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:...
The garden gives ICE culinary students access to the freshest herbs and produce, plus the opportunity to take part in the latest urban agriculture trends. By instilling in students the importance of...
Once my Culinary Arts program ended, I had one month left of my management classes. The catch? I had just two weeks until I had to start my externship in a fast-paced NYC restaurant. This meant I had...
When classes began and we started cooking our way through different regions, I was exposed to numerous different styles and flavors of the world. Initially, I was still fixated on the French—the...