How (and Why) To Make Preserved Lemons, aka Lemons Confit
Pucker up and prepare for the cold.
by Jeanne Kessira
at Cornell University
8 Fancy Food Mash-ups that Will Blow Your Mind
These dishes are proving that two is better than one.
by ali g
at Penn State University
Caramelized Onion and Mushroom Sandwich with Pesto and Goat Cheese
Garlic mushroom onion goat cheese pesto sandwich – try saying that 5 times fast
by Emma Ricketson
at New York University
We Spoke to the Chefs at Trois Mec and Tried Their Awesome Food
Three guys, one rare restaurant.
by Bradley Lai
at University of Southern California
Ideas to Get You Started on the Artisanal Toast Trend
Who will be the greatest toast artist of our time?
by Anna Kalmbach
at Spoon HQ
Two-Ingredient Chocolate Mousse
Dumb easy, fabulously fancy.
by Jeanne Kessira
at Cornell University
Apple Crumble Bars
The easier, more portable version of apple pie.
by Jacquelyn Carroll
at Georgetown University
The 10 American Foods I Took for Granted While Living in Paris
The struggle of a study abroad student searching for American staples in Paris
by McKenzie Maxson
at Spoon HQ
Bougie Ways to Make A Classic PB&J
Because it's always peanut butta jelly time.
by Rachel Kupelian
at University of Pennsylvania
Why You Should Eat Brunch at Fitler Dining Room
Calm, cool and classy.
by Dina Zaret
at University of Pennsylvania
How to Plate Your Food Like a Professional
Make your homecooked meals more Instagram-worthy
by Moira Laband
at University of California – Berkeley
This Bougie Goat Cheese & Arugula Pesto Pizza Will Make You Drool
It's healthy if it's homemade, right?
by Evelyn Chai
at SUNY Binghamton
