Archive for: food

 

New Housing and Food Director: “It’s More Just Than a Place to Eat and Sleep”

By

Hemlata Jhaveri, who became executive director of UT’s Division of Housing & Food Service earlier this month, now oversees 14 residence halls and 11 dining...

 
 

Food of the Future

By

From eating crickets to farming with fish, UT’s Food Lab is rewarding food innovators. There are 7 billion of us on the planet, a number the United Nations...

 
 

Goodnight Sweet Players

By

For 33 years, Players sat on the corner of Martin Luther King and Guadalupe, a welcome respite for those looking for a reliable burger dive. That’s approximately...

 
 

Introducing the Co-op Food Court

By

Nestled behind the University Co-op, the parking lot that used to only house a burnt-orange and white Longhorn statue has been filled in by a few mobile eateries. The...

 
 

UT Food Lab Grows an Organic Conversation

By

Breathable chocolate, cheese with biodegradable packaging, and frozen yogurt pods that don’t melt: these futuristic food ideas sound like the stuff of fantasy. In...

 
 

The Athletic Foodie Eats [Watch]

By

Olympic swimmer Garrett Weber-Gale (“From Pool to Table“) is a culinary wunderkind whose specialty is putting a healthy touch on classy gourmet recipes....

 
 

A Mess of Greens: The Story Behind Southern Cuisine

By

Combining food and gender studies, UT professor Elizabeth S. D. Engelhardt’s new book,  A Mess of Greens: Southern Gender and Southern Food, lies at the intersection...

 
 

New Year’s Recipe: Buttermilk Donuts

By

Not that anyone should ever really need an excuse to make donuts, but as it happens, donuts are apparently a Dutch New Year’s tradition, which makes these...

 
 
New Year’s Recipe: Caramelized Onion Dip

New Year’s Recipe: Caramelized Onion Dip

By

When I think of food to make for entertaining, I’m more of a Lil’ Smokies and barbecue sauce kind of girl than one who spends time making fussy hors...

 
 

Pancakes and Cocktails: Three Thanksgiving Recipes

By

Holiday cooking tends to be all about big, classic dishes: turkey and ham, stuffing and pie. But don’t forget about breakfast—you’ll need strength...

 
 
« Older Entries
 
 
Menu