This one-pot meal gives kale, mushrooms and chickpeas a Spanish flair with smoky paprika and nutty manchego cheese. While you may be fooled by its rich flavor, this dish features several nutritional

He gave us the fifth, but yet to be named taste, umami. A century later, umami led to scientific intrigue. Perplexed about the defining flavor of dashi, a traditional broth, Japanese scientist Kikunae

When did you become interested in food and cooking, and how did you know NGI was the right culinary school for you? I've been fascinated by the food industry for a long time. While transitioning to a

This came just a year after it was revealed that Coca-Cola paid researchers to deemphasize the link between sugary drinks and obesity. The article prompted me to further expound on NGI’s stance on

En papillote is a classic French method of packaging food in parchment paper and baking it in the oven. The parchment paper is ideal for holding in the moisture for steaming, which can come from the

John, you have a very unique professional background. Can you tell us about your experience of being an Olympic curler? The Olympic experience was one of the most amazing of my life. Curling is a

Many sources claim that certain plant proteins need to be combined very specifically at every meal in order for the human body to utilize them as well as animal proteins. This theory is not exactly

Myriam Fieulleteau, NGI’s Executive Steward (and resident gardening guru), brought in this arugula from her home garden and Chef Alex utilized it in this recipe.

Using stone fruits as a substitution for tomatoes is a no-brainer. They add a sweet twist on the traditional caprese, but have a similar texture and color to tomatoes nonetheless. In-season fruit is

In September 2013, Feed Me Phoebe was recognized by Food & Wine magazine as part of their first annual Digital Awards. She is also a regular contributor to Mind Body Green, Huffington Post, Food52

When she's not writing cookbooks, she hosts unique food-focused gatherings in the Catskills through her venture, The Upstate Table. Read on to learn more about her story. How did you become interested

Not only is this menu filling, but it also bursts with color, texture and flavor. Replicate this caramelized onion, cremini and spinach "frittata" with roasted purple potatoes, pickled radishes