Tuscan Kale and White Bean Pasta
This recipe is always very popular among The Sylvia Center’s cooking class participants. Before making…
The Sylvia CenterMarch 20, 2018
Celebrating Women’s History Month: Voices of The Sylvia Center
We are chefs, outdoor educators, and teachers who encourage youth to cook and eat what…
Celebrate Pi Day with Winter Pear and Cranberry Hand Pies
Our Brooklyn Teen Apprentices showed off what they've been learning by making their own hand…
The Sylvia CenterMarch 12, 2018
A Recipe to Stay Warm and Embrace the Cold
It’s that time of year when one day is so sunny and temperate that you’re…
The Sylvia CenterMarch 7, 2018
A Letter From Our Founder, Liz Neumark
February 28, 2018 Dear Friends, The winter, a dormant season, has been anything but quiet…
The Sylvia CenterFebruary 28, 2018
Join us for a Panel Discussion!
Join us for a conversation with accomplished Natural Gourmet Institute alumni, hosted by The Sylvia…
The Sylvia CenterFebruary 28, 2018
Banana Crumb Muffin
Whether or not you’ve ever baked with them, we’ve all found ourselves with bananas that…
The Sylvia CenterFebruary 16, 2018
Vegan Stir-Fried Udon Noodles
Vegan Stir-Fried Udon Noodles yields 4 servings Ingredients 1 tbsp extra virgin olive oil…
The Sylvia CenterFebruary 14, 2018
Learning Healthy Alternatives: NYU Langone Orthopedic Hospital
Through a partnership with NYU Langone Orthopedic Hospital, The Sylvia Center teaches cooking classes to young…
The Sylvia CenterFebruary 14, 2018
Soup Joumou by Lywana Dorzilor
This Month's Recipe: Soup Joumou This winter, we had the pleasure of hosting Lywana Dorzilor…
The Sylvia CenterFebruary 8, 2018
