Recipes
Recipes from our community
Get cooking with recipes from these amazing chefs.
Butternut Squash Soup with Crispy Lentils
Nisha Vora, Harvard Law School alum
In her debut cookbook, lawyer-turned-food-blogger Nisha Vora focuses on a unique blend of comfort food and vegan cuisine.
Sticky Toffee Popcorn
“What I love about cooking with popcorn is honestly, everybody loves popcorn. When I make this recipe … and I bring it to work, everybody just dives in.”
Harvard Beets Kale Salad
In honor of the 140th matchup between Harvard and Yale's football teams.
Sasumuneash (Cranberries) and Askutasquash (Squash)
“This recipe is typically offered as a dessert, and is most likely an 18th or 19th century recipe, as it uses spices that weren’t available pre-colonization. The spice level is very much up to the individual making the dish.”
Jumbo Jonah Crab Claws
Nick DiGiovanni, Harvard College alum
Nick DiGiovanni, who competed on MasterChef, created his own concentration in food and climate while he was a student at Harvard College.
Corn cakes with green onion and dried cranberries
“I love sharing the food I grew up with, and my culture with others.”
Beetroot Talimpu
“I prepare this recipe during winter holidays. It's good as a side dish and adds color to the menu and the table. Sometimes I garnish it with freshly grated coconut.”
Ratatouille
Julia Child, author and television personality
Julia Child’s television series “The French Chef,” which first aired in 1963, launched a revolution in cooking and eating in the United States. Her papers are part of the collection at the Schlesinger Library.
German Christmas Dinner: Goose Breast with Red Cabbage and Bread Dumplings
“These are classic German recipes and are typical of a family meal at the holidays.”
Sugar Pumpkin Whipped Ricotta on a Gingersnap Crisp
“These flavors celebrate the fall, especially through locally sourced pumpkin and molasses.”
More recipes
Harvard Dining Services created an array of amazing dishes for Harvard’s Nutrition Roundtable, prioritizing vegetables and fruits, whole grains, and lean proteins, especially seafood.
Explore the Dining Services recipes
The Harvard T.H. Chan School of Public Health’s Nutrition Source has a collection of recipes that feature dishes with vegetables, fruit, fish, poultry, and more.