dICEd Blog Listing

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...

Balsamic isn’t an ingredient that you’d typically find in Asian cooking, but I like to play around with ingredients to create unexpected flavor combinations. I chose to use it for flavor in two places...

"Most people don't think of paella as a tailgating dish — it's hot dogs, hamburgers, chicken wings," Chef Frank admits. "For me, it's paella. It's a one-pot meal; you can take everything in Ziplocs,...

Preparing Seasonal Produce Root vegetables are one of those things that scream winter to me. If you’ve ever gone to the farmers market in the winter, you can’t find anything but root vegetables. Not a...

Endive is underused but really delicious when braised. I thought the balance of the Balsamic Vinegar of Modena would be a perfect way to help soften the bitterness of the vegetable. Also, creating a...

I love the way in which the depth of balsamic vinegar marries with the bitter complexity of caramel and dark chocolate. The tartness of balsamic combined with the raisin-y sweetness of the aged...

This recipe for fire-roasted cabbage is a twist on a classic salad. We serve it at Leuca all year, and I love making this at home because it is warm with bursts of citrus, a little funk from the...

There is one dish that I have been using for years that I didn’t realize was re-using potential waste: my lobster Bolognese. This is a very popular dish I served at my previous restaurant, Telepan,...

This is a dish that incorporates some seasonal ingredients, in this case sweet potato, with flan, which is classic dessert. I think most families have their own flan recipe, and this bumps up the...

You’ll need a quart-sized Mason jar, a small sachet or bag for the spices, paper or a note card, string or twine, and optionally creative supplies to decorate your jar, lid and/or recipe card....