Black bean, corn ‘freezer’ quesadillas

Coming home from a long day working at an internship or taking summer classes, you may just be tempted to order take-out. You’re too tired to cook, right? Well, with a little meal prep you may not have to go there. Make these cheesy, veggie-packed quesadillas and stick them in
Read More…

Catalonian croquetas

After spending a majority of my summer in southern Andalusia, I became accustomed to eating shawarma daily and sipping tea nightly. Since moving to Barcelona, I have become personally invested in tapas too, and in croquetas in particular. These little fried bits are popular throughout Spain, and I have fallen into
Read More…

Persian ‘sour’ stew

Someone somewhere probably wanted stew so badly, they couldn’t even wait for their grapes to ripen. Well, this may not exactly be the origin story for Persian ashe torsh, literally “sour stew.” This stew features ghooreh, or unripe, sour grapes, a common ingredient used in Persian cooking that adds a tart punch to
Read More…

Delicious vegetable spaghetti

Are you a pasta lover but trying to cut down on the carbs? This delicious vegetable spaghetti dish is a must-try for this summer and is a fresh, healthy twist on an Italian classic. All you need to make the noodles are vegetables of your choice. It is important to include
Read More…

The perfect chocolate chip cookie

There are so many different recipes for chocolate chip cookies out there, so it can be difficult to choose which is best. This is the Clog’s definitive chocolate chip cookie recipe — chewy and crispy and perfect. What you’ll need: 1 cup granulated white sugar 1 cup semi-sweet chocolate chips
Read More…

Three layered cake recipe

No, this is not a wedding cake if that’s what you’re thinking. But to break tradition, why bake a one layered cake when you can have three? Be creative and bring your architect skills to the table! What you’ll need:  1 1/2 cups sugar 3/4 cup butter 3 eggs 3 teaspoons
Read More…

Egg baked in avocado

Sometimes even the foodiest of foodies finds themselves with an empty fridge. My tummy was rumbling and the six pack of Corona seemed slightly unsuitable for 10 a.m. After a fair bit of rummaging, I found a somewhat overripe avocado half, an old, kind of manky packet of thyme and
Read More…

Mushroom and goat cheese farfalle

Pasta is one of the easiest and cheapest meals you can cook for yourself, so why not do it right? Be sure to choose a fun pasta such as farfalle, or bow tie, pasta, which needn’t just be saved for black tie events. And remember the key to a great pasta dish is minimalism — two or three key ingredients so one doesn’t overpower the others. So throw in your favorite veggies and cheese, in good balance, and chances are you’re going to have an amazing meal.
Read More…

Ginger lime soda

I love summer and I love soda, but commercial sodas are so packed with refined sugar and unnatural shit that I frankly can’t stomach it. So, I decided to make my own. I went to Berkeley Bowl and browsed the produce section to see what moved me. I spied a beautiful bounty of fresh, young ginger root and that inspired me to make ginger lime syrup. I picked up a piece of regular ginger and a piece of young ginger, which has a thinner, lighter skin and slightly sweeter, less intense flavor.
Read More…

Veggie breakfast hash

As students, it’s tough for us to make breakfast special. Whether we’re rushing to our internship, full-time job or daily 8 a.m. lecture, mornings are reserved for copious amounts of coffee, a smoothie or maybe an energy bar. Let’s bring the heartiness and love back to breakfast with this veggie hash
Read More…