Freezing is one of the easiest and most flexible preserving methods – when you’re ready to eat something, you simply thaw it and finish it – and then you can replace the space it took up in your freezer with a new item. It is also one of the most […]
When I first moved to the United States from Germany, where I grew up and began my career, I was surprised at how little radishes are used in American cuisine. They are, to me, delicious! Not to mention inexpensive, long-lasting, and full of nutrients. Radishes are root vegetables of which […]
It’s spring, and we couldn’t be more excited! It’s been a snowy winter on our Hyde Park, NY campus, and we have been eager to dig out of the mess to find the sun. When the calendar turns in our favor, there is only one thing on our minds: farm […]
Spring has sprung! And while there is so much to look forward to when the weather warms—wildflowers, patio happy hour, and long walks in the sun—here at the CIA, we most look forward to mornings at the farmers’ market, like the one right here at The Pearl near our campus […]
As a food editor, recipe developer, and food stylist, the most frequent question I’m asked is: “So, do you cook at home, too?” And, well, as a human, the answer is yes—I eat and feed others on a daily basis in both my personal and professional lives. And while I […]
“I am thinking, of course, of the peach before I ate it.” Peach, D.H. Lawrence (1923). Romanticizing fruit is a task best left to the poets, who have better language for conveying what is inherently perfect about a ripe summer peach. That leaves the rest of us with the more […]
For some veggies, we use the phrase roasting as a general term for cooking a vegetable whole to get after the tender flesh, like peppers, tomatoes, and eggplant. For eggplant, we scoop the velvety cooked flesh from the skin of the eggplant. This can be done in the oven (actual […]