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Cooking With Bwog: Alison Roman’s Chocolate-Tahini Tart

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 […]

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Cooking With Bwog: Spiced Butternut Squash Soup

Delicious and versatile, butternut squash is one of Bwog’s favorite vegetables, not to mention one of the easiest to prepare. Though it may be getting warmer out, you can never go wrong with a spicy soup. This silky-smooth, vegetarian soup can be served both hot and cold, making for a perfect weeknight meal. Spiced Butternut […]

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Cooking With Bwog: Alison Roman’s Honey-Yogurt Pound Cake With Raspberries

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, […]

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Cooking With Bwog: Fallen Chocolate Cake

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) […]

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Cooking With Bwog: Lemon Velvet Cake With Lemon Buttercream

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 […]

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Cooking With Bwog: Miso Dijon Salmon

With all of the holidays fast approaching, Bwog is classin’ it up for this week’s main course. On the menu for today is Miso-Dijon Oven-Baked Salmon with all of the roasted veggies on the side. As for roasting veggies, start with a base of olive oil, salt and pepper, then add whatever other spices you […]

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Cooking With Bwog: Nutella Cookies

This Bwogger has held the Nutella Stuffed-Browned Butter- Chocolate Chunk- Sea Salt Cookies near and dear to her heart for a very long time. They have made grown adults cry tears of joy, resulted in ceasefires and calmed the most rowdy of small gremlins (aka the children I babysit). These are THE cookies for every […]

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Cooking With Bwog: Butternut Squash Carbonara

Looking for a way to one-up your friend that studied abroad in Rome and won’t stop talking about how good the carbonara was? Here’s a healthier twist on the classic comfort dish that can also be tweaked for vegetarians and vegans. I cooked this over break and it was so delicious that I lost all […]

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Cooking With Bwog: Eggplant Parmesan

Welcome back to reality, Bwoggers. Well, I’m sure some of you went to warm and sunny places like Cancun or the Bahamas over break, but sadly, spring has not yet graced New York City. So, to keep yourself nice and toasty this week, consider making some gooey, cheesy, just damn delicious Eggplant Parmesan. INGREDIENTS ~3 […]

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Cooking With Bwog: French Crêpes

Feeling a little bit stressed? Midterm season has got you down? Take a quick study break and enjoy some French crêpes with this simple yet delicious recipe! INGREDIENTS 1 cup of flour 1½ cups of milk 2 eggs Pinch of salt Butter DIRECTIONS Combine flour, milk, and eggs. Add salt. Heat a lightly greased skillet. […]

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Cooking With Bwog: Roasted Salmon

This buttery, flaky salmon is the easiest and most luxurious weeknight meal you will ever make. I used to make it with my ex-boyfriend, and not even our breakup could taint this recipe for me! Serve it with roasted veggies or rice.  Roasted Salmon (adapted from Mark Bittman) Ingredients 4 tablespoons (½ stick) butter, or […]

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Cooking With Bwog: Adaptable Pistachio-Plum Crisp

Hey, Bwoggers. Mid-exams, pre-spring break, end-of-February blues got ya down? Cheer up with this perfectly juice, sweet, tart and healthy-ish(?) Pistachio-Plum Crisp from Alison Roman’s hit cookbook Dining In. ENDLESSLY ADAPTABLE PISTACHIO PLUM CRISP INGREDIENTS: TOPPING 1 cup of flour ¼ cup brown sugar 1 tsp ground cardamom or cinnamon ½ tsp kosher salt 1 […]

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Cooking With Bwog: Spring Rolls With Spicy Peanut Sauce

Hey, Bwoggers. Mother Nature’s last week’s attempt at spring had Cooking With Bwog craving something light and fresh like these Spring Rolls with Spicy Peanut Sauce. They’re easy, adaptable and can be made completely to taste. INGREDIENTS: Spring Rolls Rice paper wraps Fresh veggies, chopped into matchsticks * Spicy peanut sauce For our veggies, Bwog […]

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Cooking With Bwog: Couscous Veggie Medley

Once upon a time, rice and pasta reigned supreme as the side dish staple for dinner plates. However, Bwog is bringing you a new alternative: couscous. Not only is it one of the tastiest side dishes around, it’s one of the easiest to prepare in a hurry. Top it off with some delicious roasted veggies, […]

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Cooking With Bwog: The Bread Issue

You know when you have those two sad slices of bread left at the bottom of the bag, and no one in your suite seems to be eating them, and if you don’t make toast tonight tomorrow they’ll be stale pieces of petrified wood? Bwog is here with two solutions to turn them into a […]

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