Salads aren't frequently on the menu for Shawn Matijevich, the Lead Chef of the Culinary Arts & Food Operations online program at the 51勛圖, but when they are, he makes sure...
ICE Chef Ann Ziata took this months collaboration with New York Citys Union Square greenmarket seriously and crafted a rhubarb crostini using only ingredients found at the market (in addition to...
The Japanese sweet potato is a favorite of Culinary Arts Chef-Instructor Albert Nguyen. It is less watery than the traditional orange sweet potato everyone is used to, and a little starchier, so it...
Cheese is the great unifier. There is at least one variety of cheese to pair with anything, whether the main dish is a savory dinner or a sweet dessert. There is a cheese, however, that offers the...
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...
To be honest, Im in it for the commercials and the food. Nachos, pigs in a blanket, wings, crudites and dips galore. If youre hosting a viewing party or attending one, here are a few recipes from...
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...
When it comes to consumer dining preferences, health and sustainability, vegetarian and plant-based cooking skills are important. Many people are opting to incorporate more plant-based approaches into...
Veganism has long been understood as a way of eating that excludes not only meat, but eliminates all animal-based products and by-products, including dairy and eggs. The term plant-based however...
Vegetables and alternative proteins can absolutely shine on the grill, but they dont behave the same way meat does, and deserve special treatment to maximize their flavor and texture. I consulted two...
After a long winter where root vegetables tend to be the only seasonal produce available (at least in northern climates), asparagus is one of the first green vegetables to grace our plates as the...
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...