This is my favorite time of year for many reasons, but in a culinary sense, we have an array of fantastic produce available and an enormous array of ways to prepare it. One of the best ways to get the...
“It’s a miracle of fat and flavor!" That's the passion with which Chef Cara Tannenbaum welcomed our recreational class to the wondrous world of butter. After explaining how many students make butter...
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...
1. Wander through a farmer’s market. We do a lot of our shopping at the Union Square Greenmarket to take advantage of the freshest and tastiest produce in town. Spend time speaking with the farmers...
A refreshing bowl of chilled pea soup — rich in vitamins A and K — is a great way to beat the heat. ICE’s Director of Culinary Affairs, Hervé Malivert, partners his peas with avocado to give it a...
“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...
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...
Growing up, Pastry & Baking Arts Chef-Instructor Stephen Chavez and his family would take a perennial summer pilgrimage to Catalina Island, about 20 miles off the Southern California coast. “Dead...
What does it take to bloom an onion? Some simple ingredients, a little bit of time and a big appetite. If you’ve never partaken in the cult classic favorite seen at many chain steakhouses across the...
Bastille Day is celebrated every year on July 14th, marking the anniversary of the storming of the Bastille, a state prison, in 1789. The historic day marked the beginning of the French Revolution and...
Operating as temperature-controlled water environments, immersion circulators can be used to sous vide a variety of proteins — including eggs. “Back in the day when I worked brunch at the restaurant...
Balsamic Vinegar of Modena plays a multi-faceted role in this recipe: Not only does it help act as an emulsifier in the marinade, it also thickens the mixture ensuring adherence to the mushrooms for...