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