Skip to main content
  • Home
  • About
  • Faculty Experts
  • For The Media
  • ’Cuse Conversations Podcast
  • Topics
    • Alumni
    • Events
    • Faculty
    • Students
    • All Topics
  • Contact
  • Submit
Campus & Community
  • All News
  • Arts & Culture
  • Business & Economy
  • Campus & Community
  • Health & Society
  • Media, Law & Policy
  • STEM
  • Veterans
  • University Statements
  • Syracuse University Impact
  • |
  • The Peel
  • Athletics
Sections
  • All News
  • Arts & Culture
  • Business & Economy
  • Campus & Community
  • Health & Society
  • Media, Law & Policy
  • STEM
  • Veterans
  • University Statements
  • Syracuse University Impact
  • |
  • The Peel
  • Athletics
  • Home
  • About
  • Faculty Experts
  • For The Media
  • ’Cuse Conversations Podcast
  • Topics
    • Alumni
    • Events
    • Faculty
    • Students
    • All Topics
  • Contact
  • Submit
Campus & Community

Student Staff Members of Baked Magazine Share Their Holiday Traditions

Wednesday, December 6, 2017, By Kathleen Haley
Share
Students

christmas-400’Tis the season for classic home cooking, much-loved holiday traditions and maybe some festive new delights to try.

Editorial staff members of the student food magazine Baked share their seasonal go-to favorites, annual customs and helpful tips for getting together with family and friends.

A student-run magazine that comes out once a semester with a companion website, Baked draws in readers with tempting photos and recipes, stories of local eateries and food-related topics and trends. The Fall 2017 edition can be found throughout the Newhouse School complex and online within the next couple of days at bakedmagazine.com.

 

Tess Berger

Tess Berger

Tess Berger ’18, Editor-in-Chief

College/Major: Newhouse School of Public Communications, Magazine Journalism

Ever since I was little, I remember my Decembers being filled with family, hot chocolate and dozens upon dozens of homemade cookies. From classic chocolate chip to melt-in-your-mouth Russian tea cakes, every holiday season, my mom and I turn our kitchen into a full-fledged bakery.

My all-time favorite batch to whip up is pizzelles, a traditional Italian waffle cookie made with just flour, eggs, sugar, butter or vegetable oil, and some flavoring—you could add lemon zest, but my mom and I always add anise extract. You do have to use a pizzelle press, but you’ll realize it’s worth it from the first bite.

 

Michael Yacubov

Michael Yacubov

Michael Yacubov ’20, Fact Checker

College/Major: College of Engineering and Computer Science, Civil Engineering

My favorite holiday recipe is a creamy Russian beet salad. The recipe is my grandma’s and is my favorite because not only is it tasty, but it also highlights one of the season’s best root vegetables: beets.

It is a recipe my grandma brought over from Azerbaijan, where she immigrated from with my parents in the early 1990s, and has been a staple in my home my entire life.Yacubov.beet salad.400

The salad involves mixing shredded roasted beets with mayonnaise, crushed roasted walnuts and grated fresh garlic. It’s a great dish to make ahead of time and is best eaten cold.

This salad is a great way to mix up side dishes for the holiday season!

 

Megan Falk.Baked.400Megan Falk ’19, Senior Editor

College/Major: Newhouse School, Magazine Journalism

During the holidays, there is nothing better than satisfying your sweet tooth with an after-dinner seven-layer bar. My mom learned the recipe from her childhood best friend’s mom, and she’s been making the dessert at every family gathering since.

The bar has a graham cracker crumb base and is topped with chocolate chips, butterscotch chips and coconut (you can add walnuts too). The bars are best eaten while still warm from the oven, when the chocolate and butterscotch are gooey and the graham cracker base has just a slight crunch.

It’s the perfect dessert to add some freshness to the table filled with traditional pumpkin and apple pies, and you’ll definitely be reaching for seconds!

 

Isabel Zuluaga Mesa

Isabel Zuluaga Mesa

Isabel Zuluaga Mesa, First-year Graduate Student, Illustrator

College/Major: College of Visual and Performing Arts, Illustration

My tip is to quit counting the calories of everything you eat and focus on enjoying the flavors. Holidays are made for treating yourself to delicious food and the company of those who you love the most, so don’t stress it!

 

 

Chloe Citron

Chloe Citron ’20, Digital Editor

College/Major: Newhouse School, Public Relations

My favorite holiday recipe is the “Mac & Cheese” from The Smith in NYC. My mom has been using their mac and cheese recipe for as long as I can remember.

The dish is filled with four different chmacaroni and cheese disheeses: cheddar, Fontina, Gruyère and Parmigiano Reggiano, and is one of the best things I have ever eaten.

The top gets bubbly and brown and the inside is gooey and delicious. My entire family is always fighting for the last bite!

  • Author

Kathleen Haley

  • Recent
  • Snapshots From Route 66: One Student’s Journey to Newhouse LA
    Thursday, May 22, 2025, By Keith Kobland
  • Syracuse University 2025-26 Budget to Include Significant Expansion of Student Financial Aid
    Wednesday, May 21, 2025, By News Staff
  • Engaged Humanities Network Community Showcase Spotlights Collaborative Work
    Wednesday, May 21, 2025, By Dan Bernardi
  • Students Engaged in Research and Assessment
    Tuesday, May 20, 2025, By News Staff
  • Syracuse Views Summer 2025
    Monday, May 19, 2025, By News Staff

More In Campus & Community

Syracuse University 2025-26 Budget to Include Significant Expansion of Student Financial Aid

Syracuse University today announced a major investment in student financial support as part of its 2025-26 budget, allocating more than $391 million to financial aid, scholarships, grants and related assistance. This represents a 7% increase over last year and reflects…

Engaged Humanities Network Community Showcase Spotlights Collaborative Work

The positive impact of community-engaged research was on full display at the Community Folk Art Center (CFAC) on May 2. CFAC’s galleries showcased a wide array of projects, including work by the Data Warriors, whose scholars, which include local students…

Students Engaged in Research and Assessment

Loretta Awuku, Sylvia Page and Johnson Akano—three graduate students pursuing linguistic studies master’s degrees from the College of Arts and Sciences—spent the past year researching and contributing to assessment and curricular development processes. The research team’s project, Peer-to-Peer Student Outreach…

Awards Recognize Success of Assessment Through Engagement and Collaboration

Academic Affairs and Institutional Effectiveness (IE) presented awards to faculty and staff members, students, offices and programs and hosted a poster presentation during the One University Assessment Celebration on April 25 in the School of Education’s Education Commons. In her…

Summer Snacking: What to Try on Campus

As the Syracuse campus transitions into the Maymester and Summer Sessions, Campus Dining reminds students, faculty and staff remaining on campus that some of their locations remain open throughout the summer months for all of their breakfast, lunch and snacking…

Subscribe to SU Today

If you need help with your subscription, contact sunews@syr.edu.

Connect With Us

  • X
  • Facebook
  • Instagram
  • Youtube
  • LinkedIn
Social Media Directory

For the Media

Find an Expert Follow @SyracuseUNews
  • Facebook
  • Instagram
  • Youtube
  • LinkedIn
  • @SyracuseU
  • @SyracuseUNews
  • Social Media Directory
  • Accessibility
  • Privacy
  • Campus Status
  • Syracuse.edu
© 2025 Syracuse University News. All Rights Reserved.