Chef Shaquay is showing us how to make Korean pancakes with scallion and farm-fresh vegetables from Katchkie Farm! One of the main ingredients that will provide so much flavor is…
Read More
For this week’s Noodle Passport Series, Chef Sarah is making a vegetarian spin on a classic Russian dish, beef stroganoff. Mushroom stroganoff is delicious, flavorful, and a great way to…
Last night, we celebrated a wonderful evening with new and long-time friends at our Art of Cooking Virtual Fundraiser to support The Sylvia Center’s mission to inspire young people to become healthy eaters and…
The Moroccan chickpea and vegetable stew with couscous is packed with a variety of veggies and will provide you with warmth and comfort for these chilly fall evenings. This stew…
Tallarines Verdes is a Peruvian style noodle dish packed with greens! Green vegetables provide many vitamins and minerals that are amazing for the body. Garlic and basil will give a…
This delicious dessert recipe uses the versatile fall vegetable, butternut squash. While it’s in season, it will be richer in flavor and full of nutrients. Butternut squash will give the…
Soba noodles are Japanese noodles made of buckwheat flour that can be eaten hot or cold. The sauce is made using the flavors of soy sauce, rice wine vinegar, sesame…
The Sylvia Center is pleased to announce that Chef Wu will join our November 11th “Art of Cooking Virtual Fundraiser” as guest chef instructor. Chef Wu will close out the…
This week Chef Sarah will be taking us to Italy to show us how to make potato gnocchi and ratatouille. We start off by making our gnocchi dough with mashed…
Join us on Wednesday, November 11th, for a virtual gathering to raise funds necessary to support our programs. This hour-long fundraiser will be packed with updates, engaging videos, and a special…
