See what fall food students are cooking

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. 

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

The Miscellany News reserves the right to publish or not publish any comment submitted for approval on our website. Factors that could cause a comment to be rejected include, but are not limited to, personal attacks, inappropriate language, statements or points unrelated to the article, and unfounded or baseless claims. Additionally, The Misc reserves the right to reject any comment that exceeds 250 words in length. There is no guarantee that a comment will be published, and one week after the article’s release, it is less likely that your comment will be accepted. Any questions or concerns regarding our comments section can be directed to Misc@vassar.edu.