Chef Tatiana makes homemade stock from her vegetable scraps to serve with matzo balls that are made with just a few ingredients: matzo meal, ginger, nutmeg, and cilantro leaves. Matzo…
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The Sylvia Center successfully pivoted to a virtual classroom this year, supplying both a space for families to learn together, as well as partnering with community organizations to provide fresh…
Try this spin on latkes with root vegetables paired with pear compote! The celeriac or celery root adds a slightly sweet flavor with the carrots and both give the latkes an…
This is the perfect way to may a classic comfort food healthier! This dish is fully customizable, from the type of cheese down to the veggies. Chef Sarah chose to…
This year has brought challenges like never before. COVID-19 has disrupted our local food systems, preventing New Yorkers from accessing fresh, healthy, and affordable food. Early reports show that nearly…
Olivia is 24 years old and grew up in Staten Island. Before studying nutrition, her career plan was to be a professional clarinetist. She grew up playing music and will…
The Sylvia Center just wrapped up a two-part event in partnership with Olana State Historic Site and The Olana Partnership! On Saturday, six local families joined us for an in-person…
This week chef Sarah is making Pad Thai! This dish is filled with many different flavorful ingredients like ginger and garlic. We are using noodles made of rice for this…
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…
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…