The Cornell Daily Sun (https://cornellsun.com/category/dining/recipes/page/6/)
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.
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.
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.
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.
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.
To make use of fall produce, I paired the gnocchi with a warm acorn squash purée so packed full of flavor that you’ll want to eat it on its own.
To be perfectly honest, this banana bread may have literally popped up in a dream or two of mine.
The dish I’ve managed to develop with canned tuna is a basic stir-fry with onions, cabbage and canned tuna. It’s a versatile dish that pairs well with any type of grain staple.
While scrolling aimlessly through Facebook feeds during 75-minute lectures, you’ve probably come across a Tasty video or two — yes, the beautiful time lapse masterpieces that condense the amount of time it would take to cook a full meal into a 30-second clip. From savory slow cooked ribs to sweet cake pops, these short videos whet any appetite. Onions appear to caramelize instantly; wet and dry ingredients form dough in just a second. Whether an aspiring chef, packaged ramen-making master or just a dining-hall-reliant student, these videos give the impression that anyone could make a delicious dish with almost no effort. After watching and watching these videos every day in lecture, I was inspired.
In making this recipe, your hamantashen may not taste or look like the traditional hamantashen you know and love, but at least you tried your hardest to make them have three sides and to continue a millennia-old practice. And in the end, it’s the thought that matters.