Bryn Mawr’s food is delicious. If you need evidence from outside your own tray, Princeton Review ranks Bryn Mawr eighth on a national list of colleges with the best campus food. That said, we’ve all had those yearning moments for something different, something self-made, something that makes us salivate or reminds us of home. Such desire is usually initiated by stolen glimpses around the dining hall, where Bryn Mawr students are preparing their own uncannily good food: In the corner is a well-executed stir-fry being tipped onto a plate. A student digs her spoon into a rice crispy treat concoction dripping with marshmallow. Yet another dresses her salad with a peanut sauce and mops up the leftovers with an elaborate panini. How do we dispel the mystery of the creation of these good Bryn Mawr eats, these wonders of food assemblage and microwave cooking? Outside of the limited powers of imitation, observation, and word of mouth, where else can we tap into Bryn Mawr’s sense of culinary invention and exploration? Or more bluntly put: how the hell do I make that?
Enter Bryn Mawr Cookbook, a student-run project to publish and make available all of your favorite Erdman and Haffner dining hall recipes, as created by students, staff, and faculty. Come Fall 2010, community submissions will be collected, posted on this blog, and tagged by meal type (breakfast, lunch, dinner, dessert, second breakfast, elevenses, afternoon tea…), dining hall (Erdman has griddles at lunch, whereas Haffner does not), vegan/vegetarian, and whatever other category of dish that you submit: all creations are welcome.
Please submit your recipes via email to brynmawrcookbookATgmail.com Comments and suggestions are also welcomed. In addition, you can find us on Facebook at http://www.facebook.com/pages/Bryn-Mawr-Cookbook/126020297440726
Happy eating,
~Jen B ‘11