(5) videos
Student chefs battle for the title of Iron Chef at Boston University... with only $10 and a MicroFridge. Hosted by Ken Reid with special appearance by guest judge Ken Elmore, Dean of Students.
Read the story on BU Today: [...]/today/unknown-section/2007/09/16/taste-glory-0
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Rolled oats and chopped walnuts supply the crunch that gives this healthy microwave adaptation of an apple crisp its toothsome texture.
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For this vegetarian entrée, the spaghetti squash not only serves as the “noodlesâ€â€”it’s also the vessel.
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This loaded sweet potato recipe uses Greek yogurt in place of sour cream for a little bit of tang and richness on top. You’d never know the difference!
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The secret to this veggie frittata is stirring the egg mixture every 30 seconds; that way, the vegetables don’t sink to the bottom.
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