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When you read this article, I will have already left New York City and settled down in Beijing. Looking back, I consider the six and half months in NYC as the turning point of my life. Changing

Chef Instructor Jay Weinstein created a vegetable-rice pancake that he demoed at NGI's booth for this special occasion. This dish is great for using leftover or uneaten vegetables to help prevent food

The article below was written by Annemarie for New York Spirit in the February-March 2006 issue. Beyond Calcium: Why Bones Need Protein to be Healthy Bones are composed of a latticed protein grounding

Answering the question, “What foods do I need to feel great?” became a lifelong mission. In that respect, the correlation between food and fuel is a life skill I continue to explore. The quest to

Spring is finally here, and we are excited for the delicious produce that comes into season during this time of the year. The recipe below is a lighter, vegan take on the classic slider. The broccoli

The article below was written by Annemarie for Free Spirit Magazine in the August-September 1997 issue. Read on to learn how she debunks the myths of fat-free foods and emphasizes the importance of

Tell us a bit about your background. I’m originally from Detroit, and I love my hometown. My childhood in a Jewish suburb was unremarkable, except that my mother had built a beautiful horse farm in

For many, executing a multi-course meal for over 70 guests was seemingly impossible at the beginning of the program, but after extensive training, careful planning, and good old-fashioned hard work

Sometimes it’s “Why doesn’t my chicken come out as juicy, with crisp skin?” Other times it’s “My guacamole never tastes as avocado-y as the handmade from the Mexican place.” It can, and it will. The

At NGI, Chef Cara honed her culinary skills and learned how to merge a diverse range of cuisines with health as the common thread. With her passion for cooking for a purpose, Simply Honest Kitchen was

This oatmeal recipe skips the traditional sweet toppings and favors sautéed mushrooms and eggs for a savory twist. Whole oats are always a good option for a healthy meal, but steel cut oats

How did you become interested in food and cooking? Food — that’s an easy one! I’ve always been a food-hound. I come from two major food families—on my dad’s side, the popular family vacation spot