From Food Waste to Fine Dining
Leftover Vegetable Panna Cotta Makes eight four-ounce servings of panna cotta 2.25g iota-carrageenan (0.3%) 0.375g kappa-carrageenan (0.05%) 500g vegetable puree (made from about 1 lb, or 2 cups
Give Thanks—Reducing Food Waste
By the time you factor in staff salaries, monthly rent and the various other costs of running a business, restaurant owners are looking at a very small profit margin. That’s why, at ICE, we teach all
Sweet Technique: Chocolate Ganache
While the concept for ganache is quite simple, there are a few basic principles you should know. Once mastered, you’ll find that the uses for ganache are nearly endless, providing plenty of room for
Roots and Rituals: On Cookies and Culinary Memories
On the surface of things, there were no overt signs that I would ever become a professional cook. I’ve only come to appreciate any early, subtle triggers in hindsight. So many of our tastes and habits
An Elegant Chocolate Tart for Holiday Celebrations
Mint chocolate chip ice cream is my absolute favorite. For this recipe, I decided to create a more elegant variation using cacao nibs instead of chocolate chips. The result is a less sweet— and very
Recipe: Eggnog for Bourbon Lovers
I have vivid memories of Christmas mornings at my childhood home. Even if we woke up extra early, we still had to wait to see what was in our stockings until just before breakfast, at which point my
Recipe: Upside Down Cranberry-Pistachio Muffins
The silky green color of these non-traditional muffins is slightly obscured by the bright garnet cranberries, but take one bite and you’ll know the pistachios are there. To ensure that the miniature
Bold Holiday Flavors from Chef Anthony Ricco of Spice Market
ICE Culinary Arts alum Anthony Ricco leads the kitchen at Jean Georges’ Spice Market —which means infusing holiday classics with Southeast Asian flavors. Whether it’s chestnut-sausage stuffing with
A New Twist on a Thanksgiving Classic
Early on in my career, while working in New Orleans for Emeril Lagasse, I was tasked with creating inventive variations on the ever-popular bread pudding. My menu at Delmonico in New Orleans featured
An Impressive Dessert to Wow Your Holiday Guests
The holidays bring out a little extra style and glamour in all of us. In the same way, we like to decorate our homes and dress up for our celebrations, we should create festive desserts to match the
A Healthy Pumpkin Recipe to Satisfy Your Halloween Sweet Tooth
As soon as the month of September rolls around, we’re inundated with pumpkin flavor; from lattes to muffins to Oreos…it’s everywhere! I love pumpkin, but my opinion is that if something is called
Recipe: Broken Rice
Fragrant, flavorful and thoroughly satisfying, Chef Instructor Michael Garrett's recipe is an example of how some things are perfect just the way they are. With broken rice in cooking, he recommends