Serving the UMN community since 1900

The Minnesota Daily
Serving the UMN community since 1900

The Minnesota Daily
Serving the UMN community since 1900

The Minnesota Daily
All content by Yena Lee
A fruit salad is an easy and delicious way to add a healthy element to your picnic.

College Kitchen: Picnic

by Yena Lee
Published May 5, 2016
Roasted chickpeas are an affordable, easy and delicious snack.

College Kitchen: Chickpeas

by Yena Lee
Published April 28, 2016

Concert review: Magic Man

by Yena Lee
Published April 27, 2016
Beyond the classroom, UMN students find Instagram fame

Beyond the classroom, UMN students find Instagram fame

by Yena Lee
Published April 26, 2016
University of Minnesota student and local photographer Kailey Erdahl photographs fashion blogger Courtney Steeves in her home on Monday, April 4.

#INSTAFAMOUS

by Yena Lee
Published April 26, 2016
Sam Lee, left, and Alex Caplow will be performing on April 26 at Varsity Theater.

The band of tricks

by Yena Lee
Published April 26, 2016
Five-piece pop-rock band, The Summer Set, is playing in Burnsville on April 22. The band released Stories for Monday on April 1.

Staying together

by Yena Lee
Published April 21, 2016
Ancho-rubbed walleye filets on corn tortillas topped with pico de gallo, avocado crema, and cotija cheese.

From crate to plate

by Yena Lee
Published April 21, 2016
Greek yogurt pancakes, topped with honey and butter.

College Kitchen: Greek yogurt

by Yena Lee
Published April 14, 2016
Made with oats, honey, cocoa powder, vanilla extract, salt and baking powder, black bean brownies are a healthier alternative to the typical treat.

College Kitchen: Beans

by Yena Lee
Published April 7, 2016
An acai bowl with shredded coconut, almonds, blackberries, banana and granola.

College Kitchen: Bowls

by Yena Lee
Published March 31, 2016
Chahan, a japanese fried rice dish, sits waiting to be eaten at Ramen Kazama in Minneapolis on Friday, March 18.

College Kitchen meetup at Ramen Kazama

by Yena Lee
Published March 24, 2016

College Kitchen: tofu

by Yena Lee
Published March 24, 2016
Hasselback or roasted potatoes, made with rosemary, olive oil, salt, and pepper.

College Kitchen: potatoes

by Yena Lee
Published March 10, 2016

CULTURE COMPASS FRIDAY

by Yena Lee
Published March 3, 2016
Topped with parmesan cheese, this pesto sauce is the perfect addition to bread and pasta.

College Kitchen: Pasta sauce

by Yena Lee
Published March 3, 2016
Nam-Khao and papaya salad sit on a table Tuesday at Ons Kitchen in St. Paul. Nam-Khao, a more traditional thai dish, features spiced rice, sausage, peanuts and coconut in a lime vinaigrette.

St. Paul eats

by Yena Lee
Published February 25, 2016
Minnesota Daily reporter Yena Lee crushes a clove of garlic as kitchen staff member Currant prepares a vegan tomato basil soup on Tuesday evening at Seward Cafe in Minneapolis.

The oldest co-op in town

by Yena Lee
Published February 25, 2016
Homemade pizza rolls are a great twist on a classic frozen snack.

College Kitchen: Frozen foods

by Yena Lee
Published February 18, 2016
A reimagined Old Fashioned, deviled eggs and chicken and dumplings sit on display at Citizen Supper Club, located within the InterContiental Hotel in downtown St. Paul. The restaurant will be participating in Mpls St. Paul Magazines Restaurant Week from Feb. 21-26.

Restaurant Week dishes deals

by Yena Lee
Published February 18, 2016

College Kitchenista: Marshmallows

by Yena Lee
Published February 11, 2016
Simple, creamy and nutritionally-dense, this chocolate peanut butter avocado pudding, garnished with cocoa powder and sea salt, is a minimalist bakers dream.

College Kitchen: Avocados

by Yena Lee
Published February 4, 2016
A Quixotic Coffee signature, the DeNiro, is a drink consisting of Blackeye Nitro Cold Brew, chocolate milk, almond simple syrup and ice.

College Kitchenista chats with Quixotic Coffee

by Yena Lee
Published January 28, 2016
Savory granola with oats, sunflower seeds, walnuts and spices is a delicious topping for salads and soups.

College Kitchen: Oats

by Yena Lee
Published January 21, 2016
Nicoise cuisine is all about simplicity. With good quality ingredients, the Nicoise salad is simple, easy to make and fulfilling.

College Kitchen: France

by Yena Lee
Published December 3, 2015
Hungarian crepes, palacsinta, filled with porkolt, a Hungarian stew. Palacsinta can be made savory or sweet, similar to French crepes.

College Kitchen: Hungary

by Yena Lee
Published November 23, 2015
How does one pronounce bruschetta you ask? We had our very own Yena Lee report from Italy herself to find that the toasted Italian bread drenched in olive oil, served with garlic and tomatoes is pronounced bru·schet·ta bro͞oˈsKedə. A recipe straight from the famously delicious boot shaped country to your Kitchen.

