Japanese knotweed recipes: four deliciously unique choices

Japanese Knotweed Recipes: The Heart of Seasonal Dining At The Chef’s Garden and Culinary Vegetable Institute, we embrace seasonal dining, appreciating each of the seasons for what they have to offer our palates. Because we’re fortunate enough to work the soil every...

Edible flowers and tea: imagine this flavorful, magical match

Edible Flowers and Tea: A Magical Match At its simplest, imagine a cup of tea being poured into a delicate china cup. Hear the gentle rattle as the cup is placed on a matching saucer. You enjoy the scented air and how, on top of the liquid floats one single, vibrant...

Garden Lettuce Wraps with Root Vegetable Slaw

Consider this as an outlet for lettuce without making another salad. The vegetable slaw is a great outlet for root vegetables in raw application as well. These components could easily be converted into a delicious spring roll or even chilled sandwiches. INGREDIENTS...

Root vegetable sandwich: chef-created, ideal for home cooks

Root Vegetable Sandwich: Chef-Created, Ideal for Home Cooks If you’re looking for a delicious, nutritious, and easy to prepare vegetable sandwich, Chef Jamie Simpson shares a perfect technique to turn just about any root vegetable into one with a deeply satisfying...

The Magic of Mirepoix

Jamie Simpson, chef at the Culinary Vegetable Institute, just walked us through how to use dried vegetables to make a marvelous mirepoix—and, in this post, we’re including both a video about how to make mirepoix and answers to questions we’ve asked him in recent...

Functional Foods In Culinary Dishes and Menus

In the culinary world, just like in any other industry, buzzwords rise up. Sometimes, they’re part of a fad that will quickly come and go. Other times, they’re part of an ongoing trend—and we firmly believe that the notion of functional foods in restaurant dishes and...

Vegetable-Forward Charcuterie Movement Celebrated with Turnip Pâté

Think charcuterie . . . think pâté . . . but don’t think this has to mean fish or meat. The traditional charcuterie definition, of course, has a focus on meat products, particularly cured varieties—and the art associated with charcuterie itself arose from the need to...

On the Quest for a Perfect Cannoli Recipe

Plant to Plate Series: Cannoli Techniques When you picture cannoli, you may envision a traditional recipe: a crisply fried tube of pastry dough with a sweet, creamy, ricotta-based filling—or one using cultured cream for its smooth deliciousness. In this plant to plate...

Sweet and Savory Dessert Combo: Swavory Sunchoke Recipe

When people think about dessert, they typically think about sugar—and there are, no doubt, plenty of deliciously sweet desserts. And, at the Culinary Vegetable Institute, we’re not trying to turn that tradition completely upside down. Instead, we like to take the best...

Knowing Your Source of Ingredients—And Why That Matters

Fortunately, people who care deeply about our global food system intuitively know that understanding their source of ingredients is crucial—whether that’s for their restaurant, hotel, home or somewhere else. This understanding can be so intuitive, in fact, that this...