Spaghetti sauce: fully loaded

Cooking in college for your first time can either be exciting or terrifying. It is wonderful to get to cook exactly what you want, how you want it, without needing to consider other people’s preferences. But this can be also terrifying for many students who have never bought their own groceries
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Eating seasonally: herbed spaghetti squash

We decided to experiment with several in-season veggies for our dinner this week with entirely delicious results. Our idea came from the Student Organic Garden Association (SOGA) where we were lucky enough to be gardening when the opportunity to take home a spaghetti squash presented itself. Having never cooked one of these before, we decided to consult the wisdom of the internet. This recipe got us started concocting a plan of delicious action. With cherry tomatoes already on hand from the Gill Tract, we decided to add zucchini and chicken and call it a meal.
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Quick recipe: homemade crepes

Pancakes and waffles are age-old breakfast traditions, but wherever I go, crepes always leave the best impression. They’re great for any time of the day, and you can make them healthy, pig-out-worthy or a mixture of both. The basic crepe requires only six ingredients and some water. It’s so easy
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Return to the tradition of handmade noodles

Various delicious restaurants in Downtown Berkeley say the pasta or soba they serve is “homemade.” This distinction, though well received, made the writers at the Daily Cal wonder: What value do homemade noodles have besides their novelty? To address this question, we took to the kitchens of Ippuku, Trattoria Corso
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