Beacon bites: A cookbook for college students

Recipes collected from cultural clubs on campus

By Brigid Lowney | January 29, 2019 2:13pm

Canva graphic created by Brigid Lowney.

Media Credit: Brigid Lowney / The Beacon

What’s cooking, Pilots? It’s the third week of the semester, and most of us are back to our college diets of the same meal three nights in a row and microwaveable mac and cheese. Are you looking to spice up your meals this semester? Well, you’re in luck. In honor of Diversity Dialogues, The Beacon has compiled recipes submitted by various cultural clubs on campus to help you add a little spark to your bites on The Bluff. 

Try out any of these tasty recipes provided by the French Club, the Native American Alliance, the Vietnamese Student Association, the Jewish Student Union and the Latinx Student Union. 

Galette Des Rois or “King Cake” - submitted by the French Club

"This is a traditional cake made in France to celebrate the arrival of the Three Wise Men. A little figurine called la fève is hidden in the cake and whoever gets the slice containing the figurine becomes king for the day. We have it every January in Madame Booth’s class and it is always so fun to see who is king!” - Hannah Mathew, President of the French Club

This recipe is from The Food Network. Further instructions can be found here.

The Native American Alliance posed for a picture at the Fall Activities Fair last semester. Photo Courtesy of Sonny Olguin.

Blue Corn Atole - submitted by the Native American Alliance

“Blue corn Atole is a traditional food for tribes in the Southwest. It is delicious, especially if you add honey and milk. It is a warming meal for the cold months. This is an easy dish for any place with a stove and the few ingredients. The recipe provided comes from Roxanne Swentzell's cookbook “The Pueblo Food Experience Cookbook: Whole Food of Our Ancestors.”- Sonny Olguin, President of the NAA

Students in the Vietnamese Student Association made spring rolls at their annual DIY event last year. Photo courtesy of Nancy Le. 

Spring Rolls - submitted by Vietnamese Student Association

“Every semester, our club holds a Spring Roll Night that is a DIY type of event. Basically members come and get to make their own spring rolls with us! It’s meant to create an inviting familial environment as well as an opportunity to educate them about Vietnamese cuisine/culture. Really easy to make with simple ingredients, and honestly a great way to get-together around a table to catch up with friends and enjoy good eats!” - Nancy Le, VSA President

The Jewish Student Union smiles for a group picture. Photo courtesy of Natasha Ma. 

Shtrudel - submitted by Jewish Student Union

“Shtrudel is a layered sweet pastry that comes in a variety of flavors. Many Jewish families make it for special Jewish holidays or even for every Shabbat.”  - Natasha Ma, President of the Jewish Student Union

The Latinx Student Union poses for a group photo. Photo courtesy of Melissa Olivera. 

Chicken Quesadilla - submitted by Latinx Student Union

“A quick and easy recipe representative of our culture is the Chicken Quesadilla. These are so easy to make and great for when you’re on a budget and on the go.” - Melissa Olivera, President of Latinx Student Union

Lowney is the living editor at The Beacon. She can be reached at