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Meet our newest Chef,
Jennifer Clair
In May 2002, Jennifer Clair founded Home Cooking New York after years of working in the culinary industry. Before launching her own boutique cooking school, she worked as a Recipe Editor for The Wall Street Journal, and as a Food Editor at Martha Stewart Living, where she developed cookbooks and managed the Cooking & Entertaining department of marthastewart.com. Read More »
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This round rice is used by Spanish people to prepare paella or risotto dishes. It is comprised of the varieties Bahia, Senia and Tebre al cultivated in the Ebro Delta, North east of Spain, using 96% full grains. Read More »
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Fenugreek seeds are actually a small legume. They have a unique flavor and is used widely in Indian and the Middle Eastern cuisines. Fenugreek is an annual herb native to the Mediterranean region, Ukraine, India, and China. Read More »
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From a small, centuries-old olive grove in Marrakech, the terroir is as unique as the orchard, and sometimes the same tree holds 2 or 3 different olive varieties at the same time, all harvested by hand, creating a unique complex olive oil with an unparalleled taste and fruitiness. Read More »
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