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…
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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…
Vegan Stir-Fried Udon Noodles yields 4 servings Ingredients 1 tbsp extra virgin olive oil 1 cup julienned onion 1 cup julienned red pepper 1 cup julienned green pepper 1…
Through a partnership with NYU Langone Orthopedic Hospital, The Sylvia Center teaches cooking classes to young people and their families who are affected by Celiac. This unique partnership allows for families...
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This Month’s Recipe: Soup Joumou This winter, we had the pleasure of hosting Lywana Dorzilor as an intern at The Sylvia Center. Lywana, a junior at City College of New…
