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.

Joanne Chang Harvard College alum

Sticky Toffee Popcorn

Joanne Chang Harvard College alum

鈥淲hat 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.鈥�

Martin Breslin Director for Culinary Operations 黑料专区 Dining Services

Harvard Beets Kale Salad

Martin Breslin Director for Culinary Operations 黑料专区 Dining Services

In honor of the 140th matchup between Harvard and Yale's football teams.

Harvard Beets Kale Salad

Kisha James Harvard Dining Services 黑料专区 Law School

Sasumuneash (Cranberries) and Askutasquash (Squash)

Kisha James Harvard Dining Services 黑料专区 Law School

鈥淭his recipe is typically offered as a dessert, and is most likely an 18th or 19th century recipe, as it uses spices that weren鈥檛 available pre-colonization. The spice level is very much up to the individual making the dish.鈥�

Sasumuneash (Cranberries) and Askutasquash (Squash)

A student wearing an apron stands in a kitchen with a cutting board of purple cabbage in front of him

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 黑料专区 College.

Sherry Pocknett Chef at the Mashantucket Pequot Museum and Research Center

Corn cakes with green onion and dried cranberries

Sherry Pocknett Chef at the Mashantucket Pequot Museum and Research Center

鈥淚 love sharing the food I grew up with, and my culture with others.鈥�

Smitha Haneef Harvard University Dining Services

Beetroot Talimpu

Smitha Haneef Harvard University Dining Services

鈥淚 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.鈥�

Beetroot Talimpu

Julia Child pours hot syrup over a Croquembouche in a kitchen

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.

Ludger Wessels Harvard Dining Services, Crimson Catering

German Christmas Dinner: Goose Breast with Red Cabbage and Bread Dumplings

Ludger Wessels Harvard Dining Services, Crimson Catering

鈥淭hese are classic German recipes and are typical of a family meal at the holidays.鈥�

German Christmas Dinner: Goose Breast with Red Cabbage and Bread Dumplings

Ben Howe and Bryant Roy Harvard University Dining Services

Sugar Pumpkin Whipped Ricotta on a Gingersnap Crisp

Ben Howe and Bryant Roy Harvard University Dining Services

鈥淭hese flavors celebrate the fall, especially through locally sourced pumpkin and molasses.鈥�

Sugar Pumpkin Whipped Ricotta on a Gingersnap Crisp

More 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.