Recipe

Winter/24

A new book by thermodynamicist Sandra Greer, SM’68, PhD’69, reveals the hard science behind the culinary arts.

Summer/23

How to kill pathogenic bacteria, viruses, and protozoa in four easy steps

Winter/23

A debut cookbook by pastry chef Hadley Sui, AB’15, was inspired by anime. 

Winter/22

A serving suggestion from a Frönen fan.

Winter/21

Healthy, inexpensive, simple, and quick.

Summer/20

This blueberry jam with mint, created by chef Madelaine Bullwinkel, AM’68, keeps summer in a jar.

Summer/19

 A recipe from Literary Libations by Amira Makansi, ABʼ10.

09.21.2018

Erika Dudley combines culinary history and arts education to bring people together.

Winter/18

How do you make gnocchi without potatoes?

Summer/17

Tomatoes, mozzarella, basil — and homegrown peaches. Bliss.

 

06.07.2016

Drew Davis, MBA’14, and Hunter Swartz, a Chicago Booth student, are growing the Eastman Egg Company.