In the cooking and food writing section I noticed a series of five thin books, each a numbered volume categorized by season, sandwiched between the much thicker, bulky cookbooks on the shelf. The size...
I’ve visited the Loire Valley at various times of the year, and I love the spring. The season promises delicious meals with fresh, local ingredients like carrots, radishes, berries, rhubarb, young...
With summer officially here, many people are stocking their fridge with chilled white wines and seasonal, refreshing beers. It has long been a ritual to switch from red to white during this time of...
Earlier this year Sarah published her first book, The Newlywed Cookbook, a colorful and locavore recipe-filled guide encouraging couples to cook together. But you don’t have to be recently married to...
This class was the first of its kind for our recreational cooking classes, continuing on ICE’s modernist cooking curriculum for our career training students. The class taught everyday cooks how to use...
The special evening featured James Beard-inspired hors d-oeuvres prepared by students here at the Institute of Culinary Education (ICE) along with a diverse group of ICE chefs who included Andy Gold...
I am particularly excited that ICE’s recreational department has developed a new series of shorter classes called ICE al la Minute, which offer a wide variety of core cooking skills in just 1 ½-2 ½...
First up, the history of ceviche and the spread of the dish from Peru to New York City. Walk down any street in Lima and you are sure to come across this popular food — raw fish or seafood that has...
Knowing how to use different cuts of lamb can make a springtime dish truly amazing. It’s not something that you see often, but ICE career-training students recently saw a demonstration of how to...
A few weeks ago, I was able to get a peek behind the scenes at popular eatery Buttermilk Channel. In addition to a three-course lunch, we got to see the team in action in the kitchen and hear about...
After poking and prodding around for a bit I realized something — it turns out it's not so scary after all. Hydrocolloids need a better publicist or an image consultant at the very least. They don't...
I’m a big advocate of supporting relatively small, entrepreneurial, and spirited non-profit groups that, in their own way, make the world a better place. One such charity is Hoi An, Vietnam–based...