Chef Olivia Roszkowski (@oliviathechef) is a native New Yorker and holds a B.A. in Neuroscience & Behavior from Columbia University and an M.A. in Food Studies from NYU. An alum of the Natural Gourmet Institute, Chef Olivia has 14 years of professional kitchen experience. She has been teaching Plant-Based Culinary Arts at ICE since 2013.
This fermented pomegranate ginger salsa is both sweet and tangy while carrying a bit of a kick. The pomegranates are fermented with ginger, serrano peppers, ginger, shallots and mustard seeds — they...
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...
Aromatics such as fresh or dried herbs, spices, hot peppers and any members of the allium family are often included when fermenting produce. It is quite sorcerous how pronounced the flavors of the...
Many cultures utilize fermented radishes in their dishes. From the bright pickled pink radishes on tacos to small side dishes of banchan that accompany a favorite Korean main course, these colorful...
This Italian antipasti vegetable jar features cauliflower, carrots and jalapeños, which are fermented in a flavorful brine for one week. All the components of the ferment down to the brine are...
Taking a note of inspiration from classic carrot cake, the goal with this recipe was to successfully incorporate shredded vegetables into a dessert. The process started a week prior to baking, when...
Put your own spin on your bento box by adding rice crackers, pickled ginger, avocado, cucumbers, spicy mayo or steamed rice. Utilize your favorite seafood, or even keep it plant-based with marinated...
Black garlic is a type of aged garlic that is of East Asian origin — it's an ordinary bulb that is aged for several weeks at a regulated warm and humid temperature. It essentially caramelizes itself...
Aromatics including Mexican oregano, cumin seeds, and garlic allow the fermented carrots and jalapeños to take on a depth of flavor. Loaded with vegetables, textures and probiotics, this version of...
Whether served as a first course or for sharing, this dish utilizes a variety of spices and herbs that together culminate cohesively on a plate. Topping your warm potato flatbread with two vibrant...
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...
With autumn in full swing, the season for entertaining, deep jewel-toned produce and decadent bites is upon us. The appeal of this easy, practically fool-proof ferment stems from its lustrous purple...
