Food

COLUMN: Tips for maintaining healthy eating habits this holiday

By Anne Dawson | Social Media Editor | December 14

While temptation might be staring you in the face saying, "Eat it. It won't kill you," stop for a minute and check out these tips to help you remain calm and guilt free this holiday season.

Dank Dishes with Delaney: Orecchietta Pasta with sweet Italian sausage in cream sauce

By Staff Report | December 14

Delaney Burst, senior in marketing, has developed a following on Instagram for her "Dank Dishes." Burst is sharing her cooking talents with The Auburn Plainsman through a new cooking show, Dank Dishes with Delaney.

A review of University Donut Company

By Brooks Glover | Lifestyle Writer | December 4

University Donut Company calls these offerings their gourmet donuts.

Cooking with Anne: cheesy spaghetti squash

By Anne Dawson | Social Media Editor | November 7

Something I still crave as a 21-year-old is mac and cheese. However, the amount of calories in your average bowl and mac and cheese is just not worth it to me. I discovered this amazing alternate recipe a few months ago after my mom told me about spaghetti squash.

Cooking with Anne: fancy fried rice

By Anne Dawson | Social Media Editor | November 2

One of my favorite things to make after a long, hard day is classic fried rice. The best part about fried rice is that you can do just about anything with it that you want.

A review of Eddie's Calzones

By Brooks Glover | Intrigue Writer | October 27

Calzones, understandably, are seen as pizza’s weird little brother. They don’t possess the instant visual gratification of a pizza, and by design, skip the pie’s communal eating.

Cooking with Anne: gluten-free, dairy-free nachos

By Anne Dawson | Social Media Editor | October 19

These nachos serve two, so they make a great meal-prep item— you can make the whole batch and then save half for the next day.

Cooking with Anne: Gluten-free sesame chicken

By Anne Dawson | Online Editor | October 19

I promise you once you try this deliciousness you will be making it weekly to satisfy your take-out cravings.

Classic Auburn eatery returns for football season

By Romy Iannuzzi | Campus Reporter | September 2

The ice cream joint Sani-Freeze, a standby of Auburn football history, is returning for the 2016 football season.

Welcome Week returns to campus for fall semester

By Emmy Leberte | News Writer | August 23

This week Auburn University is hosting its annual week long event to welcome new and returning students back to campus. Welcome Week has a series of events that take place all week long hosted by various businesses, clubs and organizations on campus.

On-campus guide to eating healthy

By Anne Dawson | Online Editor | August 15

One of the easiest ways to pack on the pounds freshman year is by eating whatever you want from wherever you want. Between Chick-fil-A, Panda Express and Pizza Hut it's easy to get carried away with the junk food. I too have fallen into the trap of deliciously greasy on-campus food, and I'm here to pull you out and guide you into eating clean without sacrificing connivence or taste. 1.

Best food trucks on campus

By Grayson Temple | Intrigue Writer | May 6

Food trucks have become a trend over the last few years, and they are making a home for themselves here in Auburn.

End of the school year party foods

By Amanda Myles | Intrigue Writer | April 20

As the final weeks of the school year rapidly approach, parties come into full swing. Festivities taking place include graduation parties, barbecues and get-togethers. Whatever the event, food is a central aspect. So if you are beginning to plan a party, here are some food ideas that you can keep in mind.

A guide on how to spring into a fresher diet

By Amanda Myles | Intrigue Writer | March 25

The spring season, which lasts from the beginning of March to the end of May, is considered the first season of the calendar year and marks the first noticeable shift in weather as days become longer and warmer. Spring carries with it a feeling of rejuvenation and energy, and it is the time to take advantage of the fresh produce that becomes available. Spring offers people the opportunity to refresh and lighten up their diets in creating healthier lifestyles.

Inexpensive food delivery app comes to Auburn

By Grayson Temple | Intrigue Writer | March 10

Imagine studying for a test at a table on the third floor of the library. Imagine being so hungry yet torn between studying and nourishment. Imagine having your food not just delivered to the library but delivered to the table you are sitting at on the third floor.

At home version of a popular Chick-fil-A meal

By Anne Dawson | Intrigue Editor | February 2

College students love Chick Fil A. If you walk into the student center you will see the Chick Fil A line backed up at almost all times of the day. But what would you do if I told you that you could make some of your favorite Chick Fil A meals right at home? Not only would you avoid the long line, but you'd also be saving on many unnecessary processed ingredients. The first Chick Fil A meal that can be easily made at home is the chicken sandwich. This version comes from happilyunprocessed.com, and helps cut out all the unneeded extra ingredients to give you a cleaner, identical tasting version of the Chick Fil A chicken sandwich. Ingredients 1 large chicken breast 1/2 cup pickle juice 1 large egg 1/4 cup whole mik 1 cup flour 1 Tbsp powdered sugar 1/4 tsp baking soda 1 1/2 tsp paprika divided 1/4 tsp dry mustard 4 whole wheat buns 1 Tbsp butter 8 pickles 3 Tbsp vinegar 4-5 Tbsp good quality olive oil Directions 4 hours before, slice chicken breasts in half, then cut in half again making 4 similar size pieces. Pound with a mallet to even out. Sprinkle with salt and pepper and 1/2 tsp paprika. Place chicken in a large Ziploc bag and pour the pickle juice in.

Food makes the world go 'round

By Kate Jones / INTRIGUE EDITOR and Hayley Blair / INTRIGUE BEAT REPORTER | April 19

- Ghana: Jollof RiceAufa Korantemaa Dankyi Anyinam doesn't know when she started eating jollof rice or where the name came from; she just found herself eating it one day at her home in Accra, Ghana, and it became her favorite dish.A mash-up of sorts, the dish is rice-based and cooked in a tomato sauce."With vegetables if you like," said Anyinam, graduate student in industrial engineering.