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Tea Eggs: This Household Delight Will Brighten up Your Lunar New Year

Almost all Cornell students have stumbled into Okenshields during lunch, when they serve tea eggs. As most students probably enjoy munching down on those brown, savory eggs, I am here to share a family tea egg recipe so you can relish the taste of tea eggs at your own leisure.

Jamie Kim / Sun Contributor

Seared and Roasted Pork Chops with Sage Butter

Cooking meat can be a daunting process, either taking too long with slow-roasting methods or accidentally overcooking to dryness. This recipe keeps pork chops simple by searing to develop a nice caramelized crust, then roasting in the oven for a few minutes.

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Recipes for Election Night Disaster

Thinking of throwing your own election night party, but don’t know what to make? I’ve devised the perfect menu to appease both sides of the aisle before you inevitably begin crying with anxiety into your wine glass.

Viridiana Garcia / Sun Contributor

Making a Vegan Meal out of Oatmeal

After being a vegan for two years, I have found many ways to take the simplest of foods and combine them in order to make something “fun” that my friends would not even know is vegan.

Qijia Yu / Sun Staff Writer

Meal Delivery Service Showdown

The idea to subscribe to a meal delivery service did not dawn on me until one night when I was browsing the New York Times Cooking website one Saturday in early September. I came across this Spring Ramen Bowl with snap peas and asparagus recipe, and was excited for a moment — until I opened my kitchen pantry to find there was nothing but ramen. No snap peas, no asparagus, no ginger and no lemons.

Photo courtesy of youtube.com

Peanut Butter & Jelly: You’re Doing it Wrong

If you think that the P.B. & J. is just a matter of two slices of bread, some peanut butter and some jelly, you should probably stop reading right now. You’re beyond help. If you are, however, intrigued to know what you’ve been doing wrong all your life, read this.

Allison Wild / Sun Staff Writer

Quinoa “Fried Rice”

We all have those days. You get home late from the library and you have a nearly empty fridge and pretty much no desire make yourself dinner. Don’t worry — there’s a super easy and simple recipe for those kind of nights.