Cultivating your very own batch of vinegar can be a simpler and swifter process than anticipated. The benefit of DIY-ing your own brew is that you can adjust the acidity level with how long you let...
A grazing board is an innovative way to reinvent the traditional salad presentation of placing greens and their counterparts in a bowl tossed with dressing. This board features a multitude of flavors...
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...
Spring alliums signal the start of the new season at the farmers market, and Culinary Arts Chef-Instructor Rémy Forgues created a dish that stars spring onions, spring garlic and ramps. His Spring...
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...
Our debut online cooking and baking classes sold out last month, and we have more coming up! Make cocktails with Director of Spirits Education Anthony Caporale, bake more cookies with Recreational...
Once that first autumn breeze blows in, we almost immediately switch gears to heartier foods. Inspired by what’s happening around us with the changing leaves crunching under our feet, the aroma of...
Now that I have the good news out of the way, let’s get to it. The practical exam for this second module was pretty straightforward. We had to prepare a medium rare New York strip steak with a red...
This recipe for fire-roasted cabbage is a twist on a classic salad. We serve it at Leuca all year, and I love making this at home because it is warm with bursts of citrus, a little funk from the...
The work of chopping — and the primary reason I think my roommate often chooses an elaborate, produce-heavy dish — provides a sense of focus and clarity, a kind of meditative state found in committing...
Brimming with bright colors and playful textures, this festive salad will beautifully complement your holiday table. Choose a blemish-free kabocha that has a dry stem and is heavy for its size. No...
