COVID Cuisine Recipes

Many of us are eating more at home than we have in many years! We’re interested in what recipes you have discovered (or maybe rediscovered) that are serving you well during this time, and the story behind it. For inspiration, we asked a few people on campus to share theirs.

Have a recipe to share? Email us with the recipe and a photo of yourself!

Pasta with Spinach, Nutmeg and Shrimp

University First Lady Nancy Kuncl shared this recipe for pasta with spinach, nutmeg and shrimp. She says it is an easy-to-prepare “go to” for her and our President, Dr. Ralph Kuncl.

Meatloaf and a Manhattan

Former VP for Student Life Char Burgess ’69, ’70 shared her mother’s meatloaf recipe, which she has made into an easy full meal by adding vegetables which cook for the same time and at the same temperature. This allows her to enjoy a cocktail with husband and Trustee Larry ‘67. He shares his recipe for a Rye Manhattan here

Dapper Dog Cocktail

This cocktail, adapted from the Dapper Dan, was enjoyed on a U of R alumni trip to NYC with UR alumni and administrators and submitted by Chris Alvarez '07, '18. Perhaps an ingredient list most folks don't possess in their home bar, but it's well worth the investment! 

Artichoke Chicken

VP for Enrollment Kevin Dyerly ’00, '04 shared this Artichoke Chicken recipe, for which he gives full credit to his wife and fellow Bulldog Jennie O’Dell Dyerly ’01, '04. 


Nancy Escobedo, 2010 School of Education alumna, shares her easy recipe for Jaiva, like ceviche. She says this has been her go-to while staying at home, since it's filling without being heavy.