The students in the class were learning the ins and outs of making sausages and Chef Chris taught the class the art of sausage making and all the necessary steps of the complex process. For example...
On the menu were chicken sausages, Italian sausages, bologna and more — but we only had eyes for the frankfurters. As July 4 approaches, we have hot dogs on the mind and it was fascinating to watch...
We asked Director of Culinary Arts Chef Mike Handal for his input and he offered up these two recipes for an elegant but easy grilling dish that is perfect for summer. Try them out for dad on Sunday...
They are the exception who snubbed their noses at the forty dollars worth of free Godiva truffles I recently smuggled home in my purse from an event. I mean come on now, free chocolate is always good...
We made our way down the hall of an empty schoolhouse, shouts of Italian, then laughter followed by more shouting echoed through the hall. The men on the other side of the wall were either about to...
After returning from a several month tour of Korea (in another lifetime I was a classical flutist), a place where I thought it was possible to starve to death, we surfaced in Daytona. My roommates...
After a long and cold winter, grills and barbecues will be turned on again this Memorial Day. Grilling is one of the core techniques included in the Culinary Arts curriculum at the Institute of...
One of our favorite fruits is rhubarb. Only available for a short window each year, grab some and try this wonderful tart from Nick Malgieri, the creator of ICE’s Pastry & Baking Arts Program. Quick...
In a candid interview with Food Network star Ina Garten at the French Institute Alliance Francaise, Wells discussed her inspiration behind the book, explaining that in most restaurants in France...
At its finest, bistro cooking is timeless comfort food. This recipe from the first module of the Culinary Arts curriculum is for a classic bistro dish — onion soup covered in a thick layer of melted...
When the Modernist Cuisine team came to ICE to launch the book, I had the opportunity to help work with the team in the kitchens and to hear Nathan Myhrvold, the mastermind behind the books, speak...
Ingredients 2 pounds Idaho potatoes, washed and peeled Water as needed Salt to taste Clarified butter as needed Instructions Makes 4 servings Slice the potatoes into 18, 1-inch discs. Cover with...
