The sophisticated round shapes can be prepared using a variety of method and ingredients, but one of our favorites is this recipe from the ICE Culinary Arts curriculum. The simple carrot custard is a

Ingredients 2 ounces softened butter 2 ounces grated parmesan cheese 10 ounces broccoli, peeled and trimmed 1-ounce butter Salt and pepper to taste Nutmeg to taste 1 ounce Gruyère cheese, small dice 2

From roasted sweet potatoes to classic herb stuffing, the side dishes are integral to the whole experience. We thought we’d share some of our favorite recipes from the ICE Culinary Arts curriculum to

These elegant, crunchy cookies made with puff pastry are a classic for a reason. We found this simple recipe in the ICE Pastry & Baking Arts curriculum. In class, the cookies are the students’ reward

ICE’s Culinary Arts and Pastry & Baking Arts students make this warm chocolate sauce recipe from ICE Director of Pastry & Baking Arts Nick Malgieri to serve with profiteroles, but this easy and

Ingredients 6 Rome Beauty apples 1/2 lemon 2 ounces currants or raisins 4 ounces pecans or walnuts, coarsely chopped 4 ounces light brown sugar 1 1/2 ounces unsalted butter, cubed 8 ounces apricot

Spread with just a touch of butter (or perhaps, more than a touch), it's hard to beat the tender crumb of a perfect biscuit. We love this simple recipe from the ICE Pastry & Baking Arts curriculum and

The indulgent recipe comes from ICE alum Ramin Ganeshram’s latest book, Stir It Up!, about a teen with a passion for cooking. Read our interview with Ganeshram for more info about her, her career in

Day-in, day-out chefs sweat it out in the kitchen, ensuring that others are well-fed and having a great time at the table. So you would think that on their day off chefs would stay far away from the

The students in the class were learning the ins and outs of making sausages and Chef Chris taught the class the art of sausage making and all the necessary steps of the complex process. For example

On the menu were chicken sausages, Italian sausages, bologna and more — but we only had eyes for the frankfurters. As July 4 approaches, we have hot dogs on the mind and it was fascinating to watch

We asked Director of Culinary Arts Chef Mike Handal for his input and he offered up these two recipes for an elegant but easy grilling dish that is perfect for summer. Try them out for dad on Sunday