dICEd Blog Listing

Though the duo’s new venture is a hit, it was an unsuccessful restaurant in Times Square that introduced the two chefs. Chef Greg, who was consulting at the establishment, was immediately impressed...

Ireland’s relationship to the potato is not a simple one. Potatoes are not native to Ireland, but matters of geography, politics, economics and agriculture all played an important part in establishing...

Kitchens are always brimming with possibilities, and traditional Indian kitchens extend beyond feeding to healing. Growing up, it was very rare that we would go to a hospital for common ailments – my...

Tomato, onion, garlic - the Ghanaian mirepoix is the foundation of most, if not all, Ghanaian soups and stews. Grains of Selim, cumin and cloves are the aromatics that bring life to our dishes. In...

When it comes to chapulines, the expression “don’t knock it ‘til you try it” couldn’t be more relevant. The grasshoppers are commonly eaten in Mexico and other parts of Central America. Though some...

Regardless of the date the New Year is celebrated, dduk-guk remains a traditional and comforting dish that Koreans around the world enjoy with loved ones. The rice cake soup is made with a base of...

A meal from a Chinese restaurant would hardly be complete without the ceremonial finish of the fortune cookie: the scented wafer that breaks easily to give way to its more exciting component — the...

ICE offers new online cooking classes each month and we've added an array of options for the Super Bowl and Valentine's Day in February, including two free classes with two of your favorite chef...

The word curry always mystified me as an Indian, partially because I never made or ate curry growing up. It wasn’t until I got to college and studied the history between Britain and India that seeing...

Dosa is a beautiful, paper-thin rice crepe made with a fermented batter. Chef Palak stuffs her authentic version with potatoes, masala, green coconut chutney, freshly grated coconut and more, serving...

I’ve never come across a food preparation more cherished, opinionated or fought over as ramen. It’s been a passion of mine for quite a while to seek out the perfect bowl of soup and in doing so I came...

Chef King combines lobster, tender blue crab meat, ground pork and shrimp for his filling ("an explosion in the mouth") and double fries his lumpia wrappers. Then his sweet and spicy sauce cuts...