Eating Berkeley

There’s no ‘right’ way to prepare it, despite what coffee influencers tell you. The fun is to explore all that yourself, with the benefit of getting you through the boring classes.

Maybe I’m a bit cynical, but I truly believe that no rating system is perfect. The best thing about food though, is that you can always eat it yourself and reach your own conclusion.

I consider myself a connoisseur of pancakes since I’ve tried many around the Bay Area. So, I compiled a list of my top five places I frequently visit as well as some spots where the pancakes especially stood out.  

Thus, this led me to experiment with different toast combinations throughout the year. You can add quite literally anything on top of toast — it’s a canvas for a wonder of ingredients ranging from sweet to salty. 

Here are a few recent “girl dinner” combinations I’ve enjoyed or seen on TikTok. There are no right or wrong combinations, but these are my favorites if you want to take inspiration.

Today, I’ll be making a recipe that reminds me of Europe, although this dish could be confusing to others if I would ever bring it to any potluck. Feel free to swap out any ingredients and personalize it, but here’s my go-to mecca that I include in my favorite pasta salad. 

The Brigadeiro recipe is somewhere between art and science. It’s like brewing or winemaking: The fundamentals are the same, but every establishment tweaks it a little to their own liking. Play around with it, and roll some chocolate balls this summer!

This happiness at having a kitchen again made me excited to try out new recipes that are healthy but high in protein and filling. Below are a few of the breakfast recipes I have been making over and over again this summer.

I hate to admit this, but I enjoy drinking milk. And no, not only plant-based milk, or dissolved in my coffee or poured on top of my cereal. I'll gladly chug a glass of cow’s milk as well.

So, I decided to go online, experiment with different recipes and make one of Erewhon’s most popular dishes in my kitchen: the buffalo cauliflower.