It's Possible to Eat Too Many Chia Seeds and Here's What Happens
Based on true events.
by Jordana Colomby
at Carleton University
Low Carb and Gluten Free Crustless Taco Quiche Cups
Eggs and salsa in the fridge? You're already halfway to making grub with gusto.
by Ellen Gibbs
at University of New Hampshire
The Perfect White Chocolate Raspberry Cheesecake Dessert For Your Next Potluck
Makes 48 servings —or one if you keep them for yourself.
by Lennox McGrain
at New York University
How to Make Authentic Italian Easter Bread
Grab a friend and make some Italian Easter bread.
by Dana Fowler
at University of Cincinnati
21 Next-Level Foods You Can Make in a Mason Jar
Jars for breakfast, lunch and dinner.
by Rebecca O'Neill
at Colgate University
31 Salads To Celebrate National Salad Month This May
Foolproof recipes to get your greens in.
by Erin Voss
at University of California – Berkeley
12 Easy Vodka Cocktails to Finish the Semester Off Strong
It's time to start polishing off all of those half empty bottles of vodka on top of your fridge.
by Abby Power
at University of Virginia
How to Make a Week's Worth of Vegan Dinners from Whole Foods for Under $35
Seven days of vegan without breaking the bank.
by Alyssa Cronin
at Georgetown University
10 Recipes That'll Make You Feel Like You're Having Breakfast at Tiffany's
Audrey Hepburn would approve.
by Clara Poteet
at College of William & Mary
11 Meal Prep Recipes That Won't Break the Bank
Ready. Set. Meal Prep.
by Sarah Morrissey
at St. Louis University
3 Healthier Snack Recipes for the NFL Draft
Because the food's what's most important here.
by Samantha Klig
at University of Maryland
10 Indulgent S’mores Recipes You Need to Try
Not your average s'more.
by Madison Mordoh
at Elon University
