Being in college, most of the time it's just a kind of "throw what's in the fridge in a pot and hope it ends well." Although I can't act completely oblivious because I do work in a fine dining restaurant so I understand food well enough to work with it and create a coherent dish. My favorite thing to make is probably chili, just because it's something I can have over multiple days and not grow bored of it. For my chili, it's pretty much your standard chili recipe, ground beef, your seasoning, plum tomatoes, tomato paste, a little water, a touch of flour for desired consistency, your spices, peppers, onions, and I use red kidney beans and pinto beans. My secret ingredient, however, is peanut butter. Just a scoop, and allow it enough time for it to diffuse throughout the chili. It gives way to texture and consistency, and actually does a wonderful job at layering the flavors. Another favorite of mine is making a little Marsala demiglaze and serving it over pasta. Which is relatively easy, just veal stock, Marsala wine, olive oil, flour, and mushrooms. Takes no time and tastes delicious. Sometimes I'll do it over chicken as well, or throw some pancetta yet.