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Ho, Ho, Holiday Cupcakes

By Tim Bruderek For most people, holiday desserts don’t include cupcakes. But Chef Melanie Underwood‘s “Holiday Cupcakes Workshop” helped this non-believer (and non-baker) realize that the cupcake is...

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Holiday Recipe: Swedish Meatballs

This month, in honor of the holidays, we’ve asked our Culinary Arts and Pastry & Baking Arts instructors to share their favorite festive recipes. We’ve already tested out Chef Kathryn Gordon’s...

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Mastering the Craft of the Cocktail Snack with Chef Chris Gesualdi

By Carly DeFilippo Chef Chris Gesualdi is no slouch. Last night, he whipped 16 novice chefs into shape, prepping a 10-course New Year’s Eve hors d’oeuvres menu in just under three hours. Not only was...

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5-Star Breakfast with Chef Chad Pagano

When Chef Chad Pagano isn’t rustling up wild game for his new radio show, he’s usually elbow-deep in flour, instructing our Pastry & Baking Arts students. But this morning, he rose early to share...

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Inside the DBGB Kitchen with Chef Eli Collins

By Carly DeFilippo In the European tradition, aspiring chefs would learn their trade through apprenticeships. Even in this age of professional culinary schools, all ICE graduates fulfill this...

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Beaucoup Bacon – Rendering America’s Favorite Meat with Chef Virginia Monaco

There once was a time when bacon meant breakfast, but these days, both chefs and eaters can’t get enough of this porky indulgence. As with all ingredients, Chef Virginia Monaco knows that quality...

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Super Bowl Seafood Showdown: Baltimore vs. San Francisco

It’s almost Super Bowl Sunday, and we’re gearing up with recipes for our favorite game day snacks. What’s more, in the spirit of friendly (fishy) competition, we’re testing two iconic dishes from the...

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The Ultimate Valentine’s Day Dessert

By Victoria Burghi Whether you believe Valentine’s Day is a Christian holiday, a pagan celebration or a savvy marketing strategy to fill empty restaurant seats during the slow season, it’s hard not to...

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“Real Southern Cooking” with Cynthia Graubart and Nathalie Dupree

By Carly DeFilippo Renown chefs Nathalie Dupree and Cynthia Graubart know a thing or two about southern cuisine. In Dupree’s 40-year career, she has authored twelve cookbooks (for which she won two...

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Chef-Worthy St. Patrick’s Day Fare

At ICE, Chef Brendan McDermott is most famous for his award-winning knife skills classes, but anyone who has tried his baked goods knows he’s a jack of many trades. In celebration of St. Patrick’s Day,...

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Baking One Girl Cookies with Dave Crofton

  By Tim Bruderek   Dave Crofton, head baker at One Girl Cookies, is a warm guy with a big personality. He has a unique passion for baking that’s inspiring to watch. But Dave’s story does not follow...

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Decadent Vegan Breakfast with Adam Sobel of the Cinnamon Snail

Because most traditional breakfast foods like pancakes, parfaits and pastries consist of animal products, eating a gourmet vegan breakfast can be very challenging. So I was thrilled to be a part of...

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The Breads of Le Pain Quotidien

Le Pain Quotidien—whose name literally means "the daily bread"—has become a ubiquitous presence in the food industry, with upwards of 170 locations in 17 countries around the world. This week, ICE...

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Recipe: Rose Petal Preserves

By Chef Anna Sporer    The Damask rose is known for its fine fragrance and is commercially harvested for rose oil, used in perfumery and to make rose water. The flower petals are also edible, but it...

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High- or Low-Tech Homemade Yogurt

Yogurt is an everyday refrigerator staple, something we buy at the grocery store without a second thought. But what if the next time you scraped the bottom of the yogurt cup, you didn’t have to run out...

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Recipe: Hand-Pulled Apple Streudel

  By Jenny McCoy   Making strudel for the first time is an incredibly eye-opening experience. It is a feat one simply cannot imagine when looking at a small circle of dough. To believe it will stretch...

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Recipe: Gluten-free Plum Cherry Clafoutis

Cherry season is prime-time for clafoutis, a traditional French dessert in which the fruits are baked, suspended in a flan-like batter. There's no reason for those with celiac disease or gluten...

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Genius Recipes from Food52

Since graduating from ICE’s Culinary Arts program in 2009, Kristen’s journey into food media led to enrolling in NYU’s Food Studies program, a subsequent stint at Martha Stewart, and work and a writer...

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Recipe: Dukkah Chips

Purchasing tortillas makes home-made chips a snap to prepare—we just provide the flavoring for the blank canvas. Dukkah is a traditional Egyptian condiment found on kitchen tables throughout the Middle...

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Recipe: Sweet Corn Polenta with Sage

By Chef Greer Nuttall   Polenta is corn that is dried, ground and cooked like a porridge. You can purchase it pre-cooked in tubes, par-cooked, or raw.  Most dried polentas are par-cooked to shorten the...

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