Monday, December 5, 2022

See what fall food students are cooking – The Miscellany News

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Violet Witchel ’22: This is a roasted red pepper soup with homemade garlic croutons, creme fraiche, and chives

During October Break, some students spent their week of relaxation honing their cooking skills. From pasta to rice paper tteokbokki, here are some of your fellow Brewers’ creative concoctions. 



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