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...
For this recipe, you only need two ingredients and a few tools — namely, a heavy skillet or griddle (preferably cast iron) — to experience the freshly made taste of this iconic Mexican foodstuff. Yes...
These popular sandwich cookies can be made in many different ways, depending on the country they come from, but they always consist of two soft cookies with some type of jam. In Peru for example...
The first dish was a vibrant beetroot, celeriac and fig salad, a lighter dish perfect for the transition from summer to fall, and the second dish was a hearty buckwheat porridge with papaya topping...