Why Ann Arbor’s Taste Kitchen Should Be Your New Favorite Restaurant
You'll want to *taste* every item on the menu. See what I did there?
by Josh Stern
at University of Michigan
How to Make a Sushritto Without Touching Raw Fish
No more FOMOS (fear of missing out on sushirittos).
by Jayna Goldstein
at University of Florida
Make Pesto Zucchini Spaghetti Using a Spiralizer
Simple, easy and healthy — everything you could want and need for a weeknight dinner.
by Hafsa Khalid
at University of California – Berkeley
The Definitive Guide to Spoon-Approved Restaurants for Georgetown Students
Hungry in DC? The best of the best voted these restaurants as the best options in The District.
by Joosje Lupa
at Georgetown University
This Simple 3-Course Meal Uses Greek Yogurt in Every Dish
Bought too much Greek yogurt this week?
by Francesca Forgione
at University of Delaware
15-Minute One-Pot Pasta That You Can Customize With Your Favorite Add-Ins
Because sometimes we have more creativity than time (or cooking skill).
by Nicole Arca
at University of California – Berkeley
How to Make Your Own Korean Taco and Avoid the Food Truck Line
Do you want Korean or Mexican for lunch? Por que no los dos?
by Benjamin Martin
at Franklin & Marshall
Mushroom and Ricotta Flatbread with Truffle Oil
For the nights you wanna TREAT YO'SELF.
by Elena Besser
at Spoon HQ
Make Sophisticated Eggplant Caponata in Under 30 Minutes
Looks pretty legit.
by Spoon University
at Spoon HQ
How to Make Nobu’s Black Miso Cod for Only $8
A five-star dish to cook when your wallet doesn't match your palette.
by Amanda Wahlstedt
at Spoon HQ
5 Places You Must Try In Kamla Nagar
Is Kamla Nagar at a walking distance from your college? Then these are the places to eat.
by Shirin Bhasin
at University of Delhi
This Pesto and Asparagus Pasta Is Your New Go-To Cookout Side Dish
A creative and refreshing pasta that flawlessly pairs with all your grilled summer favorites.
by Alyssa Loebig
at Indiana University
