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Tag: pizza
7 Foods You HAVE to Eat While Watching the Gilmore Girls Revival
With the revival only about a week away, make sure you have this stocked in your fridge for the premiere!
Why Ranch is the Most Universal Dressing of All Time
In honor of the dressing we put on EVERYTHING.
How to Amp Up Your Childhood Favorites
So, we all know and love our childhood favorites like grilled cheese, mozzarella sticks, pizza, and chocolate chip cookies. But who’s to say we can’t amp them up and take them to the next level? Here are 3 recipes showing how to do just that! Grilled Cheese Pizza, yes you read that right. Two of…
Cooking With Weed: Pot Pizza
If you’re feeling extra adventurous this 4/20, what better place to find yourself other than in the kitchen. Why settle for Wings or Insomnia when you can whip up some delicious, cannabis-infused munchies. So please, be our guest and test the waters with this recipe for “Pot Pizza.” It only takes 40 minutes to cook, so…
6 Single Ways To Celebrate Valentine’s Day
Just imagine all that money you’re saving by not having to buy roses, mediocre chocolates, and stuffed animals for someone else—that’s something to celebrate! Here’s what you should spend your money on.
#MyFoodHigh: The Roundup
Our weekly roundup of insta-worthy foodstagrams. Use the hashtag #MyFoodHigh or tag us @bakedmagazine to be featured!
The 5 Best Vegan Dishes At SU Dining Halls
Ever wondered what “Mac ‘n Cheeseless” tastes like? Too nervous to try stir-fry without chicken? Each dining hall has unique vegan and vegetarian options for those days when beef stew doesn’t look too appetizing, and there’s a good reason to try them. Vegan diets can actually conserve water because the production of meat requires more…
Pear and Prosciutto Pizza with Blue Cheese
This hearty pizza from our Recipages feature is bursting with juicy pears and tangy blue cheese with a touch of salty prosciutto. Bonus: we’ve added an extra gluten-free pie crust recipe.
Behind-The-Scenes Video: The Recipages
The making of the recipe section for the Fall 2014 issue. Look out for copies of Baked on campus beginning December 2!
