Easy Recipes You Can Make in Your College Dorm

Peanut butter noodles, microwave Nutella cake and more one-pan wonders and no-cook recipes with super-short ingredient lists to save you a trip to the dining hall.

Armando Rafael for The New York Times. Food Stylist: Simon Andrews.

Published Aug. 26, 2025Updated Aug. 26, 2025

Let’s be real, cooking in a college dorm isn’t always easy. Tiny communal kitchens, barely any counter space and maybe just a microwave to work with? We’ve been there. But that doesn’t mean you’re stuck with ramen and granola bars forever. Whether you’re craving something quick between classes or need a midnight snack, these dorm-friendly dishes have your back.

An overhead image of a white plate with three triangles of chicken quesadilla. One of them is topped with sour cream, pico de gallo and guacamole.

This satisfying snack or meal from Ali Slagle comes together in 10 minutes or less. The hack: Buy a Rotisserie chicken or grab some grilled chicken from the dining hall. Shred the meat when it’s cool so that it doesn’t make the tortilla soggy. Cook the quesadilla over moderate heat, so the cheese melts just as the tortilla gets crisp and golden.

Recipe: Chicken Quesadillas

An overhead image of a bowl with bright green matcha overnight oats, topped with a dollop of yogurt, raspberries and mango.

Overnight oats and iced matcha lattes are a great way to start the day. Ifrah Ahmed combines them into a healthy, make-ahead breakfast that takes only five minutes to prep. The oats can last three to four days in the fridge, so make a batch at the start of the week, and you’ll have morning meals covered. Just roll out of bed, grab a Mason jar, and head out the door.

Recipe: Matcha Overnight Oats

An overhead image of a small bowl of microwave Nutella pudding cake with a spoon of ice cream on top.

When you Google “mug cake,” you get millions of results. But this ooey-gooey version from Ali Slagle is the winner. Three ingredients, five minutes and a zap in the microwave, and you’ve got a deliciously warm chocolate-hazelnut lava cake for one.

Recipe: Microwave Nutella Pudding Cake

An overhead image of a cast iron skillet with cheesy chile crisp white beans.

Take a can or two of white beans, some garlic, a little tomato paste and most importantly, your favorite brand of chile crisp, and bake for a few minutes. Then top with grated Cheddar and bake again until that’s melted. What you end up with is Melissa Clark’s fiery bean bake, which practically begs to be eaten with a bag of tortilla chips.

Recipe: Cheesy Chile Crisp White Beans

An overhead image of a bowl with white rice topped with canned tuna and black sesame seeds.

Eric Kim’s five-minute recipe proves you can make a great meal without ever turning on the stove (the more than 6,000 comments from readers back this up). Grab a can of tuna, some mayo, leftover rice and whatever you want to sprinkle on top. Customizable and filling!

Recipe: Tuna Mayo Rice Bowl

Two glasses of cinnamon date smoothie with glass straws.

When the craving for a cinnamon bun strikes but you don’t have that kind of time, Sohla El-Waylly’s smoothie is like a welcome consolation prize. All you need is a handy-dandy blender, a few ingredients and a few minutes. Buttermilk steps in for the tang of cream cheese icing, dates achieve that warm caramel sweetness, and nutty flax seed offers that freshly baked aura. And cinnamon, of course.

Recipe: Cinnamon Date Smoothie

An overhead image of a bowl of chickpea spinach salad with curry yogurt dressing.

Yasmin Fahr’s sunny chickpea salad packs really well, making it a great on-the-go lunch for when you’re in back-to-back classes all day. You can throw all the ingredients into a container before you run out the door, or even make it a day ahead, as it gets better with time.

Recipe: Chickpea Spinach Salad With Curry Yogurt Dressing

An overhead image of a pot of cheesy baked gnocchi with spicy tomato sauce, topped with Parmesan and basil.

In need of some weeknight-easy comfort food? Look no further than this one-pot recipe from Yossy Arefi. Store-bought gnocchi simmers in tomato sauce (with as much crushed red pepper as you and your roommates can handle) and is topped with a blanket of melted mozzarella. Cheesy, hearty, delicious.

Recipe: Cheesy Baked Gnocchi With Spicy Tomato Sauce

An overhead image of a plate with five strips of cooked bacon.

The easiest way to cook bacon is in … the microwave. For real! It’s also the quickest method, according to Genevieve Ko. Microwave on high power for 45 seconds per slice. If you have thick bacon, or you like it extra-crispy, microwave in 30-second bursts until desired doneness. Just make sure to cover the strips with a paper towel to soak up grease and prevent any splatter.

Recipe: Microwave Bacon

An overhead image of a black plate with peanut butter ramen noodles topped with Parmesan.

After a late-night cram session, this five-ingredient recipe from Eric Kim is exactly what you need. It’s ready in 20 minutes and uses a packet of ramen, so it’s a perfect meal for one. Everything comes together in a single pot, or as one clever reader suggested: “Save the dregs of peanut butter jars and plop the hot noodles inside along with other ingredients and swirl or shake. Clean jar and tasty noodles.”

