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All We Can Eat
Posted at 11:59 AM ET, 10/11/2011

Key Ingredient: College

Spoiler alert! In this week’s section, Bonnie Benwick profiles Georgetown University junior Bethany Imondi for our recurring Washington Cooks feature. As Imondi proves, eating in college doesn’t have to mean dining hall food, ramen noodles or expensive takeout.

With a few basic pantry and kitchen staples, students — or anyone with a tight budget or small space — can pull together quick and satisfying meals. Here are some suggestions from our Recipe Finder:

Balsamic Chicken and Vegetables, inspired by a Bowdoin College dining hall dish that is just as easily prepared at home.


Basic Crepes (Julia Ewan/The Washington Post)
Basic Crepes, a blank canvas you can use for breakfast, lunch, dinner or dessert.

Chocolate Rice Crispies, a slightly grown-up take on a children’s classic that makes plenty of leftovers for sharing around the dorm.

Thai Cucumber Salad, a refreshing make-ahead side that packs up well for those meals on the quad.

What were your go-to meals in college?

By  |  11:59 AM ET, 10/11/2011

Categories:  Recipes | Tags:  Becky Krystal, Key Ingredient

 
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