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Three Recipes for Staying Healthy When You’re Falling on Hard Times
Eat more vegetables to support immunity as some normalcy returns to campus.
by Seth Canada
at National Contributor
The Recipes That Got Me Through My Sophomore Year
My most tried & true recipes for your first motherless, food-free apartment.
by Laila Adarkar
at National Contributor
The Best Chickpea Salad Sandwich
A summer recipe that everyone should know about!
by Haley Porter
at Wake Forest University
Tahini 101: what it is, why you need it, & what you can do with it
A creamy dreamy quarantine discovery
by Laila Adarkar
at University of California - Los Angeles
Upgrade Your Breakfast Game With These 2-Ingredient Banana Pancakes
Put those overripe bananas to use with this simple, quick, and satisfying breakfast recipe.
by Lauren Kobashigawa
at University of California - Los Angeles
Vegan Chickpea Flour Omelette
Light and fluffy, savory, and coming in with 10 grams of protein per 1/2 cup, this vegan omelette is going to be your new breakfast (or dinner) go-to.
by Mackenzie Laverick
at University of Vermont
Make the Most of Your Nearly-Empty Nut Butter Jars With These Easy Parfaits
In this house, no nut butter goes to waste.
by Amelia Popowics
at University of Michigan
5 Caffeinated Drinks You Can Make at Home
Missing your go-to coffee at *insert your favorite cafe here*? It's okay, you can make your own version at home!
by Radhika Iyer
at University of California – Berkeley
Easy Recipes to Get You Started on Your Cooking Journey
You don't have to enjoy cooking to make some scrumptious food for yourself!
by Wan-Yu Lai
at University of California – Berkeley
My Take On The Viral TikTok Pasta Trend
Spoiler Alert: An easy college friendly meal.
by Patricia Tan
at Northeastern University
Savory Vegan Zucchini Waffles
Waffles for dinner while still getting in your vegetables and having a savory vegan meal? Um, yes please!
by Mackenzie Laverick
at University of Vermont
The Best Gooey Brownie Recipe From TikTok
Everything I make comes from TikTok at this point.
by Nicolette Cure
at Emory University