Kelly shares how she developed the dish: When I saw the market basket challenge was a free for all I just went along with my love for s'mores. I bought a sheet pan extender months ago that I hadn't

I have incorporated variations of cornbread into several of my challenge submissions, so I was excited to give it one more shot with corn as the "must-use ingredient." Everyone loves brunch, and my

When I started researching where rice originated it led me to two popular beliefs from archaeologists and historians. Some say that rice was first domesticated in China almost 15,000 years ago in the

“Food is memory, it’s travel, it’s medicine. It can fill your heart and soothe your soul.” This year with the many changes and adaptations, I realized I won’t be making my planned trip to see my

Life is complicated, and sometimes I like a complex, time-consuming recipe to distract me and take my mind off the everyday. But at the moment, I’m all about simplicity —anything to make life a little

Watch her techniques in the video and get the complete recipe below.

As I read the ingredient list for this week’s #icehomework, I knew I wanted to make a dessert with a refreshing combination of flavors for the summer heat. As a kid, I loved to make pink lemonade and

Chef King uses chicken and pig feet in his stock, releasing collagen so the stock is gelatinous, and imparts bamboo flavor when he steams the final dumplings. He demonstrates folding, pinching and

I don’t know about everybody else, but I find calm in the strangest of things – peeling carrots, cleaning mushrooms and spiralizing vegetables. With zucchini being this week’s must-use ingredient, it

After a difficult week, it felt appropriate that the must-use Market Basket Challenge ingredient was peas. Aren’t we all seeking some world peas right now? I have always loved peas and have very fond

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

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