We are excited to announce that we won $10,000 from the 1010 Wins Small Business Grant Challenge!

This bread pudding is to die for, and is currently on the dessert menu at our new Carroll Gardens location. Enjoy this recipe, originally published in this Haaretz profile about Emma's Torch.

A warm welcome to our new Curriculum Sponsor, Roland Foods! Here's a recipe using some of our favorite ingredients. 

The Emma’s Torch team is delighted to announce that we’ll be moving into a new (permanent!) restaurant space in April. You can find us at 345 Smith Street in Carroll Gardens.

Today, more than 65 million people are displaced worldwide. It’s important to get past the misconceptions about refugees and the resettlement process to truly understand where refugees are coming from—both geographically and emotionally—and what we can all do to help.

It's Hanukkah, and there's nothing better than digging into some latkes with apple sauce or sour cream. This year, we present a twist on the classic potato latke: a fluffy and delicious pumpkin latke!

Hold the champagne, we're popping open some extra PSLs and Frappuccinos! We are delighted to announce that we won $25,000 from Starbucks in last month's Upstander Challenge.

As you sit down to your Thanksgiving feast this year, consider that this celebration of the Pilgrims fleeing England in 1620 to seek religious freedom and the promise of prosperity in a new land is just the first step in America’s long history of taking in refugees.

What an incredible evening! We had a full room at the Institute of Culinary Education to hear Julia Turshen and Claus Meyer speak. Our students cooked along renowned Chef Harold Villarosa of Insurgo Project. Many thanks go to Ethan Frisch of Burlap and Barrel for speaking spice! And huge thanks go to all of our goody-bag donors. 

What, you may ask, is gribiche? Pronounced gree-beesh, this funny-sounding word designates a French mayo and egg sauce. We add it to asparagus for a fancy appetizer. Give it a whirl, and let us know what you think!