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...
With the season changing, our palates tend to start craving warm and richer flavors which makes it even more enticing to transform lingering fresh fruits and vegetables into a heartier meal or side...
After a family trip to an orchard in New York’s Hudson Valley, ICE New York’s Lead Chef & Operations Manager, Joshua Resnick, found his cup runneth over with apples. So he did what any good chef would...
Plating a dish is like creating a work of edible art. There are so many ways to interpret a dish — something as simple as rearranging an element on the plate or switching out a garnish can change the...