Caffeine: Don’t Overdo It!

With spring break only a few weeks away it means you are most likely into the part of your class syllabi filled with midterm exams and reports. Many students will rely on caffeine during these times to stay awake longer in order to study all night. But depending on how much caffeine you are putting in your body, the results may not be all positive.

Read More

5 Spice Tilapia Recipe

Spring break is just a few short weeks away and with the especially nice weather we have had I know a lot of you are thinking about eating healthier. Here is a recipe that's not only easy to make but is also tasty and healthy! Tilapia is a great fish to use not only because of its flavor but also because it is a sustainable fish. We use a lot of it here on campus with a great response. This is also a delicious meal for those of you who will be observing Lent over the next several weeks.

5 Spice Tilapia

Read More

Love Your Heart with Dark Chocolate

IT IS MORE THAN WISHFUL THINKING. CHOCOLATE CAN BE GOOD FOR YOU!
Compiled with assistance by Northeastern graduate student Erin Ross

Made from the cacao tree, dark chocolate is packed with natural antioxidants because it is made with the highest percentage of cocoa solids (65% or more!). Antioxidants are natural compounds found in food and protect the body from aging and disease. But what does this all mean for you?

Read More

A Delicious Valentine's Day Couscous

Hi everyone. With Valentine’s Day being today I thought I would share an easy-to-prepare recipe that is a great way to impress that special someone. Because of the somewhat limited cooking facilities that a lot of students have I usually share a recipe that can be made in the microwave...so here you go!

Read More

Behind the Scenes in the Xhibition Kitchen

Hi everyone! Next week is a big week in the Xhibition Kitchen with Chef Tony Maws, the 2011 James Beard award-winner of "Best Chef, Northeast" and chef/proprietor of Craigie on Main in Cambridge, on Tuesday and Judy Rosenberg with her latest cookbook "The Rosie's Bakery All-Butter, Cream-Filled, Sugar Packed Baking Book" on Wednesday.

Read More

This Week in the XK: Tony Maws

Dining Services at Northeastern has made a huge push this year to promote sustainability throughout all of our operations across campus. One of the major aspects of this program is our commitment to purchasing locally produced products when they are available in season. Dubbed the "locavore" movement, this shift towards consuming local ingredients has helped to reduce the environmental impact - and cost - of food transportation. One local chef who has embraced the locavore attitude, and who will be at Northeastern on Tuesday, February 7, is Chef Tony Maws from Cambridge's Craigie on Main.

Read More