NGI chef instructors and students cooked at the school's 40th anniversary event. Jay Astafa opened Long Island's first entirely vegan restaurant, 3 Brothers Vegan Cafe, and founded a plant-based...
There is one dish that I have been using for years that I didn’t realize was re-using potential waste: my lobster Bolognese. This is a very popular dish I served at my previous restaurant, Telepan,...
This is a great make-ahead recipe so that if you have company, you are not trapped at the stove. I either set it up as a self-serve item with a pot of rice, where guests can help themselves to a cup...
One way to avoid that unappealing aroma is using Chef Sands’ no-fail recipe. “The key thing about this recipe is that because of the mustard, the flavors all meld together very well,” he says. “It’s...
The first book, “ Korean Home Cooking: Classic & Modern Recipes ” is from Chef Sohui Kim (Culinary/Management, ‘02) who owns The Good Fork and Insa with her husband, Ben, in Brooklyn. Sohui told me...
The work of chopping — and the primary reason I think my roommate often chooses an elaborate, produce-heavy dish — provides a sense of focus and clarity, a kind of meditative state found in committing...
