flavor, which even I couldn’t pick out. That’s actually quite the accomplishment, to incorporate garlic subtlety without the pungent flavor dominating the pizza, now that I think about it! But I had originally picked this pizza because I wanted to try something under the meat section of the menu, and was expecting little round meatballs on top of the pizza. Because I’m an idiot and didn’t do my research (on Yelp) to ascertain that assumption, I’m taking it out on this pizza and placing it last!
Just kidding. In reality, it’s only last because I don’t think most people, myself included, can handle a meat pizza without some sort of vegetable balance or light counterpart to buffer the heaviness. Were I a 250 lb football player, maybe the ranking would be different, but alas, I’m not.
Here’s the thing about Regina’s, though: regardless of the topping, every single crust is amazing. The crust just blew all of our minds because it stayed crispy in the center. I cannot tell you how many pizzas I’ve had whose crust is nice and crispy on the outside edge, sure, but once you got to the center, the crust flopped around like a soggy mess. In my opinion, they don’t advertise the brick oven enough, because I’m pretty sure that, along with their secret recipe, is what makes that crust so spectacularly “crusty” on the outside while keeping it soft on the inside.
And that red sauce…. Just perfect. It tasted fresh and tangy and just sweet enough. The garlic sauce is like a underdog that just captures everyone’s heart, and last but not least: they do not skimp on toppings. Each pizza is piled with hearty additions that makes it extra satisfying.
And that is why Regina’s is the best pizza in Boston. Not because of their amazing abundance of toppings (which are all delicious), but because, like with all important things in like (pizza, school, work) the foundation, the crust that goes for every pizza, the two main sauces, the generosity with the toppings, is solid.
And it’s for that reason that looking back, this ranking was sort of ridiculous. It was like trying to rank good, yummy, delicious, delectable, and mouth-watering. They were all good because they all had the same crust, the consistently great sauces, and a generous helping of good quality, well matched toppings. How could that every be bad?
And so in reality this ranking represents is my personal preference of toppings, but more so a confirmation that Regina Pizzeria still dominates the Boston pizza scene.
Therefore, my dear colleagues, next time you’re craving something comforting, especially this finals period when the typical schedule is suspended, just go ahead and treat yourself to some pizza from Regina’s. Best for rewarding yourself after a day spent studying or celebrating the disposal of another final.
I recommend the original North End location, but whether you go to the Fenway location, the Allston location (a twenty minute bus ride from campus!), or somewhere else in the city, a classic institution like Regina’s can’t disappoint. Fulfilling that niche intersection of convenience and quality, local chain has upheld its standards and played a significant part of Boston’s food culture for almost 100 years.
The four closest to Harvard are:
Original North End: 11 1/2 Thacher St, Boston, MA 02113
Faneuil Hall: 226 Faneuil Marketplace, Boston, MA 02109
Allston: 353 Cambridge St, Allston, MA 02134
Fenway: 1330 Boylston St, Boston, MA 02215
Reservations: none needed!
Available for take out, curbside, and via DiningIn.
Finally, feel free to follow the Crimson Crave on Instagram at @crimson_crave or if you’d like to see more about my personal food adventures, follow me at @tinyfoodtraveler!
Gluten Free Pumpkin Pie in a Mug
By Danielle Leavitt ’17
Pumpkin is the flavor of fall! From pumpkin flavored coffees to pumpkin desserts, it is always a welcoming and comforting treat. This amazing gluten free recipe combining pumpkin in your favorite coffee mug is easily made and can satisfy your fall pumpkin crave!
1/3 cup pumpkin puree
2 tbs maple syrup
1 tbs milk or almond milk
1 tsp pumpkin pie spice
Mix all ingredients up in a mug. Microwave for 3 minutes or until cooked (it will still look moist in the center)
That’s it!!! This recipe is very quick and easy to make. Fall never tasted so good!!