dICEd Blog Listing

Chef Chris says his main proteins — jumbo lump crab meat, fresh shrimp, scallops and a blue crab — make for a flavorful stock. He adds white beans for sweetness, orange zest for brightness and shrimp...

Single-use plastics are defined by the United Nations Environment Program as “waste products of a throwaway culture that treats plastic as a disposable material rather than a valuable resource,” which...

The problem was warmer temperatures ( climate change, anyone? ), which allow the growth of a toxic algae and an abundance of green crabs. Algae aside, I am no marine biologist, and I was already...

Food unites us all – its vast reach can mean so many things to so many people. It can signify life, nourishment, health, taste, aroma, art, travel. A meal can be a warm embrace to welcome an...

The salmon: Shop for salmon with the same rules as any fish: Look for firm and unbroken flesh, clear eyes and a briny, fresh scent. Wild salmon is always better. Although it costs more, the flavor is...

Chef Frank says making your own sushi isn't as intimidating as home cooks might think. "As long as you learn rice technique and get good fish, it's not that hard, it just takes practice," he says....

This dish uses simple and fresh ingredients and showcases them at their best. I used fresh scallops, very finely sliced; a peppery nasturtium oil made with nasturtium leaves; red grapes for sweetness;...

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...

En papillote is a classic French method of packaging food in parchment paper and baking it in the oven. The parchment paper is ideal for holding in the moisture for steaming, which can come from the...

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,...