Chef White opened two restaurants in New Jersey with Ahmass Fakahany in 2007. The duo then formed the Altamarea Group and opened Marea in 2008, which received a three-star rating from The New York...
Here, we gave it a slight spin by using nutritious (and gluten-free) quinoa pasta instead of the traditional white. Myriam Fieulleteau, NGI’s Executive Steward (and resident gardening guru), brought...
Spring is finally here, and we are excited for the delicious produce that comes into season during this time of the year. The recipe below is a lighter, vegan take on the classic slider. The broccoli...
Most recently, my class had the pleasure of meeting Eveline Chen, the executive housekeeper at the Hotel Wolcott in Koreatown, close to the Empire State Building. While my classmates and I may never...
There is no specific formula to determine optimum roasting time and temperature across the board: beans of different size, variety and origin require a unique roasting profile to achieve the desired...
Following up on my last list of ingredient-focused cookbooks, I’m sharing a few vegetable bibles that will expand your culinary horizons: Plenty by Yotam Ottolenghi and Jonathan Lovekin Arguably, no...
Chili Hot Chocolate - Dark chocolate is full of antioxidants, which have been found to be more abundant in chocolate than in red wine or even tea. Adding cayenne to this classic drink will not only...
By Chef Candy Argondizza, Vice President of Culinary and Pastry Arts INGREDIENTS Yields 8 servings 24 chicken wings- boned out by your butcher or follow the bone, with the tip of your boning knife...
Like many Americans, ICE Chef Instructor Robert Ramsey rarely thought about the history of the food he ate during childhood. But when his mother insisted he take a summer job at a friend’s restaurant...
A protein found in grains like wheat, barley, rye, and triticale, gluten helps give breads, cakes, and pastas their form and the texture we love. Gluten can also be found in a number of foods...
In the New York portion of the program, we learned all aspects of Italian cooking techniques and the connections that the cuisine has to culture, history, and language. It’s amazing how detailed and...
Not to gip the Classic Culinary Arts Program, which taught me how to hold a knife, make a solid stock (and sauce), and how to buzz through a task list quickly and efficiently, but the Spanish culinary...