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I Made Foods Based on the Hogwarts Houses: Part 1 (Ravenclaw)
The Ravenclaw house is intelligent, so I had to put my brain to the test to come up with these recipes.
by Ashley Linares
at University of Florida
Pumpkin Recipes For Every Mood and Craving
Sweet or savory, baked or fried — we've got them all.
by Allison Rhee
at Northwestern University
Vegan Whole Wheat Onion Caraway Quick Bread Recipe
This perfect savory bread is easy to prepare, bake, and enjoy!
by Sara Klimek
at University of Vermont
Vegan & Gluten-Free Black Bean Quinoa Meatballs
These "meatballs" are a healthy and plant-based alternative to traditional Italian meatballs. Plus, they taste great!
by Sara Klimek
at University of Vermont
The Best Vegan BBQ Pulled Jackfruit Recipe
If you looking for a tasty, vegan alternative to pulled pork- look no further!
by Sara Klimek
at University of Vermont
Cooking Mama's Rainbow Grilled Cheese Recipe: Does It Actually Work?
We are taking virtual reality to a whole other level with this rainbow recipe.
by Lauren Wood
at University of South Florida St. Petersburg
Is This Viral TikTok Recipe Worth Its Hype?
Although the taste of this spicy shrimp pasta was banging, the creator's vague directions left my head pounding.
by Lauren Wood
at University of South Florida St. Petersburg
Dipping Sauces You Can Make at The Tully
Are you looking for a new dipping sauce for your french fries?
by Grace Baker
at Fairfield University
How to Make: Homemade Braciole
(Pronounced like bra-shole).
by Ashley Campbell
at University of South Florida St. Petersburg
How to Make: Homemade Meatballs
Store bought doesn't even compare.
by Ashley Campbell
at University of South Florida St. Petersburg
This Eggplant-Chipotle Pizza Will Change Up Your Weekly Pizza Night
Spice up your family pizza night with this new recipe--it even includes eggs!
by Radhika Iyer
at University of California – Berkeley
Artichokes Aren't Just for Dipping
Anyone can whip together a dip for those chips with an artichoke. Instead, make this super nutrient vegetable the main component of your next meal.
by Pamela Lynn
at University of South Florida St. Petersburg