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Cooking from Home

SBU Eats has launched a new Cooking from Home program to showcase recipes from students that remind them of home. Students work alongside the SBU Eats chefs to prepare their recipes and gather the special ingredients to make their dish. They then share their recipe with other students by cooking at the Teaching Kitchen and offering a demonstration. Later in the month, the recipes are featured at a dining location so that the entire campus community has the opportunity to enjoy these cuisines.

Do you have a recipe that you would like to share with others? Are you interested in cooking with one of the SBU Eats chefs? Please complete this form to get started and be a part of the Cooking from Home program!

Nicole Diaz with Sous Chef Juan

Star Chef Students Celebrate Their Culture by Cooking Recipes from Home

SBU Eats now features a new program to showcase recipes from students that remind them of home. “Cooking from Home” provides students with the opportunity to work alongside the culinary team to bring a memorable dining experience that celebrates the cultures and cuisines from people around the world through authentic dishes, ingredients and cooking techniques.

Star Chef Students Celebrate Their Culture by Cooking Recipes from HomeSBU Eats now features a new program to showcase recipes from students that remind them of home. “Cooking from Home” provides students with the opportunity to work alongside the culinary team to bring a memorable dining experience that celebrates the cultures and cuisines from people around the world through authentic dishes, ingredients and cooking techniques.... Read Article

ARROZ CHAUFA (Peruvian Fried Rice)




  • 2 cups of rice
  • One chicken breast (250 grams)
  • 4 eggs
  • 2 hot dogs
  • 2 bunches of green onions (also known as Chinese chives)
  • 1/2 red bell pepper
  • A small piece of ginger
  • Soy sauce
  • A teaspoon of garlic



  • Cook the rice without adding salt
  • Dice the red bell pepper into small squares. Cut the hot dogs in small pieces.
  • Chop the green onions in small pieces. Also cut the white part of one of the green onions.
  • Cut a small and medium piece of ginger. Chop the small piece of ginger and the medium piece, smash it to extract the juice.
  • Cut the chicken into small cubes.
  • Beat the eggs one by one and fry them with a splash of oil. Wait for them to cool off and then cut them into small squares.
  • In a pan with medium heat add a splash of oil, cook your sliced hot dogs.
  • In the same pan, add a little oil and put in the diced red bell pepper. Stir-fry for few moments and then remove it.
  • Next, fry the white part of the green onions in the same pan, then turn off the heat and add the rest of the green onions. Give it a couple of stirs and it's ready.
  • Over medium heat, fry the garlic with the finely chopped ginger in a pan, then add the diced chicken. Add pepper and a pinch of salt. Stir constantly and then add some soy sauce until it is well fried.
  • Transfer all the prepared ingredients into your cooked rice pot.
  • Finally, in the rice pot, add a dash of soy sauce and squeeze the juice of the remaining ginger. Proceed to mix everything together.

– Recipe by Nicole Diaz '24, Business Management Major






  • Pran pulao rice (Not jasmine or basmati) - 1kg (1000 grams)
  • Red lentils - 200 grams
  • Fried Yellow lentils - 250 grams
  • Onions - 250 grams
  • Ginger-Garlic paste - 50 grams
  • Cinnamon - 2-3 sticks
  • Cardamom - 3 pieces
  • Cloves - 3 pieces
  • Bay leaves - 3-4 leave
  • Turmeric powder - 2Tablespoons
  • Chilli powder - 1 Tablespoon
  • Coriander powder - 3 Tablespoons
  • Salt - a handful
  • Oil - 200ml
  • Green Chillies - 5 pieces
  • Ghee - 50 grams
  • Fried onions (for garnish)



  • First soak the rice & lentils separately for 30min.
  • Cook the lentils halfway through.
  • Heat the oil in a saucepan, put the sliced onions with the Cinnamon, Cardamom, Cloves and Bay leaves.
  • Cook the onions until golden brown and add the ginger garlic paste to it.
  • After the paste has cooked for a while, put the Turmeric powder, Chili powder, Coriander powder and salt. Stir until it releases oil and add water if needed.
  • After that add rinsed pulao rice and half boiled lentils to the pan and fry for 5 minutes.
  • Add 2L of hot boiling water to the pan and sit for 15-20 minutes.
  • After stirring the rice for even cooking. Garnish with ghee and fried onions.


Beef Curry with Potatoes:


  • Beef cubes 2kg (2,000 grams)
  • Oil - 250ml
  • Salt - 50 grams
  • Onions - 300 grams
  • Ginger Garlic paste - 100 grams
  • Chili powder - 3 tablespoons
  • Turmeric powder - 2 tablespoons
  • Nutmeg powder - 1 tablespoons
  • Coriander powder - 4 tablespoons
  • Cumin powder - 1 tablespoons
  • Cinamon - 4-5 sticks
  • Cardamom - 5 pieces
  • Cloves - 5 pieces
  • Bay leaves - 5 pieces
  • Potatoes - 4-5 cubed
  • Green chilies



  • Marinate the beef with all the ingredients except cumin powder for at least 3 hours.
  • Slow cook for 30 min, stir at 10 min intervals.
  • Add 500ml hot water and slow cook for 1 hour.
  • When the oil is released the meat is ready.
  • Serve with tomato and onion salad.

