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 grab your ingredients, roll another one and enjoy this glorious … Continue reading Cooking With Weed: Pot Pizza
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. Continue reading 6 Single Ways To Celebrate Valentine’s Day
Our weekly roundup of insta-worthy foodstagrams. Use the hashtag #MyFoodHigh or tag us @bakedmagazine to be featured! Continue reading #MyFoodHigh: The Roundup
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 water than plant-based foods. According to National Geographic, “On average, … Continue reading The 5 Best Vegan Dishes At SU Dining Halls
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. Continue reading Pear and Prosciutto Pizza with Blue Cheese
The making of the recipe section for the Fall 2014 issue. Look out for copies of Baked on campus beginning December 2! Continue reading Behind-The-Scenes Video: The Recipages
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