Chef Olivia Roszkowski () is a native New Yorker and holds a B.A. in Neuroscience & Behavior from Columbia University and an M.A. in Food Studies from NYU. An alum of the Natural Gourmet Institute, Chef Olivia has 14 years of professional kitchen experience. She has been teaching Plant-Based Culinary Arts at ICE since 2013.
Fermenting rhubarb has many advantages. The process amplifies the tangy robust notes of the beloved stalk while retaining its natural texture and pink hue. Try muddling fermented rhubarb into...
This radish, pea shoot, lemon oil and chèvre mezze creation is a quick dish to impress your guests or to make a speedy side for a leisurely lunch or conversation-filled supper. It is quintessential...
Not only do these fermented blueberry jalapeño slices add a deep purple pop of color to both sweet and savory dishes, but they also contribute a tangy and sweet lingering heat. The ferment starts by...
The featured fermented jalapeño kraut can be enjoyed on its own but is specifically designed to be used as a go-to sandwich topping. It contributes crunch, tang and a hint of spice, and its lengthy...
This fermented pomegranate ginger salsa is both sweet and tangy while carrying a bit of a kick. The pomegranates are fermented with ginger, serrano peppers, ginger, shallots and mustard seeds — they...
Cultivating your very own batch of vinegar can be a simpler and swifter process than anticipated. The benefit of DIY-ing your own brew is that you can adjust the acidity level with how long you let...
Aromatics such as fresh or dried herbs, spices, hot peppers and any members of the allium family are often included when fermenting produce. It is quite sorcerous how pronounced the flavors of the...
Many cultures utilize fermented radishes in their dishes. From the bright pickled pink radishes on tacos to small side dishes of banchan that accompany a favorite Korean main course, these colorful...
This Italian antipasti vegetable jar features cauliflower, carrots and jalapeños, which are fermented in a flavorful brine for one week. All the components of the ferment down to the brine are...
Taking a note of inspiration from classic carrot cake, the goal with this recipe was to successfully incorporate shredded vegetables into a dessert. The process started a week prior to baking, when...
Put your own spin on your bento box by adding rice crackers, pickled ginger, avocado, cucumbers, spicy mayo or steamed rice. Utilize your favorite seafood, or even keep it plant-based with marinated...
Black garlic is a type of aged garlic that is of East Asian origin — it's an ordinary bulb that is aged for several weeks at a regulated warm and humid temperature. It essentially caramelizes itself...
