I drink a lot. As a beverage writer and educator, I like to think of myself as fairly knowledgeable when it comes to cocktails. And yet, after recently sitting in on ICE's "Cocktail Recipe Development...
Though stores and online catalogs are filled with hundreds of “must-have” kitchen gadgets, only some of them are actually worth it — others not so much. To help you cut through the clutter and find...
Herb Your Way to Healthy During the Holidays During my time as a cook, I had to show up to work no matter what. When the restaurant needed me, I had to be there — there was no concept of sick days....
While we swirled, sniffed, sipped, and nibbled, I gleaned some grape wisdom — about wine varieties and my own tastes. In the spirit of holiday giving, here are five surprising takeaways from my wine...
The recommended wine for Thanksgiving turkey seems to always be Beaujolais, a wine region in eastern France. Like liquid cranberry sauce, wines from Beaujolais exhibit tart strawberry and other fruity...
The red-and-yellow buttons of the toothache plant (which are actually collections of dozens of miniscule flowers) poke out of lush, dark-green foliage. They are part of a cluster, arranged on a stem...
Chef Mario Sandoval of Coque restaurant Chef Mario Sandoval, chef of Coque on the outskirts of Madrid, has led his restaurant in an avant-garde direction, introducing progressive tasting menus where...
Luckily, the barrier to entry was easy — simply tag #feedfeed in your Instagram photos. Feedfeed seemed to fill a void in the food media realm. It was a call to action for home cooks and food...
The author dedicates a small portion of the book to my experience with élan, the second restaurant of which I was owner and chef. Reading this book was in many ways an emotional experience for me. Not...
Adrienne balances her time in the kitchen with an activity that calls upon a completely different skill and mindset: dance. While scoping out locales for a potential forthcoming project, Adrienne took...
Where did they come from? What are they? Are they grown using smaller seeds? Are they grown in tiny pots? Are they harvested by children? If I’m paying $38 for a main course, why is everything on the...
On October 3 rd , Shamus Jones, founder and “executive briner” at Brooklyn Brine , will be at ICE to dive deep into the vats of vinegar with students in his one-day workshop, The Modern Pickle:...