Do you loooove breakfast, so much so that you often eat it again for lunch, and dinner? You could pull off the thrice-daily cereal routine -and yes, I’ve been a culprit – but as great as three servings of Frosted Flakes tastes, I’ve got a dish for you that is as wholesome as a hot breakfast, delicious as a quick lunch, and hearty as a home-cooked dinner. It’s easy, it’s quick, and it’s ethnic to boot.

It’s shakshouka!

Native to North Africa and the Middle East, shakshouka is a breakfast often served straight out of the skillet, with a side of pita bread in which to stuff the piping hot concoction. However, I am a celiac, which means I’m gluten-intolerant (can’t eat anything containing wheat, barley, or rye).  I’m also a distance runner, and I’m constantly looking for more protein to stay full and rebuild muscle. Hence, the following recipe, which reflects my own spin on the ethnic favorite. The chickpeas and black beans offer lean, healthy proteins and the rice, a staple in the celiac diet, allows this classic breakfast to transition easily to lunch or dinner.

Yeah, it might be hard to pronounce, but this stuff is easy to make.
See for yourself!  Read More »

Though it’s getting a bit chillier these days, it’s still Fall, pumpkin-flavored anything is still awesome, and there’s basically nothing better than waking up and making yourself pancakes on a blustery morning, afternoon, or night.

Ok, so maybe having some hottie do it for you would be nice, but you’ll forget all about that once you bite into these badboys.

This recipe is slightly complicated, but it’s nothing a relatively cheap trip the neighborhood grocery store and 30 minutes in the kitchen won’t fix.

And, like that thick trainer at my gym always says, “no pain, no gain.” I’m pretty sure he’s talking about a 45-minute run on the treadmill, but I just think it means all that cooking will be worth it when you’re filled with 2 lbs of pumpkin pancake bliss. Read More »

If you’re looking for major brownie points from your tailgating crew, or if you just want to win over the hearts of every carnivorous, beer-chugging dude on campus (and who wouldn’t???) try these wings on for size!

Nothing brings a crowd together like a hearty plate of buffalo wings, especially a crowd of rowdy football fans looking to nosh on something hot and tangy. This all-time bar food favorite is easy to make, and fun to share, especially when double dipping comes into play. This recipe allows you to make your treats as spicy as you like, so either curb the fire breath or BRING ON THE HEAT!

Note: This recipe calls for 24 wings. Adjust as necessary Read More »

So, it’s the beginning of a new school year, and you’ve got a hot prospect. How can you woo him (or her, as the case may be) and get those googly eyes to focus only on you?

Easy.

It’s like your mom always said: the way to a man’s heart is through his stomach. Even if you aren’t exactly Julia Child, you can still follow instructions, and that’s all you need to do to bust out a romantic dinner that’ll have him drooling for your food and bolting with you to the bedroom.

Trust me, it’s way better to make food for your dude than take him out. Anyone can whip out a credit card, but it makes you look extra-special if you can whip out a spatula and use it like you’re supposed to. Plus, it’s obviously sweeter to make dinner than to buy it, and it gives you the opportunity to tailor what you make to what your guy really likes. (And it might even inspire him to cook for you . . . swoon!)

Before you get carried away, don’t go all Bridget Jones and try to make super-fancy recipes for multiple courses. Keep it simple, especially if you don’t have a ton of cooking experience. Odds are, your guy loves the classics: what meat-eating man would deny a nicely grilled steak or a plate of spaghetti just like his mom used to make?

So set out that tablecloth, light those candles, put on some tunes, and give these two tried-and-true recipes a whirl. Read More »

Remember those nasty instant-oatmeal packages you would toss in the microwave on those mornings when you were all hungover but starving? Yeah, forget them. This isn’t that. This is waaaaay, way better.

Oatmeal is the perfect breakfast to warm you on a cold winter morning, or to keep you full and alive in a long, boring lecture until lunch. It’s tasty, healthy and super versatile, meaning it’s pretty much the perfect college meal.

