12 Not-So-Basic Fall Recipes

Pumpkin is seen everywhere from caffeinated drinks to sweets. This season Campus Cooks embraced the beloved...

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Roasting and Recipes with Chef Brandon

Many people know roasted vegetables taste better, but what does roasting mean? It has a long history. Roasting...

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Campus Cooks: Testimonial

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Chef Favorites: Hawaiian Pulled Pork

When I was a Unit Manager working at The University of Arkansas, I tried out all the local restaurants around...

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Campus Cooks Partners with Student Farms to Provide Fresh, Local Produce

Campus Cooks, in special coordination with student farms on several campuses that we serve, have collaborated to...

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Food for Thought: Oatmeal

In America, oatmeal is eaten more in January than any other month in the year. This trend is growing every year,...

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"Thank You, Campus Cooks"

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Texas: Big State, Big Flavors, Big Menu

Texas is more than just BBQ (although there is a lot of open pit cooking going on in the state), the cuisine...

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Regional Focus: Southern California...and the Food They Eat

Along the Pacific Coast from Santa Barbara to Tijuana lays a region of the country that has influenced the...

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Regional Focus: Creole Cooking

Creole cuisine is a style of cooking originating in Louisiana which blends French, Spanish, West African,...

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