Freshly baked bread is a treasure, but a stale loaf can be good eating, too. So good that “stale” doesn’t really do it justice. It’s more like “vintage.” Older bread may have lost a little bit of the spring in its step. However, the wholesome ingredients and dedication to craft that go into any bread that’s worth its butter are still there to be enjoyed. Here’s how to get the most out of your toast at every stage of its lovely life. There’s fresh bread and then there’s “fresh” bread, the kind that is loaded up with so much chemistry it stays as soft as a pillow seemingly forever. We’re talking exclusively here about the former – bread that is...

Check out this Q&A with Pablo Garcia, a recent graduate of the NGI's Chef's Training Program, health coach, and co-founder of thevitalguide.com.

Peperonata is a classic Italian sweet pepper stew. It is made with just a few ingredients, which really allows the bell peppers to shine through.

It is the early Greeks and Romans who are thought to be the first cultivators of mushrooms. These fleshy fungi have been used for both culinary and medicinal purposes for centuries. In fact, the Scottish essayist Thomas Carlyle called mushrooms nature’s “oldest art.” Mushrooms are not only a prizewinner in the flavor department, but also offer a unique nutrient profile. There are thousands of varieties of mushrooms on our planet, though only about 20 are cultivated commercially – among them are readily available white (or “button”) mushrooms, as well as crimini and portabella. In addition, wild mushrooms like shiitake, morels and chanterelles, are now increasingly finding their way into supermarkets throughout the US.

Tomato season is coming to an end here in the Northeast. If you cannot get your hands on the very last batch, substitute with roasted rainbow carrots or mini purple and yellow potatoes.