Need a new dip idea for your gameday tailgate?
Good vibes. Good Food. Good Earth.
From inventive pancake flavors and fruity pebble french toast, this imaginative breakfast joint adds rocking flavor to your morning
Still at a loss with what to do with all your leftover apples from apple picking at Beak and Skiff a couple weeks ago? Well, your friends at Baked Magazine have just the recipe for you.
Baked just published its third issue. Haven’t gotten a chance to read a copy? Problem solved. Join Baked and the SU Student Association on December 5th for our “Baked Sale” launch event from 12-4 p.m. in the Schine Atrium. Celebrate the launch of our Fall 2014 issue by purchasing delicious pastries from local bakeries including…
While skimming through one of your favorite cookbooks or watching your grandmother stir up something amazing in the kitchen, you’ve probably stumbled across words such as “chop,” “julienne,” or even “chiffonade.” Whether you need to dice an onion for a flaky quiche lorraine or julienne carrots for a hearty beef stew, knowing the difference between…
The making of the recipe section for the Fall 2014 issue. Look out for copies of Baked on campus beginning December 2!