Thanksgiving is a tricky holiday for college students. If you’re within commuting distance of home, you probably can’t wait to burst through your front door to wafting aromas of a decadent home-cooked meal. But if you’re one of the many students who opted to go to school out of state or far from Mom & Pops, you might find yourself stranded in College Town USA, especially if plane tickets home are too expensive to rationalize a short round-trip for Turkey Day when winter break is just around the corner. So don’t despair if you’re holding down the fort in your dorm with other grounded co-eds, here are some foolproof recipes that taste like home. Read More »

I’m not a vegetarian, but I have a vegetarian boyfriend (and an aversion to all things Thanksgiving). I’m going to his parents’ house for the holidays this year and, luckily, they’re tolerant of nontraditional main dishes, so we’re going to experiment a little.

The stereotypical veg main dish for Thanksgiving is, of course, Tofurky, but this has always seemed like one of the most disgusting foods on the planet to me. If you’re a vegetarian, the object is to refrain from eating meat, correct? So why exactly would you want to scarf down something that’s supposed to imitate the texture and taste of a plump, perfectly roasted turkey? I get that some vegetarians don’t mind the taste of meat and went veg for other reasons, but still. Tofurky will remain a bizarre mystery to me, and I’m fine enjoying a meal without it, thankyouverymuch.

So if you’re not going to bake up a delicious vat of Tofurky, then what?

Well, you have zillions of options. You could make a fancier-than-usual veg stir-fry featuring a killer marinade and sautéed pieces of tofu, textured soy protein, or nuts and legumes. Personally, though, I prefer the casserole route—this might be because I’m from the Midwest, but I just find casseroles so comforting and perfect for chilly weather. Ratatouille, vegetable lasagna, baked pasta with butternut squash, spanakopita, veggie gratin, and veggie chili are all excellent choices that I guarantee will make the meat-eaters at your table drool. Read More »

My Italian Nana had seven children. Seven. Needless to say, she was the queen of easy recipes and delicious meals made from the leftover scraps of last night’s dinner.

Now, I’m pretty sure none of you people have 7 kids, but you do have a full course-load and weekends spent laying in bed watching TV. Yeah, you’re busy and there’s not much time to cook, which means my Nana’s recipes are perfect for your college life.

And the best/easiest/warms-your-tummy from-the-inside-out recipe: Nana’s Turkey Tetrazzini. It sounds fancy, and tastes fancy, but it’s super easy (got a bowl and a spoon? You’re good to go) and quick to make (open, pour, mix, cook). And it can be made vegetarian! Just take out the turkey.

Enjoy!

Ingredients:

2 Tbsp finely chopped onion
2 Tbsp chopped celery
2 Tbsp chopped black olives ( I put in lots more)
1 and a half to 2 cups cooked turkey (or chicken!), cut in pieces
8-12 oz cooked pasta, like spaghetti
1 can cream of mushroom soup
½ cup water or chicken broth
¼ cup white wine or sherry, if desired (and who wouldn’t desire a little wine in their dinner…and the rest of the bottle while they make it?!)
1/3 cup shredded cheddar cheese
Bread crumbs for topping Read More »