Paresky Commons (Paresky) has it all: from the daily pizza on the first floor to the rotating menus upstairs and the occasional nuggets and fries. It’s the go-to spot students rush to whenever hunger strikes, whether you just want a piece of fruit or a full-course dinner. But while Paresky is convenient, the food may sometimes feel monotonous. Students often come up with ingenious and original combinations of food while experimenting. We asked students to share some of their best Paresky food hacks.
George Richardson ’27
“On Sundays, they have Oreo crumbles. You can put Oreos and milk in a cup, heat it in the microwave, and you’ve got an Oreo mug cake. I got into baking during the pandemic, around fifth grade, but my mom didn’t really trust me in the kitchen. The mug cake was perfect, super easy and safe. It became kind of a comfort dish whenever I wanted something sweet but didn’t feel like actually baking. And now it’s just one of the easiest recipes to make on campus,”
Matthew Wei ’28
“[This is] called a sticky banana wrap. You start with a tortilla, nice and soft, and you slice up a banana into thin pieces, nothing too thick. You spread those slices in the center of the tortilla, but don’t overdo it, leave a little space. Then, you grab some sun butter and spread it over the banana slices, making sure to cover them well. You fold it up into a wrap, then throw it on the panini press. Press it down until it’s warmed through and a little crispy on the outside. Me and my friend, we’ve got this tradition of eating a lot of bananas for dinner. We each grab a few and just scarf them down. It’s silly, but it’s kind of our thing, and this wrap is just an extension of that.”
Simba Xiong ’28
“After practice, I make this drink I call the ‘Sparkling Pink Rehydrator.’ It’s a mix of one fourth Gatorade, then about half lemonade, and half Brisk iced tea. I top it off with a splash of the sparkling lime water and throw in some ice. It ends up this cloudy pinkish red gradient color, super cold, and really refreshing. It’s not too sugary. I came up with it one day when I was just dumping random drinks into a cup after water polo. I was thirsty and not really thinking, just grabbing whatever was nearby. But it ended up tasting actually good, so I refined it a bit, cut the sweetness, added the sparkling water, and figured out the ratios. The drink has become part of my post-practice routine, reliable, quick, and way better than chugging straight Gatorade.”
Christopher Lee ’27
“[My dish is] a homemade Chipotle. The ingredients are black beans, rice, olive oil, cheese, and pico de gallo. It tastes comforting; it’s warm, and it’s very sweet in this sense. Sometimes, when you can’t get Chipotle, you can go to Commons and grab your own Chipotle. I’m trying to make [my dish] every single meal, or at least lunch and dinner. [One advice I can give to people eating in Commons is:] use the salad bar. The salad bar is really important when you want to make personalized, good meals.”
