Arts & Culture

Elegant bar with glass shelves stocked with liquor bottles, three cane-back chairs, and hanging pendant lights.

Harvard Squared | May-June 2025

Cambridge Smorgasbord

Tastes from Cambridge’s eclectic restaurants

by Nell Porter-Brown

Soft lights and subdued colors make Bergamot a relaxing spot to dine.

New England Regional | March-April 2013

Neighborhood Favorite

Bergamot offers fresh food and refined comfort.

by Nell Porter-Brown

“Doc” Willoughby in his home kitchen in Cambridge, a laboratory for cookbooks

Montage | March-April 2013

The Art of the Cookbook

“Doc” Willoughby talks grilling and writing.

by Betsy Block

Multimedia |

Grill It!

Cookbook author “Doc” Willoughby ’70 makes a Thai-inspired sauce.

Child in her postwar Paris kitchen

Treasure | January-February 2013

Bon Anniversaire

Julia is feted in her centenary year.

by Christopher Reed

From the menu: phyllo triangles filled with caramelized onions, chard, and tofu, in a sorrel cream sauce

New England Regional | January-February 2013

Hold the Beans

True Bistro offers higher-order vegan fare with international flair.

by Nell Porter-Brown

The four desserts—a lemon cake, a macaron, yuzu wasabi gelée with fresh grapefruit confit and mascarpone cream, and a milk-chocolate-and-hazelnut treat

Arts & Culture |

Constructing the Perfect Bite

Chef Pierre Hermé speaks at the GSD on the marriage of architecture and pastry.

Presto Pesto No-Bake Lasagna

Montage | November-December 2012

Vegan Hedonism

Plant-based pleasure with spirit and sizzle

by Betsy Block

Carousing Cucumber Rounds with Rummy Hummus

Arts & Culture |

Vegan-friendly Holiday Party Recipes

Vegan-friendly holiday party recipes from cookbook author John Schlimm

Ambient lighting and comfy chairs star in the second-floor dining room.

New England Regional | November-December 2012

Solid Style

Fine French fare within sight of the Public Garden

by Nell Porter-Brown

Chef Joan Roca demonstrates the sous vide technique on a piece of Dover sole.

Arts & Culture |

Delicious Science

Two top chefs combine molecular techniques with traditional Catalan cuisine.