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There are so many misconceptions about home canning and preserving. It’s hard. It’s expensive. It requires tons of sugar. You need a lot of specialized equipment. But with just a bit of information, canning becomes entirely approachable and fun...

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There's not much in the kitchen that's more straightforward than making vegetable stock. You literally add water and let the veggies simmer for a bit. You can freeze the result in half-cup increments for future use (use a muffin pan to make...

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Omega: Can you talk about the difference between the terms plant-based vs. vegetarian?

Michael: When you say vegetarian, people think of the classic vegetarianism that was pioneered by ...

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Omega: How does your vision for a sustainable food system intersect with Omega's vision?

Michel: Omega's core values are very close to my...

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If you are one of the thousands of people who visit Omega’s Rhinebeck campus each year, then you know about the magic that happens at the dining hall. During our busy season, we create three delicious local, mostly organic, sustainable, nutrient...

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Makes about 1 pint

Ingredients
1 tablespoon canola oil
3/4 cup red onion, diced
1 orange, zest grated and reserved, juice strained and reserved
5 sprigs thyme
pinch of salt...

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Serves 6

Ingredients

1 tablespoon extra-virgin olive oil
1 large rutabaga (about 1 pound), peeled and thinly sliced
salt and freshly ground pepper to taste
1 pound russet potatoes,...

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Serves 8 to 10

Ingredients

2 cups dried posole, soaked at least 2 hours or overnight
1 pound carrots (6 medium), peeled and medium-diced
1 pound parsnips (4 large), peeled and medium-diced...

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When Paul Newman and I agreed to open Dressing Room [in Connecticut], one of his first requests was that there always be a really good chopped salad on the menu. He loved an array of flavors and textures in each bite, and he could go on at...