dICEd Blog Listing

The very first thing culinary students in ICE’s career-training programs learn is the definition of mise en place — having everything, both ingredients and equipment, in the right place at the right...

Recently I’ve been working on the Ultimate Make-at-Home Buffalo Wings. It’s the perfect recipe for your own Super Bowl party, guaranteed not to set your oven fire (yes, there’s a story there). But as...

While delicate soufflés may seem like an impossible feat of physics and chemistry, this classic chocolate soufflé from ICE Director of Pastry & Baking Arts Programs Nick Malgieri is one of the first...

In celebration of the launch of his book, The Meatball Shop Cookbook, and his upcoming ICE cooking class, Chef Daniel Holzman of the celebrated The Meatball Shop on the Lower East Side, shared this...

Rich in nutrients and nutritious oils, fish and shellfish are incredibly versatile in the kitchen — perfect for a wide range of flavors and techniques. A little bit of knowledge about how to properly...

At this time of year (and during the rest of the year to be honest), we love the simplicity of this recipe for caramelized almonds from the ICE Pastry & Baking Arts curriculum. They are perfect for...

Simple to make, but very stylish in presentation, they are perfect for parties or gifts. All it takes to make rugelach is a circle of dough and some delicious toppings. Making the dough in the food...

I was fortunate enough to have a few drinks with them during ICE’s Italian Holiday Cocktail Party recreational class led by A.J. Rathbun. No, they’re not European philosophers, they’re Italian...

A time-honored tradition, gingerbread is one of our all-time favorite holiday cookies. This year, try out this recipe from ICE Director of Pastry & Baking Nick Malgieri. He advises resisting the urge...

The sophisticated round shapes can be prepared using a variety of method and ingredients, but one of our favorites is this recipe from the ICE Culinary Arts curriculum. The simple carrot custard is a...

Ingredients 2 ounces softened butter 2 ounces grated parmesan cheese 10 ounces broccoli, peeled and trimmed 1-ounce butter Salt and pepper to taste Nutmeg to taste 1 ounce Gruyère cheese, small dice 2...

From roasted sweet potatoes to classic herb stuffing, the side dishes are integral to the whole experience. We thought we’d share some of our favorite recipes from the ICE Culinary Arts curriculum to...