A Salad & Spritz that Celebrate Summer’s Bounty
Green beans and potatoes are a popular pairing and Plant-Based Culinary Arts Chef-Instructor Rich LaMarita brings them together into a cool and well-balanced summer salad. The green beans are used two
Chef Chris Scott's Buttermilk Lemonade Fried Chicken
When it comes to fried chicken, Chef Chris leaves the bones inside a chicken for juiciness and breaks the bird down into eight pieces. He uses a vacuum seal bag for his brine, removes excess air to
Chef Hervé's Lime Crème Brûlée
Though the exact origins of créme brûlée are debated, it’s probably safe to say that the French, Spanish and English chefs of centuries past weren’t using lime juice and ginger powder in their
Chef Carrie's Luscious Swiss Meringue Buttercream Recipe
This recipe, while being one of her go-to's, is also the same recipe used in ICE's Pastry & Baking Arts program. "The basic ratio is very simple. It's one part egg whites, two parts of sugar, two
Basque Cheesecake Recipe
And for good reason — intentionally burnt at a high heat to provide a contrast in flavors, the end result of this Basque cheesecake recipe is similar to that of a soufflé (read: rich and gooey). It’s
A Rainbow Galette to Celebrate Pride Month
This post was originally written in 2020 by Tracy Wilk, ICE's former Recreational Program Lead Chef. Zac graduated from ICE's Pastry & Baking Arts program in 2006, was part of Bouchon Bakery's opening
Fresh Takes on a Spring Galette
Now that it’s May, the market is popping off! All sorts of greens are available, from Swiss chard to different lettuces and herbs, baby zucchini, asparagus and broccolini. Strawberries from New Jersey
Recipe: Gattò Di Patate
For example: Cilantro, yes or no? Roast or braise? Dessert or cheese course? One recent topic of conversation was regarding favorite potato preparations. For ICE New York’s Assistant Dean of Students
A Salad to Welcome Spring
Spring alliums signal the start of the new season at the farmers market, and Culinary Arts Chef-Instructor Rémy Forgues created a dish that stars spring onions, spring garlic and ramps. His Spring
Recipe: Salmon, Dill & Yuzu Duck Fat 'Tater Tots'
On this episode of Epicurious' 4 Levels videos, Lead Chef and Operations Manager Joshua Resnick takes his tots to new heights. First, he forms them out of a confit pommes pave, then fries them in duck
How to Make a Clafoutis
The South of France is “also home to stone fruits like cherries, peaches, apricots and prune plums,” he says. “So that’s typically the fruit we would see inside the classic clafoutis.” Chef Michael
Irish Soda Bread Recipe
In The Techniques of Artisan Bread Baking course at ICE, one of the first few recipes students make is Irish soda bread. Many American bakers tend to associate the bread with St. Patrick's Day, though