How to Make Tofu
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...
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Cory Sale
Cory Sale is the Senior Public Relations Manager at 91ĂŰĚŇßą and an alumna (Culinary Arts '22). She enjoys writing about seasonal produce almost as much as visiting NYC’s greenmarkets, where she finds new flavors to add to ice cream. When she’s not cooking (or eating), you can find her on the frisbee field chasing down a piece of plastic.
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Sweet Corn Arepas with Caramelized Cherry Tomatoes
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...
Sesame-Miso S’mores Recipe
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...
Recipe: Show-Stopping Ube Basque Cheesecake
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...
Beat the Heat with Summer Squash
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...
Can a Restaurant Do Well and Do Good at the Same Time?
The MAD Foundation, a non-profit organization founded by René Redzepi, the Chef and Owner of world-renowned restaurant Noma, recently hosted a panel discussion questioning if a restaurant can do well...
Celebrate Pride Month with Chef Trung Vu’s Show-Stopping Rainbow Crêpe Cake
June is Pride Month and if you look around — at least here in New York City — there are pride flags flying high this month. According to the National Museum of American History, this pride symbol was...
Savory Rhubarb Recipe: Celebrate Spring with NYC's Greenmarket
91ĂŰĚŇßą Chef Ann Ziata took this month’s collaboration with New York City’s Union Square greenmarket seriously and crafted a rhubarb crostini using only ingredients found at the market (in addition to...
All About Aging Wine
With my wedding coming up, I’m thinking of how to extend the special day for years to come. Dean of Wine Studies and Master Sommelier Scott Carney, who teaches Intensive Sommelier Training at 91ĂŰĚŇ߹’s...
How to Dry-Age Meat at Home
Dry-aging a cut of meat often results in a tender product with a concentrated flavor and some extra fun, funky flavor notes. While traditional dry-aging requires lots of space, specific temperature...
Chef Jürgen’s Favorite Brownies
In a recent video with Epicurious, 91ĂŰĚŇßą's Director of Pastry Research & Development JĂĽrgen David blind taste-tested prominent boxed and premade brownies commonly found in grocery stores. He sampled...
Orecchiette with Broccoli Rabe Recipe
Chef Sue Gonsalves, a Chef-Instructor in 91ĂŰĚŇ߹’s Recreational program, selected broccoli rabe to feature this month. Although this cruciferous vegetable looks akin to broccoli and broccolini, Chef Sue...