dICEd Blog Listing

There is no need to fret over under-whipped egg whites or over-folded batter. Clafoutis is made with whole eggs and yolks, plus some flour to bind the batter, making it foolproof to execute. Summer is...

These simple mussels steamed in white wine make the perfect, easy weeknight dinner. Moules Marinières Servings: makes about 4 servings Ingredients: 64 mussels, scrubbed and de-bearded 16 fluid ounces...

ICE Chefs Cara Tannenbaum and Andrea Tutunjian wrote the book on making delicious things with nuts — no, really, they wrote a book called In a Nutshell: Cooking and Baking with Nuts and Seeds . Their...

My assignment that Tuesday night was Cobb salad — a classic American recipe that gave me a newfound respect for the humble art of salad creation. I always thought that Cobb salad was named after the...

But not so fast: making a crust with just enough chewiness and crispiness, and sturdy enough to act as a vessel for your tasty toppings, can be tricky — but with a few tips and the simple recipe below...

Before you begin, here are my favorite pro tips for success: Use some shortening to make the cake a brighter white, which also makes it easier to color. If you prefer butter, you can substitute the...

That’s why Chef Jenny concocted a seasonal, dangerously tasty strawberry-rhubarb shrub — serve with your spirit of choice or a splash of soda water on ice, and feel good about your beverage choice...

For those of you who haven’t heard of calissons, they’re a traditional almond candy that can be found in sweets shops throughout Provence, France. Chef Kathryn adds her personal, summery touch by...

Drifting slowly downstream, Joseph suddenly yelled out, “Pull over to the right bank — to that small island over there!” We were floating down the meandering, bucolic south fork of the Shenandoah...

Springtime rolls around and out come trays of hot cross buns, adorning the display windows of European bakeries. An obsession with their soft tender crumb, fragrant spices and candied orange rind, and...

As sometimes happens, the progeny eclipsed the original and vegetarian “chopped liver” has become a Passover staple in Chef Cara’s home. Try her recipe for yourself and you’ll see why. Vegetarian...