dICEd Blog Listing

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...

This is a unique take on the classic highball or Collins, which traditionally combines a spirit, soda (or bubbly ingredient), and citrus juice or garnish with fresh citrus. We’re sprucing a classic up...

Choose seasonal and local produce. Foods that are in season are more affordable and retain their nutrients better than foods that have been transported over long distances. Dr. Colbin promoted opting...

Perhaps it’s that money shot of the bright orange, runny yolks blended into a pool of cheese, that has promoted one of the most addictive and unique bread variations in recent [social media] memory....

Balsamic Vinegar of Modena has a very fruity note to it, and I find it to be very light. It has a nice sharpness that really goes beautifully with food. Here, I used the ingredient to create a bright...

I recently hosted a demonstration at an ICE First Friday in which I taught the class how to make ceviche. Now, you don’t need to use trim to do it. Ceviche can definitely warrant buying top quality...

Using balsamic in a gelato is a novel way to incorporate its flavors into a composed dessert and one that I've enjoyed for years. I like to utilize both the Balsamic Vinegar of Modena and Aged...