Savory Rhubarb Recipe: Celebrate Spring with NYC's Greenmarket
ICE Chef Ann Ziata took this month’s collaboration with New York City’s Union Square greenmarket seriously and crafted a rhubarb crostini using only ingredients found at the market (in addition to
All Ä¢¹½ÊÓƵ Aging Wine
With my wedding coming up, I’m thinking of how to extend the special day for years to come. Dean of Wine Studies and Master Sommelier Scott Carney, who teaches Intensive Sommelier Training at ICE’s
Chef Jürgen’s Favorite Brownies
In a recent video with Epicurious, ICE's Director of Pastry Research & Development Jürgen David blind taste-tested prominent boxed and premade brownies commonly found in grocery stores. He sampled
How to Dry-Age Meat at Home
Dry-aging a cut of meat often results in a tender product with a concentrated flavor and some extra fun, funky flavor notes. While traditional dry-aging requires lots of space, specific temperature
Orecchiette with Broccoli Rabe Recipe
Chef Sue Gonsalves, a Chef-Instructor in ICE’s Recreational program, selected broccoli rabe to feature this month. Although this cruciferous vegetable looks akin to broccoli and broccolini, Chef Sue
All Ä¢¹½ÊÓƵ Cake Math
Looking through recipes like Chef Penny Stankiewicz’s Ultimate Birthday Cake or her Peanut Butter & Jelly Cake, I uncovered a flaw in my plan. I don’t want to bake that much cake. It would be a lot of
Three Techniques to Try with Radishes
It’s March, and while the weather is hinting towards warmer days ahead, the Union Square Greenmarket in New York City is still displaying winter’s produce. One ingredient still in abundance is the
ICE Honors the Legacy of the French Culinary Institute
ICE evolved from a predecessor school named Peter Kump’s New York Cooking School, which was founded in 1975. Over the years, ICE has continued to grow and evolve into the institution it is today. One
An Introductory Guide to Vanilla
Think of vanilla like any other spice in your cabinet — it can be added to cocktails, barbecue rubs, chili and more. Plus, the many forms of vanilla available at the grocery store offer many different
Chef Al's Japanese Sweet and Smoky Potatoes
The Japanese sweet potato is a favorite of Culinary Arts Chef-Instructor Albert Nguyen. It is less watery than the traditional orange sweet potato everyone is used to, and a little starchier, so it
Ultimate Guide: Vegan Super Bowl Recipes
To be honest, I’m in it for the commercials and the food. Nachos, pigs in a blanket, wings, crudites and dips galore. If you’re hosting a viewing party or attending one, here are a few recipes from
Why You Should Volunteer at ICE
Before I was a student in ICE’s Culinary Arts program, the only foodservice job I had was working behind a bakery counter. Aside from reheating quiche, I wasn’t preparing food — I helped customers