Perkins' newest food column offers an alternative to the iconic Frank's Red Hot Buffalo Chicken Dip recipe.
Abbey Elizondo tries Oxford's newest quesadilla restaurant.
Meredith Perkins reviews new French-Asian inspired Café Uptown.
For students and community members looking for boba tea in Oxford, there are many options. From designated shops to restaurants with small selections, it’s easy to feel overwhelmed, and it can be difficult to know where to start.
Birch Creek Bakery, owned by Sasha Symon, first appeared at Oxford’s Farmers Market on a dark, cold January morning 14 months ago, when only the most intrepid of shoppers and growers were there. Sasha and her husband, Mike Symon, have quickly become fixtures at the market, offering artisan bread and pastries Sasha bakes. I buy one or two loaves and pastries from them every week.
Chinese New Year celebrations are going on now, including a 15-day period ending on Feb. 24 with the Lantern Festival, marking the first full moon of the year. During this celebration, people light lanterns to drive out darkness and bring hope for the coming year.
Food columnist, Meredith Perkins, shares her Ratatouille recipe.
Luke Macy and Devin Ankeney review Oxford's newest fried chicken restaurant, BT Chicken.
Miami Alum and Penn Station CEO, Jeff Osterfeld, shares his journey to founding Penn Station.
Food Columnist, Meredith Perkins, shares her quick recipe for General Tso's Stir-Fry.
Students return from winter break to new chicken restaurant located Uptown.
Why Skyline Chili should serve their breakfast menu at every location
Food writer, Meredith Perkins, shares her college student-friendly cheese danish recipe.
Gobbler makes its mark as Oxford's first fried chicken restaurant.
Food Writer, Meredith Perkins, shows Miami students a healthy dinner that is quick and easy to make.
How Miami's students are managing their food intake to support their muscle growth
Starbucks celebrates the change in seasons with the return of their holiday menu.
Eating perfectly isn’t possible for most college students, but every meal counts.
Toasted Rolls. They used to be a Miami University staple. People loved them. People ate them. And people cried when they left (looking at you, Fred Reeder, adviser to The Miami Student). Luckily, we set out to fill the toasted roll-shaped hole in our hearts this weekend. Here’s how you can follow in our footsteps, young baking disciples.
Sweet and savory recipes to get you in the fall mood as the weather cools down.