Recipes
Recipes from Harvard chefs
Get cooking with recipes from members of the Harvard community.
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.”
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."
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.
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."
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.
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."