Soul-Satisfying Chicken Soup
On this episode of Epicurious' 4 Levels videos, Chef Frank Proto roasts a whole chicken, makes his own dumplings with the chicken fat and employs soft herbs for freshness.
Frank Proto
These ICE Alumni Are Semifinalists for the 2023 James Beard Awards
On January 25, the James Beard Foundation announced the semifinalists for their Restaurant and Chef Awards, and among them, a number of ICE alumni.
Staff Writers
This ICE Alumna Opened the Sandwich Shop of Her Dreams on the Alabama Coast
On the short stretch of Alabama coastline that meets the Gulf of Mexico stands a turquoise beach house with large colorful signage that reads “The Beli.”
Caroline Ferra
A Sweet-and-Savory Quick Bread to Match the Season
The Institute of Culinary Education has teamed up with GrowNYC for a monthly series highlighting a seasonal ingredient at the farmers’ market.
Cory Sale
How to Make a Charcuterie Board
There's a reason the charcuterie board is a time-honored tradition — and a dinner party favorite.
Marissa Xiong
Recipe: Foolproof Sugar and Gingerbread Cookies
Anna Johnson
Culinary Arts Student Featured on Rachael Ray Show
Marissa Xiong
Meet Chef Joshua Resnick
“Food wasn’t a way of life,” says Lead Chef and Operations Manager Joshua Resnick. “Food was a meal.”
Abbe Lewis
Fundamentals of Cheese: Getting the Blues
Blue cheeses are not only among the most polarizing cheeses, they are among the most polarizing foods.
Pamela Vachon
NYC Hospitality Veteran Michael Sinensky Shares His Dos and Don’ts with ICE Students
The former proprietor of NYC hot spots such as Village Pourhouse, Hudson Terrace and Tres Carnes — and currently of SimpleVenue’s Sushi by Bou and Sushi Suite — stopped by ICE NYC to share his knowledge.
Hillery Hargadine