This week’s Kitchen Confidential comes from Adrian, a cook at our 543 cafeteria who hails from Harlem, New York. Adrian grew up with a diverse group of friends and neighbors who all taught him a little something about food. This week he’s making a tempura battered zucchini flower, stuffed with crab and laid over a bed of mixed greens with orange and fennel, all dressed in red wine vinaigrette. Read More
Fresh Vegetable, Sage, and Ricotta Flatbread
I’m something of a pizza fanatic. Blame it on my Italian blood. Pizza is a simple idea, with many variations. I love pizza with adventurous combo’s and gourmet touches. A while back on one of my pizza tastings, I tore a bite out of a slice that had been delicately herbed with sage. Miraculous! I instantly stored the idea in the back of my brain to pull out in the kitchen later on. Read More
Sunny Side Up Kale
Spaghetti & meatballs, peanut butter & jelly … kale & eggs? Believe it. Read More
Kitchen Confidential: Charred Fennel and Carrot Salad
In this episode of Kitchen Confidential we caught up with Chef Jamie as he prepared a charred fennel and roast carrot salad with lemony herbed agave dressing for our prepared salad station. Read More
Chocolate Covered Raspberry Cupcakes
Sinful. Gluttonous. Mouthwateringly delicious….
I don’t know exactly how I should sum up these works of cupcake art, but just know they’re one of the best things you’ll ever eat. Read More
Gourmet Black Bean Quesadillas
My favorite grocery store is Wholefoods. I love just walking through their prepared foods and gazing at all of the deliciousness. One day I saw these black bean quesadillas there that sparked my imagination. Read More
Kale Chips with Allison Narofsky (Round 3)
The last edition (see the first here and here) of my healthy snack recipes for the New Year with Allison of Allison Eats! This one is a personal favorite of mine. My friends and I cook dinner together a lot. Read More
Buffalo Chicken Lettuce Wraps with Allison Narofsky (Round 2)
Last week, Allison and I showed you all how to make homemade babaganoush and pita chips. For our second round in healthy snacks for the New Year, we put together Buffalo Chicken Lettuce Wraps. These are a great healthy option, so long as you use a hot sauce that is not butter based (we used Frank’s Red Hot). For those of you who are vegetarian like me, you can easily make this with tofu as well. =) Read More
Ricotta and Fig Crostini
We had a baby shower here at work this week, and I made these crostini as a contribution to the array of sweet treats we had to celebrate. Normally, when I make them at home, they’re delicious. This time around I made them the night before, and then stuck them in the fridge at work until we surprised the mom to be. Read More
Kitchen Confidential: Double Creamed Tart
This time in Kitchen Confidential, we bring you Craig – a master chef working in our 543 cafeteria who came to us from Michelin star restaurant, Spruce, in San Francisco. Craig has some awesome culinary training strapped under his belt, and has traveled far and wide to places including Japan to perfect his craft. Read More
New Year’s Cocktails
New Year’s Eve is a night to celebrate and pull out your finest. Why not go all out with a fancier drink than usual? Need inspiration? Here are three amazing-looking cocktails to bring in the New Year – shown in order of easiest to hardest by way of preparation. Read More
Crispy Sage-Sprinkled Latkes
Every year I look forward to latkes for Chanukah. In my family, we always ate them for the holiday. I remember one year when my mother was working at a local newspaper and she made an entire array using all types of potatoes for a review. It’s a fond memory of mine, and now that I’ve moved out of my parents’ house I still need them so much that I’ve taken on the task myself. Read More