So how do you make it well? It’s simple.

First, you need to get yourself some rolled oats. Not the quick-cooking kind – the regular kind. The only other staples you’ll need are milk (any kind, even soy is OK) and salt. And we all have that stuff lying around, right? Once you’ve got that down, then you can lay out your own personal oatmeal sundae bar: nuts, dried fruit, cream, sugar, honey, fresh berries, yogurt, chocolate chips, etc.

So here’s how you make your oatmeal:

1. In a small saucepan, put 1 cup of milk (or 1/2 cup water and 1/2 cup milk) and a sprinkle of salt. Set the saucepan on medium-high heat.
2. When the milk starts to bubble up and simmer, pour in 1/2 cup rolled oats. Reduce the heat to low.
3. Cook at a simmer for about 10 minutes, stirring every so often so the oatmeal doesn’t stick to the bottom of the pot.
4. When the oatmeal is the consistency you like, scoop it out and serve it! Read More »

All right so it might not be cold yet, but that doesn’t mean a bowl of something hot wouldn’t hit the spot. If you’re too broke to swing by the nearest deli every time you get a massive craving for a soup and sandwich, try this recipe for chili. It’s super easy, great for dorm rooms (assuming you can use a crock-pot there…or can hide it from your R.A.) and it makes enough to last a lot longer than one of those eensy bowls of Broccoli Cheddar soup (still, mmmm broccoli cheddar soup…).

Chili is extremely customizable. For instance, depending on whether you like yours really hot or not so much, it isn’t hard to adjust the spice of this recipe. Chili is kind of a free-for-all dish, meaning, throw whatever the hell you want into a pot as long as it sounds good. (Caution: do not try this when inebriated. I did and quickly realized that frosting does not go well in chili.) Read More »

Another year in school, and that means another year away from your parents. What a glorious concept. Breathe in that new year of college air. Do it fast though, because it’s the first week of classes (and parties) and pretty soon the air’s going to smell like burning couches and puke.

Now, college can be the greatest place on earth… that is, until the cash starts running low. And since right after you read this you are going to head to Urban Outfitters “just to look around”, and you are bound to find that rug/lamp/’80s drinking game/hip wall art, and you just “absolutely have to have them all because they are all so cute and will go perfect in your room,” you might not be the most frugal shopper on campus.

College can become a pretty expensive place for a lot of different reasons. Now, we know you aren’t paying for drinks at the bar (ahhh… to be a girl in college…) but next week is your BFF’s b-day and then your MFF’s HY b-day (most favorite friend’s half year birthday) and you are way past making them a friendship collage. Also I’m pretty sure season one of Gossip Girl comes out on DVD soon so there are some big purchases in the near future you cannot avoid.

With all these costs racking up, the 300 person line to that cheap franchised burrito place isn’t looking too long anymore (even though you know it only tastes good after 7 Slippery Nipples) and the Golden Arches seem like the right option to squeeze every penny. But we are here to convince you of another option. It’s called cooking. For yourself. With real ingredients.

Wait… wait. C’mon, at least let me explain before you go check Perez and go watch Lauren Conrad make yet another terrible BF selection (will she ever learn?). Read More »

The most elaborate meal most college students cook consists of adding water to some noodles and microwaving on high for 2 minutes. Except maybe the weird stuff we all put together after a long night of drinking (Cheez Wiz and frozen spinach? Mmmmm!).

But it doesn’t have to be that way.

Eli and Max Sussman, two lovely boys who are as talented in the kitchen as they are witty, have recently published, Freshman in the Kitchen.

This cookbook is made for us – college students – and teaches everything we need to know about cooking, including making things that don’t require a flavor packet or a microwave.

Freshman in the Kitchen proves that cooking a real meal can be as easy as Easy Mac, with much better results. The boys will be sharing their expertise and recipes with us, so look out.

And buy their book. Your roommates will thank you.