No stove? No problem.
Julia Kuzman ’18 turned her tiny college kitchen into a testing ground for quick and cozy recipes that now live in a cookbook made for real life.
Illustration of French toast in a mug
When Julia Kuzman ’18 arrived at TCNJ in her first year, she had a microwave and a mini fridge with a freezer that actually kept ice cream frozen (a miracle). But meals? Mostly oatmeal, frozen dinners, and a couple creative dining hall hacks. “I didn’t really know how to cook for myself, and I knew I wasn’t alone,” says Kuzman. “So many people my age were living on their own for the first time, trying to juggle classes, keep up a social life, and figure out how to feed themselves. It was a lot.”
By her junior year, in the small kitchen of her off-campus apartment, she started learning to recreate the flavors she grew up with in recipes that felt warm, nourishing, and doable on a college schedule and budget. She documented her success along the way on an Instagram blog, @anythingbutramen, and recently published a cookbook, The Ultimate Guide to College Cooking: Easy, Healthy Meals Using Your Hot Plate, Microwave or Dorm Kitchen. Kuzman says her culinary creations are fun, fuss-free, and easy enough to make in a dorm room — or a first apartment. Here’s a taste of the recipes that helped her survive, and thrive, in her college kitchen.
FRENCH TOAST IN A MUG
Yield: 1 serving
Total time: 10 minutes
Ingredients:
1 teaspoon butter
3 tablespoons milk or plant-based milk
1 to 2 teaspoons maple syrup, plus more for topping
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract (optional)
1 egg
1 cup cubed bread (about 2 slices), whole wheat or plain
Optional toppings:
Powdered sugar
Fresh fruit
Chocolate chips
Directions:
1. In a microwave-safe mug, add the butter and microwave for 15 to 20 seconds, or until melted. Tilt the mug to coat the inside. Add the milk, maple syrup, cinnamon, and vanilla extract, if using. Crack in the egg and whisk until well combined.
2. Stir in the cubed bread. If using a small mug, add the bread in separate batches to ensure all pieces are coated with the egg mixture.
3. Microwave for 60 to 90 seconds, or until the egg is fully cooked. Top with maple syrup and any of your favorite toppings.
MICROWAVE POACHED EGG AVOCADO TOAST
Yield: 1 serving
Total time: 5 minutes
Ingredients:
1/2 cup water
1 egg
Pinch of salt
1 slice of bread
1/2 avocado
Toppings of choice:
Tomato slices
Feta cheese
Everything bagel seasoning
Equipment:
Toaster oven optional
Directions:
1. In a microwave-safe mug, add the water, then crack in the egg and add a pinch of salt. Cover the mug with a small microwave-safe plate and microwave for 60 to 90 seconds. Cooking times will vary based on your microwave.
2. Carefully remove the mug from the microwave with an oven mitt or kitchen towel and, using the plate, strain the water from the mug.
3. Toast a slice of bread in the toaster oven at 350°F if desired.
4. Mash the avocado on top of the slice of bread. Top with any of your favorite avocado toast toppings, then add the poached egg. Cut the poached egg in half to reveal a drippy yolk and enjoy.
PRO TIP: Everyone’s microwave varies, so this dish might take some experimenting. Julia finds that a sweet spot for cooking the perfect poached eggs is between 60 and 90 seconds, but don’t be afraid of trial and error.
Reprinted with permission from The Ultimate Guide to College Cooking by Julia Kuzman. Page Street Publishing Co. 2024.
Illustration: Tanya Cooper
Posted on September 12, 2025
