Stanford Daily Breaking news from the Farm since 1892

The gist of making peppermint bark is simple: melt chocolate bars into liquid form so that crushed candy canes will stick to it, like gluing sequins to a costume. Then let the chocolate return to... Read More »

Making the perfect salad is slightly more complicated than throwing lettuce in a bowl and calling it a day. But it’s not so complicated as to justify buying a premade salad at the grocery store or... Read More »

After dinner in Palo Alto, one has two options for nightlife: beer or frozen yogurt. But tucked behind floor-to-ceiling windows, chef cases of the sweetest treats await those willing to search. Read More »

n America, muesli is the best-kept breakfast secret. I’m convinced that only a few people know about the glory of muesli, and that they are trying to keep it away from the mainstream. But I believe... Read More »

I liked Palo Alto Sol before Mark Zuckerberg did… or at least before last Friday’s New York Times reported that he did. According to the Times article, Palo Alto Sol was one of the restaurants... Read More »

Last Sunday marked the third annual “A Taste of Palo Alto” event. Hosted at Stanford by the brothers of Phi Kappa Psi and the sisters of Alpha Epsilon Phi, the charity event featured many local... Read More »

Food trucks are a good idea…in theory. In reality, however, many rely solely on fast methods of cooking such as deep-frying and use less-than-fresh ingredients. The Oaxacan Kitchen Mobile, however,... Read More »

Since spring has sprung here on the Farm, I’ve been finding myself coming up with more and more excuses to spend time outside. Given Stanford’s incredible and extensive campus, one can do... Read More »