Welcome to Peckish — A food and cooking magazine run by Yale students.
Food for Thought: The Yale Hot Lunch Controversy
By Teni Asade
It was a Sunday night. Family dinner, although in Trumbull the term is stretched and extended, opening its arms to even the most distant of relations. I slipped through the serving area, uncrowded even with the extra occupancy. As I wove my way towards the dependable rice cooker, excited to supplement whatever was on offer with the familiar grain, snatches of unintelligible conversation wove their way into my ears.
Caramelized Upside Down Banana Bread
By Phaedra Letrou
This easy banana bread recipe is the perfect way to use up ripe bananas. It’s moist and loaded with chocolate chips.
Bunnies & Factories
By Elizabeth Chivers
When I was just about ten, still in grade school and still not quite conscious of my own personhood, my family got meat bunnies. My mom had told my dad it would be the final straw, and she was, classically, correct. By then, we already had a cat, Emily Dickenson, that I’d begged for for years, a beautiful, gentle lab named Millie, a small run of chickens, a pen of white turkeys, and, significantly, two little pet bunnies. Not meat bunnies.
Ina Garten's Memoir Reads like a Smoothie
By Grey Battle
A review on Be Ready When the Luck Happens
Zuppardi’s Apizza
By Phaedra Letrou
I'm a huge fan of New Haven-style pizza, particularly for its iconic crust—crispy on the outside, soft and chewy inside. At Zuppardi’s, they really get it right, which is why I love coming back.
Apricot Almond Tart
By Phaedra Letrou
This french almond tart has a delicious buttery crust with a rich almond cream, and fresh apricots.
Cecilia’s
By Phaedra Letrou
A creative writing piece.
Can we solve the mystery of sleep by unearthing the history of coffee?
By Grace Davis
People are under a lot of stress. They’re sleeping during the daytime. They’re awake during the nighttime. They’re drinking three cups of coffee after 4:00 in the afternoon. (I myself am guilty of this vice). They can’t function in their early morning meetings or classes without at least two shots of espresso. How did we get here?
Egg Tarts
By Cindy Mei
A creative writing piece.
You’re eating a chicken foot?
By Lachlan Sutton
When I stumbled across post after post about this chicken sandwich and its Michelin-star status, I was intrigued. Created by Michelin-starred chef Christopher Bleidorn, this sandwich takes an entire week to prepare. With a focus on farm-raised, local chickens and a commitment to quality over quantity, each sandwich lives up to Bleidorn’s reputation and reflects his expert understanding of flavors and textures.
Kombucha Power Rankings
By Arden Yum
In my ideal life I drink one to two kombuchas a day. The best kombucha brand you can buy bottles from is Synergy (I am still thinking about the kombucha I had on tap in Maine). TRAGICALLY, the Bow Wow no longer stocks it, and only has Health-Ade, which is notably worse and sometimes too funky, even for me.
Apple Pie
By Phaedra Letrou
This delicious apple pie filled with caramelized apples and warm spices is perfect for Thanksgiving.
St. John
By Jack He
I left London last summer with several memorable restaurant experiences. St. John was one of them. I had begged my friend Eric—whose place I was staying at—to take me. A victim of theft, I was a financial dependent of my gracious friends during those final weeks in London. It is largely thanks to them that I enjoyed what should have been a stressful time.
Japan Through a Lens of Ramen
By Lachlan Sutton
I grew up watching Hayao Miyazaki’s Spirited Away, Totoro, Ponyo, and Howl’s Moving Castle, falling in love with the plotlines and the incredible detail within these animated films. Throughout these movies, Miyazaki presents Japanese cuisine in all its beauty, expertly showcasing its stunning presentation and making my mouth water at every abundant feast or delectable snack. Spirited Away especially captures the allure of these extravagant meals and simple delicacies unique to Japanese cuisine, cultivating my deep desire to visit Japan and experience this type of food firsthand.
Elena’s on Orange
By Phaedra Letrou
Soft serve ice cream has always been more than a sweet treat for me – it’s a link to my childhood and a bridge between my family’s cultures. My dad, half-Norwegian and half-Greek, loved taking my sister and I for ice cream outings.
Strawberries
By Wendy Zhang
The first time I had a real strawberry was four years ago at Massaro Farms, a small New England organic farm in my hometown. Unlike bananas, peaches, and apples, a strawberry’s growth is stunted the moment it is picked. Most strawberries are ripped from their beds before maturity, so that their delicate flesh can withstand long journeys. Even if their skin is fully red, their cores are marred with streaky white scars. I used to think this was normal.
A Return to Grooveland
By Jack He
Back in New Haven, I once joked to a friend that the café was my monastery. Every afternoon, like a studious monk abiding by a strict schedule, I approached Chapel Street as two coffee shops enter my field of vision
Elementary School Saturday
By Elizabeth Chivers
The smell precedes it; wafting up the stairs at ten in the morning. Like a zombie, you rise from bed, still not quite awake. You know it before you see it. Pancakes.
Hen and Heifer
By Phaedra Letrou
Hen and Heifer in Guilford stands as a small yet delightful haven for those seeking incredible pastries. The ambiance of this patisserie is inviting, a cozy space that draws you in with the aroma of freshly baked goods. The attention to detail in both the pastries and the décor sets a refined yet welcoming tone.
Pumpkin tart
By Phaedra Letrou
This is a french twist on a pumpkin pie — I use traditional pastry dough instead of pie crust. It’s a sweeter change, but works really well with the pumpkin.