Recipes from Harvard chefs
Get cooking with recipes from members of the Harvard community.
Blue Hubbard Squash Soup
"Blue hubbard squash is indigenous to Massachusetts and this recipe celebrates seasonal and local ingredients."
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."
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.”
"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."
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.
Sugar Pumpkin Whipped Ricotta on a Gingersnap Crisp
"These flavors celebrate the fall, especially through locally sourced pumpkin and molasses."
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.”
The original recipe for this hefty cake, written in Emily Dickinson’s own hand, is housed in Houghton Library’s Emily Dickinson Collection.