When you read this article, I will have already left New York City and settled down in Beijing. Looking back, I consider the six and half months in NYC as the turning point of my life. Changing...
Sometimes it’s “Why doesn’t my chicken come out as juicy, with crisp skin?” Other times it’s “My guacamole never tastes as avocado-y as the handmade from the Mexican place.” It can, and it will. The...
At NGI, Chef Cara honed her culinary skills and learned how to merge a diverse range of cuisines with health as the common thread. With her passion for cooking for a purpose, Simply Honest Kitchen was...
How did you become interested in food and cooking? Food — that’s an easy one! I’ve always been a food-hound. I come from two major food families—on my dad’s side, the popular family vacation spot...
This oatmeal recipe skips the traditional sweet toppings and favors sautéed mushrooms and eggs for a savory twist. Whole oats are always a good option for a healthy meal, but steel cut oats...
This one-pot meal gives kale, mushrooms and chickpeas a Spanish flair with smoky paprika and nutty manchego cheese. While you may be fooled by its rich flavor, this dish features several nutritional...
Not only is this menu filling, but it also bursts with color, texture and flavor. Replicate this caramelized onion, cremini and spinach "frittata" with roasted purple potatoes, pickled radishes...
This month, in remembrance of her passing last April, the staff of Natural Gourmet Institute (better known as “NGI” or “The Natty G” by some students and alumni) got together to remember Annemarie. We...
Starting with the foundation of pie, here are some tips for ensuring success in making the best crust. For the crust: Colder is better: Keep your crust ingredients cold. Cold inhibits gluten...
Just swapping out a few ingredients in your pantry can make a positive impact on your health. Chef Elliott Prag has shared his top five pantry staples based on macrobiotics, an old Japanese tradition...
Tell us about your unique journey with food and healing.When I was growing up in rural Vermont, we lived on a small farm where we grew our own vegetables and baked our own bread - we had real, whole...