Med faculty cookbook is simply what the medical doctors ordered | Meals & Cooking

Seeing the passed-on recipes all together made everyone proud, says Evankovich, a second-year student from Franklin Park.

“We wanted to welcome the first-years, and pass along things that have helped us through our journey,” she says. “Some of these recipes have gotten us through a long night of studying!”

“Food and cooking is so important, and as med students we forget that,” says Roy. “But it’s so integral to being a good doctor.”


This recipe comes together fairly quickly, is packed with nutrition and feeds a crowd. For a stew that’s not as thick, use about 1 pound of spinach.


1/4 cup olive oil

3 large onions, sliced thin (about 7 cups)

1-inch knob fresh ginger, peeled and finely chopped

2 28-ounce cans whole tomatoes, drained and chopped, juice reserved

1 15-ounce can coconut milk

2 15-ounce cans chickpeas, rinsed and drained

1 cup raisins

1 lemon, juiced and zested

3/4 teaspoon ground cumin

2 teaspoons turmeric

1/2 teaspoon ground coriander

1 1/2 pounds fresh spinach


Heat oil over medium heat in a large heavy kettle. Add onions and chopped ginger, and cook, stirring occasionally, until deep golden brown, about 5 minutes.

Stir in tomatoes with reserved juice, coconut milk, chickpeas, raisins, lemon juice and zest, ground cumin, turmeric and coriander. Bring to a simmer.

Cook stew for about 30 minutes, or until liquid is thickened slightly. Stir in spinach, a heaping handful at a time, and cook until wilted and tender.

Serve hot.

— Dr. Joan Harvey, “University of Pittsburgh School of Medicine’s Cookbook 2020”


Dr. James Johnston, professor emeritus at the University of Pittsburgh, got this family favorite from his paternal grandmother, Florence Johnston. “I always make it for holidays and love watching it disappear,” he says.

Makes: About 20 large brownies


8 ounces cream cheese or Neufchatel cheese, softened

2 1/3 cups sugar, divided

3 eggs, divided

3/4 cup water

1/2 cup margarine or unsalted butter

1 1/2 ounces unsweetened baking chocolate, chopped

2 cups all-purpose flour

1/2 cup light sour cream or Greek yogurt

1 teaspoon baking soda

1/2 teaspoon salt

6 ounces chocolate chips


Preheat oven to 375 degrees. Grease and flour a 15-by-10-inch baking dish or pan, and set aside.

In medium bowl, combine cream cheese and 1/3 cup sugar and blend well. Fold in 1 egg and set aside.

Combine water, margarine or butter and unsweetened baking chocolate in a medium sauce pan and slowly melt over low heat.

When everything has melted, remove pan from heat and add remaining 2 cups sugar and flour. Mix well to combine.

Blend in remaining 2 eggs, sour cream or yogurt, baking soda and salt.

Pour batter into prepared pan. Using a spoon, uniformly spoon cream cheese mixture over the chocolate batter.

Cut through the batter lengthwise and widthwise to create a marble pattern with the cream cheese mixture. Cuts should be about 2 inches apart. (I used a knife to swirl the batter in circles.)

Sprinkle top of brownies with chocolate chips. Place in oven and bake for 25-30 minutes, or until an inserted toothpick comes out clean.

Cool brownies on a rack, then cut into squares and enjoy.

— Dr. James R. Johnston, “University of Pittsburgh School of Medicine’s Cookbook 2020”

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