We tend to take potatoes for granted. The staple is a “simple," readily available, easily grown tuber that has been a part Western culture for at least 400 years. The potato was cultivated by the Inca...
The key to gnocchi that’s as light as a cloud is getting your potatoes super dry and finely riced. To avoid a gummy, dense gnocchi, try to incorporate as little flour as possible to the dough. Here, I...
To celebrate Earth Day, I made a vegan version of my absolute favorite dish that I loved while traveling around Spain: a Spanish frittata with chickpea flour, loaded with vegetables and Indian spices...
Michael aims to create classic meals with a clean twist, pictured @chefboymt. "I love the idea of sweet potato with an oat crust," says Chef Barry Tonkinson, who curates the ingredients and judges...
Our Health-Supportive Culinary Arts program covers principles of food and healing during the final two modules, including boosting immunity as part of lesson 88. The curriculum explores what role...
Here's the recipe from her IG Live, where she spiralized summer squash and incorporated edible flowers from our hydroponic garden, while discussing nutrition, diets for individual lifestyles and plant...
When I was growing up, Hanukkah always meant candles, presents, and most important of all, the smell and sound of latkes frying at my grandmother's house. While today I may use a recipe or a formula...
“I moved to New York City in 2002 after college, and I just didn’t really know what I wanted to do,” Suzanne says. “I had a couple of jobs in hospitality and found myself in restaurants in a front-of...
Myriam Fieulleteau, NGI’s executive steward (and resident gardening guru), brought in these greens from her home garden and Chef Alex utilized them in this recipe.
This dish comprises several layers of flavor. The celery root, baked in a fennel-crusted salt dough, is the earthy base. Creamy, marinated goat cheese adds richness; the balsamic-marinated figs add...
Annemarie was a true visionary: inquisitive, intuitive, relentless, progressive and thoughtful. In the late 1970s, she recovered important facts about food that humanity seems to have misplaced – that...