These no-bake granola bars are the perfect in between class snack. Packed with seeds, nuts, coconut, and tons of dried fruit from the local Ithaca farmer’s market, these bars are a fresh and delicious midday pick me up.
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Most people take their coffee with some form of cream and sugar, whether it’s a thick drizzle of caramel sauce swirled around a plastic Starbucks cup or two ounces of perfect micro-foam to top a cortado. I, on the other hand, have been skipping these accompaniments recently and reaching for the sparkling water instead.
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Pop. Soda. Coke. As someone who was born in the Midwest, lived in the South, and has parents from the Northeast, I use all three of these rivaling and region-specific names interchangeably. However, pop has the potential to mean more than just a fizzy drink; it’s what is cool and trendy.
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For me, growing up no lunch box was complete without a kids yogurt cup. It was a simple treat for most kids, but I saw something more. I saw a world of culinary opportunities and I took them. I began saving the wooden sticks from my ice cream, for my new invention. Breaking them in half, I stuck the ice cream sticks into my yogurt cup, popped them in the freezer, and waited. The result: A fruity, creamy, frozen treat. I was a genius!
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Too many dips for your chips has never been a dilemma that anybody’s faced… until now! This article is a complete guide to the perfect chip dip combo to match your most recent Netflix binge, and might even inspire your next TV show obsession.
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Growing up, my family would make a big deal of going to Chicago to see two things: obviously the family, but also getting amazing Korean foods. It was our once a month little vacation to grab all the essentials-- kimchi, seaweed, spices, rice, etc. However, my favorite thing to grab is this Red Bean Bread. No matter how cold or how hot it is, we will all huddle together eating these Red Bean Bread and talking about life.
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Hanami（花見/はなみ）directly translates to mean “flower viewing” in English, and is an annual tradition of picnicking in the warm, lush Japanese springtime. Early April marks the beginning of hanami season in Japan. Denoted by the blooming of beautiful, pink cherry blossoms (桜/さくら) throughout both urban and rural regions in Japan, it is tradition for families, couples, friends, and individuals to gather under the blossoms to picnic and appreciate nature’s beauty.
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This recipe was born out of necessity. Wanting to make a cocktail that utilized many of these stolen dining hall ingredients, I realized Sangria made the most sense, primarily because I could throw whatever I wanted into red wine and it’d still taste good. There’s an unspoken thrill of taking more than what you should from a dining hall. So, I hope you all have a little fun as you come up with your own ways of thefting these ingredients from Cornell Dining.
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Turning twenty-one is no longer what it used to be. Ever since the pandemic hit, what was once a glorious occasion to celebrate legal drinking has become a sour reminder of this drawn-out health crisis. Nonetheless, I was able to salvage my birthday by holding a most memorable picnic over the summer with my dearest friends. While you can always keep it classy with bottled champagne, I thought I would share one of my favorite picnic cocktails, which will certainly make you feel all the fun of being twenty-one:
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Moms always tell you not to play with your food, but when it comes to kimbap, exceptions need to be made. Kimbap, traditional Korean rolls, are a staple to any Korean picnic; they’re delicious, clean, portable, and most importantly, a delight to make. This playful finger food is endlessly customizable and is a treat to not only your tastebuds, but also your eyes. The harmony of all the ingredients wrapped warmly in rice and seaweed creates a vibrant burst of flavors and colors that will surely steal the spotlight at your next spring picnic.
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Salade niçoise (pronounced nee-swaz), perfectly captures the beauty of spring. The fresh vegetables, acidic dressing, and vibrant yellow egg yolks are impossible to resist snapping a photo of. Don’t believe my praise just yet? Gordon Ramsey himself has declared this dish as “the finest summer salad of all,” recounting making it on a yacht south of France. Talk about summer paradise!
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