Once the turkey is all gone, there are myriad ways to repurpose leftover cranberry sauce. Do you eat it as a sweet spread or try to make another savory main dish to go along with it? What can I do...
For his Thanksgiving centerpiece last year, he lit a squash on fire. This year's dish, though not actively en flambé, is even more dramatic. Meet the cartoon turkey "leg" roast. "The people go wild...
Whether you're sipping on your Dunkin' latte, spreading it on toast or setting it on fire, pumpkins and squashes of all kinds are everywhere — we're in the throes of what I like to call "decorative...
Everyone knows the best part of Thanksgiving is the sides. Among them is stuffing, the darling of the table for carbohydrate-inclined holiday diners. The Institute of Culinary Education's Chef...
Among the many Day of the Dead culinary traditions, one of the most well-known are calaveras, the often ornately decorated sugar skulls so closely associated with the holiday. ICE LA Pastry & Baking...
The leaves are turning, the air is crisp and we're breaking out our finest flannel — we're in the throes of autumn. To celebrate the season, Lead Chef & Operations Manager Joshua Resnick is falling...
A grazing board is an innovative way to reinvent the traditional salad presentation of placing greens and their counterparts in a bowl tossed with dressing. This board features a multitude of flavors...
The basic recipe — dates, opened and pitted, covered with nut butter and chocolate — went viral. The recipe is deceptively easy and healthy, and, as many home cooks on social media will tell you, it's...
With autumn in full swing, the season for entertaining, deep jewel-toned produce and decadent bites is upon us. The appeal of this easy, practically fool-proof ferment stems from its lustrous purple...
Concord grapes can be hard to find fresh, as they have a short season starting in September and ending in early October. Look for them at the farmers' market or in specialty food stores, and you’ll be...
As part of ICE’s Culinary Arts career program, students are introduced to the art of food preservation, including fermentation, pickling, smoking and curing which is then (literally) showcased via a...
Chef Ravindra “Ravi” Verma is a pastry pro. As a Pastry & Baking Arts Chef-Instructor at ICE's New York campus, Chef Ravi teaches the ins and outs of the curriculum, including the differences between...