July 7, 2006

Dorm Food, Reconstituted

By SAMANTHA HENIG

If you think college dining halls can't provide a gourmet culinary experience, maybe you just don't know where to look.

Using a microwave oven and common ingredients from his dining hall's salad bar, cereal bar, and even tea bar, Zachary P. Marks, a rising sophomore at Yale University, creates such dishes as eggs Benedict (with homemade hollandaise sauce), Mexican lasagna, and chocolate fondue — recipes he shares with other desperate diners in a column for the Yale Daily

Digital or Print Subscription

Web Pass

Already have an account? Log In Now.