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The Student News Site of Stony Brook University

The Statesman

The Student News Site of Stony Brook University

The Statesman


Elevate your culinary skills with this masterful sage brown butter pasta recipe

Justin Lee September 6, 2023
The viral sage brown butter sauce rightfully took the internet by storm several years ago. In this recipe, we suggest implementing a restaurant-style approach to elevate this dish into being a gourmet-menu-level experience.
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An assortment of kitchen knives. fferhugehsr Stijn Nieuwendijk via Flickr

Tools of the trade: A short guide to cooking supplies

Justin Lee May 1, 2023
Chefs need many tools at their disposal to produce high-quality food. These cooking instruments are vital for a chef's speed, efficiency and consistency.
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A lesson in How To Make Homemade Miso at the Charles B. Wang Center

A lesson in “How To Make Homemade Miso” at the Charles B. Wang Center

Melanie Formosa October 10, 2019
Cheryl Paswater, Chief Fermentationist and CEO of Contraband Ferments, came to the Charles B. Wang Center on Oct. 4 to host the workshop “How to Make Homemade Miso.” Miso, a traditional Japanese product, is created through fermentation, a process that alters the microbial makeup of the food and offers unique health benefits.
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College Gal Cooking: Frittatas, French toast and more

College Gal Cooking: Frittatas, French toast and more

Rawson Jahan April 24, 2017
But this is the holy grail guide that not only will give you fun, delicious recipes for a Saturday night in or a Thirsty Thursday, but are budget-friendly too.
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A campus dining chef prepares samples during the 2013 Food Expo. WESLEY ROBINSON/STATESMAN FILE

Roth Cafe chef wins Chef Throwdown challenge

Marie Matsunaga April 10, 2017
The chefs created one show plate and three tasting dishes to be judged by a panel of student leaders and the general audience who tasted samples.
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Fashion designer Qi Hu created this paper headdress inspired by origami techniques and Asian culture.  TAYLOR HA/THE STATESMAN

A successful opening reception celebrates Wang Center’s fall exhibits

Krysten Massa September 14, 2015
Those wandering with wine glasses and intrigued eyes crowded the Wang Center on the evening of Wednesday, Sept. 9 for the fall exhibitions opening reception.
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Chef Guy Reuges French cuisine at Mirabelle restaurant and Tavern was rated four stars by the New York Times. KRYSTEN MASSA / THE STATESMAN

Chef Guy Reuge semifinalist for James Beard Award

Jesse Borek May 11, 2015
Chef Guy Reuge, whose cuisine is featured at the Mirabelle Restaurant and Tavern at the Three Village Inn in Stony Brook, is really no different than you or I.
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Popcorn toffee bars can be made a few days in advance and stored in an airtight container at room temperature. (KRYSTEN MASSA / THE STATESMAN)

College Gal Cooking: Popcorn Toffee Crack Bars

Krysten Massa April 29, 2015
College Gal’s rendition of a popcorn toffee crack bar is the perfect combination of salty and sweet that will be good for any occasion.
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How to wow on the first date: creative first date ideas

Francesca Campione February 12, 2015

Why does it seem like first dates are limited to the same played out dinner and movie ordeals and are exclusively the product of meeting someone on Tinder these days?  As young, educated, vibrant...

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Filet mignon is the most tender of the cuts of beef. According to CNN iReports, the term first appeared in author O. Henrys book The Four Million, written in 1906. GISELLE BARKLEY / THE STATESMAN

College Gal Cooking: balsamic filet mignon with sautéed potatoes and green beans

Giselle Barkley February 4, 2015
Steak, especially filet mignon, is one the more expensive proteins, but when seasoned and cooked right, it is well worth the cost.
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College gal cooking: white chocolate chip cake with a fruity surprise

Giselle Barkley September 8, 2014
What better way to celebrate the birthday of one of my dear friend’s parent than to bake a cake.
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Iron Chef competition spices up Union Ballroom

Francesca Campione April 17, 2014
For the past five years, Campus Dining Services at Stony Brook University has held an annual Iron Chef Competition. This competition pairs four teams of students with Campus Dining’s lead cooks to test their culinary skills. It is similar to the Food Network’s Iron Chef America, right down to the challenge of incorporating a mystery ingredient.
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