How to Make Vegan Curried Butternut Squash Soup
We're gonna need a bigger bowl.
by Jessica Citronberg
at Boston University
What I Learned When I Went Vegetarian for the Second Time
Reflections of an attempting vegetarian, and trying not to fall off track.
by Dana Sorkin
at Connecticut College
How to Make Cranberry, Brie and Caramelized Onion Tartlets
Finger food so classy it hurts.
by Claire Tromblee
at University of California – Berkeley
How to Make Bomb Reese’s Stuffed S’mores Bars
Holding hands and singing campfire songs not included.
by Audrey Mirabito
at Spoon HQ
3-Ingredient Chocolate Frosted Pumpkin Cookies
Dress up your store bought dough like a pro.
by Jude Alsawah
at Michigan State University
How to Make Pumpkin Bread French Toast
Treat yo self.
by Alixandra Rutnik
at Franklin & Marshall
How to Make Grilled Cheese Roll-Ups, Because Sandwiches Are So 2002
Who knew grilled cheese sandwiches could be so fun?
by Steph Cozza
at University of Pittsburgh
This 5-Minute Citrus Miso Dressing is Better Than the Store-Bought Stuff
Why spend $10 at the store when you could just make this?
by Carlotta Esposito
at McGill University
5 Meatless Protein Sources Every Vegan Should Be Eating
Who needs bacon cheeseburgers anyway?
by Danielle Cahoon
at Vanderbilt University
How to Make Cheesy Green Bean Pasta Casserole That Actually Tastes Good
Blow your great aunt's green bean casserole out of the water.
by FoodBeast
at Spoon HQ
Make Grown-Up Mac and Cheese with This 3 Chili Chicken Mac Recipe
Spice up your typical mac and cheese.
by Phoebe Melnick
at Boston University
Cheesy Pull-Apart Bread Literally Anyone Can Make
Sorry not sorry, garlic bread.
by Dorianne Ma
at Northwestern University
