It’s time to look beyond the mimosas and marys towards cocktails that offer the same sweet, sour, refreshing, and spicy notes in fresh new ways. A few new drinks (and the complete removal of tomatoes) can revolutionize the way you brunch and bring some verve back to your Sunday morning drinking habit.
Read MoreA perfect crepe recipe that is quick to prepare and easy to personalize, giving everyone the space to be creative. Any leftovers will keep you satisfied on weekday mornings before class!
Sometimes, the worst part of brunch is the long wait for a table. However, brunch does not always have to involve going out! Here are some recipes that you can make yourself and enjoy in the comfort of your own home.
Read MoreNow just because you don’t have an army of sous-chefs in your kitchen to plate things with tweezers doesn’t mean that you can’t spice up your presentation. One of the coolest ways to do this is with an edible bowl, or an “edi-bowl”. They offer the two main things that I look for when trying to impress people: they’re simple to make and they don’t look like it.
Read MoreAnother amazing recipe by Tina. This time a beautifully golden homemade pumpkin spiced granola for all you who know how to enjoy a warm and cozy fall season.
Read MoreThis recipe was modified from the authentic dish to have simple everyday ingredients that can be easily accessible in Anabel’s Grocery or in college town. The optional items will earn extra bonus points, but they’re not necessary in enjoying a delicious steaming bowl of soy umami.
Making a bowl of oats savory opens up endless doors: you can add in veggies to make it more nutritious or make a gourmet dinner out of it with a variety of savory flavors. With the cold dark winter to come, savory oats will be my go-to food to keep warm.
Read MoreSince I’ve been a vegetarian for so long, I’ve learned to experiment with different ingredients. Though making this recipe was one of my first times using coconut milk in a dish, it was a lot easier to cook with than I expected.
Read MoreFor me, brunch has always been associated with lazy weekend mornings and a welcoming indulgence after hectic weekday breakfasts. When I started cooking, the first brunch item I made was crepes.
Read MoreToday’s recipe, in honor of our March Munchies theme of the month, is one of my favorite Latin American snacks. Arepas, similar to Salvadoran pupusas and Mexican gorditas, originated from Colombia and Venezuela and can be eaten at any time of the day and for any occasion.
Read MoreI love love love spicy food. I carry around hot sauce in my bag. It used to be a little bottle but it ran out so now I have resorted to stealing packets from CTB. When making myself a spicy indulgent treat, I try to stay on the healthy side.
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