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ingredient IQ

How To
Ingredient IQ: Squash Blossoms

Editor’s Note: In January 2019, the Institute of Culinary Education launched the Natural Gourmet Center, a plant-centric and wellness-driven culinary arts program. We’ll be featuring plant-based cooking tips from their instructors here. With summer comes the annual bumper crop of summer squash, and, at my home, zucchini takes center stage. Skewered and grilled, stuffed and roasted, grated into […]

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Ingredient IQ: Rice Paper Wrappers

I was hesitant the first time I worked with rice paper wrappers, but now they’re a staple in my recipe repertoire. It turns out that rice wrappers are revolutionary! Rice paper wrappers, also known as rice papers or Vietnamese rice wrappers, are edible, flat, usually circular sheets that make dinner—or any meal or snack, for […]

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Cooking with Sage

Editor’s Note: In January 2019, the Institute of Culinary Education launched the Natural Gourmet Center, a plant-centric and wellness-driven culinary arts program. We’ll be featuring plant-based cooking tips from their instructors here. Sage is part of the evergreen family and known traditionally for its affinity in Thanksgiving table dishes, such as stuffing. But its earthy […]

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Ingredient IQ: Dandelions

Editor’s Note: In January 2019, the Institute of Culinary Education launched the Natural Gourmet Center, a plant-centric and wellness-driven culinary arts program. We’ll be featuring plant-based cooking tips from their instructors here. Kale and collards are all the rage, but if you’re looking for greens with character and bite, dandelions don’t miss a beat. Also […]

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What Is Nutritional Yeast and How Do You Use It?

Think of nutritional yeast—or nooch, as fans like to call it—as the Parmesan of the plant-based food world. Made from yeast cultures that have been deactivated and dried into tiny granules or flakes, melt-in-your-mouth nutritional yeast has a rich, fermented, cheesy flavor that’s perfect on everything from popcorn to pasta. Once billed as a protein […]

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Ingredient IQ: Ginger Root

Fresh ginger root lends a distinctive zing to a variety of cuisines from Asia to South America. The tan, knobby root is readily available in most grocery stores, usually alongside the garlic and shallots. Still, many cooks remain unsure about how to prep and use it. The following run-down tells you everything you need to […]

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What Is Horseradish and How to Prepare It (Plus a Beet Horseradish Recipe for Passover)

Spring has come to Ethos Farm, and the Jewish holiday of Passover is here. That’s my cue to go out into our vegetable production field to dig up horseradish root. Known as Maror in Hebrew, Horseradish is the symbolic “bitter herb” eaten during the Passover Seder. For thousands of years, families and friends have gathered […]

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What Is Aquafaba? How to Use It in Cooking

Since it was discovered less than three years ago by French chef Joël Roessel, aquafaba has been all the rage with vegan cooks. Aquafaba is simply the name for the viscous liquid left over after boiling chickpeas. It’s an extremely versatile egg substitute for cooking and baking: when beaten, it turns white and fluffs up […]

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