dICEd Blog Listing

This exploit began as I pondered current trends in pastry. As a chef and business owner, it’s important to keep up with what is happening in the pastry world. Some believe the secret to success is...

All of our best holidays are celebrated with abundance, and the candy focused ones are no exception. We can’t imagine that we’ll ever get tired of these indulgent treats, but soon, the idea of one...

I love smoking foods. Sometimes, the technique adds a punch of smoky outdoors, cooked-all-day kind of flavor, and sometimes in baked goods, it adds a savory note that raises the level of overall...

Chef Phil started planning the fall menu in late July by testing recipes, planning logistics and estimating costs. He draws inspiration from auditing career classes and evaluating feedback from...

This is my favorite time of year for many reasons, but in a culinary sense, we have an array of fantastic produce available and an enormous array of ways to prepare it. Here are some of my favorite...

The process is simply applying a dry rub, cure or brine in which the main component is salt (kosher or sea salt) with the possible addition of other aromatics like black pepper, garlic, fresh or dried...

Spaghetti alla Chitarra is a regional pasta from Abruzzo. The noodles are made with, just as it sounds, a guitar, which happens to be Chef Kalman’s muse. In fact, he owns three: a Taylor six-string...

Nearly 30 years later, I still remember digging a small hole in the sandy lot behind our house in Florida and carefully placing the seeds I had saved from a watermelon that my mom brought home from...

Many clafoutis recipes, particularly at this time of year, highlight cherries. This is because the clafoutis was first created in Limousin, France, a region celebrated for its black cherries. While I...

Though Negroni Week ends on June 10th, the official season of the Negroni is just firing up. So we asked cocktail guru Joe Campanale, owner/director of Fausto in Brooklyn, to share with us his take on...

Photo credit: Edgar Castrejon For this recipe, you only need two ingredients and a few tools — namely, a heavy skillet or griddle (preferably cast iron) — to experience the freshly made taste of this...