Keep Warm With This Recipe for Aunt Gertie’s Hot Beef Borscht
What follows is my attempt at a borscht that matches the one that Aunt Gertie so fondly remembered. During colder months, we used to serve this as a staff meal at Chanterelle. Though I’m quite happy
Bring on the Bubbly
Watch below to learn from ICE's Director of Beverage Studies Anthony Caporale how to prepare each one — then put a few bottles of bub on ice and watch your party go from festive to fantastic. {
A Feast of Our Favorite Recipes of 2016
To ensure that your final feasts of 2016 are memorable, we came up with a list of our best recipes of 2016. Whether you’re an aspiring food professional or a devout foodie, here’s a dinner party’s
Chef James’ Take on a Classic Holiday Treat: Speculaas Cookies
Speculaas (also written speculoos) are thin, crunchy, caramelized cookies that are redolent with spices such as cinnamon, nutmeg, cloves and cardamom. They are commonly found in northern European
Five Tips for a Healthier Thanksgiving
Vegan Thanksgiving fans, anyone? From the sausage stuffing to the gravy to the big ol’ turkey, it’s hard to imagine a meatless Thanksgiving that’s still mouth-watering and traditional. If you’re
Add These Southern Sides to Your Holiday Table
Creamy Sweet Potato Soup With Brown Butter, Sorghum Syrup and Sage Croutons This soup is luxuriously smooth and creamy without being overly sweet. It’s the garnish, however, that really sets it apart
This Pie is the Best of Both Worlds
So your sister-in-law likes it sweet but your uncle loves a tart dessert and the rest of the family just wants something delicious to end their holiday meal— what’s a baker to do!? Chef Jenny has the
Two Ideas for Finger-Licking Turkey This Thanksgiving
Below, Chef Ted shares two different methods for preparing your turkey when it’s time to give thanks this year, plus his expert roasting tips. A Caribbean kick: try a Jamaican jerk turkey marinade
Berry Thankful This Thanksgiving
Each year, I change up my recipe to keep myself excited about the sauce, but also to convert a few family members who are convinced they just don’t like it. I’m sharing a few of my favorite recipes
Sous Vide: From Top Kitchens to Tailgates
Sous vide equipment used to carry a price tag (around $1,000) that put it out of reach for most cooks. Today, the average home cook (or professional for that matter!) could be expertly equipped for
Les Petits Sweets by Chef Kathryn
Chef Kathryn, who takes annual excursions to taste her way through the best pastry kitchens and neighborhood bakeries of France, has a deep knowledge of French culture and food, particularly the sweet
Recipe: Pumpkin Whoopie Pies—The Perfect Fall Dessert
Says Chef Melanie, “BlueStar ovens are beautiful and they work great in home kitchens.” Students in Chef Melanie’s autumnal baking course will try their hand at this recipe for pumpkin whoopie pies.