Today’s Cooking with Bwog is dried pollack soup, or bukgeoguk, a Korean recipe by yours truly, EIC Youngweon Lee. It’s good for hangovers and as a comforting lunch. 

Midterms season is upon us. In fact, you have a midterm tomorrow, and you just can’t spare the study time to leave your dorm for a dining hall trip, but you’re starving. All you need is an afternoon snack! Wait! You remember the John Jay and Ferris take-out boxes full of random ingredients in your mini-fridge. Too many […]

So, it has come to my attention that some people don’t like breakfast… I’m sorry, but WHAT IS YOUR PROBLEM? It can be just as creative and multi-faceted as any other meal (sweet, savory, salty, creamy, crispy, etc) and can set the tone for the rest of your entire day. Or, if you are like me, […]

It’s 11:58pm on a Saturday. All you want is something delicious and bad for you, but JJ’s is so far away… Wait! You remember you have John Jay and Ferris take-out boxes full of random ingredients in your mini-fridge. Some cereal, some cream cheese packets… you’re good to go! Follow our recipe below for the perfect fall treat–made entirely […]

This is a delicious, dairy-free alternative to pesto alfredo! I guarantee it will be the easiest thing you cook this week and it’s perfect to make in big batches to store for the future.  Avocado Pesto  1 Avocado Approx. 3 cups basil leaves 1 clove of garlic, grated A handful of almonds, pine nuts, or […]

Cooking with Bwog is back and better than ever at the start of this semester with a fresh, summery shakshuka! School has started; the leaves are changing colours; you are no longer dripping with sweat in your un-air-conditioned apartment– fall is almost here. If you, like me, are desperately trying to hang onto every last […]

If you’re as tired of Beta’s jungle juice as the rest of us – be it how often they run out, its disappointing taste, or the fact that they still use vodka in 2018 (Grow up, guys. Come on.) – never fear. One of Bwog’s many talents, bested only by humor, is alcoholic debauchery (which, […]

I’ve said it before and I’ll say it again– eggs are amazing little self-contained ovoids of golden glory. Plus, they’re cheap and versatile. So, on a weekly basis, the number of eggs I consume would boggle your mind. A lot of people I know hate eggs, BUT that is only because they don’t know their preferred cooking method. Ya see, […]

If you’ve made the splurge on ~real maple syrup~ and not just the Log Cabin sticky goo, this is a perfect way to justify it– using it in a delicious, healthy dinner! The proportions listed for the sauce is a pretty rough estimate– taste away and see whether you want it sweeter/spicier/etc.  Maple Soy Tofu, […]

Oh, Prezbo– it’s finally here. Spring is in the air and I am throwing up my arms and pretending that finals aren’t right around the corner. In my typical fashion, I have been off enjoying the weather and good food– like this veggie stir fry– rather than doing actual work. Please procrastinate with me and […]

I’m just gonna go ahead and say it: the Quaker oatmeal cups are not that good. Once you taste this creamy, thick oatmeal, you will not want to go back to your sad microwaved cup of watery sugar. It’s easier, more cost-effective, and you can customize it with whatever toppings you have on hand.  Recipe: […]

C’mon, Mother Nature– where did that beautiful Saturday sunshine go??? To chase away those cloudy-day blues, whip up this super easy chocolate-tahini tart with sea salt from (yep, you guessed it) Alison Roman’s Dining In cookbook. It takes practically no time to prepare and sounds really sophisticated. Plus, you know, it’s DIVINE! Feel free to […]

As you might’ve guessed, Cooking With Bwog is a huge fan of all things Alison Roman. Her recipes are easy, adaptable and consist of available, everyday ingredients– ideal for a college student juggling classes, clubs, housing and all the other chaos. So, check out this Honey-Yogurt Pound Cake with Raspberries from Dining In! It’s indestructible, […]

What could make a brownie more special? How about putting it in a flourless cake form and covering it with creamy frosting? That’s what we are thinking. Here’s a super easy, Passover friendly recipe that will disappear from your kitchen in 24 hours. Fallen Chocolate Cake (adapted from Bon Appetit) Ingredients ½ cup (1 stick) […]

Spring! Sprang! Sprung! Now that it’s Spring (?), at least for now, dive into this dreamy, moist-af Lemon Velvet Cake with Bright Buttercream Frosting. Take a slice (or ten) to Riverside Park and bask in the glorious sunshine.  Lemon Velvet Cake Ingredients 1 ¼ cups all purpose flour 1 ½ cups cake flour (or more […]