The varied and delicious menus at Bowdoin College—in the dining halls, cash operations and at catered events, offer lots of opportunities to eat well. Our talented and creative culinary staff is constantly experimenting with new ideas to please the palates of our customers. Because our food is so darn good, we often get requests for recipes from staff, students, parents and alumni.
Even though we feed hundreds of people in our dining halls, most of our cooking is done in small batches so that we can offer a product that is as fresh and delicious for our first customer as for our last. We try hard to strike a healthy balance, including whole foods, local and organic ingredients while ensuring that those favorite comfort foods are still available.
We've reduced the yields of the following recipes to family-size and tested them on our own families. We hope you enjoy our selection. Please contact Michele Gaillard, Associate Director of Operations, 725-3317 if you don’t see your favorite here.
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- Thai Cabbage Salad with Orange-Ginger Vinaigrette
- Corn, Cucumber and Maine Blueberry Salad
- Pear & Parsnip Soup
- Potato Leek Soup
- Pumpkin Bisque
- Richardo's Cream of Poblano Soup
- Yam & Red Lentil Soup with Wild Rice & Kale
- Brunswick Stew
- Corn Chowder
- Salmon Salad with Chickpeas and Tomatoes
- Wheat Berry Salad with Dried Cranberries
- Mexican Brown Rice Salad
- Jamaican Chicken Stew
- Poor John's Hake Chowder
- Cheese Pumpkin Soup
- Armenian Lentil & Apricot Soup
- Roasted Winter Squash Soup
- Cranberry Quinoa Salad
- Thai Chicken Soup
- Creamy Reuben Soup
- Chilled Strawberry Soup
- Curried Squash Soup
- Carrot Ginger Soup
- Hungarian Mushroom Soup
- Chicken Tortilla Soup
- Shrimp and Mango Salad
- Spicy Watermelon and Tomato Salad
- Japanese Ginger Dressing