Food
From dining hall transformations to food policy and campus cuisine, find Harvard’s take on what’s on the table.
CiderDays Festival Celebrates All Things Apple
Visiting small-batch cideries and orchards in Massachusetts
Max and Trystan Sandvoss make goat cheese in upstate New York.
The brothers Sandvoss moved from glitter to goat cheese.
by Steve Potter
Restaurant Puritan & Company’s thoughtful food with local flavor
Puritan & Company’s thoughtful food with local flavor
Newest restaurants in Harvard Square include nods to the past
Something old, something new
Cambridge restaurant Bergamot offers American cuisine with a twist
Bergamot offers fresh food and refined comfort.
Doc Willoughby explains how to write a cookbook
“Doc” Willoughby talks grilling and writing.
by Betsy Block
Cookbook author “Doc” Willoughby ’70 talks grilling and writing
Cookbook author “Doc” Willoughby ’70 makes a Thai-inspired sauce.
A Schlesinger Library exhibit celebrates Julia Child’s centennial
Julia is feted in her centenary year.
Somerville vegan restaurant serves refined fare in relaxed setting
True Bistro offers higher-order vegan fare with international flair.
French pastry chef Pierre Hermé speaks at Harvard's Graduate School of Design
Chef Pierre Hermé speaks at the GSD on the marriage of architecture and pastry.
Vegan cookbooks for grill and with alcoholic ingredients
Plant-based pleasure with spirit and sizzle
by Betsy Block