Mussels are low in calories, high in protein, and are a great source of potassium (an essential nutrient used to maintain fluid and electrolyte balance in the body). They are also high in heart...
This might be a slight overgeneralization; there are a handful of Roman restaurants doing “modernist cuisine-molecular gastronomic” spins on traditional Roman cooking. However, most Romans find the...
When we arrived at class, Waxman announced that we would be preparing proteins ranging from lamb to pheasant - but first, we went back to basics. "Jacques Pepin says the most important thing to learn...
She highlighted recipes that you can serve hot or cold and often make ahead of time, which is a perfect time-saving option if you are looking for a quick dinner or good picnic options. Chef Vicki...
The very first thing culinary students in ICE’s career-training programs learn is the definition of mise en place — having everything, both ingredients and equipment, in the right place at the right...
Not only does cooking feed your soul, but it’s a great way to spend time with friends. In last week’s Pasta 101 recreational cooking class, two ICE Pastry & Baking Arts alumni did just that. Ashley...
Making fresh pasta is really very easy. Simply knead together flour with eggs and olive oil. You can cut the pasta into any shape. Try simple linguine or fettuccini by cutting the pasta into strips...
These traditional Italian meatballs provide the perfect balance of both savory and sweet flavors by pairing pine nuts and Parmesan cheese with raisins. Serve up a platter of the meatballs for the...
This quick-fix pasta dish is taught in Lesson 43 of Module 2 of the Culinary Arts Career Program and features a sauteed mix of sun-dried tomatoes, creamy mascarpone, and Chanterelle mushrooms. This...
