Penn Appetit’s Cooking Club debuted this fall semester, meeting weekly to make and nosh on all sorts of ridiculously delicious meals. Having fomo? Email PennAppetitCookingClub@gmail.com to get involved for next semester!
One of two inventive pizzas: arugula, fresh figs, walnuts, gorgonzola, goat cheese, caramelized onions, and pearsCrispy fish tacos with margarita slaw, guacamole, chipotle lime mayo, and homemade tortilla chipsSunday brunch: spinach and onion frittata, cayenne-candied bacon, nutella and jam crepesCinnamon-sugar peach cobbler sconesCarrot fries, sweet potato fries and parmesan-garlic zucchini fries with homemade honey-mustard and chipotle aioliTake 5 Cookie Cups: Cookies filled with full-size Reese’s, caramel dollops, a pretzel, and sea saltSpring veggie potstickers with sweet soy dipping sauceVanilla bean-pear jam made with help from Marisa McClellan, author of Food in JarsPumpkin gnocchi with roasted cauliflower, browned butter, rosemary, and sageFresh spring rolls with bell peppers, cilantro, scallions, and asian pearBacon, egg, and cheese crepes with sautéed spinach and srirachaDouble chocolate peppermint crinkle cookies
