1/22/2021 7:06 pm

Thank you Cornell parent Lindsay Melnick for submitting this delicious recipe! For more, visit the Cornell Cookbook.

Ingredients

3 tablespoons chile-crisp condiment, plus more for serving

3 tablespoons soy sauce

1 ½ tablespoons Chinese black vinegar

1 ½ teaspoons sesame oil

1 teaspoon honey

2 garlic cloves, peeled and minced

2 tablespoons chopped scallions

2 tablespoons chopped cilantro

1 (14-ounce) package extra-firm tofu, drained and sliced crosswise into 8 (1/2-inch-thick) slabs

¾ pound green beans

1 tablespoon neutral oil, like canola or grapeseed

White rice, for serving

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1/22/2021 7:02 pm

Kathy, the mother of Mila Rai Feng, a 4th grader at Cornell in Ms. Patty's class, submitted this recipe. She says it is easy and tasty. Thanks Kathy for submitting this recipe! For more, visit the Cornell Cookbook.

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1/22/2021 6:55 pm

Parent Jennie Dorman submitted this recipe. She recommends this recipe because it is simple yet the resulting soup is somehow more than the sum of its parts. It's hearty and satisfying and her kids like it. Thanks Jennie! For more, visit the Cornell Cookbook. 

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1/22/2021 6:06 pm

Thank you Sam and Henry Kelly for submitting this recipe! For more, visit the Cornell Cookbook.

This cake takes 10 minutes to prep! Sam and Henry's grandmother, Nonny, has been making this cake for forty years. Now Sam and Henry make it practically by themselves. You can use any type of frozen or fresh berry (except strawberries) and sprinkle some powdered sugar on top. It's just sweet enough and not too sweet. If you're feeling really festive, it's perfect with a scoop of ice cream. Nonny adapted the recipe from Sunset Magazine.

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