Even the most experienced food professionals have their blind spots in the kitchen, and former Food & Wine Editor in Chief Dana Cowin is no exception. Each year, she receives the latest high-tech kitchen gadgets but often doesn’t know how to use them. So we teamed Dana up with ICE’s own Director of Culinary Development, James Briscione, to dust off the dehydrator and make a savory salsa powder.

Dana also confided that she finds the new charring trend a bit intimidating. It’s a fine line between burnt and beautifully blackened, so we asked Chef James to share his top charring tips. The result is a smoky, full-flavored lamb and eggplant dish that you can easily replicate at home.

Click here to see what other advanced culinary techniques we’re cooking up at ICE.

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