All in Features

Sure, your parents told you not to play with your food, but that rule only applies at the dinner table. There are no rules in the kitchen, and being creative pays off. If your favorite pastimes include watching the Food Network, then you should know of the recent fad among chefs–mixing sweet and savory foods. This can be tricky, but using the right ingredients and proportions can yield spectacular results.

Meet Hofstra junior Andrew Stephen Lumby, native to a small town outside of Capetown, South Africa, who is double majoring in English and Journalism. One can only imagine the culture shock that came with moving from a charming, liberal African town by the sea to the suburbs of Maryland.

Even if you have never tried quiche, pronounced ‘keesh,' chances are high that you have eaten a variation of it in the form of a conventional breakfast dish –a good old omelet. Worldly versions of quiche include Italian frittata and Iranian kookoo. For humble food, this dish has a lot of fancy names. Thankfully, you need not be an egghead or an intellectual to cook it.