Tatte Bakery & Café Slated for October 4

By Bovey Rao ‘19

Photo from Tatte Bakery & Cafe

As reported by Eater, the Harvard Square Tatte Bakery & Café is projected to open on October 4th, 2016. While opening much later than originally anticipated, the store will be the largest of the Tatte Bakery & Café chain that is present throughout Boston. With the wood paneling finally dismantled, we are given a glimpse of the storefront as it is being painted. It is beginning to resemble the other branches of Tatte with clean, white paneling and a modern, industrial café vibe. Armed with a new Bongard oven and two floors of space, Tatte looks to fill the void of Panera Bread and then some.


The first floor will house the kitchen and have numerous seating areas from a communal dining space to a banquette and lounges. This may appeal to students seeking a place to relax or have casual conversations while they enjoy coffee and pastries. Otherwise, this may be a new destination for business coffee chats in a well-lit, comfortable environment. On the second floor, there will be a coffee bar and an open kitchen space. The owner and founder of Tatte, Tzurit Or, mentioned that cooking and baking classes will be offered a few times a month. Therefore, the opportunity to learn how to make their excellent pear tarts or savory moussaka may be coming in the future.

While I may be patiently waiting for Tatte to open, the large delay in projected opening date has been unfortunate and has deprived Harvard students from dining outside of the D-Hall.



Crazy Cake in a Mug

by Danielle Leavitt ’17

Hot chocolate is always my “go-to” drink in winter when I want to warm up. Just tasting that warm, soothing liquid somehow makes the snow outside disappear.  Recently, I was introduced to another cup of winter wonderland: a moist and chocolaty rich cake that is made entirely in a cup. Taking only minutes to prepare, this easy recipe is cooked in your microwave and will have you satisfied and wanting more! Best of all, it can be made gluten-free!

Dry Ingredients:

  • 5 tbsp flour (gluten free)
  • 4 ½ tbsp sugar
  • 2 tsp cocoa (unsweetened, most brands are gluten free except Ghirdeli)
  • ¼ tsp baking soda
  • pinch of salt

Wet Ingredients:

  • ½ tsp white vinegar
  • ¼ tsp pure vanilla extract
  • 2 tsp vegetable oil
  • 4 1/2 tbsp water


  • Spray the inside of a microwave safe mug with non-stick cooking spray
  • Mix the first 5 dry ingredients
  • After mixing, make 3 depressions in the dry ingredients.
  • Pour vinegar in one depression, vanilla in the other and the vegetable oil in the third
  • Pour the water on top
  • Mix well until smooth
  • Microwave for 2 minutes

To make your Crazy Mug Cake taste even better you can add mini marshmallows, chocolate chips (Enjoy Life brand are gluten free), M&Ms, sprinkles, shredded coconut, etc. This easy mug cake will not only taste great on a wintery day, but you could even have a cup of hot chocolate along with it!

Recipe from:




The Crema English Muffin: A Reason to Make Your 9am Class

By Adam Wong ‘17 and Dana Ferrante ‘17


Just when you are about to give up hope-you’ve eaten out at every semi-affordable place in the Square and all that’s left is eating your way through CVS’ snack aisle- something, a miracle, occurs. That miracle is the Crema english muffin. Yes, a simple english muffin, and probably the singular best deal in Harvard Square that has ever existed.

photo 1

Amidst the warm-lighting and coffee scented mist of Crema Cafe, the english muffin is certainly not the most exotic-sounding menu item. With the enticing Crema classics, such as the sweet potato sandwich or banana date walnut bread, it’s hard to imagine anyone would think to order something as basic as an english muffin. This, however, is not the english muffin you were forced to eat at Brain Break when everything else was gone, but on the same level as your Mom’s english muffins if she were GOD. England, a country famous for its bad food, is undeserving of these esteemed muffins. Better would be King muffin, Saint muffin, or just Obama.

photo 2

Now here’s what’s going to happen: you order an english muffin with jam and butter on the side because that way they give you MOARRR. Then, you’ll have the choice of apricot or raspberry jam—we recommend apricot if you want a more supple experience, and raspberry if you want a razmataz to balance out the fat.

