Chef Frank sources live crab, starchy potatoes, jumbo lump crab meat for body and texture, and big, thick chunks of bacon called lardon for his crab chowder. He purees half of his soup for thickening...
The dish made famous at the London Carlton Hotel in 1898 paired poached Dover sole with tart muscat grapes and fresh tarragon. I've applied modern culinary techniques to the same ingredients...
José Avillez advised the importance of understanding ingredients, techniques, Portuguese culture and classic French cuisine before creating and imparting one's identity to the cuisine. His signature...
Chef Palak demonstrates how to clean a whole fish, salt the inside of the cavity and pack the porgy in a salt oven before cooking on a grill. She pickles red onions for color, grills corn for...
Our debut online cooking and baking classes sold out last month, and we have more coming up! Make cocktails with Director of Spirits Education Anthony Caporale, bake more cookies with Recreational...
Salmon is packed full of nutrients: omega-3 fatty acids, protein, vitamin B and potassium amongst many others. I married this with a lightly marinated raw zucchini, which is excellent in helping with...
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...
Chef Kelvin says we eat with our eyes first so he likes to make dishes beautiful to draw diners in. Here, cherry tomatoes and baby zucchini bring beautiful color contrast to a bright cut of salmon...
Chef Hideyo combines room temperature rice with cold fish, focusing on quality and freshness for her sushi. She recommends using lean, sushi-grade tuna and making your own wasabi to control the...
