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Dickinson Cooks

Explore recipes from alumni, students, faculty and our very own Dickinson caf in your very own kitchen! Share photos of your creations using #dsonproud and #dsonstrong.

"From Campus to Your Kitchen" -- Check out recipies featured in the spring 2020 issue of Dickinson Magazine


One-Pot Veggie Fried Rice – Lauren Stein ’02
KOVE Lacquered Salmon – Dickinson Dining Services
Bolognese Sauce - Luca Trazzi, lecturer, Italian department
No-Bake Chocolate Peanut Butter Bars - Delaney Koch ’20, biology and educational studies major

One-Pot Veggie Fried Rice
serves 4 + leftovers
Recipe by Lauren K. Stein ’02


  • 2-3 cup cooked rice
  • 1 onion, chopp4ed
  • 1 cup matchstick carrots or small rounds
  • 1 ½ cup frozen peas
  • 1 red bell pepper, chopped
  • 8 eggs, whisked with salt and pepper
  • Large handful of peanuts, chopped
  • Oil for cooking
  • 5 tbsp coconut aminos or low-sodium soy sauce
  • Spash of sesame oil
  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • Salt to taste


  1. Chop veggies and peanuts and set aside
  2. Heat 2 tbsp oil in a large non-stick pan on medium-low heat
  3. Scramble eggs and remove from pan and set aside
  4. Add 2 tbsp oil to pan and saute onion until fragrant and soft
  5. Turn up the heat to medium and add chopped veggies and saute just a few more minutes. Pead will unfreeze and others will soften slightly.
  6. Pour rice into pan. Add coconut aminos, ground ginger, garlic powder, sesame oil and a sprinkle of salt. Stir.
  7. Add eggs back to pan and stir to combine.


  • Make rice ahead, use microwavable pouches, or just be aware of cooking time.
  • Other optional toss-ins: zucchini, edamame, green beans, asparagus, yellow squash, or add rotisserie chicken, shrimp or even crab meat for extra protein!

Lauren K. Stein is the author of Fresh Made Simple, a collection of 76 fully illustrated recipes. The cookbook has been featured in O, The Oprah Magazine, Yahoo! Health, Leite’s Culinaria, Edible Communities, HuffPost, BookTrib, Yankee Magazine, Red Tricycle, and others. Stein is a former journalist for Reuters, has written for the Boston Globe and develops recipes and recipe video content. Her cooking is inspired by time spent in the kitchen with her young children and feeding her family. She lives in Boston, Massachusetts and Nantucket. Follow her on Instagram @laurenkstein

Dickinson KOVE Lacquered Salmon
serves 4
Recipe by Dickinson Dining Services


  • ½ cup soy sauce
  • ½ cup granulated sugar
  • 1 tsp ground ginger
  • 1 tsp garlic, minced
  • 2 tsp Jack Daniels whiskey
  • 4 6oz salmon filets
  • 4 tbsp crushed pineapple


  1. Preheat oven to 370 degrees.
  2. Place the soy sauce and sugar in a pot and bring to a boil. Add the ginger, garlic and whiskey. Reduce to low and simmer for 5 minutes.
  3. Remove half of the sauce to a container to drizzle over the fish after it is cooked. Set aside. The sauce can made in advance and rewarmed to make it pourable.
  4. Place salmon filets in a pan and season with salt and pepper.
  5. Sprinkle 1 tbsp of pineapple over each filet. Drizzle 1 tbsp of soy sauce mixture over the top of each filet.
  6. Bake uncovered for about 15-20 minutes until the salmon is pink and slightly firm to the touch.
  7. Drizzle with the reserved sauce, and serve.

