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!

Cooking with Bwog is back! In case you haven’t noticed, it’s cold now, and soup is a good food to eat when you’re cold, so today at Bwog we’re making dumpling soup. I actually made this last week but whatever. You can make it tonight. I got this recipe from Maangchi’s YouTube channel. Ingredients: Beef […]

Turkey Day is Thursday! This first-year Bwogger has the perfect recipe for the season: Honey-Baked Pears using ingredients gathered strictly from John Jay and Ferris! If you’re on campus over break, why not give them a try? And if you’re headed home, remember that Ferris and John Jay will be here to welcome you with […]

The Avocado… Millennials have given this fruit a bad rep because they spend $15 plus dollars on a measly slice of usually under-toasted Bunny bread with a glob of some underwhelming, unseasoned, green swamp monster guts (mostly in order to take a picture of it in front of some up-lit, paisley LA wallpaper that will […]

It’s finally fall, which means the anticipation of It’s Fucking Cold has begun, as well as soup season! Rescue yourself from the the wind tunnel of Broadway and the industrial freezer of the Milstein Center by making yourself a souper-easy black bean soup. Ingredients 1 yellow onion 3 cloves garlic 1 sweet pepper 1 jalapeño/habanero/other […]

Today on Cooking With Bwog, we have Korean beef radish soup! Bwog’s resident Korean and EIC Youngweon Lee follows a recipe by YouTuber Maangchi.  Do you just happen to have half of a giant Korean radish left over in your pantry from making dried pollack soup a few days ago? No? Just me? Well, regardless […]

Shoutout to the Morningside CSA for giving me enough radishes to last a lifetime last week and for making me expand my palate! Here’s a recipe to use up the entire vegetable, including the greens. I know radish pasta sounds like something your grandma would force you to eat at a family function but I […]