– Recipes by Samiha Khan '27, Biochemistry Major





  • 5 hulled strawberries
  • 5 seedless grapes
  • 5 clementine segments
  • 5 12-inch wooden skewers
  • 3⁄4 cup white sugar
  • 1⁄3 cup water
  • 2 tablespoons light corn syrup



  • Line a large baking sheet with paper towels. Pat fruit dry. Divide fruit among wooden skewers, 3 pieces each, arranging fruits to cover end of skewer and ensuring fruits are touching.
  • Stir together sugar, water, and corn syrup in a small shallow saucepan. Bring to a boil over medium heat, undisturbed. Reduce heat to medium-low, cook, undisturbed, until a candy thermometer registers 300 degrees F (150 degrees C), 18 to 20 minutes.
  • Meanwhile, prepare an ice bath.
  • Remove pan from heat, let stand until bubbles subside, 1 to 2 minutes. Carefully tilt pan so sugar mixture pools to one side. Working quickly, place fruit end of one skewer in sugar mixture, rotating to fully coat; allow excess syrup to drip back into pan. Place dipped skewer, fruit side down, in ice bath, allowing to cool fully, about 1 minute. Place, fruit side up, in a heavy cup or saucepan.
  • Repeat with remaining skewers and sugar mixture, working quickly. Using kitchen scissors, trim any excess sugar drips.
  • Serve immediately.

– Recipe by Justin Lee, Graduate Student, College of Business




Ingredients (for the the chicken):

  • 300 grams chicken breast (boneless)
  • 1 tbsp ginger garlic paste
  • 1 tbsp red chili powder
  • Salt to taste
  • Oil to pan fry


Ingredients (for the the gravy):

  • 500 grams roughly cut tomatoes
  • 100 grams roughly cut onions
  • 1.5-2 tbsp garlic powder
  • 1 tbsp garlic paste
  • 50 grams cashew
  • 1 tbsp kasoori methi
  • 1 tsp coriander powder
  • 1.5 tsp garam masala
  • 4-5 tbsp sugar
  • 2 tbsp kashiri chili powder
  • 5 tbsp butter
  • 3 tbsp cream
  • 2-3 cups of whole milk
  • 1 cup of water
  • 2 tbsp malt vinegar / 1.5 tbsp white vinegar
  • Salt to taste



  • Marinate the chicken with giner paste, garlic paste, red chili powder and a pinch of salt.
  • Allow it to sit for 15 to 20 minutes. In a large pan, heat some oil and pan-fry the marinated chicken pieces in batches until cooked. Place them in a large bowl. In the same pan, add onions and more oil, along with a few spoonfuls of butter. Once the onions are translucent, add the tomatoes and cashew nuts.
  • Pour in some water, garlic paste, salt, malt vinegar (or white vinegar), sugar, garam masala and chili powder.
  • Mix well and let it simmer for 15-20 minutes. Blend the mixture into a smooth puree using a blender or food processor. Strain the puree back into a large pan to minimize waste.
  • Add the remaining butter, cream, chicken, milk (slowly in parts) and kasoori methi. Let it simmer for an additional 5-7 minutes.
  • Garnish with extra cream and kasoori methi.

– Recipe by Chandrika Joshi '24, Business Management and Finance Major




  • 1 - 1 1⁄2 medium onion, sliced
  • 8 oz. shiitake / oyster, sliced
  • 1 bunch green onion, thinly sliced
  • 2 medium bell peppers (any color), sliced
  • 2 cups broccoli florets
  • 2 cloves garlic, finely minced
  • Rice, for serving
  • Sesame seeds, for serving

Optional ingredients:

  • Peas
  • Grated ginger


Ingredients (for the the sauce):

  • 3 tbsp soy sauce / tamari
  • 1 tbsp sesame oil
  • 1 tsp corn starch
  • 1 tsp honey



  • Cut vegetables and mushrooms into equal size segmets, about 1⁄2" thickness.
  • Whisk together sauce in a small bowl, have it ready.
  • To a medium-high pan, add a neutral oil and saute the minced garlic cloves and onion slices.
  • After the garlic and onion have softened and are transparent, add the sliced mushrooms and peppers and broccoli.
  • When the mushrooms, peppers, and broccoli have softened, add the sauce and stir until the sauce has thickened.
  • Add half of the sliced green onions and stir. Turn off the heat.
  • Spoon over rice, top with sesame seeds and more green onion.
  • Enjoy :)

– Recipe by Victoria Bayevskiy '23, Psychology, Founder & President of Foraging and Mycology Society

About The Stony Brook Foraging and Mycology Society

The Stony Brook Foraging and Mycology Society strives to serve as an open and educating community for students on campus that encourages safe foraging practices and promotes an appreciation of mycology and nature. We hope to foster a welcoming experience around foraging through outdoor activities such as mushroom forays, nature walks, and trips, as well as indoor activities such as educational presentations,
crafts, and visiting guest speakers. A community like this is important because learning about and practicing proper mycological and floral identification is indispensable to fun and safe foraging experiences. Email: