Cory Sale is the Senior Public Relations Manager at 91ÃÛÌÒß¹ 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.
Green beans and potatoes are a popular pairing and Plant-Based Culinary Arts Chef-Instructor Rich LaMarita brings them together into a cool and well-balanced summer salad. The green beans are used two...
Now that it’s May, the market is popping off! All sorts of greens are available, from Swiss chard to different lettuces and herbs, baby zucchini, asparagus and broccolini. Strawberries from New Jersey...
Honey is the star of Plant-Based Culinary Arts Chef-Instructor Chayanin (Nin) Pornsriniyom's recipe for Green Curry Falafel with Lemongrass Honey. The honey Chef Nin uses is not just any honey — it's...
You might not recognize this knobby, scruffy-looking tuber called celery root or celeriac. While related to celery, it is not the root of the celery stalk plant you’re more likely familiar with. It...
This month, Plant-Based Culinary Arts Chef-Instructor, Rich LaMarita, is spotlighting the root vegetable of many names: the sunchoke. Sunchokes, which are also known as Jerusalem artichokes, sunroots...
Since winter's peak produce includes root vegetables and storage crops, this month, we’re focusing on the humble sweet potato. After a visit to the Union Square Greenmarket, Pastry & Baking Arts and...
