If college life has one fault, it’s the lack of home cooking. Even pizza gets old eventually, and we crave the freshly prepared, just-for-us food of home. But unless Mom is willing to FedEx her lasagna overnight, college students are left with only one option to satisfy that homey hunger - cook for themselves. And the Sussman brothers are teaching us to do just that.

“Freshman in the Kitchen” is a beginner’s guide to making simple dishes that will keep any nosher away from the Bagel Bites. The brothers Max and Eli Sussman began writing the book when they were college students. The book’s main inspiration came to Eli (the younger brother) when he was a student at Michigan State University living in a house off-campus with 13 friends. 

“Picture a kitchen where people would eat food and never clean up, with an avalanche of trash and dirty dishes everywhere, and me trying to cook,” Eli Sussman says. “Putting together the book, I thought of certain roommates and thought, ‘What would he need?’”

With those college buddies in mind, “Freshman in the Kitchen” is designed to teach basic cooking techniques. 

“If you have a skillet or a pot, you can make everything in the book,” Eli Sussman says.

The recipes are organized based on level of difficulty, starting with easier dishes such as Asian Chicken Salad and Gazpacho, and progressively become more difficult with themed meals like Chicken Shawarma and Yakisoba. These recipes include witty tips for everything from dicing to selecting fresh herbs. 

Because every recipe can serve a group, Eli Sussman  suggests cooking these meals with friends as a way to socialize.

“At parties, everyone’s always standing in the kitchen anyways.  You might as well be cooking,” he says.

It can also be economical. Sushi is one recipe from “Freshman in the Kitchen” that brings an often expensive meal to the communal kitchen. 

“It’s so trendy to go out and get sushi, no one ever thinks of making sushi with their friends,” Eli Sussman says. The Sussmans’ recipe for this yuppie favorite includes step-by-step photos to guide cooks of all levels. 

And while sushi might sound like a bit of a stretch for a college student’s dinner routine, Eli Sussman guarantees that every recipe has been tested in a college kitchen and proven successful for novice cooks. 

Looks like we might need a new excuse before reaching for the Easy Mac.

- Ashley Greene

 

 

Challah French Toast

 

 

This French toast is perfect any day of the week, but particularly on those Sunday mornings when Shabbat challah leftovers are just waiting to be turned into brunch. 

The Sussman brothers suggest complementing this morning delight with boysenberry jam, maple syrup or chocolate sauce. 

Ingredients

1 loaf of challah

6 eggs

1 cup heavy cream

2 tsp. sugar

1 tsp. cinnamon (optional)

2 Tbs. oil

Maple syrup

Powdered sugar

Instructions

1. Slice the challah into 1 ½-inch thick slices

2. Mix the eggs, cream, sugar and cinnamon in a flat container with 2-inch or higher sides. Try to use a container that can fit at least 2 pieces of challah at a time

3. Soak challah for 5-10 minutes each side (yes, it takes that long)

4. Heat a skillet to medium heat and add oil

5. Cook challah for 3-4 minutes on each side until gold brown.  Don’t  rush it!