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Why the Food Hall at the City Foundry Should Be Your New Study Spot
The City Foundry STL, just down the road from SLU, is a great place to grab a bite to eat or sit and study
by Natalie Drury
at St. Louis University
BRAINFOOD: Spoon University X TABASCO® Brand Recap
On November 12th, Spoon University partnered with TABASCO® Brand to host a virtual conference about creating food content and some unique ways to add TABASCO® Brand pepper sauces to your everyday food items.
by Sydney Fiorentino
at University of Southern California
Butternut Squash Soup Recipe
October=comfort food! Try this homemade butternut squash soup. Perfect to eat in front of a spooky Halloween movie during the chilly fall weather!
by Ariela Klein
at Stony Brook University
Dear Food, Thanks for the Memories
A sentimental analysis of food’s role in my freshman year college experience.
by Joseph Labrador
at National Contributor
No-Cook, Minimal Prep Summer Recipes to Beat the Heat
For when you’re hot, cranky, and ballin’ on a budget
by Kennedy Dierks
at National Contributor
How to Master Risotto Alla Carbonara
Risotto doesn't have to be tricky or boring.
by Peter Truong
at National Contributor
Pinoy Kitchen: Salmon Belly Sinigang
This Filipino dish strikes a tasty balance between sour and savory flavors.
by Joseph Labrador
at National Contributor
Blueberry Salad With Lemon Vinaigrette Recipe
A berry creative way to use up those extra blueberries.
by Sarah Choi
at National Contributor
The Best Chickpea Salad Sandwich
A summer recipe that everyone should know about!
by Haley Porter
at Wake Forest University
A Taste of Home: Chana Masala (Chickpea Curry)
Follow along as I recreate my favorite childhood Indian dish.
by Sanam Patel
at University of California – Berkeley
JEW-ISH: A Non-Traditional Twist On The Traditional
Jake Cohen's newest cookbook is "a love story of blending cultures, and an invitation to gather around the table and create new memories with family, friends, and loved ones."
by Gillian Feinglass
at Emory University
How to Make Pasta Alla Carbonara | The Classic Approach to Carbonara
If it has anything extra other than the main ingredients, don't call it a carbonara.
by Peter Truong
at Michigan State University
