dICEd Blog Listing

While shepherd's pie traditionally is made with minced lamb, cottage pie incorporates ground beef and pork. Chef Barry advises adjusting the ratio of vegetables and mashed potatoes to meat according...

It is no secret that the food we eat plays a vital role in our everyday functions. Your brain is one engine that is constantly running. The fuel that your body relies on has strong effects on the...

Salmon is packed full of nutrients: omega-3 fatty acids, protein, vitamin B and potassium amongst many others. I married this with a lightly marinated raw zucchini, which is excellent in helping with...

This week, a Health-Supportive Culinary Arts student at our New York campus and the founder of Prep Creative, Julianna Abdallah, submitted a bright and balanced seafood dish and shared her creative...

Both ingredients have had their culinary limelight shunned, but together they shine. Changing perceptions of delicious ingredients is something I believe to be critical in food research and...

Lorighitta originated in Sardinia, an Italian island where the pasta has been passed down from generation to generation for centuries. It’s named after the Sardinian word for the iron rings used to...

Our Health-Supportive Culinary Arts program covers principles of food and healing during the final two modules, including boosting immunity as part of lesson 88. The curriculum explores what role...

The traditional fillings for Hamentashen are poppy seed (or “mun”), prune, or my favorite, apricot. The dough can include butter and cream cheese, but I use my grandmother’s recipe, which is an oil...

"Whenever I think of onion rings, I think of beer batter," Chef Frank explains while demonstrating his approach to the snack — you can use gluten-free beer or substitute seltzer if desired. He uses...

I have created a dish using the last of the season delicata squash, marrying some simple flavors and striking color to create a memorable impact. Also in season, kohlrabi adds crunch and absorbs...

"My scrambled eggs have a very unique technique — the eggs never hit a pan," Chef Palak entices, challenging us to see if we ever make the go-to dish with a pan again. She uses an egg topper and...

The first thing that comes to mind is our agriculture in Italy and what we used to grow and make. I think of figs and strawberry, my perfect combination, and then I wonder what can elevate this dish...