dICEd Blog Listing

Most recently, Dana's involved with restaurant advocacy through ROAR, which she shared more about along with insights from her culinary career and her outlook for the future. Here are some of the...

A couple of weeks ago, Paras and Jeffrey were watching TV after a day of applying for small business grants and loans. With the sudden restaurant industry shutdown, they were trying to figure out a...

When I saw the market basket ingredients, including miso, dates and nut butter, I was immediately inspired to make a sweet and salty dessert. My husband (Mr. B) has a sweet tooth and I have a salty...

Start with a hot pan. If you are sautéing, put the chicken skin side down in the pan in a little bit of oil. Be aware of the temperature of the pan. “If the pan is only medium, it’s going to render...

The key to gnocchi that’s as light as a cloud is getting your potatoes super dry and finely riced. To avoid a gummy, dense gnocchi, try to incorporate as little flour as possible to the dough. Here, I...

To celebrate Earth Day, I made a vegan version of my absolute favorite dish that I loved while traveling around Spain: a Spanish frittata with chickpea flour, loaded with vegetables and Indian spices...

"The perfect combination of flavors for me is chocolate and peanut butter, and then I add a little bit of strawberry and strawberry jam to make it more like a peanut butter and jelly cake," Chef Penny...

Fermentation is something that has been around us for thousands of years. It has been at the epicenter of human survival and has had a marked effect on the success story that has been human progress...

There were early calls for New York City, America’s epicenter of the virus, to quarantine the sick in hotel rooms, and the city’s first step was for some hotels to provide rooms for non-critical...

With the pandemic shelter-in-place orders in full swing, Meryl, who is based in Austin, Texas, and travels to New York frequently, is hosting Pasta Social Club events online, connecting with eager...

Anyone who knows me knows my love for all things spicy – so last week’s hot sauce-themed market basket challenge was especially exciting. When I started developing my dish, I wanted to incorporate hot...

We met with Zach via Zoom to find out what it takes for chefs and food entrepreneurs to land a coveted spot at Smorgasburg and his advice on how to establish a solid following. Know Smorgasburg’s...