Nestle's DISCO Glitter Morsels Take Baking To The Next Level
So pretty!
by Casey Clark
at Hofstra University
Three Easy Recipes to Use Up Overripe Bananas
Rather than tossing them in the trash, use your overripe bananas in these recipes instead.
by Charisse Tan
at University of California - Los Angeles
Simple Staples to Spice Up Weekday Meals
When you want to bring more variety to your weekday meals, these recipes will bring the flavor and spice.
by Sarah Kate Padon
at Northwestern University
5 Easy College Meals For Beginners
5 cheap, healthy, easy meals with only 5 ingredients or less
by Haley Porter
at Wake Forest University
Homemade Mac and Cheese! (Leave Kraft on the Shelf)
Ditch the store bought mac and cheese and opt for a few simple ingredients and whip up a cheesy bowl you won't want to miss out on!
by Gerri Fox
at Northeastern University
Ways to Use Your Magic Bullet From Breakfast to Dessert
Start showing one of the most overlooked pieces of kitchen equipment some love!
by Olivia De Lorenzo
at George Washington University
Stop Guac and Roll: It's Time to Try These Fire Avocado Toast Recipes
No bland toasts are accepted here. Step up your breakfast game with these fun avocado toast recipes.
by Sydney Barish
at Emory University
I Made Foods Based on the Hogwarts Houses: Part 2 (Slytherin)
Do I have the ambition and resourcefulness to create Slytherin-based food?
by Ashley Linares
at University of Florida
Three NEW Oatmeal Recipes you Have to Try
Tired of the same basic oats? Check out these three new recipes.
by Mackenzie Laverick
at University of Vermont
Quinoa For Breakfast: The New Way To Start Your Day
On those days you're just tired of eating eggs or oatmeal, try these innovative recipes to spice up your morning routine.
by Sofia Acevedo
at University of Florida
Quarantine Eatz
Looking for ways to amp up your everyday meals? Here's some simple ways to switch it up, with food you likely keep on hand!
by Allison Leacu
at Northeastern University
I Made the TikTok Feta Pasta and It's Worth the Hype
Drown me in this pasta dish.
by Jane Parven
at Emory University
