Hill's Kitchen

Friday Fish Fry
By Nicole McDermott
April 3, 2012 - 9:48am
Batter up for Syracuse’s crunchy, munchy fish deal, French fries included

The battered, fried fish, typically served with French fries, coleslaw, lemon wedges and tartar sauce, connects Syracuse to its rich Italian heritage. 

At the turn of the 19th century, the city housed a hefty population of Roman Catholic Italian immigrants who observed Lent and abstained from eating most meat on Fridays. Now, over a century since the first Italian immigrants moved to the city, residents of Italian descent make up nearly 15 percent of Syracuse’s population. 

Easter eats, presented by Pinterest
By Leah Stacy
April 1, 2012 - 4:35pm
Social media's hottest new site is the perfect way to brainstorm a 'hoppy' holiday menu

So you like cooking, baking or Pinterest-ing in your free time? Great.

Don't have free time? We get it.

If you're anything like us, it's April 1 and you just realized there's, oh, four weeks left in the semester. That's why we've customized a board full of foodie ideas to make you very, very "hoppy" this Easter.

The recipes range from fun to international (Babka? What's that?) and might even provide the visuals for a cultural lesson or two.

Filling up on Fat Tuesday
By Sarah Desantis
February 22, 2012 - 12:27am
Inspired by a Pennsylvania Dutch tradition to eat a doughnut on Fastchnaut Day, known elsewhere as Lent, Sarah DeSantis and Aasimah Navlakhi scoured Syracuse in search of the perfect treat.

1) Nino’s Italian Bakery

Beginning the trip on Lodi Street in the Northside, Sarah and Aasimah stopped at Nino’s Italian Bakery. The woman at the counter said they had ceased making donuts a few years back, but that many people that day were asking for cannoli and sfogliatelle. Sarah and Aasimah opted for both, only to find that neither were their ideal Fastchnaut Day food.

Cannoli with chocolate, vanilla and almond filling:

Eating for a change on National Food Day
By Zoe Mintz
October 25, 2011 - 3:16pm
SU Students got a lesson in ethical eating as part of a seminar for National Food Day, Monday.

 “Do you respect food? Do you appreciate it, recognize its value and how it serves you?” 

 

Coffee is king
By Leslie Walters
September 29, 2011 - 3:05pm
Syracuse University students and coffee proprietors alike admit that java is their pick-me-up of choice.

After waking up from a long night of studying, you need a quick pick-me-up before you head to your 10:30 a.m. lecture. If you intend on making it to class on time, you better plan on getting a head start because many other students have the same idea as you.

What We're Reading: April 26
By Meredith Popolo
April 26, 2011 - 9:10am
A round-up of food-related articles and recipes we're digging into today.

What We’re Reading

Jon Bon Jovi to Open Pay-What-You-Can Restaurant

(Slash/Food) Rocker and philanthropist Jon Bon Jovi will open a restaurant, Soul Kitchen, in Red Bank, New Jersey this spring. The unique community eatery will offer low-cost or no-cost meals in exchange for diners services at the restaurant.

Climate Change Truffles

What We're Reading: April 21
By Meredith Popolo
April 21, 2011 - 11:37am
A round-up of food-related articles and recipes we're digging into today.

What We’re Reading:

Hot dog-eating contest to welcome women this summer

Daily Dining Hall Dishes - April 15
By Valentina Palladino
April 15, 2011 - 7:14am
Your guide to making the best dining hall dishes at every meal.

Seafood is the star tonight at dinnertime with tuna melt sandwiches and coconut shrimp!

What We're Reading: April 14
By Meredith Popolo
April 14, 2011 - 11:35am
A round-up of food-related articles and recipes we're digging into today.

What We’re Reading:

Taco Bell Appears To Be Testing Nacho Doritos-Flavored Shells

(The Consumerist) Rumor has it that Taco Bell is toying with the idea of wedding the cheesy chip with a taco, hailed the Doritos Taco Loco.

Toddler Gets Tipsy at Olive Garden

Daily Dining Hall Dishes - April 14
By Valentina Palladino
April 14, 2011 - 7:00am
Your guide to making the best dining hall dishes at every meal.

Cavatelli are another type of Italian pasta which are often mistaken for gnocchi because of their shape. Cavatelli, however, differ from gnocchi in base ingredients, for they are usually made with flour, water, and semolina—gnocchi are usually made with potatoes and flour.