
Chefs’ Choir: Anastassia Batsoula’s Vinegret by Mama
Here’s a recipe my mom always makes. It’s tasty, healthy, vegan and beautiful on the table. Russian Vinaigrette, we call Vinegret, is a classic Russian
by Georgette Farkas
I recently taught a series of cooking classes called “A Culinary Egg-Venture”. Our first class, Green Tortilla Espanola, featured Swiss chard leaves. In the first step of preparing the dish, we stripped the leaves from the stems and set aside the stems. But I encouraged the class to reserve the stems – they are wonderful pickled and tossed into a
salad.
Below is a quick and easy recipe for pickling the stems. Although here we’ve kept them as long stalks to fill the mason jar, they would also make a stunning confetti if you cut them brunoise style before pickling them. Although, you could do that after pickling, which would give you plenty of options for how you use them in a dish!
Here’s a recipe my mom always makes. It’s tasty, healthy, vegan and beautiful on the table. Russian Vinaigrette, we call Vinegret, is a classic Russian
As the days stretch long and golden, our palates begin to crave what the season gives us in abundance: freshness. This summer, cocktails are getting
For the month of May, we’re celebrating with an Arugula and Pine Nuts Salad recipe brought to you by Chef Andrew Smith.
At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life
At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life
At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life
Spring is upon us and Ramps are in season! We’re celebrating with a versatile and easy to make Grilled Ramp Pesto recipe.
For Anastassia Batsoula-Deuel, making pelmeni is more than just cooking—it’s a cherished family tradition. She grew up rolling out these hearty Russian dumplings alongside her mother and grandmother, filling the kitchen with warmth and conversation. Now, she hopes to pass the tradition on to her little one, sharing the joy of homemade comfort food, one bite at a time.
A RECIPE FOR SUSTAINABILITY: PICKLED SWISS CHARD STEMS by Georgette Farkas ...
A RECIPE FOR SUSTAINABILITY: PICKLED SWISS CHARD STEMS by Georgette Farkas ...
For the month of May, we’re celebrating with an Arugula and Pine Nuts Salad recipe brought to you by Chef Andrew Smith...
Food is
caring