Strawberry-Lemon Tart with a Pistachio Shell

A Strawberry-Lemon Tart for Summer

As I read the ingredient list for this week’s #icehomework, I knew I wanted to make a dessert with a refreshing combination of flavors for the summer heat. As a kid, I loved to make pink lemonade and

Rainbow fruit galette

Rainbow Fruit Galette

Zac graduated from ICE's Pastry & Baking Arts program in 2006, was part of Bouchon Bakery's opening as an extern, went on to be the pastry chef at Alex Guarneschelli's restaurant Butter, and then

Soupy Pork Dumplings with Soy Vinegar Ginger Sauce

How to Make Soup Dumplings

Chef King uses chicken and pig feet in his stock, releasing collagen so the stock is gelatinous, and imparts bamboo flavor when he steams the final dumplings. He demonstrates folding, pinching and

Spicy Zucchini Noodle Khow Suey with Sweet Potato Rolls

A Plant-Based Take on Khow Suey

I don’t know about everybody else, but I find calm in the strangest of things – peeling carrots, cleaning mushrooms and spiralizing vegetables. With zucchini being this week’s must-use ingredient, it

Garden Pea Gnocchi with Lemon Goat Cheese Sauce

Garden Pea Gnocchi with Lemon Goat Cheese Sauce

After a difficult week, it felt appropriate that the must-use Market Basket Challenge ingredient was peas. Aren’t we all seeking some world peas right now? I have always loved peas and have very fond

Chocolate Mousse and Cherry Gelee Spheres

Chocolate Mousse and Cherry Gelee Spheres

This week’s #icehomework made me challenge myself more than any other. Pastry is not my forte but I wanted to make something that would take me out of my comfort zone. Given that I’ve been to ICE for

Stone Fruit and Mascarpone Flatbread

Glazed Stone Fruit and Mascarpone Flatbread

As a Culinary Arts grad, I have always preferred making (and eating) savory dishes over sweets or dessert. I’m the type of girl that will rarely order dessert. So when I saw that last week’s market

Caribbean Plantain Banana Bread

Pan de Platano: Caribbean Plantain Banana Bread

Chef Sim uses plantains roasted with brown sugar and rum for this quick bread. "The riper they are, the sweeter the flavor," he says. He adds orange juice to the batter for moisture, nutmeg for


Carbinartichoke: Artichoke Hearts Stuffed with Fresh Linguini in Carbonara Sauce

For this week’s market basket challenge, our must-use ingredient was artichokes. In thinking of a way to use both the delicious leaves and the tender hearts, I decided to make a stuffed artichoke with

Radish polenta

Root-to-Leaf Recipe Uses Whole Watermelon Radish

I have to admit I was giddy when I read that the must-use ingredient for the market basket challenge was the often-overlooked, never-a-bride-always-a-bridesmaid, just a garnish, humble radish. Basket

Pork Shoulder Sausage Breakfast Sandwich

Chef Frank's Pork Shoulder Sausage Breakfast Sandwich

Chef Frank's sandwich combines tender, square cream biscuits that hold up well, flavorful pork shoulder sausage and creamy cheese. He seasons everything throughout the process, including his eggs, and

Fostered Banana Tiramisu

Fostered Banana Tiramisu with Bourbon

Tiramisu has always been one of my favorite desserts and was the first thing I thought of when I saw mascarpone on the ingredient list. I wanted to preserve the traditional appearance of the dessert

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