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

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

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

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

Salads aren't frequently on the menu for Shawn Matijevich, the Lead Chef of the Culinary Arts & Food Operations online program at the Institute of Culinary Education, but when they are, he makes sure

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

Japanese seven spice, also referred to as shichimi togarashi, most commonly contains a blend of red pepper, Sichuan pepper, ginger, white and black sesame seeds, orange peel and nori flakes. It

As the Fourth of July approaches and we eagerly anticipate colorful firework displays and backyard barbecues, why not celebrate with a red, white and blue sprinkle-covered confetti cake? This

Fermented red pepper relish is a topping that will be sure to be on repeat all through the warm summer months. Consider adding it to anything, from seaside dining to ballpark cuisine. Fermenting bell

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

Green papaya carries a mild, cucumber-like texture and is typically shredded and mixed with a savory, tangy, sweet dressing made of fish sauce, chile and tamarind. It is then tossed with snake beans