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.
With autumn in full swing, the season for entertaining, deep jewel-toned produce and decadent bites has arrived. The appeal of this easy, practically fool-proof ferment stems from its lustrous purple...
Happy National Taco Day! 2024 is the first year in which the ever-important holiday is being celebrated on the first Tuesday of October, creating the ultimate Taco Tuesday. Here's a scrumptious plant...
Fermenting a surplus of herbs can be a resourceful way to preserve them and immortalize their delicate lifespan. Simple pantry ingredients such as miso paste, garlic, apple cider vinegar and sea salt...
Garlic scapes are the green curly stems of young garlic plants. They're often prized by chefs for their sweet herbaceous flavor and crunchy asparagus-like texture. Though the scape's flavor and...
If you are looking to dive into an innovative first course with fresh, tangy, salty and creamy flavors, this zucchini ribbon salad will fit the bill. Preserving lemons is a solid beginner-level...
This plant-based cornbread recipe delivers in the wholesome department thanks of the inclusion of ground flax seeds, fermented vegetables and a plant-based probiotic yogurt. Adding fermented corn...
Here’s a twist on stuffed grape leaves that carries a note of mint, a pronounced sweetness from currants and a mild savoriness from fermented onion. Pine nuts also lend a richness and additional...
Not only does this ferment save time, but it can add a savory complexity to many meal scenarios. There is something so satisfying when taking economical, widely-available ingredients and taking them...
Japanese seven spice, also referred to as shichimi togarashi, most commonly contains a blend of red pepper, Sichuan pepper, ginger, white and black sesame seeds, orange peel and nori flakes. It...
Fermented red pepper relish is a topping that will be sure to be on repeat all through the warm summer months. Consider adding it to anything, from seaside dining to ballpark cuisine. Fermenting bell...
This fermented Bloody Mary mix is both effervescent and light while simultaneously contributing a full-bodied tomato flavor. Try incorporating this probiotic-rich tomato mixture into cocktails...
Green papaya carries a mild, cucumber-like texture and is typically shredded and mixed with a savory, tangy, sweet dressing made of fish sauce, chile and tamarind. It is then tossed with snake beans...
