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In honor of Commonsgiving coming up, we asked Davidson College students and staff what their favorite Thanksgiving dish is?! Can you guess what the reigning champion is?!

Our summer just got bolder, tastier and more exciting than EVER! Join Pastry Chef Katie as she creates a decedent dessert made WITHOUT GLUTEN that's perfect for youR Fourth of July weekend! Recipe listed below! Chocolate Flourless Cake Recipe Ingredients - Dark Chocolate - Butter - Cocoa Powder - Mixed Berries - Eggs - Coffee - Sugar Instructions In a double boiler, melt 1 1/2 lbs. of dark chocolate and 21 ounces of butter together. While that's melting, cracking a dozen eggs in a bowl. Combine the sugar and hot coffee together, stir until blended. Pour the coffee mixture in with the melted butter and chocolate. In a separate bowl, scramble your eggs. Using the tempering method, slowly combine the two bowls of ingredients. Prepare your water bath with the pan being sprayed with cooking oil and dusted with sugar twice. Slide the pans into the oven at 325 degrees or 300 for convection for 1 hour and 10 minutes. Place your cake in the refrigerator after it reaches room temperature to cool for a few hours. Place a cake board on top of the pan and flip it upside down. Use a baking torch to release the cake from the pan. Decorate your cake with fresh mixed berries and cocoa powder. Slice and enjoy!

Spring semester brings new sandwiches at the Davis Cafe! We asked six students to taste test them and see if they're REALLY dining-dollar worthy? The results are MIND-BLOWING! Visit our link in bio to present our new menu!

Have a smoother lunch break when you mobile order from Wildcat Den! Link in bio to get your lunch on!

Our summer just got bolder, tastier and more exciting than EVER! Join Chef Justin as he creates a colorful, fresh salad that brightens up your summer! Recipe listed below! This June, learn new tips and tricks from our chefs on how to create deliciously good (& unCOMMON) recipes that you can make at home! Posted every Friday on our socials and YouTube! Follow us to not miss a single ingredient! Summer Salmon Salad Recipe Ingredients - Salmon Filet Mixed Lettuce - Craisins or Dried Cranberries - Pumpkin Seeds - Cherry Tomatoes - Cucumber - Red Onion - Thyme - Oregano - Salt - Pepper - Olive Oil - Red Wine Vinegar - Minced Garlic - Dijon Mustard - Lemon Juice Instructions Preheat your oven to 350 degrees. Warm a pan on the stove top to medium - high heat. Season your salmon with thyme, olive oil, salt, and pepper. Cook the salmon in the pan for 2 - 3 minutes or until golden brown. Place in the oven for 8 - 10 minutes. For the lemon vinaigrette, combine 2 tbsp. Dijon mustard, ½ cup of lemon juice, ¼ cup of red wine vinegar, oregano, 2 cloves of garlic minced, 1 cup of olive oil, and salt and pepper to taste. Mix the lettuce and dressing together. Plate your salad with cherry tomatoes, shaved red onion, pumpkin seeds, Craisins or dried cranberries, and cucumbers. Once the salmon is done, place on top of your salad and enjoy!

Our summer just got bolder, tastier and more exciting than EVER! Join Chef Craig as he creates a delicious appetizer that will wow family and friends! The most exciting part...it's completely PLANT-BASED! Recipe listed below! This June, learn new tips and tricks from our chefs on how to create deliciously good ( & unCOMMON) recipes that you can make at home! Posted every Friday on our socials and YouTube! Subscribe to not miss a single ingredient! One-Roasted Curried Eggplant Recipe Ingredients - 1 Eggplant - 1 Lemon - Curry Powder - Salt - Pepper - Olive Oil Instructions Pre-heat your oven to 425 degrees ( if you have a convection oven, pre-heat it to 400 degrees.) Cut both ends of your eggplant off and slice the vegetable in half. Cut each half into long strips and place them on a baking sheet on top of parchment paper. Coat the eggplant strips with olive oil (not too heavily.) Apply curry powder, salt and pepper on the eggplant, evenly coating each side. Place in the oven for 15 minutes. After the 15 minutes is complete, check your eggplant, and continue baking time as needed until crispy, golden brown (about 6 - 8 more minutes.) Retrieve from the oven, and squeeze fresh lemon over top the curried eggplant. Plate your appetizer and enjoy!