Freekeh has a wonderful meaty texture to it, which goes well with the earthiness of French lentils. Sundried tomatoes provide savory bursts of flavor, while the preserved lemons and parsley give the...
This meal is prepared using nutritionally sound, seasonal ingredients, and is deceivingly simple, making it the perfect weeknight dinner. The best part? Each serving costs about $2.50, proving there...
Many are still unfamiliar with this green matter, but it’s high time more of us started incorporating it into our meals. One fool-proof way to fall in love with purslane is in this refreshing salad...
Here, I used local heirloom cherry tomatoes along with juiced kale (any extra greens or fronds you have on hand will do), fennel blossoms, basil leaves, black sesame seeds and flaky sea salt. This...
The Southern California-influenced restaurant started out as a small 18-seat space but relocated to bigger digs, on Canal Street, this past spring. Check out these recent features about the talented...
Garlic scapes are the flower buds of the garlic plant, and they are milder and crunchier than the common garlic bulbs used for everyday cooking. Myriam Fieulleteau, NGI’s executive steward (and...
Kimchi, the traditional Korean condiment, becomes the star of this meal, weaving its spicy, umami flavors throughout the dish. Gochujang, a fermented soybean and red pepper paste, contributes a sweet...
For real, who doesn’t love popsicles? When offered they may tell you “oh no, I don’t like grape” (it’s awful) or “eh, I don’t like cherry” (door’s over there) but “I don’t like popsicles?” I’ve never...
The bright green color accented with bits of purple (ramp ends and micro amaranth) makes this soup gorgeous as it is delicious. When cooking, one can further manipulate the colors of this produce by...
