Garrett Schlichte’s dinner parties were so buzzy, they got him cast on a next-big-thing cooking show.
English Professor Emerita Lynn Z. Bloom goes deep on recipes and shares her own, for the best blueberry pie.
Cauliflower curry, plant-based chili, and how Jordan Mazur ’12 (CAHNR) helps keep the San Francisco 49ers in fighting shape.
A summer’s worth of Dairy Bar ice cream sundaes.
Dennis Pierce ’15 MBA never got the memo about how humans tend to be change averse. During his 34-year tenure at UConn Dining Services the recently retired Pierce created a culture of change.
You don’t have to be a full-on vegan or vegetarian to enjoy the newest Storrs campus eatery, CrossRoads Café.
Green, berry, peanut butter? Home recipes for these whole-food smoothies that will be served at the Student Rec Center.
Whether you slow cook in a crockpot or an oven, the result is delish.
Ringing in the 40th anniversary of Winter Weekend in February, the Student Union Board of Governors (SUBOG) hosted its beloved annual event — One Ton Sundae.
How to Francify your grilled cheese and onion soup
Hearty, healthy, award-winning
Get the recipe for this year-round student favorite
The UConn Food Truck’s popular steak and egg burrito.
Alongside mac & cheese and chicken parm Rob Landolphi is dishing up vegan crab cakes and crepes to order.