Dorm Room Cooking

Cooking in a dorm room is a nearly impossible task. I’ve learned this during my last two semesters living in a dorm in New York City. While I was fortunate enough to get a suite with a kitchen, it’s really not a kitchen built for cooking. It has literally no counter space. It was probably designed for the typical consumption of canned soup and bags of ramen noodles rather than actually cooking something that didn’t come from a package.

Nonetheless, I’ve figured out how to make the most with the space I was(n’t) given. I’ve perfected the system of making pasta sauce in less than an hour, and breading and frying chicken without setting off the kitchen warden — our way-too-sensitive fire alarm that I’ve set off from the steam from boiling water. In mid-May I’ll be returning home, and hopefully have updates to provide for this website when I’m able to use a real kitchen again. In the meantime, I’ll be posting a backlog of recipes I’ve tested while on break in Los Angeles in January and March.