College Kitchen: Italy edition

by Yena Lee
Published November 5, 2015
French toast made with Challah bread topped with fresh berries and whipped cream.

College Kitchen: Brunch edition

by Yena Lee
Published May 7, 2015
Ivoire Foreman oversees the roasting process of coffee beans at the Peace Coffee Roastery on Friday. Peace Coffee sells organic, fair-trade coffee in its coffee shops as well as many retail locations.

Coffee culture

by Yena Lee
Published May 5, 2015
An assortment of frozen, refreshing popsicles.

College Kitchen: Popsicles

by Yena Lee
Published April 30, 2015
Junior Ella Masters works as a cook at Butter Bakery Cafe on Sunday. She has duties ranging from roasting turkeys and preparing salad dressing for the kitchen line.

The real college kitchenista

by Yena Lee
Published April 28, 2015
Blueberry lemonade and ginger ale with lemons serve as refreshing drinks in the spring.

College Kitchen: Refreshing drinks

by Yena Lee
Published April 23, 2015
Look to upgrade your normal BLT with a bacon weave and fried egg.

College Kitchen with Chef Malone

by Yena Lee
Published April 16, 2015

Cookbook Q&A with Chef Wadi

by Yena Lee
Published April 11, 2015
Chef Erica Strait of Foxy Falafel serves kids as they partake in a taste test through the True Food Chef Council at Cityview Community School in Minneapolis on March 6. The Council partners with Minneapolis Public Schools for these taste tests to help come up with possible improvements in Minneapolis Public School lunch menus.

Dishing out healthier plates

by Yena Lee
Published April 8, 2015
Updated versions of the classic PB&J make for a zestier take on lunchtime. Adding pickles, apples, pears, or brie cheese are just a few ways to enhance your sandwich.

College Kitchen: Upgraded Sandwiches

by Yena Lee
Published April 2, 2015
Fried plantain chips with sea salt and a chipotle aioli dipping sauce.

College Kitchen: Plantains

by Yena Lee
Published March 26, 2015
II Foro General Manager Kris Barto, Director of Business Development Josh Thomas and Director of Operations Lorin Zinter discuss what furniture to keep or throw away the restaurant in Minneapolis on Wednesday. Demolition of the interior begins on Monday, and the restaurant aims to be open for business early June.

Preview: New Restaurants around the Twin Cities

by Yena Lee
Published March 26, 2015
A fresh plate of ricotta gnocchi topped with rustic homemade tomato sauce.

College Kitchen: Ricotta

by Yena Lee
Published March 12, 2015
College Kitchenista and Minnesota Daily reporter Yena Lee and Chef Alex Roberts enjoy grilled bread with ricotta at Restaurant Alma on University Avenue on Saturday.

College Kitchen with Chef Roberts

by Yena Lee
Published March 5, 2015
A variety of no-bake cheese cakes slices, topped with berries, cocoa and chocolate shavings.

College Kitchen: No-bake desserts

by Yena Lee
Published February 26, 2015
Sweet potato and parsnip fries make a tasty and healthy alternative to french fries. For an added kick, try dipping them in sriracha mayo.

College Kitchen: Overlooked Vegetables

by Yena Lee
Published February 19, 2015
Pete and Chris Jones eat at moto-i Ramen and Sake House in Uptown on Wednesday. Moto-i is one of many restaurants participating in Minneapolis-St. Paul Magazines Restaurant Week.

Restaurant Week: Fine dining on a budget

by Yena Lee
Published February 19, 2015

Simple recipe: Nutella cookies

by Yena Lee
Published February 16, 2015

Movie review: “Antiviral”

by Yena Lee
Published February 16, 2015
College Kitchenista Yena Lee learns how to make a kimchi quesadilla with World Street Kitchens Head Chef Wadi.

College Kitchen with Chef Wadi

by Yena Lee
Published February 12, 2015

Movie review: “Cake”

by Yena Lee
Published February 8, 2015

Being in a professional kitchen

by Yena Lee
Published February 8, 2015
Cookie dough and Oreo truffles garnished with sea salt flakes and white chocolate icing.

College Kitchen: Valentine’s Day Truffles

by Yena Lee
Published February 5, 2015

The casual burger joint: The Nook

by Yena Lee
Published February 2, 2015

Staple kitchen item: Food processor

by Yena Lee
Published February 2, 2015
A fresh tomato and basil topped pizza, made with a cauliflower pizza dough crust.

College Kitchen: Super Bowl Snacks, gluten-free

by Yena Lee
Published January 29, 2015
Quinoa, hemp and cashew milk make an easy and refreshing alternative to dairy while also adding a boost of protein to your diet.

College Kitchen: Milk Alternatives

by Yena Lee
Published January 22, 2015

Movie review: “Inherent Vice”

by Yena Lee
Published January 20, 2015

A taste of eastern Europe: Kramarczuk’s

by Yena Lee
Published January 18, 2015
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