Gabi G’s Pierogies

Gabi G’s Pierogies

This month at Allergic to Salad, we’re focusing on regional culture and cooking. Even though almost nine million people call New York City home, all of us have a unique family heritage that links us to every corner of the globe. Diversity is what makes our city...
Homemade Applesauce

Homemade Applesauce

It’s finally apple season in New York! Over the past couple of weeks, the first new crops of local apples like Macintosh, Honeycrisp, and Ginger Gold have been popping up at farmer’s markets as the piles of peaches and tomatoes have dwindled. Not sure which apples to...
Serve up Some Simplicity: Sesame Noodles

Serve up Some Simplicity: Sesame Noodles

          Sometimes in the midst of a busy winter season we need to take a moment to peel, slice, or julienne some vegetables. Prep a large batch of sauce and keep soba or somen noodles on hand in your cupboard. This recipe can be assembled in...
Body-Building to Legume Love: ATS educator Ryan Andrews

Body-Building to Legume Love: ATS educator Ryan Andrews

Where are you from? Born and raised in Colorado. I’ve also lived in Ohio, Maryland, Massachusetts, and now Connecticut.   Which ATS classes do you teach/what ages? I teach middle schoolers in the Bronx. What led to your interest in food? Competitive bodybuilding,...
Three Sisters Tacos

Three Sisters Tacos

The Three Sisters The three sisters crops—corn (or maize), squash, and beans came to be cultivated by Native Americans in Mexico as long as 7,500 years ago. While Native Americans originally relied on wild foraged food for sustenance, overpopulation and other societal...

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