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This Citrus Health Tonic Will Get You Through The Winter
Perfect for flu season.
by Felicia LaLomia
at Spoon HQ
The Food Trends We Predict To See (& Eat) In 2024
2023 was the year of Girl Dinner, Tomato Girl Aesthetic, and the Stanley tumbler — what will 2024 hold?
by Kennedy Dierks
at Spoon HQ
Unveiling My Signature Grilled Cheese & Tomato Soup Creation
Elevate your culinary experience, create new memories, and indulge in the heartwarming embrace of this classic duo: grilled cheese and tomato soup.
by Steph Wang
at Rutgers University – New Brunswick
Vegetarian Options In New Brunswick
Are the Rutgers' dining halls on campus not providing you with enough vegetarian options? Check out these three places listed below for not only more variety of food options but also some drink options.
by Krisha Gandhi
at Rutgers University – New Brunswick
This Grenoble-Style Cauliflower Delivers Zing & Zest
Laurent Dagenais proves there's more to French cooking than Parisian cuisine.
by Nixie Strazza
at National Contributor
Vegan Kraft Mac & Cheese Now Exists
The boxed macaroni and cheese — which comes in both Original and White Cheddar varieties — is totally plant-based.
by Kennedy Dierks
at Spoon HQ
A Deep Dive Into The History Of Tofurky
The star of vegan Thanksgiving.
by Amanda Brucculeri
at National Contributor
How To Make A Vegan Thanksgiving Menu Without Tofurky
Vegan recipes to replace everything from the sides to the turkey.
by Rina Lakin
at National Contributor
High Protein Triple Chocolate Cinnamon Oats
Who knew oatmeal could taste this delicious?
by Swara Bhatt
at American University
Crispy Gochujang-Glazed Sweet Potato Tacos
Pre-cut sweet potatoes and Korean chili paste make this recipe easy and very flavorful.
by Felicia LaLomia
at Spoon HQ
The Top 10 Best Menu Items At Life Alive In Boston
Having trouble deciding what to order at Life Alive? Here are the top 10 best menu items.
by Charley Schwartz
at Boston University
A Hello Fresh Review From A Vegetarian College Student
An honest Hello Fresh review and the process of making one of their recipes
by Annabelle Hatsav
at Northeastern University