Northeastern Dining Archives

A sweet home for the holidays

Northeastern Dining’s annual Gingerbread Village event shows you how to accessorize a gingerbread house with frosting, candy, and other state-of-the-art confections. Yummy.

by Cam Sleeper December 11, 2020

Campus is seen covered in snow after a March 2018. storm. Photo by Matthew Modoono/Northeastern University

Find out what’s open, closed over winter break at Northeastern’s Boston campus

Here’s a guide to the hours of operation for Snell Library, Curry Student Center, and other university services, offices, and buildings.

by Greg St. Martin December 21, 2018

Students walk through campus on Nov. 14, 2018. Photo by Matthew Modoono/Northeastern University

Here’s what’s open, closed over Thanksgiving break at Northeastern

Sticking around Northeastern over Thanksgiving break? Here’s a guide to the hours of operation for Snell Library, Curry Student Center, and other university services, offices, and buildings.

by Greg St. Martin November 21, 2018

A Starbucks employee sells coffee from the Starbucks bike on Snell Quad on September 13, 2018. Photo by Adam Glanzman/Northeastern University

A cafe on wheels puts a whole new spin on Starbucks coffee

The Starbucks Cold Brew bike holds nine gallons of cold brew coffee, which is sold at some of the busiest spots on Northeastern’s Boston campus. The bike was built by Coaster Cycles, which was founded by 2005 graduate Ben Morris.

by Greg St. Martin October 10, 2018

A student uses Northeastern DIning's new app during breakfast in the Stetson East dining hall on September 26, 2018. Photo by Adam Glanzman/Northeastern University

What’s new this fall at campus dining? Mobile ordering, song requests, and a hydroponic garden

In a hurry at the Curry Student Center food court, Starbucks, and other dining locations on Northeastern’s Boston campus? Don’t worry, be happy: mobile ordering is here. Other changes students will notice this fall include a hydroponic garden wall at International Village, a “food hall” at Stetson West, and more free classes to learn the basics about food and cooking.

by Greg St. Martin September 28, 2018

Making Healthy Summer Recipes

Each day this week, Tom Barton, the executive chef at Northeastern’s Boston campus, will provide a new tip to help you make healthy summer recipes. The recipes follow the principles of the Menus of Change initiative, which was founded by the Culinary Institute of America and the Harvard T.H. Chan School of Public Health to help people make healthy, sustainable, and delicious food choices.

by Hannah Moore August 13, 2018

06/20/16 - BOSTON, MA. - Executive Chef Tom Barton creates summer dishes for the NU dining halls on June 20, 2016. Photo by Adam Glanzman/Northeastern University

Summer recipes: Pepper-crusted blended burger

We’re kicking off our summer recipes series from Northeastern executive chef Tom Barton with this delicious—and healthy—burger that is half beef, half mushrooms.

by Greg St. Martin July 7, 2016

11/06/15 - BOSTON, MA. - Executive Chef Tom Barton makes a fall inspired seasonal quesadilla on Nov. 6, 2015. Photo by: Matthew Modoono/Northeastern University

Fall recipes: Autumn-inspired quesadilla

For the fourth and final installment of our fall recipe series, campus executive chef Tom Barton offers a delicious dish with a seasonal twist.

by Greg St. Martin December 1, 2015

10/30/15 - BOSTON, MA. - Executive Chef Tom Barton makes a fall inspired Pork dish on Oct. 30, 2015 in Exhibition Kitchen. Photo by Adam Glanzman/Northeastern University

Fall recipes: Cider-brined roast pork

Here is the third installment in our fall recipe series from campus executive chef Tom Barton.

by Greg St. Martin November 18, 2015

10/22/15 - BOSTON, MA. - Executive Chef Tom Barton makes a fall inspired pizza in Stetson on Oct. 22, 2015. Photo by Adam Glanzman/Northeastern University

Fall recipes: Pumpkin pizza dough

Northeastern Dining executive chef Tom Barton recently dished up a delicious baked apple recipe. Here’s the next in our fall series, an autumnal twist on the classic comfort food with pumpkin seeds, roasted squash, and fresh figs.

by Greg St. Martin November 3, 2015

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