dICEd Blog Listing

Springtime rolls around and out come trays of hot cross buns, adorning the display windows of European bakeries. An obsession with their soft tender crumb, fragrant spices and candied orange rind, and...

This recipe melds simple, straightforward ingredients into a flavorful, decadent dish. With just five ingredients, Chef Robert’s brown butter sage sauce is the perfect companion for his pillowy...

Each spring, ICE throws open its doors to graduates from all four of our career programs – Culinary Arts, Pastry & Baking Arts, Culinary Management and Hospitality Management – for a celebration of...

Rhubarb and Apple Compote Ingredients: 4 firm-fleshed apples (such as Braeburn, Cortland, Winesap, or other variety) peeled, cored and cut into medium dice 10 stalks rhubarb, trimmed of any leaves...

Like many vegetables with a limited season, they are preserved to be eaten later, such as pickling, which reduces the harsh onion bite and makes a delicious accompaniment to salads or grilled meats...

I am particularly excited that ICE’s recreational department has developed a new series of shorter classes called ICE al la Minute, which offer a wide variety of core cooking skills in just 1 ½-2 ½...

Ingredients 8 ounces pate brisee 8 ounces pastry cream 4 ounces neutral glaze 3 ounces toasted, sliced almonds or chopped, blanched pistachios Instructions For an 8-inch tart, roll the dough into a 10...

Knowing how to use different cuts of lamb can make a springtime dish truly amazing. It’s not something that you see often, but ICE career-training students recently saw a demonstration of how to...

Tuesday was the first official day of spring, the Vernal Equinox (or March Equinox in the Southern Hemisphere where it’s the first official day of fall). The day is one of only two times a year when...

One of our favorite fruits is rhubarb. Only available for a short window each year, grab some and try this wonderful tart from Nick Malgieri, the creator of ICE’s Pastry & Baking Arts Program. Quick...

Ramps, morels, peas, rhubarb, and asparagus are all making their way onto our grocery lists. We found this asparagus recipe from Italy's Emilia-Romagna region in the ICE Culinary Arts curriculum and...