Moules Marinières

Moules Marinières - Your No-Stress, Sure-to-Impress Weeknight Dinner

These simple mussels steamed in white wine make the perfect, easy weeknight dinner. Moules Marinières Servings: makes about 4 servings Ingredients: 64 mussels, scrubbed and de-bearded 16 fluid ounces

salmon filet Photo by Caroline Attwood on Unsplash

Yes, You Can Fillet a Whole Fish Like a Chef — Here's How

Watch as Chef Sabrina Sexton, ICE’s Culinary Arts program director, uses a range of Wüsthof blades to fillet a beautiful red snapper. Check out our tips below, outlining the technique, then head to

tacos fanned out on a plate

How to Make Tortillas From Scratch

You only need two ingredients and a few tools — namely, a heavy skillet or griddle (preferably cast iron) — to experience the freshly made taste of this iconic Mexican foodstuff. {"preview_thumbnail"

fresh mozzarella

Recipe: Hand-Pulled Mozzarella

One of the things Culinary Arts students are taught at ICE is how to make hand-pulled mozzarella from scratch. The milky, soft, stretched-curd cheese from Campania is best when super fresh, ideally

In Season: Garlic Scapes

I’ve known about garlic scapes for years, but no one I knew had used them much in their cooking. Tasting one, I found it reminded me of a cross between a scallion and traditional garlic. Crunchy

Carving a Turkey on Live Television

Video shoots are always fun and exciting, but live TV can be a little nerve-racking. If it’s a taped show, you usually get a "take two" (or three), but with news segments, you don't usually get that

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