In Williamsburg, our students learned all about buckwheat soba noodles. With a tasty sauce, and seasonal spring peas, this stir fry turned out better than ever. Soba noodles can be…
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This Spring Grain Salad says spring is here like the sounds of birds chirping in the morning! We love it so much that we made it five times last week:…
At The Sylvia Center, teens learn to use only natural ingredients, replacing artificial and harmful substances, like food coloring, with plant-based ingredients. For these red velvet cupcakes, students made safe,…
These smoky black bean beet burgers feature beans, quinoa, mushrooms and beets that, together, create an extremely satisfying dish. Protein is usually the “star” of any dish, and often times…
We often ask teens and families what they do when they are hungry for a snack. Answers range from cooking something creative, searching for whatever is edible in the fridge,…
As we watch the snow fall in the early spring, it’s hard to imagine that sunshine is on its way, but this soup reminds us that sunshine MUST be around…
This recipe is always very popular among The Sylvia Center’s cooking class participants. Before making this recipe, most students have never tried kale and pasta together in the same dish….
Our Brooklyn Teen Apprentices showed off what they’ve been learning by making their own hand pies with winter pears and cranberries. The following week, they made a different kind of…
It’s that time of year when one day is so sunny and temperate that you’re convinced spring has arrived, until you wake up the next day to a snow-blanketed world…
Whether or not you’ve ever baked with them, we’ve all found ourselves with bananas that are past their prime, but their sweet taste and mushy texture are perfect for sweetening…
