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Top 5 Ways To Do Thanksgiving the "Healthy" Way
Being stuffed is only a good idea if you're a turkey.
by Lilly Zoller
at University of Wisconsin- Madison
Newarks Hidden Culinary Gems
Step outside of your comfort zone.
by Olivia Feldman
at University of Delaware
Where to Eat Vegan in Denver if You Only Have 24 Hours
A narrowed down list of our favorite vegan spots in Denver! Doughnuts for breakfast? Absolutely. Vegan ramen with popcorn tofu? Check. A grocery store with nothing but vegan options? Done.
by Julia Fennell
at Colorado College
The Four Best Spots on The BU Campus That Will Fulfill Your Study Needs
When you need to get your work done you need to know where to go!
by Moriah Schoeffer
at Boston University
Where to Eat Off Campus Using your BearBucks
Because Bear Bucks are for more than just laundry.
by Lily Trossman
at Washington University in St. Louis
13 Gluten-Free Thanksgiving Side Dishes to Bring to Your Next Potluck
No flour? No problem!
by Kendall Stern
at Brown University
A Thanksgiving Meal at McDonald's
A Thanksgiving meal for under $10.
by Dana Bryan
at University of Florida
We Know What Thanksgiving Dish You Should Eat Based on Your Favorite Friends Character
What's better than a "Friends"giving?
by Makiya Seminera
at University of Florida
A Very Vegetarian Thanksgiving
There's no need to miss out on the delicious Thanksgiving classics! If you are a vegetarian or want to spice up your Thanksgiving (no pun intended) I have the perfect dishes for you.
by Emily Karp
at Syracuse University
How to Have the Best Vegetarian Thanksgiving
Thanksgiving is known to be all about the turkey and other meat. As a vegetarian for almost nine years, I find this disappointing. Here are my ten vegetarian-friendly dishes so you can have the best Thanksgiving yet.
by Michal Cohen
at American University
Which Dish You Should Bring to Friendsgiving, Based on Your Cooking Ability
Anyone can cook!
by Jackie Heller
at Ohio State University
What to do with Thanksgiving leftovers?
Say goodbye to the tradition of disappointing leftovers.
by Mary Racette
at Grand Valley State University