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By Tara Redfield The tradition of wrapping slices of cantaloupe melon with prosciutto has been long standing f
Posted 8 years ago
By Stephanie Kordon Any kind of noodle can work for this recipe. Typically I use soba or green tea noodles, bu
Posted 8 years ago
By Tara Redfield If you're someone who likes it on the spicy side, then these Jalepeño Hot Wings are just wha
Posted 8 years ago
By Tara Redfield Corn and Summer have always gone together in my home.  I remember so many evenings, sitting
Posted 8 years ago
By Chef Briana Bielucke This is a delicious treat for the 4th of July or any other Summertime celebration. Coo
Posted 8 years ago
By Tara Redfield and Casto Unson Don't let extra Summer fruit go to waste!  Put it into a delicious Summer ta
Posted 8 years ago
By Tara Redfield and Chef Casto Unson Not only do these recipes pair well with this week's Tandoori Chicken Sk
Posted 8 years ago
By Maren Swanson Watching the sunset is one of the most visually stunning occurrences I have ever witnessed; e
Posted 8 years ago
By Tara Redfield and Chef Casto Unson Let's get into the Summer spirit with a recipe perfect for breaking in y
Posted 8 years ago
By Tara Redfield Aqua what-a? Aquafaba is a secret ingredient you probably knew nothing about, but it's beginn
Posted 8 years ago
By Tara Redfield and Chef Casto Unson We would bet good money that you're familiar with traditional Tiramisu -
Posted 8 years ago
Once you take a bite of this burger created by our Chef Tess Middlebrook, your taste-buds will never be the sa
Posted 8 years ago
Whether it's a big Mother's Day celebration or a lazy weekend affair, brunch should be relaxing and stress-fre
Posted 8 years ago
Swordfish steaks have incredible flavor and are dense with nutrition.  This fish is the perfect alternative f
Posted 8 years ago
My students will often ask me before departing on a trip to Paris, “Chef, what pastries should I try?” and
Posted 8 years ago
The only thing that might be better than a strawberry shortcake is a strawberry-lavender shortcake.  Lavender
Posted 8 years ago
This week's recipes come from our Chef Casto Unson.  Today, he has shared one of his favorite savory snacks,
Posted 8 years ago
Let's get into those early winter vibes with a warm bourbon pecan pie this week!  We were just thinking about
Posted 8 years ago
Throwing together a delicious side dish for dinner is a pleasure with this roasted brussels sprouts recipe. 
Posted 8 years ago
Cooler evenings and the recent time change are making soup sound more delicious than ever.  This savory class
Posted 8 years ago
Today's recipe comes from one of our favorite local food bloggers, Stephanie Kourdan of The Sensual Foodie. 
Posted 9 years ago
This French dessert will solve all of your problems.  The combination of strawberries, blueberries and blackb
Posted 9 years ago
Lets start with some statistics: Total number of turkeys consumed on Thanksgiving Day: 51,000,0000 Total U.S s
Posted 9 years ago
We're starting a new recipe series here at the New School of Cooking, and we're very excited to bring you our
Posted 10 years ago
Instead of strawberries, fresh blueberries are paired with rhubarb in this incredibly simple and delicious swe
Posted 10 years ago