After high school, Darien W. followed the path his family set for him, enrolling in Arizona State University to study public policy law. But fate clearly had other plans: after starting his own...
Britney W. is a Texas-native who will bring her experience from serving in the Navy to the pastry kitchens at ICE. She says the Navy taught her two things about cooking: the correlation of delicious...
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...
When it comes to his culinary voice, Chef Ignacio Mattos is all about the palate — and less about fussy presentation. The Uruguayan-born chef cut his teeth alongside Francis Mallman and Alice Waters —...
Cashew Butter Blondies with Cashew Brittle Makes 18 servings For the Cashew Butter Blondies: 3 cup all purpose flour 4 teaspoon. baking powder ½ teaspoon. sea salt 3 cup cashew brittle 1 ½ cup...
Gluten-Free Banana Flour Angel Food Cake Makes 1 cake 1 10” angel food can pan with removable bottom 15 egg whites – room temperature (note: it’s essential that they are at room temperature!) 1 pinch...
Smoked Olive Oil Carbonara Servings: Makes about 4 servings 1 recipe, pasta all uovo (recipe below) 5 ounces smoked olive oil 8 ounces thinly sliced guanciale, chopped (If unavailable, bacon or...
Berbere Roasted Chicken Pizza and Berbere BBQ Sauce Makes 2 (8"-10") round pizzas For the pizza dough: Yield: makes 2 (8"-10") round pizzas or 1 (18x13) pan pizza (full size baking sheet) 1¼ cups...
Tropical Tea Ice Cream Sandwiches with Pineapple and Macadamina Nut Cookies Makes 1 dozen servings For the Tropical Tea Ice Cream: 2 cups milk 1 cup heavy whipping cream ½ cup sugar, divided ¼...
USHG’s Wine Director and certified Master Sommelier, John Ragan, helps to develop and support the dynamic wine programs throughout USHG, each of which is characterized by thoughtful and interesting...
“My culinary voice is my Korean style,” begins ICE alum and James Beard Award nominated chef Rachel Yang. The co-owner of four hit restaurants in Seattle and Portland — Joule, Revel, Trove and Revelry...