One of my most notable quotes being, “when you steal recipes don’t waste your time with the bad ones, steal from a great source.” Of course when I’m saying this I’m usually trying to express the idea

This recipe from the ICE Culinary Arts program for a Moroccan-style Chicken Tagine results in a chicken that has many complex layers of warm flavors — perfect for a chilly evening. Ingredients Olive

For those of you hoping to eat healthier, this recipe uses “en papillote,” a wonderful technique for cooking moist, flavorful food without using a lot of fat or sacrificing any flavor. When cooking

A few years back, when I was working at Eleven Madison Park, I found myself fascinated with the canelé de Bordeaux (a.k.a. cannelé bordelais), a wonderfully unique cake with a rich custardy interior

Along with the cocktails and Champagne, one of the best things about New Year’s celebrations is the finger food. Revelers munch on a plethora of canapés and hors d’oeuvres well into the wee hours of

In my family, holiday baking tradition began with my great-grandmother, her sisters, and their extended families after they came to this country. Small groups of women would spend an entire day or so

These classic gingersnaps are one of the first recipes students make when they start the Pastry & Baking Arts curriculum, designed by the ICE Director of Pastry & Baking Arts and respected cookbook

A collective atmosphere of good will and joy is a feeling shared by most everyone. The holiday season has its own culture, which includes rich and varied traditions that take the form of rituals such

A classic pumpkin pie is a favorite, tried and tested to perfection. This recipe for a gently spiced pumpkin pie filling comes from the ICE Pastry & Baking Arts curriculum, designed by Chef Nick

While turkey is traditionally the star of the show, an abundance of side dishes is what makes the meal a celebration of the bounty and harvest at the end of fall. For many, it just wouldn’t be

As Halloween is just around the corner, this appropriately titled recipe from Nick Malgieri may be the perfect, decadent treat on a night that celebrates ghouls and ghosts. Ingredients 1 pound

Cooking a whole pig surely sounds like a daunting task but once you tackle it, you’ll realize that it’s not all that hard. Over the years we’ve researched and experimented with different techniques