I asked AI if my website reflects what I know about teaching and cooking. The answer? No. It told me I needed to spell it out. After 30 years teaching cooking to 50,000+ students, I've learned that cooking intrinsically builds confidence - but I don't always say that explicitly. I send stories like these twice a month. Subscribe to get them in your inbox. Cooking intrinsically builds confidence - whether it's kids using fire and knives or adults discovering they can actually

A senior girl in my class said "No, stop" while nervously laughing. I asked if she'd thought about how laughter might send a different message than saying no. After 30 years teaching cooking to 50,000+ students, I've learned that language - not just words, but tone and energy - shapes everything. I send stories like these twice a month. Subscribe to get them in your inbox. Language is powerful - not just the words themselves, but how we use them, our tone, and how often they

Earlier this week, I broke my own kitchen rule: never leave the kitchen when something is on the stove. Within minutes, my smoke detector was blaring. After 30 years teaching cooking to 50,000+ students, I've taught kitchen safety countless times - and I still made this mistake. I send stories like these twice a month. Subscribe to get them in your inbox. Kitchen fires happen fast, and knowing what to do - and what NOT to do - can make all the difference. Here's what every p

"Eggs make me puke," my five-year-old niece said, looking up at me from her plate. After 30 years teaching cooking to 50,000+ students, I've watched dinner become a battleground in too many homes. I send stories like these twice a month. Subscribe to get them in your inbox. When dinner becomes a battle, you've lost control of your table - but not in the way you think. Here's how to take it back without force or fights. I shared a reel recently about one small shift that can

"I don't like kimchi," the 10-year-old boy said with complete conviction. Then he paused. "Wait. What even IS kimchi?" After 30 years teaching cooking to 50,000+ students, I've watched this pattern repeat itself countless times. I send stories like these twice a month. Subscribe to get them in your inbox. Kids' first answer to unfamiliar food is often no - not because they don't like it, but because they don't know it. One question changes everything. "I don't like kimchi."

"If you haven't asked how you can help, don't sit down." One of my adult students said this to her family, and it changed everything. After 30 years teaching cooking to 50,000+ students, I've learned that the most important lessons happen when we work together. I send stories like these twice a month. Subscribe to get them in your inbox. Cooking is a team sport, and the dinner table is where we practice being in community - sharing the work, not just the meal. If you haven’t

The world feels fractured. People are examining traditions with new eyes, questioning what we've always done. After 30 years teaching cooking to 50,000+ students, I've learned that the most important skill is holding complexity without collapsing into either/or thinking. I send stories like these twice a month. Subscribe to get them in your inbox . Thanksgiving has complicated roots - and also, we're going to gather and feel grateful. We can hold both truths at once, and that

Melanie Underwood, founder of Nourish and Gather and author of Making Artisan Cheesecake, was featured in About Olive Oil discussing her approach to making a cheesecakes. Thanks to Melanie Underwood, author and chef instructor at the Institute for Culinary Education (ICE) in New York City for this unique white bean and herb olive oil cheesecake recipe. This savory cheese cake features an herbed olive oil garnish. The versatility of this cheesecake is limitless. Chickpeas or

This shortbread is what I make when I want something warm, quick, and grounding without turning the kitchen into a production. It comes together in five minutes, bakes in twenty, and it’s one of those recipes you can change without thinking too hard. I used cardamom for this version because I love the warmth it brings, but I’ve made it with coriander too, and it’s just as delicious in a completely different way. You can add orange zest, lemon zest, vanilla bean, or black pepp

From my book, Making Artisan Cheesecake, Quarto Publishing 2015 This is delicious with the goat cheese, but you can use all cream cheese if you prefer or use an equal amount of mascarpone for the goat cheese. The crumb crust and topping make this taste almost like an apple pie. Streusel Crumb Crust 3 cups (375 g) all-purpose flour 1 ½ cups (340 g) light brown sugar ¾ cup (60 g) rolled oats 1 tablespoon (7 g) ground cinnamon Pinch of ground nutmeg 12 ounces (337 g) unsalted bu

This cozy baked pasta balances creamy roasted cauliflower, hearty kale, and fragrant sage breadcrumbs for a comforting fall dinner that’s both grounding and deeply satisfying. It’s a dish meant to be shared - every step is an invitation to slow down and connect.

This nourishing Autumn Radiance Bowl brings together roasted delicata squash, caramelized Brussels sprouts, earthy beets, crisp kale, red cabbage, and fresh pear slices, all balanced with a light apple cider miso vinaigrette.

Serves 6 This overnight focaccia is one of those recipes that makes you feel like a genius with almost no effort. Sure, you can make it...

Melanie Underwood, founder of Nourish and Gather and author of Making Artisan Cheesecake, was featured in The Journal News (LoHud) discussing her Yonkers based teen cooking classes and her work teaching practical culinary skills to teens across Westchester and the Lower Hudson Valley while raising money for local and national nonprofits. Photo courtesy Peter Carr From LOHUD This Yonkers chef is all about baking self confidence into teen cooking classes Jeanne Muchnick Rockl

Serves: 4–6 Ingredients: 2 cups cherry tomatoes 1 cup ricotta cheese 2 tablespoons heavy cream 2 tablespoons olive oil 1 teaspoon...

What is a shrub? A shrub is a concentrated syrup made with fruit, sugar, and vinegar. Also called "drinking vinegar," shrubs were...

I haven’t been moving slowly this summer. My cooking classes are in full swing, schedules are packed, and my days blur together in beautiful chaos. But I’ve been thinking about something — about the guilt that creeps in when we’re not “productive.” About the parents stealing moments of quiet between carpools and snacks, wondering if they’re doing enough. Here’s what I want you to know: It’s not lazy to slow down. Actually, let me be honest. I think I wrote this for myself. Le

Golden Turmeric Iced Tea Serves 2 Ingredients: 2-inch piece fresh turmeric root, grated (or 1 teaspoon ground turmeric) 1-inch piece...

There’s something deeply comforting about baking something to share - it’s the act of nurturing. Feeding someone else can feed something in us, too. This week I’m sharing a recipe from former colleague Nick Malgieri, who I worked with at the Institute of Culinary Education.