Anyone who knows me knows my love for all things spicy – so last week’s hot sauce-themed market basket challenge was especially exciting. When I started developing my dish, I wanted to incorporate hot...
"Nachos are good anytime of day. You should make them for breakfast, lunch and dinner — and late-night snacks," Chef Frank advises. He shows us how make and fry our own tortilla chips and how to...
I was surprised to find that the market basket challenge was geared toward pastry arts last week. I actually didn’t find out about the challenge until after I had gotten back from the food store, so I...
There has never been a better time to work as a community. We have all seen the power of action in our neighborhoods, while social distancing has led to isolation. I have always loved to bake for...
Like many versions of the comfort food, Chef King's uses day-old, long-grain rice. He combines "jewels" of Chinese sausage, chicken breast and shrimp with the staple onion and a few secret weapons...
Sauerkraut can be made with as little as two ingredients: cabbage and salt. Following the same procedure, you can add a wealth of flavors and colors to kraut. This makes it perfect for using up...
The traditionally braided bread is symbolic in Jewish culture, often consumed on Fridays for Shabbat. It's among the decorated breads covered in our Pastry & Baking Arts program as well as the Artisan...
I had a version of this bread on a recent trip to Paris. Turmeric is an ideal spice to use because it's strong and aromatic enough to taste, but doesn’t overpower everything. Turmeric also gives the...
This week, a Health-Supportive Culinary Arts student at our New York campus and the founder of Prep Creative, Julianna Abdallah, submitted a bright and balanced seafood dish and shared her creative...
Both ingredients have had their culinary limelight shunned, but together they shine. Changing perceptions of delicious ingredients is something I believe to be critical in food research and...
Lorighitta originated in Sardinia, an Italian island where the pasta has been passed down from generation to generation for centuries. It’s named after the Sardinian word for the iron rings used to...
"Whenever I think of onion rings, I think of beer batter," Chef Frank explains while demonstrating his approach to the snack — you can use gluten-free beer or substitute seltzer if desired. He uses...