dICEd Blog Listing

One of my favorite things about summertime in New York City is the Union Square Greenmarket. When I worked at abc kitchen, we got all of our summer berries from Berried Treasures Farm, which has a...

Who wouldn't love it? The class breaks into teams to make more than 30 types of cookies, from espresso cardamom sables to white chocolate cherry biscotti, then treats our staff to the sweets. It's...

This tangy, moist take on an omelet is one of Chef Barb's favorite things to make for dinner. The key elements of the distinct flavor include roughly chopped and roasted mushrooms, high-moisture goat...

The salmon: Shop for salmon with the same rules as any fish: Look for firm and unbroken flesh, clear eyes and a briny, fresh scent. Wild salmon is always better. Although it costs more, the flavor is...

The keys to customizing French toast are bread choice, soaking technique and curation of toppings. After 15 years in the industry, Chef Penny knows to use day-old bread to best soak up her egg mixture...

Marge Perry and David Bonom co-authored the "Hero Dinners" cookbook. Marge took time between media appearances and store demonstrations to teach a two-hour seminar on recipe writing to students at ICE...

In this episode, Chef-Instructor Michael Garrett prepares a mac and cheese dish inspired by his grandma. He developed the recipe at Red Rooster Harlem when he was executive chef, and he still makes it...

I used Manishewitz wine like a cordial as an ingredient. I prefer to use bourbon as the base spirit, but as it is not considered kosher for Passover, a medium-dark rum, such as Bacardi, can be...

Chef Frank elevates his hamburger (which becomes a cheeseburger) with four key techniques: grinding his own meat, making his own pickles, caramelizing onions effortlessly and shaping a patty like a...

This dish uses simple and fresh ingredients and showcases them at their best. I used fresh scallops, very finely sliced; a peppery nasturtium oil made with nasturtium leaves; red grapes for sweetness;...

This dish comprises several layers of flavor. The celery root, baked in a fennel-crusted salt dough, is the earthy base. Creamy, marinated goat cheese adds richness; the balsamic-marinated figs add...