We’re back at the market to enjoy the last bounty of summer's produce, and we tapped Pastry & Baking Arts Chef-Instructor Luisa DeGirolamo to experiment with some of the season's defining ingredients...
S’mores have been around since 1927, and there’s a reason why this campfire classic has its own day, which falls on August 10. Who can resist a toasted, golden-brown marshmallow, puffed, fluffy and...
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...
It’s July and it's hot. Temperatures were over 90˚F today in New York City, but Culinary Arts Chef-Instructor Chayanin “Nin” Pornsriniyom kept it cool at the greenmarket when demonstrating her recipe...
As the Fourth of July approaches and we eagerly anticipate colorful firework displays and backyard barbecues, why not celebrate with a red, white and blue sprinkle-covered confetti cake? This...
Fermented red pepper relish is a topping that will be sure to be on repeat all through the warm summer months. Consider adding it to anything, from seaside dining to ballpark cuisine. Fermenting bell...
June is Pride Month and if you look around — at least here in New York City — there are pride flags flying high this month. According to the National Museum of American History, this pride symbol was...
June has always been one of my favorite months. It’s the start of summer, Pride month, and we welcome al fresco dining and begin rosé season. When we had the chance to catch up with ICE alum Zac Young...
ICE Chef Ann Ziata took this month’s collaboration with New York City’s Union Square greenmarket seriously and crafted a rhubarb crostini using only ingredients found at the market (in addition to...
Fermenting rhubarb has many advantages. The process amplifies the tangy robust notes of the beloved stalk while retaining its natural texture and pink hue. Try muddling fermented rhubarb into...
In recent years we have returned to the notion of responsible, ethical and informed sourcing of our ingredients. After years of elaborate processing of our ingredients to wow guests and fill our...
The featured fermented jalapeño kraut can be enjoyed on its own but is specifically designed to be used as a go-to sandwich topping. It contributes crunch, tang and a hint of spice, and its lengthy...