T o celebrate the release of her highly anticipated cookbook, My Rice Bowl, James Beard Award nominee Chef Rachel Yang will visit ICE on November 10. She and co-author Jess Thomson will reflect on...
Every time I walk past the brightly lit farm, I can almost taste the dozens of flavors growing within and my imagination immediately starts to stir. This first in a series of posts traces some...
Long before I attended culinary school, I attempted to make homemade marshmallows. Unsurprisingly, my first go was a sticky mess — my marshmallows fell flat. Flash forward a few years later to...
I have always loved chai. My favorite approach is, of course, to make it myself, rather than use one of the premixed packages that proliferate at coffee bars and are available at grocery stores (which...
Sous vide equipment used to carry a price tag (around $1,000) that put it out of reach for most cooks. Today, the average home cook (or professional for that matter!) could be expertly equipped for...
As Director of Culinary Research here at ICE, I find myself spending more time in these roles than I do behind the stove. Not that I’m complaining — it’s this part of the job that has taken me around...
Double-Crust Apple-Cranberry Pie For the Flaky Pie Dough Yield: Makes 1 double-crust pie or 2 (9-inch) pie crusts Ingredients: 3¼ cups (450 grams) unbleached all-purpose flour 1¼ teaspoons (6 grams)...
Months later, as the summer wanes and the cool autumn temperatures move in, my mind has been wandering back to the colonial charms of Antigua — the tastes and smells of local cuisine, the incredible...
Bertha was the wife of Potter Palmer, a wealthy businessman who was very much involved in the development of downtown Chicago. They were introduced by a mutual friend and Potter’s former business...
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...