photo 3

Once you get it, ask for more butter. This is essential. Then, take the specimen to whatever table space you can find and commence the critical operation. Butter first. Jam second. Bite third. Notice the extreme complexity of the crust simply made with a misunderstanding of how much butter is a good idea.

photo 4

These muffins are made by first cutting flour into mounds of butter, kneading the dough, and letting it rise. They are then baked in a popover pan with even more butter, and finally eaten with a fine and generous spread of gratuitous butter. At the end of it all, that crispy, flakey outer rim serves as a perfect vehicle for your butter and jam.

photo 5



Killer Carrot Cake

by Caroline Gentile ’17

I’ll be the first to admit it: I usually hate carrot cake.  When one is eating on cake, why in the world would they pick the one with the vegetable in it? That defeats the purpose of eating cake, right?!


Well, this recipe for carrot cake proved me wrong.  Call me converted! Every time I’ve made this recipe, not only do I, the self-proclaimed-carrot-cake hater, have at least two helpings, but so does everyone else. And as I stuff my face with as much carrot cake as I possibly can, I justify that it’s healthy because it has vegetables in it.





1 1/2 cup canola oil

2 cups of sugar

3 eggs

2 1/2 cups of flour

2 teaspoons cinnamon

2 teaspoons baking soda

2 teaspoons vanilla

1 teaspoon salt

2 cups shredded carrot

2 cups shredded coconut

1 cup chopped walnuts

18 0z. can of pineapple

For Frosting:

3 oz. cream cheese

1/4 cup butter

2 teaspoons milk

1 teaspoon vanilla

2 cups of powdered sugar


For the cake, combine ingredients in the order given.  Bake at 350 degrees for one hour.

For the frosting, combine ingredients in the order given.  Make as much as you feel is necessary (read: make a lot because its delicious).

Usually, I let the cake cool completely, and then frost the cake, because the cake ends up looking prettier. But in terms of taste, it is much better to let the cake cool for 20 minutes, frost it, and dig in ASAP.




Lowell House’s Not-So-Hidden Treasure

by Landy Erlick ’19

Whether you are new to the Harvard campus, or are simply cooped up in the Quad working on problem sets, you may not have had the opportunity yet to attend a Lowell House tea – and you’re certainly missing out. Every Thursday at 5 o’clock sharp, the kettles are whistling and the students are hustling into the beautiful home of Lowell House Masters Diana Eck and Dorothy Austin.

The weekly gathering is a long-established tradition for Lowell students, but Eck and Austin kindly open their doors to non-House members as well. After waiting in line for several minutes with anticipation building, you are ushered into Lowell’s beautiful courtyard (weather permitting), and from there the opportunities are endless.

The green enclosure is a small departure from the rest of the event. There, a linen covered table offers tortilla chips and guacamole. However, in keeping with the elegant standards of this house affair, there is also a bright punch bowl of lemonade to keep guests hydrated and to serve as an option for the non-tea drinkers out there.


Inside, the real delights appear. Popping your head through gaps in the throng, you can spot Lowell’s famous monkey bread, chocolate chip cookies, peanut butter brownies, and some apple crisp – all fresh out of the oven. The warm, gooey pastries are the product of eager Lowell House student-chefs, fondly dubbed “Lowell Elves.”


Lowell resident Anne Mathews ’16 is baking for the first time this year. “Some things, likes the scones and cheesecake bars, are Lowell traditions,” Matthew explains. “But my favorite thing to make is sugar cookies.” Indeed, the cookies are a crowd favorite. Master’s Residence Manager Charlotte McKetchnie is in charge of the beloved function, though student bakers can be seen scurrying out the kitchen and into the parlor to replenish any plate looking too bare.


And if cookies aren’t your cup of tea, there are several cake options throughout the hour. First, a beautiful wedding cake.  (Yes, Lowell tea offers a small, white wedding cake.) Then, a decadent chocolate slice awaits. Finally, for the third restock, another beautiful yellow cake adorned with flowers. All of the food looks so professional, you would think Harvard offered a culinary class.


For the savory fanatics, there is the extremely popular baked brie and crackers. Be warned: if you’re not there within seconds of this platter being put down, you won’t even be able to find a trace of the delectable cheese. In keeping with the tradition of high tea, there is also a platter of finger sandwiches, ranging from a classic cucumber to a trendy Nutella.

