When students cook two pigs and 60 pounds of black-eyed peas to celebrate the end of classes, the one thing that's unsustainable is the amount of eating
After her last midterm assignment, one student ventures to the Yale Farm to pick kale. A different kind of spring break.
This salad showcases the freshest spring greens with its simple dressing of of extra-virgin olive oil, lemon juice, honey, salt, and pepper
Greek yogurt and dining hall citrus make this dessert a campus dinner party hit. Plus the fruit is technically local, right?
This basic, versatile yogurt cake can be adapted to the changing seasons. Here it features winter's tangy-sweet blood oranges.
...make ravioli. After an unexpected gift, the author tries to recreate a beloved restaurant dish.
The author tries to limit her diet to local, sustainable foods. All goes well until it's time for dessert.
Though it seems outlandish to use pureed black beans in place of flour, I'm sure that the creaminess of the beans had a lot to do with the moistness of the cake. If nothing else, if you make this recipe you'll be getting your share of protein and fiber in a delicious dessert.
This rich, creamy dish will warm you up during the season's increasingly chilly days--plus it's good for you.