By ICC Culinary Arts student Nicole Hope, Second Place Winner of the ICC 2016 Cookie Games Country of Inspiration: Morocco Yields 4 dozen cookies Ingredients for Dough 8 ounces/225 grams butter...
CaipiRio This old-school version of Brazil's most iconic cocktail, the caipirinha, harkens back to a time when honey was the preferred sweetener. Ingredients: ½ oz. honey syrup (mix equal parts honey...
Nearly 30 years later, I still remember digging a small hole in the sandy lot behind our house in Florida and carefully placing the seeds I had saved from a watermelon that my mom brought home from...
Myriam Fieulleteau, NGI’s Executive Steward (and resident gardening guru), brought in this arugula from her home garden and Chef Alex utilized it in this recipe.
In celebration of Popsicle Week 2016, we’re sharing recipes for toasted-almond and coconut ice pops from In a Nutshell: Cooking and Baking with Nuts and Seeds, by ICE chefs Cara Tannenbaum and Andrea...
Quick pickling is perhaps the easiest method with which to begin. Simply put, you pour a hot vinegar solution over some vegetables, let them sit and then refrigerate and eat them. Fermenting can be a...
At the Natural Gourmet Center at ICE, we use both fresh and dried herbs to add color and flavor to our savory and sweet recipes. We use delicate fresh ones, like parsley, mint, or cilantro, to top off...
Using stone fruits as a substitution for tomatoes is a no-brainer. They add a sweet twist on the traditional caprese, but have a similar texture and color to tomatoes nonetheless. In-season fruit is...