And the attendees, hosts, and bakers aren’t the only ones enjoying themselves every Thursday.

“Dorothy and Diana have an adorable polydactyl cat named Willy who gets underfoot in the kitchen,” Mathews said.

5 Ingredient Key Lime Pie

by Emily Brother ’19

Made with only five ingredients and taking less than twenty minutes to prepare, this recipe is easy to conceive but never fails to impress! The filling’s acidity pairs wonderfully with its smooth, velvety texture and the crumbles of graham cracker crust to make a pie that you’ll never want to stop eating. As my first attempt at baking here at Harvard (in the basement of Wigg B), a little improv, some effort, and a big mess were a part of the process of making this pie. But all said and done, the recipe turned out truly delicious! Just follow the steps below and you’ll have the most irresistible treat to share with your suitemates (or just eat by yourself)!





  • 1 9-inch prepared graham cracker crust
  • 3 cups sweetened condensed milk
  • ½ cup sour cream
  • ¾ cup key lime juice
  • 1 tablespoon grated lime zest



  1. Preheat the oven to 350 degrees F.
  2. In a medium bowl, combine the condensed milk, sour cream, limejuice, and lime zest. Mix well and pour into the graham cracker crust.
  3. Bake in preheated oven for 5 to 8 minutes or until tiny pinhole bubbles burst on the surface of the pie. Do not brown!
  4. Chill pie thoroughly (I suggest overnight) before serving.
  5. Garnish with lime slices and whipped cream or a dollop of ice cream.


Much thanks to:

  • Annrichardson from AllRecipes.com for the recipe.
  • Sue Brother (a.k.a. my amazing Mom) for finding this recipe online, making it all of these years, and sending me the ingredients from Portland, Oregon!

Toll House’s best kept secret: Chocolate Chip Cookie Bars

By Victoria Piccione ’16

When it comes to baked goods, there are two kinds of people in this world: cookie people and cake people. I’ve always been infuriated when people ask me what camp I fall into because I don’t discriminate against any baked goods. And they’re so completely different that I don’t think it’s a fair question anyway. Cakes are for celebrations; cookies are for everyday consumption. But when asked if I’m a cookie or cookie bar person, I can confidently state that I fall into the latter camp.


For your sake, I really hope that you’ve consumed a chocolate chip cookie bar at least once in your lifetime. If you haven’t, you need to put down the computer, print out this recipe, and go whip up a batch right now because they are (1) so easy and (2) absolutely delicious. They pack the chewy interior and slightly crunchy exterior of a regular cookie, along with the buttery, vanilla-y, slightly salty goodness that we all love about a Toll House cookie, but then they do it better. They’re thicker, kind of like blondies, but chock full of chocolate and the consistency is more like a cookie.


This recipe is an old standby in my house, and for many reasons. It’s versatile: you can throw in M&Ms, coconut, toasted hazelnuts, or swirl in some peanut butter, Nutella, or salted caramel. They’re also the perfect base for a scoop of ice cream and a drizzle of hot fudge. It’s too easy: rather than spending as much time rolling out balls of cookie dough as you spent mixing up the dough itself, this dough you just spread in a pan and throw in the oven. I’m all about immediate gratification. And there’s just something about biting into a thick bar that’s intensely satisfying.


Chocolate chip cookies have done a good job of keeping their younger, more attractive sister hidden, but I think it’s time that she finally make her debut!


2 ¼ cups unsifted flour

1 tsp. baking soda

1 tsp. salt

1 cup (2 sticks) butter, softened

¾ cup sugar

¾ cup packed brown sugar

2 tsp. vanilla extract

2 eggs

1 12-oz package (2 cups) semi-sweet chocolate chips


  1. Preheat oven to 375°F, and grease a 15” x 10” x 1” baking pan.
  2. In a small bowl, stir together flour, baking soda, and salt; set aside.
  3. In a large bowl fitted for an electric mixer, combine butter, sugar, brown sugar and vanilla extract; beat until creamy. Beat in eggs one at a time.
  4. Gradually add flour mixture, scraping down the bowl between additions. Mix until completely incorporated.
  5. Stir in chocolate chips, then spread into greased baking pan.
  6. Bake in preheated oven for 20-25 minutes, or until golden brown on top.
  7. Let cool, then cut into 2” squares.

