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pickles
Recipes

A Chef's Insight: Pickling Summer Vegetables

Venetian rainbow cookies are served on cookie day in ICE's Pastry & Baking Arts program.
Recipes

How to Make Venetian Rainbow Cookies

Bourbon Salted Caramel Brownies
Pastry & Baking Arts

Chef Elisa's Bourbon Brownie Recipe

A French omelet garnished with fresh herbs.
Recipes

Chef Barb's Earthy French Omelet Recipe

Chef Frank turns simple spaghetti pro with three meats and sauce and pasta from scratch.
Recipes

How to Chef-ify Spaghetti and Meatballs

blackened salmon with kale Caesar
Recipes

Chef Phil's Summer Salmon Recipe

Chef Penny's babka French toast with maple-soaked bananas.
Recipes

Chef Penny's Babka French Toast

A water bath with a Polyscience Immersion Circulator
Culinary Arts

How to Prepare Sous Vide Lamb this Spring

Marge Perry and David Bonom are cookbook authors and ICE instructors.
Recipes

Cookbook Author Marge Perry’s Recipe Writing Tips

Macaroni Pie with Graham Cracker Pepper Streusel
Recipes

Chef Michael Garrett's Macaroni Pie Recipe

Chef Frank Proto grinds short ribs for his burger patties.
Recipes

Chef Frank Proto's Pro Burger

The Bubbe Sour combines Manischewitz wine, rum and maple syrup.
Recipes

Chef Margot's Manischewitz Cocktail

Scallop Crudo, Grape, Nasturtium Oil and “Caviar” of Aceto Balsamico di Modena PGI
Recipes

Chef Barry's Scallop Crudo and Balsamic "Caviar"

Baby Spinach Salad with Beet-Pickled Shallots and Shiitake “Bacon”
Recipes

Renewal Season: Three Plant-Based Recipes to Make this Spring

Salt-Baked Celery Root, Balsamic-Poached Figs, Marinated Goat Cheese and Balsamic “Meringue”
Recipes

Chef Barry's Salt-Baked Celery Root Recipe

Chef-instructors Barbara Rich and Ann Ziata
Recipes

Female Chefs Leading the Conversation on Food and Health

An Italian Cocktail with Balsamic, Lambrusco and lemon
Recipes

This Cocktail is Italy in a Glass

Adjaruli Khachapuri (Boat-Shaped Georgian Cheese Bread)
Recipes

Georgia’s Khachapuri Combines Tradition, Egg and Cheese Bread

Balsamic Vinegar of Modena pearls with white bean puree and yellow beets on charcoal crackers.
Recipes

How to Make Balsamic Pearls

Raw Peppermint Brownies
Recipes

Three Chocolate Desserts for Valentine’s Day

Chef Penny's rose conversation heart macarons.
Pastry & Baking Arts

Elevate the Conversation Hearts with Macarons

Chef Bill Telepan serves fluke ceviche at Oceana.
Recipes

How to Make Ceviche with Fish Scraps

Chef Frank shares paella with Jets players.
Recipes

Unlikely Tailgating Dish: One-Pot Paella

Michael Laiskonis' Balsamic Vinegar Gelato
Recipes

Michael Laiskonis' Balsamic Gelato