Before running off to get your pumpkin spice latte, consider a chilled treat. This week we want you to put on your summer specs and dial up that radiator for a last toast to summer. In our latest Cooking with Bwog your not-quite-vanilla chef Matt Powell whips together a sensational delight. This week, we will […]

Craving something sweet? In this week’s edition of Cooking with Bwog, our saccharine chef Matt Powell reveals how to make basic and not-so-basic treats like cookies, meringues, and chocolate ganache! The Classic Chocolate Chip Cookie Makes 1 1/2 dozen 5-inch cookies The best chocolate chip cookies in the city are made by Jacques Torres. This is […]

Vegans and Vegetarians, avert your eyes! But carnivores, it’s time for us to use our gratuitous “meat and greet” tag, and you should start salivating. This week Matt Powell covers the basics of beef, pork, burgers, and chicken. Beef Know where your meat comes from! The Culinary Society has a handy guide to choosing cuts and such. […]

Matt Powell continues his exhaustive “Back to Basics” series this week with veggies and fruit! Picking out and storing vegetables Take a good look at your veggie. Is it bruised, soft? Are the leafy parts wilting? These are signs of vegetables decaying. Most vegetables need to be stored in the fridge for freshness. Don’t store […]

In this week’s Cooking with Bwog, our fearless chef Matt Powell has an existential crisis and begins a series on the basics of cooking for the epicurious collegiate. It’s a lengthy one, but packed with useful information. This week, I started working on “Cooking with Bwog” when suddenly, I came to the realization that the […]

On this week’s Cooking with Bwog, our resident fruit fanatic Matt Powell reveals some of the wonderful things you can do with berries. Strawberry Shortcake Makes 4 shortcakes Ingredients 1 C cake flour 2 tbsp. sugar ½ tbsp. baking powder A dash of salt 4 tbsp. butter 1 egg 1/6 C cream Turbinado sugar (or […]

In this week’s Cooking With Bwog, resident snack chef Matt Powell serves up something even the least culinary competent can easily create! It’s tough work to be a full-time foodie. It takes a lot of time: time to grocery shop, time to menu plan, time to cook, time to eat. So what happens when the foodie […]

When the weather sucks, sometimes you need a good comfort food. Bwog’s resident marinara maestro, Matt Powell, found himself craving marinara after a recent monsoon. In this edition of Cooking with Bwog, he teaches us how to make the simple sauce, and offers a lamb ragú with a topping of minted ricotta for the more […]

In this week’s Cooking With Bwog, resident herb expert Matt Powell explains how to care for your herbs and use them in delicious dishes. At the Union Square GreenMarket, Matt picked up purple basil, lavender, lemon thyme, tarragon, and oregano. Questions about other types of herbs should be directed to our other herb expert, Snoop […]

Have you ever seen those ginormous ostrich eggs at the Greenmarket and wondered how to cook them? In this week’s Cooking with Bwog, our culinary correspondent Matt Powell, assisted by fearless photographer Amanda Tien and the rest of the connoisseurs in the Culinary Society, show you how to make the most of your egg. First, you […]

In this week’s Cooking with Bwog, resident culinary maestro Matt Powell teams up with his friend, fiendish cheese connoisseur Amanda Tien, to bring you some bread and cheese combinations so fancy they make you feel bougie just lookin’ at ’em! Course #1: Mango Ginger Chutney To start, a savory pairing. Start off with a fil-a-buster […]

Now that we’re all back from Spring Break, those of us who vacationed in warmer climes can finally give up on those silly beach body diets. But, we hear going from eating celery and water everyday to Five Guys burgers can be a little hard on the tummy. We advise baby steps, and Cooking with […]

It’s midterms season and we know you’re craving comfort food, so let Bwog’s resident pasta master Matt Powell show you how to make some noodles for noshing in this week’s Cooking with Bwog. Mom’s Old Fashioned Mac ‘N’ Cheese Serves 6-8 Ingredients 1 lb. macaroni 2 tbsp. butter 10 pearl onions, peeled and chopped 3 […]

In this week’s Cooking with Bwog, our resident poultry and pesto preparer Matt Powell shows you how to roast a whole quail. Bwog can personally attest to the fact that this dish tastes dazzling! But, if you think this is just too complicated, just wait. Your time will come—next week: Good Ol’ Fashioned Mac ‘n’ Cheese! Whole […]

Think burgers and pizza are bad for you? Let Bwog’s creative culinary correspondent Matt Powell show you how to make healthy versions of American fast-food classics in this week’s edition of Cooking with Bwog. Caramelized Pear and Onion Burger with Bleu Cheese: Serves 4 Ingredients 1 lb. ground sirloin ½ lb. ground lamb Salt and pepper […]