Recent Recipes

A creamy, light-colored risotto served in a white ceramic bowl, garnished with delicate, colorful edible flower petals and small green herbs. The bowl sits on a rustic, light-teal wooden surface illuminated by soft, natural sunlight from the upper left.
Recipes

Summer Corn Risotto Gets the Fermentation Treatment

A tangy fermented corn mixture captures peak-season flavor.
A plate of pulled mushroom and fermented jerk pineapple relish.
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Funk Meets Fire: Pulled Mushroom Sliders with Fermented Jerk Pineapple Relish

Marinated Tomato Nigiri with Blackberry Ponzu on a plate next to a jar.
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Sushi Meets Sweet (ish): Marinated Tomato Nigiri with Blackberry Ponzu Recipe

Sugar-Preserved Apple Pie Aquafaba Pavlova on a white table.
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Fermentation, But Make It Dessert: This Apple Pie Pavlova Has a Tangy Twist

Hearts of palm tacos with fermented peach salsa.
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Sweet, Heat & Plant-Based Meat: The Crispy Taco Recipe You Need Now

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Peperonata baked eggs and spelt flatbreads
Recipes

From the Garden: Peperonata Baked Eggs with Grilled Spelt Flatbreads

Pasta with tomatoes and basil
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From the Garden: Quinoa Pasta with Fresh Tomatoes, Garlic and Basil

Filo Roll with Swiss Chard and Ricotta
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From the Garden: Filo Roll with Swiss Chard and Ricotta

strawberry-cashew raw cheesecake
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Plating Palate: Strawberry-Cashew Raw Cheesecake

Tandoori Tofu and Vegetables with Mango-Basil Chutney
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Meatless Monday Summer Skewers

Purslane salad
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From the Garden: Purslane Salad with Yellow Tomatoes and Red Onion

Garlic Scape Chinese Pancakes
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From the Garden: Garlic Scape Chinese Pancakes

Spicy Chicken Thighs with Sweet Potatoes and Cucumber-Rhubarb Salsa
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$5 Dinners: Spicy Chicken Thighs with Sweet Potatoes and Cucumber-Rhubarb Salsa

Freekeh-Lentil Salad
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Freekeh-Lentil Salad with Artichokes and Preserved Lemon

Kimchi Stew
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Kimchi Stew

Panelle with Broccoli Rabe Spread and Fresh Mozzarella
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Panelle with Broccoli Rabe Spread and Fresh Mozzarella

Miso soup
Recipes

Chef Elliott Prag's Famous Miso Soup

pickles
Recipes

A Chef's Insight: Pickling Summer Vegetables

Venetian rainbow cookies are served on cookie day in ICE's Pastry & Baking Arts program.
Recipes

How to Make Venetian Rainbow Cookies

A French omelet garnished with fresh herbs.
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Chef Barb's Earthy French Omelet Recipe

Chef Frank turns simple spaghetti pro with three meats and sauce and pasta from scratch.
Recipes

How to Chef-ify Spaghetti and Meatballs

blackened salmon with kale Caesar
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Chef Phil's Summer Salmon Recipe

Chef Penny's babka French toast with maple-soaked bananas.
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Chef Penny's Babka French Toast

Marge Perry and David Bonom are cookbook authors and ICE instructors.
Recipes

Cookbook Author Marge Perry’s Recipe Writing Tips

Macaroni Pie with Graham Cracker Pepper Streusel
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Chef Michael Garrett's Macaroni Pie Recipe

Chef Frank Proto grinds short ribs for his burger patties.
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Chef Frank Proto's Pro Burger

The Bubbe Sour combines Manischewitz wine, rum and maple syrup.
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Chef Margot's Manischewitz Cocktail

Scallop Crudo, Grape, Nasturtium Oil and “Caviar” of Aceto Balsamico di Modena PGI
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Chef Barry's Scallop Crudo and Balsamic "Caviar"

Baby Spinach Salad with Beet-Pickled Shallots and Shiitake “Bacon”
Recipes

Renewal Season: Three Plant-Based Recipes to Make this Spring