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Use These 4 Recipes to Cook Like a Chef at Home
Making these will change the way you cook.
by Matthew Mannucci
at University of California – Berkeley
How a Chef's Cooking Goes Beyond Consuming
What a chef eats may not be what you think.
by Matthew Mannucci
at University of California – Berkeley
5 Easy Plant-Based Recipes that Make You Look Like a Professional Chef
What do you make for dinner this week?! Don't panic, I've got you covered.
by @TheActiveElena (Shana de Urioste)
at University of Southern California
Easy and Delicious Crock Pot Chicken Parmigiana
This low-calorie, easy and delicious Crock Pot Parmigiana is so simple and even tastier, with only five ingredients and 10 minute prep time!
by Cheyenne Green
at University of Tulsa
5 Essential Spices Every Student Needs
An easy and approachable list of spices to help turn your dishes into something exciting.
by Samuel Beber
at Queen's University
How to Host a Rainbow Gnocchi Party
I don't gno about you, but I love gnocchi.
by Phillip Massey
at Penn State University
How to Make Easy Pasta Sauce Like An Italian
Take a bite and close your eyes. Fastest direct flight to the Tuscan Hills, no passport required.
by Avery Centrella
at Florida State University
These Pumpkin Recipes Let You Eat Your Fall Favorite All Day Long
This ultimate fall ingredient can be made into more than just pumpkin pies.
by Nina Bernstein
at Queen's University
This 6 Ingredient Fall Fettuccine Is a Must Have This Season
Forget Pumpkin Spice Lattes, this fall treat is where it’s at.
by Saba Partovi
at University of California – Berkeley
Ramen Carbonara
You'll forget that you're eating cup of noodles with this recipe.
by Alex Karian
at Millersville University
Easy Pita Pizza for When They’re Isn’t Anything in Your Fridge
This pita pizza is so tasty and perfect for when you've forgotten to defrost something for dinner or have only an hour to cook yourself something for lunch.
by Cheyenne Green
at University of Tulsa
Make This One-Pan Bibimbap in 30 Minutes For Your Next Meal
Up your dinner game with this Korean classic.
by Saba Partovi
at University of California – Berkeley
