A Monster Cookie Recipe

4 sticks softened unsalted butter
2 cups of brown sugar
1 cup of white sugar
1 tablespoon vanilla
4 eggs
4 cups of flour
2 teaspoons of baking soda
1 teaspoon of salt
1/2 teaspoon cinnamon (optional)
2-3 cups of oatmeal
4 cups of chocolate chips
3-4 cups of nuts (walnuts or pecans or both, usually)
2-3 cups of raisins, or dried apricots, or a mixture
(dried sour cherries are also good, though we didn't use them then)

Cream butter, sugars, vanilla; add eggs; sift together dry ingredients and add to batter; add oatmeal; fold in chips and nuts and dried fruit. Drop by teaspoonfuls on cookie sheets, bake at 350 degrees around ten minutes—you know the drill. Serves about 30-35 hungry stoner boys and feminist girls.

—Jessica Andors '93

Roasted Red Pepper Soup

As a zü member of 1999-ish, I have to say that zü is much nicer looking than zoo. Anyway, a house favorite introduced by the How to Cook Vegetarian cookbook; served with homemade bread it's a wonderful homey meal with an edge of sophistication:

3-4 red peppers, roasted, seeded
1 small potato
1 small onion
1 clove of garlic
1 T tomato paste
4 cups of vegetarian broth
1 t marjoram
1 T olive oil
freshly ground black pepper
(opt) creme fraîche

Warm olive oil over medium-high heat, chop onion, sauté until translucent, add garlic for one minute, add marjoram, add diced potato and fry for five minutes, scrape bottom of pot, add tomato purée, add broth and chopped roasted red peppers. Bring to boil, simmer for 30 minutes, purée in batches, return to stove, reheat, add salt and ground pepper to taste. Serve with creme fraîche. Puréeing is optional also.

—Joy Halim '00