Recipe: Peanut Butter Noodles

An overhead image of several food containers holding nori, rice, carrots, scallions and more.

With tinned fish, rice and your choice of crunchy vegetables, these hand rolls from Ali Slagle are endlessly customizable. But one ingredient is really worth keeping: “The clementines are revolutionary! That burst of juicy citrus along with the rice, fish and cucumber and dipped in soy sauce … oh boy,” one reader writes.

Recipe: Tinned Fish Hand Rolls

A loaf pan holds mango soft serve with an ice-cream scoop; three scoops of mango soft serve are next to it in a white bowl.

You don’t have to major in math to memorize this simple equation: Any frozen fruit + condensed milk = dessert right now. Hetty Lui McKinnon’s two-ingredient soft serve is perfect for when you need a sweet treat, fast. It can be eaten right after blending, or if you prefer a firmer texture closer to that of ice cream, put it in the freezer for an hour.

Recipe: Mango Soft Serve

An overhead image of a plate of coconut-Gochujang glazed chicken with a side or white rice and broccoli.

Winner, winner, 15-minute chicken dinner! Gochujang and coconut milk form the base of Kay Chun’s easy and flavorful sauce that coats succulent pieces of boneless, skinless chicken breast. Serve with broccoli, rice or whatever greens and grains you have on hand.

Recipe: Coconut-Gochujang Glazed Chicken With Broccoli

An overhead image of a pink bowl with vegetarian skillet chili topped with sour cream, pickled red onions and cilantro. To the right of the frame is another bowl of the same, cut off.

Canned beans, which are hearty and affordable, are the star of this one-pot chili recipe from Melissa Clark. It has five-stars, more than 10,000 ratings and only takes 30 minutes to cook. “It blows my mind with its simplicity!” one reader wrote.

Recipe: Vegetarian Skillet Chili

An overhead image of microwave-steamed eggs topped with soy sauce and chives.

The key to that perfect soft-set, wibble-wobble texture of steamed eggs is using your microwave at around 500 watts. This lower heat lets the eggs and broth steam together gently. Eric Kim’s 10-minute recipe is great for breakfast on its own — drizzled with the soy sauce and maple syrup — or for lunch or dinner alongside steamed rice.

Recipe: Microwave-Steamed Eggs

An overhead image of a baking tray with chile crisp and honey roasted salmon. At the bottom left corner of the frame sits an arugula salad.

This five-ingredient recipe can make a mid-semester meal feel like a special occasion. Naz Deravian roasts a large salmon fillet that’s been covered with a sweet and spicy paste of chile crisp, mayonnaise and honey for 15 to 25 minutes (depending on the thickness of the fish). Eat it with a salad, roasted potatoes or crispy rice.

Recipe: Chile Crisp and Honey Roasted Salmon

An overhead image of a bowl of quinoa salad with cucumbers, bell pepper, olives, and lots of parsley.

“Seriously, I CRAVE this salad and now usually have a big bowl of it in the refrigerator at all times,” one reader wrote about Ali Slagle’s lemony quinoa dish. Her recipe calls for cucumbers, bell pepper, olives and lots of parsley, but it’s really a choose-your-own-adventure. Feel free to add other briny, creamy, crunchy or herbaceous ingredients, like feta, avocado, arugula or fresh mint.

Recipe: Quinoa Salad

An overhead image of a Dutch oven filled with rice and beans next to a plate with lime wedges.

Ali Slagle is a hero of one-pot cooking. In this 30-minute recipe, the rice cooks with the beans and the starchy liquid they’re canned in. Nothing goes to waste! For an extra kick, add some salsa to the stock. It’s cheap, filling and can be eaten any time of day.

Recipe: One-Pot Rice and Beans

An overhead image of a baked potato sliced down the middle with butter inside and pooling at the edge.

Did you know that you can change the power level of your microwave? Do that, and you’ve got yourself a fluffy, evenly cooked potato. Genevieve Ko recommends 50-percent power for the perfect spud. Just make sure to poke holes all over the potato with a fork or knife before to prevent it from exploding.

Recipe: Microwave Baked Potato

An overhead image of a Dutch oven filled with creamy noodles.

In the time it takes to boil noodles and heat up a jar of store-bought sauce, you could have made Ali Slagle’s bright and easy pasta dish. Her no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon thrown in. That’s it. Pick whatever pasta shape sparks joy and enjoy.

Recipe: One-Pot Pasta With Ricotta and Lemon

An overhead image of a bean salad on a plate.

You can use any kind or combination of canned beans to make Melissa Clark’s salad, but a mix of white beans, chickpeas and red kidney beans makes it especially colorful. The best part is that it gets even better as it sits. Make a big bowl on Sunday, pop it in the fridge, and you’ve got an easy, packable lunch for the week.

Recipe: Classic Bean Salad

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