Food
From dining hall transformations to food policy and campus cuisine, find Harvard’s take on what’s on the table.
How to Cook with Wild Plants
From wild greens spanakopita to rose petal panna cotta, forager and chef Ellen Zachos makes one-of-a-kind meals.
Readers discuss: eating in or dining out?
Do we lose something important when we dine out too often? Join our reader discussion and weigh in on your side of the divide.
Review of The Herb Lyceum restaurant at Gilson’s Farm, Groton, Massachusetts
Conviviality, slow food, and the freshest herbs around
Restaurant eating is rising: the pros and the cons
Dining out is surging—yet there are reservations.
Harvard Square lunch spots that please the palate
Harvard Square offers plenty of lunch spots.
Dawn LaRochelle offers kosher catering in the Berkshires
Law School alumna Dawn LaRochelle left her law practice to become a caterer and restaurateur.
Review of Boston Back Bay restaurant Deuxave
French-style fare just this side of decadent
Video: Kosher Catering 101 - Dawn LaRochelle at work
Feast preparations by a caterer in a kosher kitchen, captured in a Harvard Magazine original video.
A course with celebrity chefs and edible labs kindles 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
Review of Cambridge restaurant East by Northeast
Cambridge restaurant East by Northeast offers multisensory delights.
Joanne Chang’s Flour bakery chain expands, plus a new cookbook
Baker Joanne Chang ’91 has a new cookbook out, with recipes from her Flour Bakery + Café.