If you are looking for a fancy looking yet easy to make recipe while also being vegetarian, you have come to the right place.

Internal Editor Vivian Zhou wonders why she hasn’t written more CWB posts. Here she is with her favorite: tacos & tequila!

It happens. Sometimes, you just aren’t feeling like hardcore dining hall food. As much as we love Johnathon Jameson or Ferris, there are times when they simply aren’t satisfying enough for all the energy we burn off studying hard. Have no fear, Cooking with Bwog is here. 

These aren’t your average blue-foil wrapped, dry, sugar-brick Rice Krispie Treats. These Kwispie Tweats are gooey, fluffy, and sure to be a hit at your next Futter Field lounging sesh. Best of all, they’re no-fuss and absurdly versatile. Veganfy them! Kosherfy them! Halalify them! Minimal skill level required.  

This recipe is adapted from the Greenmarket’s recipe for spicy simmered eggs with kale.

Here, Bwog generously provides a closely-held recipe for Russian Tea (which neither comes from Russia nor contains tea), and it’s the perfect Beverage-in-Mug to warm you the hell up.

Staff Writer Caroline Mullooly and Deputy Editor Vivian Zhou combine their vast cooking knowledge together to help you have a smooth-sailing Thanksgiving…haha just kidding, Thanksgiving is never smooth-sailing, but we ARE giving you a few cooking tips. 

Deputy Editor Vivian Zhou has been keeping this delicious secret to herself… but she’s ready to share her hack to the best, restaurant-quality tomato cream pasta with you now. 

It’s a new installment of Cooking with Bwog! In honor of the upcoming Hallow’s Eve, Bwogger Cara will provide you with a no-muss no-fuss potion to get you through midterms.

What better way to fill all of your free time this midterm season than eating your way through Columbia’s Core! With the help of Cooking With Bwog, you can knock out all those Core requirements one recipe at a time.

As an attempt to keep approximately 10 leftover bratwursts from a baseball team cookout from going bad, Deputy Editor Mary Clare Greenlees’ Mom found a peculiar apple/brat/potato dish that she wanted to recreate now that it’s fall, aka prime apple season. 

To celebrate finally finishing her physics problem set, Deputy Editor Mary Clare Greenlees rewarded herself with the greatest French Toast she has literally ever eaten. 

Deputy Editor Mary Clare Greenlees got immensely bored Friday night, so she decided to walk to the 93rd Street Trader Joe’s and stop by TJMaxx with the sole purpose of making real Chocolate Lava Cakes. And with a combined prep and cook time of 30 minutes, what’s not to love? 

I’m sick, so I made a chicken rice porridge type thing.

Cooking with Bwog is back with Korean chicken noodle soup!