From the Garden: Filo Roll with Swiss Chard and Ricotta
Myriam Fieulleteau, NGI’s executive steward (and resident gardening guru), brought in these greens from her home garden and Chef Alex utilized them in this recipe.
From the Garden: Purslane Salad with Yellow Tomatoes and Red Onion
Many are still unfamiliar with this green matter, but it’s high time more of us started incorporating it into our meals. One fool-proof way to fall in love with purslane is in this refreshing salad
From the Garden: Garlic Scape Chinese Pancakes
Garlic scapes are the flower buds of the garlic plant, and they are milder and crunchier than the common garlic bulbs used for everyday cooking. Myriam Fieulleteau, NGI’s executive steward (and
From the Garden: Burrata Crostini with Strawberries, Honey and Balsamic Reduction
These crostini make a wonderful midday snack, or hors d'oeuvre for your next cocktail party. Myriam Fieulleteau, NGI’s Executive Steward (and resident gardening guru), brought in these gorgeous
$5 Dinners: Spicy Chicken Thighs with Sweet Potatoes and Cucumber-Rhubarb Salsa
Chicken thighs are more moist and flavorful than the ubiquitous chicken breasts, and this recipe features them in a simple, summery preparation. Cucumber and rhubarb make for a zingy, crunchy salsa to
Freekeh-Lentil Salad with Artichokes and Preserved Lemon
Freekeh has a wonderful meaty texture to it, which goes well with the earthiness of French lentils. Sundried tomatoes provide savory bursts of flavor, while the preserved lemons and parsley give the
Kimchi Stew
Kimchi, the traditional Korean condiment, becomes the star of this meal, weaving its spicy, umami flavors throughout the dish. Gochujang, a fermented soybean and red pepper paste, contributes a sweet
Panelle with Broccoli Rabe Spread and Fresh Mozzarella
They are fried chickpea cakes – soft on the inside and crisp on the outside – often served between two slices of bread as a sandwich. Here, panelle assume the role of the bread, with a flavorful