Clafoutis is one of the easiest desserts to make, not to mention an absolute showstopper. Like a soufflé, this dessert puffs to great heights and begins to deflate moments after being removed from the oven. However, unlike a soufflé, clafoutis batter is super simple to make — just whisk the ingredients together and voila!

Think of salmorejo as gazpacho’s velvety cousin: it's rich with tasty Spanish olive oil, thickened with a bit of bread and as smooth as a perfect flan.

At ICE, we make it our mission to help students find their culinary voice — that creative drive within each of us that determines how we express ourselves through food. Whether it’s a career training program, a recreational course in pie crusts or a special event featuring handmade pasta, we’ll give you the tools to hone your culinary creativity. Join us as we ask some of today’s leading food industry pros to share their culinary voice.

Rick Camac knows a good business idea when he sees one. In 2005, he and Chef Zak Pelaccio went out on a limb when they introduced New York City to Malaysian bistro cuisine at their West Village restaurant, Fatty Crab. This was before the proliferation of “fine casual” dining, when pork belly served with a hip hop soundtrack was still something of a novelty.

Take your next Mexican meal to the next level with artisanal, homemade tortillas.