dICEd Blog Listing

Beyond the requisite dozen red roses and champagne, making a Valentine's Day meal for your friend or loved one is a great way to add a personal touch to your preparations. Here, we’ve compiled a list...

To be honest, I’m in it for the commercials and the food. Nachos, pigs in a blanket, wings, crudites and dips galore. If you’re hosting a viewing party or attending one, here are a few recipes from...

The leaves are turning, the air is crisp and we're breaking out our finest flannel — we're in the throes of autumn. To celebrate the season, Lead Chef & Operations Manager Joshua Resnick is falling...

Plating a dish is like creating a work of edible art. There are so many ways to interpret a dish — something as simple as rearranging an element on the plate or switching out a garnish can change the...

As a new member of the ICE staff, I was invited to attend the fine-dining four-course meal put on by our Plant-Based Culinary Arts students in their final in-class module of the curriculum. Every...

Sushi bakes, which are a deceptively simple yet deeply delicious take on a rice casserole, have been very trendy on social media. Though the sushi bake as a dish stepped into the spotlight only...

For this recipe, you only need two ingredients and a few tools — namely, a heavy skillet or griddle (preferably cast iron) — to experience the freshly made taste of this iconic Mexican foodstuff. Yes...

To master this very essential life skill, I took the Homemade Pizza course with Chef Sue Gonçalves last Saturday at the Institute of Culinary Education. We measured, we mixed, we stretched (the dough)...

Luckily, the dishes she made and the skills she learned helped compensate for the bad weather. It was a dark and stormy evening. No, really. It was. Seriously. And it’s important for you to understand...

The reality is that there are much better ways to have a quick meal that actually nourishes the body. In Chef Richard Ruben’s Fast Flavor class, I learned a myriad of dishes that were not only quick...

I have had some great meals in my life, but rarely have they been on a Sunday night. Perhaps because that is the night I am most likely to cook at home. If we do go out, it’s probably to someplace...

For example, earlier this week, Chef Instructor Sabrina Sexton’s class was making a variety of fish and shellfish. These simple mussels steamed in white wine caught our attention for their simplicity...