The Student News Site of Greenhills School





Which Article is Written by ChatGPT

View Results

Loading ... Loading ...
The big leagues
March 9, 2024
DRIVING HARD Sarcevich drives past an FGR Player in their rivalry game. “Even though we’re missing guys, we find a way to win,” said Sarcevich.
The big Serb
March 9, 2024
VIVID BRUSH STROKES Elizabeth Wilson-Hill is working on a Mural in Brazil. “I just couldnt imagine living my life without having art in it every day.” Said Wilson-Hill, “So I wanted to design a career where I could travel and do art every day.”
Through the lens
March 9, 2024
HARMONY ECHOES Rykken Vivekanand captures a crowd with his Guitar and singing skills. On stage performing, “I love creating and performing music,” Vivekanand said, “I feel a very specific set of emotions that Im able to kind of draw from on stage.”
Born to sing
March 9, 2024

Festive foods with a twist

Students and faculty share favorite foods to eat during holiday season

Festive holidays bring people together, creating a perfect atmosphere for the joyous union of traditional and creatively altered dishes. Whether it’s the warmth of Christmas, the vibrancy of Chinese New Year, or the dazzling lights of Diwali, students and faculty alike enjoy the opportunity to share their favorite foods with loved ones.

Many people enjoy traditional holiday dishes, but others like to add a special surprise to classic foods. Hanukkah, known as the festival of lights, is celebrated with a variety of fried foods. Jacob Resnick ‘24 embraces this tradition by adding a unique twist to classic potato latkes. 

“During Hanukkah, I make latkes with my whole family,” Resnick said. “I specifically like sweet potato latkes. It’s a small change from classic potato latkes, but it’s sweet, so it tastes even better. This sounds like a weird combination, but I actually like some diced jalapeños in them to add spice and more flavor.”

Resnick is not the only one who adds unique twists to their holiday foods. Amanda Chen ’24 and her family have the traditional Chinese dish, tang yuan, during Chinese New Year and the Lantern Festival, a celebration of the first full moon of the year. Usually eaten as a dessert, tang yuan is glutinous rice balls stuffed with sweet black sesame, peanut, or red bean filling paired with hot sugar water.

“We have tang yuan, but instead of the usual sweet rice balls, we have savory ones,” Chen said. “They’re usually filled with pork, mushrooms, and radish. When they’re cooked right, biting into the rice balls gives a burst of flavor. I like to pair savory tang yuan with chicken or pork broth. I also add chopped-up scallions and cilantro in the broth.”

College counseling associate Lili Kadets has found a way to elevate the Thanksgiving dessert table, seamlessly merging two beloved flavors into one dish. 

“I love anything pumpkin, and I also love cheesecake, so why not combine both?” Kadets said. “I like having pumpkin cheesecake during Thanksgiving to get the best of both worlds. It’s more interesting than your regular pumpkin pie or basic cheesecake.”

As Diwali illuminates homes with joy and warmth, Parini Rao ’24 indulges in a culinary dish that holds a special place in her heart. Aloo puri, a traditional Indian dish, consists of potato curry (aloo) served alongside crisp-fried bread (puri). For Rao, this dish is not just reserved for Diwali; it’s a comfort food enjoyed whenever her mom prepares it. Rao takes her aloo puri experience to the next level by adding a personal touch.

“I like to pair aloo puri with mango pickles,” says Rao. “Mango pickles are spicy, sweet, and sour, so it adds a kick to the potato curry. My brother doesn’t like mango pickles, so it’s more of a personal choice. My mom makes this for me and my brother, and during Diwali, it’s extra special.”

Christmas morning holds a special tradition for Mike Lucas ‘24, one that involves not just cooking but crafting culinary delights with a playful twist. Some people like to have fun making and designing their food. For Lucas, Christmas is a time to infuse a touch of fun into culinary traditions. 

“My family gets together with our family friends down the street to make Santa Claus pancakes every year,” said Lucas. “We’ve been doing this since I was born, so it’s a really fun tradition. Eating pancakes that have fun designs makes them taste better for some reason. I think it’s just more enjoyable.”

Administrative Coordinator Stephanie Bentley makes Venezuelan potato salad for the Fourth of July and other holidays. This dish, a harmonious blend of potatoes, beets, and an array of vibrant vegetables, has become a cherished tradition for Bentley and her family. The roots of this tradition stretch back to Bentley’s childhood, marked by a unique experience living in Venezuela due to her parents’ involvement in the Peace Corps. It was during those formative years that Bentley forged a connection with the culture and cuisine of Venezuela. 

“After moving back to America, I grew up with a girl from Venezuela who basically became my sister,” Bentley said. “We would make this potato salad together, and it was delicious. Since then, I have made this dish during holidays with my family. It’s the perfect comfort food.”

These culinary adventures weave a narrative of creativity, showcasing how individuals and families infuse their holiday feasts with a personal touch.

“Holiday foods are always so unique to families,” Chen said. “A lot of recipes are passed down through generations, but each family might have a special way of making the recipe. It adds a layer of depth to family traditions. Holiday dishes become more than just food—they become a reflection of cherished traditions and the bonds that tie us together in the spirit of celebration.”

Leave a Comment
More to Discover

Comments (0)

All Alcove Picks Reader Picks Sort: Newest

Your email address will not be published. Required fields are marked *