These crostini make a wonderful midday snack, or hors d'oeuvre for your next cocktail party. Myriam Fieulleteau, NGI’s Executive Steward (and resident gardening guru), brought in these gorgeous

Chicken thighs are more moist and flavorful than the ubiquitous chicken breasts, and this recipe features them in a simple, summery preparation. Cucumber and rhubarb make for a zingy, crunchy salsa to

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

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

They are fried chickpea cakes – soft on the inside and crisp on the outside – often served between two slices of bread as a sandwich. Here, panelle assume the role of the bread, with a flavorful

In our Plant-Based Culinary Arts Program, students often take a conventional baking recipe (using white sugar, refined flour and processed ingredients) and convert it step-by-step into a more whole

Quick pickling is perhaps the easiest method with which to begin. Simply put, you pour a hot vinegar solution over some vegetables, let them sit and then refrigerate and eat them. Fermenting can be a

Who wouldn't love it? The class breaks into teams to make more than 30 types of cookies, from espresso cardamom sables to white chocolate cherry biscotti, then treats our staff to the sweets. It's

This tangy, moist take on an omelet is one of Chef Barb's favorite things to make for dinner. The key elements of the distinct flavor include roughly chopped and roasted mushrooms, high-moisture goat

Chef Frank's typical Sunday dinner consists of meatballs combining beef, pork and veal that he mechanically tenderizes with a grinder. He hand blends four eggs with the ground meat rather than milk