Living and working in the food industry with a gluten allergy for four years now isn’t all that bad when you live in New York City. With access to some of the first gluten-free restaurants in the

Its forests are home to game and berries that turn up in countless recipes. Chef Dan Stone highlights this pan-roasted venison dish from one of our favorite recreational classes, The Pacific-Northwest

Today, some of the world's best chefs have elevated the genre and made gastropubs such as The Spotted Pig into international culinary destinations. Below is a recipe from our recreational class, The

Now is the perfect time to use up the last bit of the summer's ripe tomatoes. This delicious recipe from Chef Dan Stone here at ICE gives you the perfect opportunity to soak up the season's best

A fluid gel is a magical little sauce that results from pureeing a gelled liquid. Did I just lose you? OK, so let’s say you’ve got a pan of jello jigglers in the fridge. Now imagine you throw them

These Thai skewers are a favorite of many and such an easy summer snack to serve while waiting for the main dish to finish up. Yield: 6 to 8 Skewers Chicken Sate with Spicy Peanut Sauce Ingredients 1

Michael highlighted Crunchy Choux Puffs and Orange Flower Mousseline with Greenmarket Strawberries. He broke down each recipe so that these decadent pastries sounded as easy as they are to make. (Or

I love the Mediterranean penchant for having small bites with a glass of wine or an aperitif. At Barbounia, a rather large, lovely restaurant on the corner of Park and 19 th, you can sit at the bar

Following the strangely mild New York winter, ramp season came—and ended—very early this year. But that didn’t stop Chef Anthony Sasso from finding some of the last ramps available in New York City

Most of the pizza seen in the U.S. is an interpretation on the Neapolitan pizza found in Italian pizzerias. It has a thin crust and is usually about 10 to 12 inches in diameter. Typically pizza is

Mother's Day Waffles Makes 4 to 6 waffles Ingredients 8 ounces all-purpose flour 2 ounces sugar 1/2 ounce baking powder 1 teaspoon salt 12 fluid ounces milk 4 egg yolks 4 ounces melted butter 4 egg

Ingredients 8 ounces pate brisee 8 ounces pastry cream 4 ounces neutral glaze 3 ounces toasted, sliced almonds or chopped, blanched pistachios Instructions For an 8-inch tart, roll the dough into a 10