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Salt-Baked Celery Root, Balsamic-Poached Figs, Marinated Goat Cheese and Balsamic “Meringue”
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Chef Barry's Salt-Baked Celery Root Recipe

Institute of Culinary Education chefs are innovating with Italy's Balsamic Vinegar of Modena in sweet and savory dishes and drinks. Chef Barry Tonkinson takes on an acidic "meringue" and marinated...

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