New York University's independent student newspaper, established in 1973.

Washington Square News

New York University's independent student newspaper, established in 1973.

Washington Square News

New York University's independent student newspaper, established in 1973.

Washington Square News

Wearing a gray jersey with a purple number 13 printed on the top, a basketball player is dribbling a basketball with his left hand. Raising his right hand, his opponent, who is wearing a ruby jersey, is defending from behind.

How an NYU grad student is making a name for himself on and off the court

NYU basketball’s Spencer Freedman is a graduate transfer student from Harvard University — and has played a crucial role in the Violets’ impressive season.  
Miller Romm, Staff Writer February 24, 2023

Before helping to turn around the NYU men’s basketball program, graduate guard Spencer Freedman was once a four-star point guard at Mater Dei High School, with offers from the...

Five panelists speaking on a stage in dim lighting. There is a projector screen behind them with the text “Rice Stories” that indicates the event is held at the Museum of the City of New York.

My relationship with rice: Rediscovering its richness

Rice is far from boring, and it’s a staple in many cultures. Grab a bowl and let me show you how to prepare it perfectly.
Daeun Lee, Staff Writer February 20, 2023

“Bap meogeosseoyo?” When my parents call me from back home in Korea, this is the question they unfailingly ask — even if it’s not yet mealtime. One of the most frequently...

The latest installment in the Top Chef franchise sees amateur chefs competing for glory. NYU Law student Sharila Stewart was one of the show’s newest contestants. (Image courtesy of Sharila Stewart)

NYU Law student shares her ‘surreal experience’ on Bravo’s ‘Top Chef Amateurs’

Sharila Stewart, a third-year student at NYU Law School, talks about her experience competing in Bravo’s latest cooking competition, “Top Chef Amateurs.” 
Gabby Lozano, Dining Editor September 10, 2021

What started as a hobby to escape the stress of graduate school led to the opportunity of a lifetime.  Last October, third-year NYU Law student Sharila Stewart competed in...

Marinated kelp and Japanese sweet potatoes are combined with Momofuku’s Tingly spice, roasted chicken and tomatoes to create David Changs Kelp Yourself bowl.  Served on a base of shredded kale, Sweetgreen reached out to Momofukos creator to add a Japanese flavor to their menu. (Staff Photo by Chelsea Li)

‘Kelp Yourself’ to Sweetgreen’s Latest Collaboration With Momofuku

David Chang’s kelp salad is ambitious but leaves more to be desired.
Divya Nelakonda, Beauty & Style Editor February 14, 2020

Sweetgreen and Momofuku both mark special places in my psychogeography of New York City. My mom and I frequented Sweetgreen when we toured colleges, and my friend and I celebrated...

Laura Rubio’s family recipe for Cuban guiso: kielbasa sausage, sweet corn, potatoes and pumpkin over white rice.

A Hearty Dish From Home

Laura Rubio, Staff Writer March 19, 2018
This week on Family Matters, read about a traditional birthday dish for one of our writers, Cuban Guiso.

The omurice is a Japanese omelet covered with a number of unconventional toppings — it’s more than your typical salt and pepper.

The Exploding Omelet

Yasmin Gulec, Dining Editor September 5, 2017
Every month we find ourselves discovering a new dish whether it is an innovative take on something we already knew, or a traditional food from another country that we just hop on the bandwagon for. One dish that has been coming up around New York and on the internet is the exploding omelet, or omurice.
The PokeSpot offers a large range of fresh, delicious ingredients to customize the perfect poke bowl.

Bowling Your Food

Yasmin Gulec, Dining Editor February 1, 2017
Although eating food packaged in bowls isn't a new trend, it has seen a resurgence in 2016 and now, in 2017. Here are some of the best places to try some of the trendiest bowled food out there: acai, rice and poke.