Chocolate Mousse and Cherry Gelee Spheres

Chocolate Mousse and Cherry Gelee Spheres

This week’s #icehomework made me challenge myself more than any other. Pastry is not my forte but I wanted to make something that would take me out of my comfort zone. Given that I’ve been to ICE for

Stone Fruit and Mascarpone Flatbread

Glazed Stone Fruit and Mascarpone Flatbread

As a Culinary Arts grad, I have always preferred making (and eating) savory dishes over sweets or dessert. I’m the type of girl that will rarely order dessert. So when I saw that last week’s market

Caribbean Plantain Banana Bread

Pan de Platano: Caribbean Plantain Banana Bread

Chef Sim uses plantains roasted with brown sugar and rum for this quick bread. "The riper they are, the sweeter the flavor," he says. He adds orange juice to the batter for moisture, nutmeg for

Carbinartichoke

Carbinartichoke: Artichoke Hearts Stuffed with Fresh Linguini in Carbonara Sauce

For this week’s market basket challenge, our must-use ingredient was artichokes. In thinking of a way to use both the delicious leaves and the tender hearts, I decided to make a stuffed artichoke with

Radish polenta

Root-to-Leaf Recipe Uses Whole Watermelon Radish

I have to admit I was giddy when I read that the must-use ingredient for the market basket challenge was the often-overlooked, never-a-bride-always-a-bridesmaid, just a garnish, humble radish. Basket

Pork Shoulder Sausage Breakfast Sandwich

Chef Frank's Pork Shoulder Sausage Breakfast Sandwich

Chef Frank's sandwich combines tender, square cream biscuits that hold up well, flavorful pork shoulder sausage and creamy cheese. He seasons everything throughout the process, including his eggs, and

Fostered Banana Tiramisu

Fostered Banana Tiramisu with Bourbon

Tiramisu has always been one of my favorite desserts and was the first thing I thought of when I saw mascarpone on the ingredient list. I wanted to preserve the traditional appearance of the dessert

pescado en coco

Chef Kelvin's Pescado en Coco

View this post on Instagram A post shared by Institute of CulinaryEducation (@iceculinary) on May 14, 2020 at 11:01am PDT

Potato and Brussels sprouts salad with green apple, bacon and dill

The Ultimate Potato for Potato Salad

Chef Joe always uses fingerling potatoes for potato salad because they're dense, hold their shape and taste good. He cooks Brussels sprouts in the fat from triple-smoked slab bacon before roasting

Churros and horchata

Chef Adrienne Cheatham's Churros and Horchata

You get to know other cultures through food," she explained on an Instagram Live while demonstrating the treats. "Mexican cuisine is so regional and so varied. The south side of Chicago is known for

Risotto with Coffee-Marinated Shiitake Mushrooms

Horseradish Orange Barley Risotto with Coffee-Marinated Shiitake Mushrooms

Confession: I’m in culinary school, but I don’t even know how to make coffee. I don’t drink coffee. Lucky for me, my husband can barely function without his morning mug. For this week’s coffee-focused

Chef Penny's Chai Apple Pie

Chef Penny's Chai Apple Pie

"The secret ingredient in this recipe is caramelized white chocolate," Chef Penny entices. She says the warm and sweet pie with savory and boozy kicks "fires on every note." "If you're going to eat

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