The Cornell Daily Sun (https://cornellsun.com/author/qijiayu/)
Janna Yu is the Dining Editor on the 135th Editorial Board. She is a senior in the College of Arts and Sciences and can be reached at [email protected]
The sit-down area is spacious and clean, with just chairs and a condiment stand. The food is prepared behind a large glass panel, so I could see the cook skillfully spreading the batter in two semicircular sweeps on a large round griddle with a cracked egg on top.
On first sight, the interior is attractive and offers a warm and inviting ambiance. It has a vintage chic feel to it and certainly forms a nice contrast to the neighboring Gorgers Taco Shack.
I realized the reason I didn’t trust myself to enjoy the food was because I was ignorant of its composition… This is where food tours come into play.
So at no risk of over-sharing, by all means recommend to your fellow diners the best combinations of food based on its “mouth feel.”
Overall, the concept of World Cuisine Night was a good one — paying $10 or one meal swipe for access to every dining hall is an amazing deal, and the idea of traveling the world across campus eateries was fun to get into. However, the execution was pretty poor. Very few stops were the least bit satisfying — it really brought out the worst in dining hall food. With adequate preparation and superb execution, though, I think that another World Cuisine Night could be a big success.
Chinese kids didn’t celebrate Halloween when I grew up (most of them still don’t), so God realized we needed some other excuse to eat candy. My frugal parents, and their parents before them, saved all their candy boxes to store sewing supplies, ensuring that the memories associated with those candies would last many generations.
Asya started off with a demonstration of the most common ingredients in South India. She remarked how even though South Indian restaurants are a rare sight in this area, it was still possible to capture the essence of the cuisine through home cooking.
Using the simplest ingredients (leftover rice and eggs) and some aromatics, this recipe produces wonders.
Though I can’t get to all of the dishes featured at African Night Market, I’ve taken care to put together some popular home recipes so you can try them out at home!
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.