Recipe adapted from Toll House

Challah for Hunger: Baking to Give Back

By Dana Ferrante ’17


At 9am on a Thursday, I was a little surprised to see five Harvard students grinning as they stretched and turned (and stretched and turned again), a batch of sticky bread dough. This gooey mass, after it has risen and been braided, will become the sweet bread Challah, a traditional bread served at Shabbat dinner, or the Friday evening meal of the Jewish day of rest.

But the bread is not for them –save for a few furtive bites.


Headed by sophomore Amanda Jowell, Harvard’s Challah for Hunger mixes, bakes, and sells freshly baked Challah every Thursday evening at Hillel starting at around 6pm. The proceeds all go to MAZON, an advocacy group that works to bring nutritious food to the hungry in both the United States and Israel. And so far, so good: within the first four weeks of selling, Challah for Hunger has already raised more than $500.

The original organization founded about a decade ago, Challah for Hunger now exists on over 70 different campuses across the US, Canada, Australia and England. Jowell got the idea to bring CfH to Harvard after her twin sister started an outpost of the group on Stanford’s campus. Supported by Hillel, Jowell was able get the supplies and manpower together, and is now even able to offer different flavors of bread in addition to completely kosher Challah.


As someone who had never heard of the bread before, I had to ask: why Challah? The answer is quite simple. At Shabbat dinner, Challah is something expected, as the dinner usually begins with a blessing over two Challah loaves. In this way, the goal of CfH is to come together as a community to aid those who ultimately cannot take Challah on their dinner table for granted.

DSC_0101Making bread from scratch is a pretty serious time commitment (especially for a Harvard student), so it is only through community that the Challah makes it into the oven each week.


The Challah making process consists of four main parts: 1) mixing/kneading, 2) rising, 3) braiding, and finally, 4) baking. Following the procedure Jowell had already perfected by the second week of production, the process begins at 9am when about five to six Harvard students get their hands dirty combining the ingredients and kneading the dough.


Step two, rising, occurs throughout the day, letting the yeast metabolize as many sugars as possible, while the students attempt to digest their professor’s lectures. It is essential to let the dough rise for a significant amount of time, as it maximizes the amount of carbon dioxide and alcohol released into the dough (i.e. the dough magically triples in size). At 4:30pm, a new round of students comes to braid the dough DSC_0073

and then slather the loaves in egg wash,


essential for achieving the coveted caramel brown on top of the loaves.


Finally, the Challah goes into the oven, and is still warm when it is sold to the line of people already lined up and waiting for the bread to arrive.

At just $5 a loaf, the braided beauties are sold out within minutes. Just one bite into these pillows of soft, sweet dough, and you’ll know why.


A Recipe for Hamantaschen: Three-Cornered Treats

By Orlea Miller ’16

When I tell my friends a Jewish holiday is coming up, they know there will be food involved. Delicious food, and lots of it. There’s bagels and lox all year long, challah for Shabbat on Friday nights, apples and honey for the Jewish New Year, latkes and jelly-filled donuts for Hanukkah, and the list goes on. But if you haven’t tried hamantaschen yet, you’re missing out.

The most recent holiday, Purim, celebrates the survival of the Jewish people in ancient Persia despite Haman’s plot to destroy them. Haman, the villain of the story, wore a three-cornered hat, which the traditional hamantaschen are meant to resemble. The rest of the word was derived from two German words: “mohn,” meaning poppy seed and “taschen,” meaning pockets. Today, we eat pocket-filled pastries to symbolically destroy Haman’s memory in every bite.

When I was younger, my sister, my mom, and I would gather in the kitchen year after year, filling our hamantaschen with our favorite ingredients: poppy seed (which tasted too bitter for me, but my grandfather’s preference), raspberry, strawberry, and peach jelly, and, the best, if you ask me: any form of chocolate. We would each make our mark, filling our own hamantaschen (and often writing on the foil above it before placing it in the oven) just so we would know which were ours.

