With fresh herbs and that char-grilled flavor, this meal is great for both your body and your taste buds. (Yield: 4 servings) For the Quinoa Salad: 1 ¾ cups water ½ teaspoon sea salt 1 cup quinoa 1 cup seeded and diced English cucumber (about ½ cucumber) 1 pint cherry tomatoes, halved 1 tablespoon chopped…
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 offset the charred fiery flavor of the chicken. Sweet potatoes are an excellent source of vitamins A and C, and a good source…
Looking for a comforting, warm, simple meal to make at the end of a long day? Look no further because kimchi stew meets all of these criteria. 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…
This recipe is a great way to showcase beautiful seasonal produce like asparagus, ramps and mint. The bright green color accented with bits of purple (ramp ends and micro amaranth) makes this soup gorgeous as it is delicious. When cooking, one can further manipulate the colors of this produce by adding salt to bring out…
For the first installment of “A Plating Palate” – a series in which I’ll explore plating techniques and styles – let’s take a look at how to utilize accessible garnishes like lemons, garlic, and scallions to accessorize fish, while maintaining a measure of white balance. Start with a well-sourced fish and a whole grain, gather…
This month’s installment of “A Plating Palate” features a decadent, yet raw, peppermint truffle brownie that comes together effortlessly in a food processor. For the dessert to have a polished, composed look, the plate entertains an array of garnishes — two sauces (chocolate sauce and coconut whipped cream), a fresh herb (mint), contrast in texture…
We recently showed you how easy it is to make your own preserved lemons, and this freekeh-lentil salad is the perfect starter recipe to use them in. 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…
Charcuterie traditionally refers to cured and otherwise prepared meat products. With spring finally upon us, I was inspired to create a ‘charcuterie’ board highlighting springtime produce. If you have a potluck, picnic or brunch coming up, here are some plating ideas for these concentrated, flavorful bites. This board also does well as a tapas-style lunch,…
Chinese pancakes are traditionally made with scallions but we decided to give them a seasonal twist by using garlic scapes instead. Garlic scapes are the flower buds of the garlic plant, and they are milder and crunchier than the common garlic bulbs used for everyday cooking. Myriam Fieulleteau, NGI’s Executive Steward (and resident gardening guru),…
Farm-fresh early summer strawberries are nature’s perfect treat – beautiful, nutritious and bursting with flavor. If you can resist eating the entire pint on the way home from the market, here’s a recipe to try. These crostini make a wonderful midday snack, or hors d’oeuvre for your next cocktail party. Myriam Fieulleteau, NGI’s Executive Steward…