In New York City, Hot Bread Kitchen is the leading purveyor of unique global breads. Known as much for their social mission—providing job training to female immigrants, many of whom have gone on to...
Here, we gave it a slight spin by using nutritious (and gluten-free) quinoa pasta instead of the traditional white. Myriam Fieulleteau, NGI’s Executive Steward (and resident gardening guru), brought...
Spring is finally here, and we are excited for the delicious produce that comes into season during this time of the year. The recipe below is a lighter, vegan take on the classic slider. The broccoli...
Cheese: A Connoisseur's Guide to the World's Best by Max McCalman Cheese is more than a delicious snack. Imperative to any chef’s working knowledge of food, cheese can be used in a wide range of...
Leftover Vegetable Panna Cotta Makes eight four-ounce servings of panna cotta 2.25g iota-carrageenan (0.3%) 0.375g kappa-carrageenan (0.05%) 500g vegetable puree (made from about 1 lb, or 2 cups...
By the time you factor in staff salaries, monthly rent and the various other costs of running a business, restaurant owners are looking at a very small profit margin. That’s why, at ICE, we teach all...
Traditionally served as a side, we decided to let peperonata take center stage by baking it with eggs and serving it with freshly grilled flatbreads. The result? A relaxed homestyle meal perfect for...
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...
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...
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...