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Fermenting a surplus of herbs can be a resourceful way to preserve them and immortalize their delicate lifespan. Simple pantry ingredients such as miso paste, garlic, apple cider vinegar and sea salt...

Tofu is a unique food. It is a powerhouse plant-based protein, but is somewhat bland on its own and looks like a white, spongy, brick floating in water. Though it may not look like much, tofu's...

Garlic scapes are the green curly stems of young garlic plants. They're often prized by chefs for their sweet herbaceous flavor and crunchy asparagus-like texture. Though the scape's flavor and...

We’re back at the market to enjoy the last bounty of summer's produce, and we tapped Pastry & Baking Arts Chef-Instructor Luisa DeGirolamo to experiment with some of the season's defining ingredients...

If you are looking to dive into an innovative first course with fresh, tangy, salty and creamy flavors, this zucchini ribbon salad will fit the bill. Preserving lemons is a solid beginner-level...

S’mores have been around since 1927, and there’s a reason why this campfire classic has its own day, which falls on August 10. Who can resist a toasted, golden-brown marshmallow, puffed, fluffy and...

This plant-based cornbread recipe delivers in the wholesome department thanks of the inclusion of ground flax seeds, fermented vegetables and a plant-based probiotic yogurt. Adding fermented corn...

Basque cheesecakes are enjoying the spotlight on social media right now. Their reach runs the gamut, with flavors ranging from traditional to experimental, including Thai milk tea, espresso-chocolate...

Here’s a twist on stuffed grape leaves that carries a note of mint, a pronounced sweetness from currants and a mild savoriness from fermented onion. Pine nuts also lend a richness and additional...

1. Wander through a farmer’s market. We do a lot of our shopping at the Union Square Greenmarket to take advantage of the freshest and tastiest produce in town. Spend time speaking with the farmers...

Not only does this ferment save time, but it can add a savory complexity to many meal scenarios. There is something so satisfying when taking economical, widely-available ingredients and taking them...

It’s July and it's hot. Temperatures were over 90˚F today in New York City, but Culinary Arts Chef-Instructor Chayanin “Nin” Pornsriniyom kept it cool at the greenmarket when demonstrating her recipe...