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

A serving suggestion from a Frönen fan.

Healthy, inexpensive, simple, and quick.

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

A warm bowl of soup.

 A recipe from Literary Libations by Amira Makansi, ABʼ10.

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

How do you make gnocchi without potatoes?

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