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

Katherine Caputo ’12 displays the glow-in-the-dark gummy bears she created for her final project in Science of the Physical Universe 27: "Science and Cooking: From Haute Cuisine to Soft Matter Science”

Students |

Cooking Up Interest in Science

The ingredients for a wildly popular new General Education course: celebrity chefs, edible labs, and a contest for a trip to Spain

by Sarah Zhang

Warm colors and innovative culinary combinations in Inman Square

New England Regional | January-February 2011

Nouveau Chinese

Cambridge restaurant East by Northeast offers multisensory delights.

by Nell Porter-Brown

Joanne Chang

Food |

Flour Bakeries Rising

Baker Joanne Chang '91 has a new cookbook out, with recipes from her Flour Bakery + Café.

Among Vee Vee’s charms are its boldly colored walls (Benjamin Moore’s “Autumn Cover”), a signature touch for co-owner Kristen Valachovic, an interior designer before restaurant life took hold.

New England Regional | November-December 2010

Reliably Enterprising

Vee Vee in Jamaica Plain turns out innovative food that is fresh, healthy, delicious, and modestly priced.

by Nell Porter-Brown

Corky White relies on her local farmers’ market in Somerville, Massachusetts, for the foods she cooks, pickles, and preserves.

New England Regional | November-December 2010

Local Bounty

A cookbook writer and anthropologist, apple ice wine makers, and a fermentation aficionado celebrate New England food.

by Nell Porter-Brown

Fusilli with clams and fresh peas

New England Regional | September-October 2010

Fresh Italian Delights

The South End’s Coppa offers tasty tapas.

by Nell Porter-Brown

Tangy greens with bacon-wrapped dates

New England Regional | July-August 2010

Venezuelan Delights

A lively Brookline restaurant draws a crowd.

by Nell Porter-Brown

Right Now | January-February 2010

American Cheese Cultures

Heather Paxson explores the anthropology of American artisanal cheese.

by Elizabeth Gudrais

| September-October 2006

Recipe: Buckwheat Noodles with Cashews and Greens