composted fine dining dish

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

Photo by Roberta Sorge on Unsplash

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

chocolate ganache poured over chocolate bundt cake

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

Michael Laiskonis head shot

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

mint chocolate chip tart recipe

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

Bourbon Eggnog recipe perfect for a fun warm night in during the holiday season

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

In a Nutshell cookbook.

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

Thanksgiving meal recipe

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

Cashews and a spoon sitting on a table

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

cranberries

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

Bowl of granola and cranberries

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

broken rice in a bowl

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

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