These Thai skewers are a favorite of many and such an easy summer snack to serve while waiting for the main dish to finish up.

Chef Dan Stone’s “French Country Kitchen” class is every bit as enchanting and delicious as it sounds. Chef Dan Stone’s “French Country Kitchen” class is every bit as enchanting and delicious as it sounds.

Years ago, when I was starting out in restaurant kitchens, a well-known chef said to me, "I can tell how good a cook someone is by watching them work for five minutes."

Last week, ICE Creative Director Michael Laiskonis held a demo at Macy’s as part of their Culinary Council where expert chefs from across the country come to share recipes and tips in the cellar at Macy’s flagship store.

At Barbounia, a rather large, lovely restaurant on the corner of Park and 19th, you can sit at the bar with an icy summertime glass of rose and some tasty meze, and feel like you are on vacation in Santorini or Taormina.

Chef Kathryn Gordon, co-author of Les Petit Macarons recently taught a class on savory macarons here at ICE.