It’s a versatile recipe for a simple caramel, and it only takes a few ingredients to use this in so many different ways. Here, we’ve taken a little fondant and a lot of imagination to turn a quick...
I love smoking foods. Sometimes, the technique adds a punch of smoky outdoors, cooked-all-day kind of flavor, and sometimes in baked goods, it adds a savory note that raises the level of overall...
Chef Phil started planning the fall menu in late July by testing recipes, planning logistics and estimating costs. He draws inspiration from auditing career classes and evaluating feedback from...
October 26 is National Pumpkin Day (according to National Today, there are 294 food holidays), making this the perfect time to learn more about the fall favorite. [n.b. A quick pumpkin tip for...
The process is simply applying a dry rub, cure or brine in which the main component is salt (kosher or sea salt) with the possible addition of other aromatics like black pepper, garlic, fresh or dried...
Spaghetti alla Chitarra is a regional pasta from Abruzzo. The noodles are made with, just as it sounds, a guitar, which happens to be Chef Kalman’s muse. In fact, he owns three: a Taylor six-string...
Nearly 30 years later, I still remember digging a small hole in the sandy lot behind our house in Florida and carefully placing the seeds I had saved from a watermelon that my mom brought home from...
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...
Many clafoutis recipes, particularly at this time of year, highlight cherries. This is because the clafoutis was first created in Limousin, France, a region celebrated for its black cherries. While I...
Though Negroni Week ends on June 10, the official season of the Negroni is just firing up. So we asked cocktail guru Joe Campanale, owner/director of Fausto in Brooklyn, to share with us his take on...
Here are five ways to benefit from adding kuzu to your diet: Digestion: Kuzu is commonly used in macrobiotics for an upset stomach and acid indigestion, as it strengthens and soothes the intestinal...
