Recent Recipes

A creamy, light-colored risotto served in a white ceramic bowl, garnished with delicate, colorful edible flower petals and small green herbs. The bowl sits on a rustic, light-teal wooden surface illuminated by soft, natural sunlight from the upper left.
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Summer Corn Risotto Gets the Fermentation Treatment

A tangy fermented corn mixture captures peak-season flavor.
A plate of pulled mushroom and fermented jerk pineapple relish.
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Funk Meets Fire: Pulled Mushroom Sliders with Fermented Jerk Pineapple Relish

Marinated Tomato Nigiri with Blackberry Ponzu on a plate next to a jar.
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Sushi Meets Sweet (ish): Marinated Tomato Nigiri with Blackberry Ponzu Recipe

Sugar-Preserved Apple Pie Aquafaba Pavlova on a white table.
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Fermentation, But Make It Dessert: This Apple Pie Pavlova Has a Tangy Twist

Hearts of palm tacos with fermented peach salsa.
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Sweet, Heat & Plant-Based Meat: The Crispy Taco Recipe You Need Now

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Salt-Baked Celery Root, Balsamic-Poached Figs, Marinated Goat Cheese and Balsamic “Meringue”
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Chef Barry's Salt-Baked Celery Root Recipe

Chef-instructors Barbara Rich and Ann Ziata
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Female Chefs Leading the Conversation on Food and Health

An Italian Cocktail with Balsamic, Lambrusco and lemon
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This Cocktail is Italy in a Glass

Adjaruli Khachapuri (Boat-Shaped Georgian Cheese Bread)
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Georgia’s Khachapuri Combines Tradition, Egg and Cheese Bread

Balsamic Vinegar of Modena pearls with white bean puree and yellow beets on charcoal crackers.
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How to Make Balsamic Pearls

Raw Peppermint Brownies
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Three Chocolate Desserts for Valentine’s Day

Chef Bill Telepan serves fluke ceviche at Oceana.
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How to Make Ceviche with Fish Scraps

Chef Frank shares paella with Jets players.
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Unlikely Tailgating Dish: One-Pot Paella

Michael Laiskonis' Balsamic Vinegar Gelato
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Michael Laiskonis' Balsamic Gelato

Grilled Skirt Steak with Balsamic Soy Marinade is plated with greens.
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Chef King's Grilled Skirt Steak with Balsamic Soy Marinade

Black sea bass is served with Kalamata olive vinaigrette.
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Chef Phil's Winter Fish Dish

Bill Telepan’s Salmon with Balsamic-Glazed Endive
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Bill Telepan’s Salmon with Balsamic-Glazed Endive

Michael Laiskonis’ Balsamic Caramel Bonbons are served on a round platter.
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Michael Laiskonis’ Balsamic Caramel Bonbons

Lobster bolognese at Oceana
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Bill Telepan’s Zero-Waste Lobster Bolognese

Anthony Caporale's Syllabub cocktail.
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Toast the Season with Eggnog's Ancestor

Leuca's warm cabbage and caesar flavors dish.
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This Grilled Cabbage Caesar Is the "Hot Take" on Salads We All Need Right Now

A Masor jar of multi-colored beans with a spice blend makes a pretty homemade gift.
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An Easy, Insta-Worthy Homemade Food Gift

Sweet Potato Flan Caramel
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Sweet Potato Flan Caramel Recipe: A Classic with Seasonal Flair

Marc Murphy's Parmesan cookies
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Marc Murphy's Three-Ingredient Cookies

Chicken, Shrimp and Sausage Gumbo is great for groups.
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Chef Margot's Go-To Gumbo

Chef Phil serves a paccheri pasta with pancetta and Parmesan.
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Meet Your New Winter Comfort Food Favorite: Italian Pasta with Pancetta Recipe

A dish of Brussels sprouts is served.
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How to Make Better Brussels Sprouts

Creative Director of Genius at Food52 Kristen Miglore (Culinary, '08) released "Genius Desserts: 100 Recipes That Will Change the Way You Bake" in September.
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Holiday Gift Guide: Winter Cookbook Releases

A hand grabs one of Chef Penny's leftover candy cookies.
Recipes

The Perfect Recipe for Leftover Candy