These delectable treats are quick, easy to make, and require few ingredients! They’re a great way to involve everyone in the family/blocking group and let each baker add their special touch. (And if you’re really advanced, I’d recommend going for apple pie or brownie filled hamantaschen instead – http://cantstopbaking.blogspot.com/2012/02/ode-to-my-broand-some-hamantaschen-on.html instead.)

Last week, students baked hamantaschen at Harvard Hillel, using a recipe from Student Activities Director Paige LaMarche!



2 eggs

1/2 cup sugar

2/3 cup oil


1 cup flour

1 tsp baking powder

pinch of salt



Mix eggs with sugar and add oil. Add baking powder and salt, and flour, stirring all the time. It will be a moist dough. Next, place enough flour on a board to prevent the dough from sticking, and roll the mixture.



Cut out round forms with cup.



Put 1/2 tsp of filling in each circle. Options above include: jelly, poppy seed, and chocolate chips.


Fold into shape of triangle. Place on ungreased cookie sheet and bake at 350 degrees F for 15 minutes. Cool, then enjoy!





Photo credits: Aaron Klein and Talia Weisberg

Snickerdoodles: Spice things up this Valentine’s Day

By Victoria Piccione ’16

I’m the first to acknowledge Valentine’s Day for what it really is, or what it should be: the chocolate holiday. If you’re in a relationship, chances are you’ll get a box of truffles with maybe a dozen red roses. If you’re single, rich and indulgent chocolate is undoubtedly better than any significant other anyway. And while chocolate raspberry torte, chocolate covered strawberries, chocolate lava cakes, or just about any form of chocolate all say romance, this Valentine’s Day why not spice things up? Because with enough snow outside to justify two consecutive snow days and even colder temperatures in the forecast, we could all use some warming up.


Aphrodisiacs are foods that spark romance. Oysters, avocadoes, chocolate, and strawberries are all examples. Cinnamon, as a spice, falls into this category as well. And because nothing says I love you like a freshly baked batch of cookies, Snickerdoodles would make the perfect addition to your Valentine’s Day celebration. The cinnamon brings the warmth; the butter brings the comfort, and the sugar brings the sweet. Best of all, these cookies are remarkably simple, and they stay moist and chewy for days.


The original recipe describes them as Mrs. Field’s copycats, which, while I’ve never had a Mrs. Field’s Snickerdoodle, seems to be the gold standard. Airy but substantial, not too crumbly and ridiculously chewy, the right amount of sweet and the perfect amount of cinnamon, these cookies beat out even some of my favorite chocolate-based alternatives. So this Valentine’s Day, whip up a batch and say I love you in the sweetest, warmest way possible.


Recipe adapted from Averie Cooks


½ cup unsalted butter, softened

½ cup granulated sugar

⅓ cup light brown sugar

1 large egg

1 tsp. vanilla extract

¾ tsp. cinnamon

1 ½ cups flour

½ tsp. baking soda

¼ tsp. cream of tartar

¼ tsp. salt

For rolling:

+ ¼ cup granulated sugar

+ 2 tsp. cinnamon

  1. In the bowl of an electric mixer, beat together the butter and sugars on medium speed until creamed and combined.
  2. Once well combined, add the egg and vanilla, and beat on high speed until light and fluffy, scraping down the sides of the bowl.
  3. Add the cinnamon, flour, baking soda, cream of tartar, and salt, beating on low and then medium speed, until just combined.
  4. Important: The dough must be allowed to chill in the fridge for at least an hour. If you do not give it this time to set up, the cookies will come out flat and will not reach their full potential. During this time, make your special someone a beautiful handmade Valentine.
  5. Once the cookies have chilled for at least an hour, remove from fridge. Preheat the oven to 350°F, and grease two baking sheets with cooking spray. In a small bowl, combine the extra sugar and cinnamon for rolling.
  6. Using two spoons, scoop dough and roll into balls about 1-inch in diameter. Roll the balls in the cinnamon-sugar until fully coated, then place them on the baking sheet, at least one inch apart from each other.
  7. Bake in the preheated for no more than 9 minutes. The cookies may appear under-baked and very soft in the middle: these are done! The cookies will firm up as they cool on the baking sheets, and over-baking them will leave them less chewy and soft.
  8. Enjoy with your loved one/best friend/platonic Valentine!