Garden Pea Gnocchi with Lemon Goat Cheese Sauce
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
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
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
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: 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
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
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 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
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
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
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
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