Three Techniques to Try with Radishes
It’s March, and while the weather is hinting towards warmer days ahead, the Union Square Greenmarket in New York City is still displaying winter’s produce. One ingredient still in abundance is the
Chef Al's Japanese Sweet and Smoky Potatoes
The Japanese sweet potato is a favorite of Culinary Arts Chef-Instructor Albert Nguyen. It is less watery than the traditional orange sweet potato everyone is used to, and a little starchier, so it
Recipe: Whipped Feta, Two Ways
Cheese is the great unifier. There is at least one variety of cheese to pair with anything, whether the main dish is a savory dinner or a sweet dessert. There is a cheese, however, that offers the
Fonio: A Grain for the Future
This ancient grain, cultivated for over 5,000 years, has been a cornerstone in the diets of countless generations. It's not just the resilience of fonio that captivates; it's its deep cultural
Fermented Radish & Mint Tea Sandwiches Recipe by Chef Olivia Roszkowski
Many cultures utilize fermented radishes in their dishes. From the bright pickled pink radishes on tacos to small side dishes of banchan that accompany a favorite Korean main course, these colorful
Recipe: Fermented Moroccan Carrot Couscous Grain Bowl
Aromatics such as fresh or dried herbs, spices, hot peppers and any members of the allium family are often included when fermenting produce. It is quite sorcerous how pronounced the flavors of the
Ultimate Guide: Vegan Super Bowl Recipes
To be honest, I’m in it for the commercials and the food. Nachos, pigs in a blanket, wings, crudites and dips galore. If you’re hosting a viewing party or attending one, here are a few recipes from
Kale Salad Recipes with Black Garlic by Chef Olivia Roszkowski
Black garlic is a type of aged garlic that is of East Asian origin — it's an ordinary bulb that is aged for several weeks at a regulated warm and humid temperature. It essentially caramelizes itself
Taqueria Fermented Vegetable Nachos
Aromatics including Mexican oregano, cumin seeds, and garlic allow the fermented carrots and jalapeños to take on a depth of flavor. Loaded with vegetables, textures and probiotics, this version of
Three Cocktails To Drink This Holiday Season
“I gravitate toward drink cocktails that feature dark spirits during the holiday season, especially those with a smoke element,” says Anthony Caporale, ICE’s Director of Spirits Education. “I also
The Great ICE LA Pie-Off
To celebrate the holiday season, two of ICE LA's Chef-Instructors put their apple pie recipes to the test. The pies came from Assistant Dean of Students, Chef Bridget Vickers, and Pastry & Baking Arts
Potato Flatbread with Fermented Cauliflower Tikka Masala & Green Apple Chutney
Whether served as a first course or for sharing, this dish utilizes a variety of spices and herbs that together culminate cohesively on a plate. Topping your warm potato flatbread with two vibrant