Bolognese sauce
Recipe submitted by Luca Trazzi, lecturer, Italian department, and coordinator of the food studies certificate program
If you have been to Bologna you probably had a plate of delicious tagliatelle at Osteria dell’Orsa, just off via Marsala, near the Dickinson Center. You will probably never go back to spaghetti Bolognese. Why? Well, because of that sauce. The ragù alla bolognese, or just ragù, is made of time, patience, forgetfulness and meat. We cannot identify an original recipe, we cannot claim the best recipe, and certainty we cannot look for an authentic one. Massimo Montanari, food historian at the University of Bologna, says, “I have always had suspicion toward any pretense of codification, normalization, uniformity: the real recipe of the ragù, the real dimensions of the tagliatella, the real stuffing of the tortellini ...   The kitchen is made up, above all, of freedom, of differences and of variations.” (Adapted from Let the Meatballs Rest, and Other Stories About Food and Culture by Massimo Montanari, New York: Columbia University Press, 2012.)  Below, I present the recipe for the ragù filed on 17 October 1982 by the Bolognese delegation of the Italian Academy of Cuisine at the Bologna Chamber of Commerce. My adaptation is on the right. Be patient with it, and buon appetito!
  • Cartella di manzo, 300 g Pancetta distesa, 150 g Carota gialla, 50 g
  • Costa di sedano, 50 g Cipolla, 50 g
  • Salsa di pomodoro, cucchiai 5
  • Vino bianco o rosso, mezzo bicchiere Latte intero bicchieri 1
Utensili necessari:
  • Tegame di terracotta da 20 cm Cucchiaio di legno
  •  Coltello a mezzaluna
Si scioglie nel tegame la pancetta tagliata a dadini e tritata con la mezzaluna; si aggiungono le verdure ben tritate con la mezzaluna e si lasciano appassire dolcemente; si aggiunge la carne macinata e la si lascia, rimescolando sino a che “sfrigola”; si mette il 1/2 bicchiere di vino e il pomodoro allungato con poco brodo e si lascia sobbollire per circa 2 ore aggiungendo, volta a volta, il latte e aggiustando di sale e pepe nero; facoltativa ma consigliabile l’aggiunta. [A cottura ultimata, della panna di cottura di litro di latte intero.]
  • Ground beef from plate of beef or flank, 300 g/10.5oz
  • Pancetta/Unsmoked bacon 150 g/5.25 oz
  • 1 small yellow carrot, 50 g/1.75 oz
  • 1 small stalk of celery, 50 g/1.75 oz
  • ½ large onion, 50 g/1.75 oz
  • Tomato sauce, 5 tablespoons
  • White or red wine, half a glass (c. ½ cup, 4 oz.)
  • Whole milk, 1 glass (c. 1 cup, 8 oz.)
Tools needed:
  • Ceramic cooking pot (or cast iron) Wooden spoon Mezzaluna/crescent knife
  1. Cook the bacon in the pan, diced and minced with the crescent; add the well-chopped vegetables with the crescent and cook until soft.
  2. Add the ground beef, stirring until it sizzles. Add the 1/2 glass of wine and the tomato sauce, diluted with a little bit of stock or water, and let it simmer for about 2 hours, adding the milk, a little bit at a time.
  3. Adjust with salt and black pepper; optional but advisable to add. [Optional: When the ragù is cooked, you may wish to add skimmed cream from a liter of heated, whole milk.]

No-Bake Chocolate Peanut Butter Bars
Recipe by Delaney Koch ’20, biology and educational studies major


  • 8 oz salted butter
  • 1 ¼ cup peanut butter
  • 3 1/2 cup confectioners’ sugar
  • 1 ½ cup graham cracker crumbs
  • 16 oz (1 lb.) chocolate (Delaney recommends dark chocolate)


  1. Combine the softened butter, peanut butter, confectioners’ sugar and graham cracker crumbs, using a mixer or by hand.
  2. Line a 12-by-18-inch jelly roll pan with parchment paper and spread the peanut butter mixture smoothly throughout the pan.
  3. Melt chocolate in a double boiler and spread over the peanut butter mixture.
  4. Refrigerate before cutting.