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Vegan Cauliflower Buffalo Wings
The ultimate vegan comfort food
by Haley Porter
at Wake Forest University
How to Make Harry Potter's Birthday Cake From the First Movie
Have you ever wanted the cake that Hagrid gave Harry for his birthday in Harry Potter and the Sorcerer's Stone? Me too.
by Alexis Carson
at University of Florida
Vegan Sweet Potato Gnocchi
If you want a fancier meal that’s vegan and delicious, this is the recipe for you! I paired these sweet potato gnocchi with a homemade cheesy vegan roux, roasted chickpeas, and spinach.
by Mackenzie Laverick
at University of Vermont
How To Make the Ultimate Charcuterie Board
To me meat, cheese, and crackers are the universal Holy Trinity - I was raised on it. I have grown up with a more refined taste now and prefer prosciutto to lunchables. Below I will show you how to make the ultimate charcuterie board.
by Ali McCarthy
at Wake Forest University
The Best Comfort Food To Get You Through Exams
Homemade buffalo mac and cheese with bacon bites; the yummiest snack to have while studying.
by Alexis Carson
at University of Florida
These Loaded Lentil Cups from Tasty Bite Make The Perfect Snack
I know what I'm making today.
by Madeleine Bokan
at Spoon HQ
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
Vegan Peppermint Oreo Truffles
Easy and delicious these vegan peppermint oreo truffles are a crowd pleaser!
by Mackenzie Laverick
at University of Vermont
How to Make the BEST Hot Chocolate
by Ali McCarthy
at Wake Forest University
Festive and Easy Peppermint S'mores to Make This Holiday Season
You'll only need a microwave for this holiday treat!
by Melody Chen
at University of California - Los Angeles
Eggnog Is Underrated and These Recipes Will Prove It
You won't want to egg-nore these recipes.
by Nichelle Gilliam
at St. John's University
Risotto: Tips, Tricks, and Seasonal Twists
Risotto sounds like such a complicated dish, but with a simple and easy base recipe, it can be adapted for any season and bring back the memories of your mom cooking risotto over the warm stovetop.
by Sam Tobin
at Northeastern University
