dICEd Blog Listing

I recently hosted a demonstration at an ICE First Friday in which I taught the class how to make ceviche. Now, you don’t need to use trim to do it. Ceviche can definitely warrant buying top quality...

Preparing Seasonal Produce Root vegetables are one of those things that scream winter to me. If you’ve ever gone to the farmers market in the winter, you can’t find anything but root vegetables. Not a...

Endive is underused but really delicious when braised. I thought the balance of the Balsamic Vinegar of Modena would be a perfect way to help soften the bitterness of the vegetable. Also, creating a...

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...