Abbe Lewis is a writer, editor, Emmy nominee and extreme nacho enthusiast with over a decade of experience in food and beverage media. Always on the move, Abbe can be found running long distances on the weekends to new restaurants or her favorite hangouts.
Think Small A chef’s knife and a sauté pan are certainly worth their weight in gold, but don’t discount the smaller utensils that prove themselves to be just as useful and stand the test of time —...
The Institute of Culinary Education has teamed up with GrowNYC for a monthly series highlighting a seasonal ingredient at the farmers’ market. And this month — just in time for winter squash season —...
Thanksgiving week is here, bringing forth endless to do (and grocery) lists to the masses. ICE New York’s Culinary Arts Chef-Instructor, Chris Arturo, goes whole hog for the holiday, leaning into the...
The Institute of Culinary Education has teamed up with GrowNYC for a monthly series highlighting a seasonal ingredient at the farmers’ market. And this month, we’re diving deep into the world of...
With the three-star category remaining the same as last year (including Eric Ripert's Le Bernardin, where ICE alum Orlando Soto is the Executive Pastry Chef), and the two-star category gaining two new...
At its core, pumpkin spice — or pumpkin pie spice — is a blend of ground cinnamon, nutmeg, ginger, clove and allspice. “I love pumpkin spice,” says ICE New York’s Lead Recreational Chef-Instructor...
Greenmarkets have been fixtures throughout the five boroughs since 1976, showcasing nature’s bounty and various products from around the Tristate area and beyond. A part of GrowNYC, which launched in...
We’d like to introduce to you a new addition to our chef-instructor team, Chef Chayanin “Nin” Pornsriniyom. Chef Nin comes to us after working for 10 years at Amanda Cohen’s well-renowned vegetable...
“Salt is your friend.” Wise words spoken by Shenarri “Greens” Freeman, Executive Chef of acclaimed Cadence restaurant in Manhattan’s East Village, during her demonstration at ICE’s New York campus. A...
Whether it's cherries, plums, peaches or apricots, juicy stone fruits are all the rage in the hot summer months. Chef Jürgen David, ICE New York’s Director of Pastry Research & Development, has a...
Now, living in the United States, he finds the taste of home through the simple and traditional Austrian cake. Obstfleck is typically made with apricots and other stone fruits, best served during...
Grab your novelty lobster-print bib and prepare yourself. There's a different, not-so-secret type of lobster roll that may change your life, or at least, your summer cookouts. Native to New England...
