The student media organization of California State University Northridge

Daily Sundial

The student media organization of California State University Northridge

Daily Sundial

The student media organization of California State University Northridge

Daily Sundial

Make it yourself: Celery Root (Celeriac) Remoulade

Jake Fredericks February 25, 2014

Remoulade is a classic French condiment with an affinity for pairing with seafood dishes, much like tartar sauce. Although the traditional version is more akin to a garlic mayonnaise (aioli), its nature...

Tasty Trivia: Eat your peas and carrots!

Jake Fredericks February 24, 2014

Every evening around 6 o’clock, the world’s children transform from hellish, screaming banshees into modern-day Picassos, van Goghs and Rembrandts. Peas are arranged into elaborate emoticons, mashed...

Make it yourself: Butterscotch-Ale Bread Pudding

Jake Fredericks February 19, 2014

If you couldn’t tell by now, this writer has a pretty big sweet tooth. Donuts, cookies, ice cream, I love ‘em all. One of my favorite winter desserts, by far, is homemade bread pudding. I’m not talking...

Tasty trivia: why brown is the new green

Jake Fredericks February 18, 2014

Ever wonder why your favorite beer is bottled in a brown bottle, rather than a more eye-catching green, blue or clear bottle? The answer is chemistry. We all know that ultraviolet light (UV) can be harmful...

Beer Belly

Jake Fredericks February 17, 2014

Nothing beats a cold one after a long day on your feet or  fielding calls at the office. Beer is considered one of the oldest beverages known to man and the oldest form of alcohol fermentation, rivaling...

A Valentines Day recipe as hot as your love, and restaurant review in case you burn dessert

A Valentine’s Day recipe as hot as your love, and restaurant review in case you burn dessert

Jake Fredericks February 13, 2014

Recipe: Bananas Foster Prep Time: 5 minutes Cook Time: 5 minutes   The art of flambe may be a passé culinary art form, but it’s sure to impress your V-Day date. He or she will be mesmerized...

DIY Ganache and Macerated Mint-Infused Raspberries

Jake Fredericks February 12, 2014

Forget about that 3-year-old bottle of Hershey's chocolate syrup in your cabinet—here's an easy recipe for homemade chocolate sauce that's sure to impress. The recipe is actually a 2-in-1 deal and can...

DIY Vanilla Extract

Jake Fredericks February 11, 2014

Baking fans will love this simple, two-set recipe to make homemade vanilla extract. All you need is a glass (8 fluid ounces) of bottom-shelf vodka and a half dozen (6) vanilla beans. Using a sharp knife,...

The yin and yang of food: chocolate and vanilla

Jake Fredericks February 10, 2014

Some enjoy chocolate and vanilla swirled in an ice cream cone, while others are steadfast in their determination to keep them apart. It is debatable which flavor reigns supreme, but you never hear anyone...

LA lasagna Co. is renown for their classic namesake dish. Photo: Jake Fredericks / Copy Editor

Review: LA Lasagna Co.

Jake Fredericks February 6, 2014

Lasagna is one of the few Italian recipes that has undergone minimal change over its extensive lifetime adorning menus worldwide, and rightly so. It has not been sullied by the hands of would-be chefs...

Tasty Trivia: Pasta Edition

Jake Fredericks February 5, 2014

The Italian name for a pasta dish is derived from the pasta used combined with the focal point of the dish itself, indicative of its origin. For example spaghetti alla carbonara translates to ‘spaghetti...

A match made in heaven

Jake Fredericks February 4, 2014

This dish takes me back to the week I spent in Northern Italy in 2011. I maximized my relatively short stay by eating five meals per day, many of which included various types of pasta (and gelato). However,...

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