Vegan Ice Cream Recipes That'll Convert Any Dairy-Lover
Fruits and veggies never tasted this good.
by Kayleigh Bounds
at Colby College
Why Every Foodie Needs to Subscribe to Forklore Today
Magically delivered to your doorstep — now that's what I'm talking about.
by Lily Dube
at University of Michigan
$5 Ratatouille Literally Anyone Can Make
It's almost too easy.
by Spoon University
at Spoon HQ
These Sriracha Lentil Summer Rolls Are More Fresh Than the Prince of Bel-Air
It's time to branch out from your PB&J.
by Emma Lally
at St. Louis University
This Healthy Granola Can Be Eaten for Breakfast or Dessert
Say good-bye to Kashi and Chewy Bars.
by Spoon University
at Spoon HQ
This Pumpkin French Toast Bake will Spice Up your Holiday Brunch
The best of breakfast pastry worlds, especially (but not limited to) during the holiday season.
by Marissa Medici
at Yale University
Whole Wheat Banana Bread Without Oil That Actually Tastes Good
Bananas and bread... 'nuff said.
by Timary Malley
at Hamilton College
Make This Beet Hummus If You're Sick of the Same Old Spreads
Let your heartbeet guide you in the right direction.
by Leah Valenti
at Spoon HQ
Where to Find Fusion Diner Food in Chicago
Little Goat can satisfy all your cravings with everything from its gooey cinnamon buns to its goat burgers.
by Michelle Gao
at University of Chicago
How to Make No Fuss Ginger Biscuits
Your new classic coffee (or tea) companion.
by Ellen Gibbs
at University of New Hampshire
10 One-Pot Chili Recipes to Keep You Warm this Winter
How to keep warm over winter 101.
by Claudia Karademas
at Hamilton College
All You Need to Know About the Vegetable of 2017, Purple Cauliflower
Because white cauliflower is so 2016.
by Spoon University
at Spoon HQ
