Chris Spinosa shares life after “Next Level Chef”, what it’s like cooking for Major League Baseball clients, and some great recipes.
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.