dICEd Blog Listing

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 great make-ahead recipe so that if you have company, you are not trapped at the stove. I either set it up as a self-serve item with a pot of rice, where guests can help themselves to a cup...

Here are five reasons culinary travelers should head to Portugal. Dessert First Lucy, our tour guide from Culinary Backstreets, fills us in on the fact that the Portuguese have an enormous penchant...

“Cooking has been my passion since I was 14,” Jose says. “I enjoy the melody of the ingredients working with each other.” Like so many culinary students, he traces his interest in cooking back to...

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...

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...

Each section of protein has its own terms and these terms can vary, based on what animal you're fabricating. Having to cut open an animal, touch the cold, gooey flesh and separating the different...

Watch as Chef Sabrina Sexton, ICE’s Culinary Arts program director, uses a range of Wüsthof blades to fillet a beautiful red snapper. Check out our tips below, outlining the technique, then head to...

Here’s one of Chef James’ favorite recipes from his Brazilian culinary exploration: UXUA moqueca — a rich, delicate seafood stew, with white fish, shrimp and creamy coconut milk. Balanced and...

“My whole career has been defined by connections—knowing someone who knows someone has almost always led me to my next job,” says Tina. “For chefs just starting out, I think that’s essential—realizing...

Chef Ivy Stark (right) with fellow ICE alum Jackie Ourman (Culinary Arts '13). The restaurant thrives on her creative vision, featuring a menu of Mexican cuisine with a modern twist. Far from your...

Take fish sauce, for example. The 2,000-year old staple of asian cuisine was recently upgraded to "it" condiment, but how to improve upon something with that kind of history? Enter Chef James...