Are you the sort of person who, like us, spends their spare time inventing recipes? If you've thought about embarking on a career in the food or hospitality industries, the Institute of Culinary Education (ICE) in New York City is offering a prime opportunity to get a head start: they are giving away more than $140,000 in scholarships in their first-ever #CulinaryVoice scholarship challenge.
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The Institute of Culinary Education (ICE) in New York City has helped thousands of graduates find their culinary voices. Now, the school is kicking off its first-ever scholarship challenge to empower the next generation of culinary leaders to do the same. If you're curious to know how an ICE education will help you move ahead in the food or hospitality industries, just listen to their alumni: these four innovators got their start within ICE's classrooms.
It's hard to imagine anything more appealing in the dead of winter than a bowl of fragrant, nourishing chicken soup—except, perhaps, this incredible chicken and pretzel dumpling soup. Chef Harold Dieterle, of Perilla and Kin Shop in New York City, riffs on the dish by using dried pretzels for plump, salty dumplings, then loading up the fresh chicken broth with kale.
Think you have what it takes to become one of the country's next culinary leaders? The Institute of Culinary Education (ICE) in New York City has the opportunity of a lifetime waiting for you. The school is giving away more than $140,000 in scholarships as a part of its first-ever #CulinaryVoice Scholarship Challenge.
Kibbeh are a staple of many Middle Eastern countries: croquettes filled with ground beef and spices, generally served fried. But here, chef Einat Admony (of NYC's Balaboosta, Bar Bolonat, and Taïm) serves them as hearty dumplings in a vegetable-rich soup that's perfect for winter with a bit of sweet and sour flavor from the addition of both lemon juice and sugar.
Author of The Mom 100 Cookbook, blogger and founding Editor in Chief of Cookstr.com, Katie Workman knows her way around a home kitchen. Although she spent her youth loving cookbooks as if they were novels, today you'll catch her whipping up ideas for the National Frozen & Refrigerated Foods Association (NFRA). The goal? To help busy bees put home-cooked meals on the table every night of the week.
Mediterranean Sea Bass on its own is a beautiful thing, but when paired with a spiced turnip puree and toasted hazelnut dressing, it's a sophisticated dish impressive enough for company (or just to treat yourself with). It's the work of Harold Dieterle, of Perilla and Kin Shop in New York City, who builds layers of flavor by crusting the fish with herbs, braising turnips and turnip greens, and topping the whole thing with a balsamic-spiked hazelnut dressing.
Few combinations knock it out of the park like Kahlúa and chocolate. Here, the ante is upped even further by turning Pepperidge Farm Three-Layer Fudge Cake into individual "cake bites," which are then zapped with simple, crème anglaise-inspired, coffee-spiked Kahlúa cream sauce. It's perfect for a crowd, though you'll be tempted to indulge solo—guaranteed.
Who'd have thought, a few years back, that carrots could be exciting? But we've seen inventive carrot preparations showing up at restaurants around the country, though few as enticing as chef Einat Admony's Tunisian Carrots. Cumin, caraway, paprika, and garlic perk up the tender-crisp carrots, with the brilliant addition of preserved lemon to give this dish an unmistakable North African flavor.
It's game day. The team is gathered round the party spread. The star player steals a chip and makes a swift dive straight for the guacamole. Loaded with creamy Hass avocados, the chip sails through the air, straight toward the player's mouth. CRUNCH—it's a touchdown for the tastebuds!
The Big Game is just around the bend, and there's no better time to consult your freezer—a real workhorse of the kitchen—than now. After all, preparing group-friendly nibbles with scratch-made appeal can be easy. Chicago-based culinary pro Billy Parisi—a Scottsdale Culinary Institute alum, food and beverage consultant, and spokesperson for the National Frozen & Refrigerated Foods Association (NFRA)—shows us how.
Pan-seared sea bass is just about always tasty, but Einat Admony's Moroccan-inspired version is something special. It's served with a fresh tomato sauce spiced up with garlic, caraway, and harissa for a bit of heat, with shaved asparagus curled on top alongside accents of lemon and feta.
Veggies are a great everyday staple in the freezer section, since they're picked at the peak of ripeness, locking in their nutrients and flavor. Even in the dead of winter, they're free to become a dinner party-worthy side, as is the case with these Pictsweet brussels sprouts, which are tossed with balsamic vinaigrette, crumbled bacon, onion, and garlic, and roasted until just tender. Best of all, they're ready in a flash.
There are any number of beet salad recipes out there—but few as inventive as this pistachio-heavy version from Israeli-born chef Einat Admony, of Manhattan's Balaboosta, Bar Bolonat, and Taïm. Dukkah is an Egyptian blend of herbs, nuts, and spices, and here, Admony creates a pistachio dukkah, pairing the nuts with cumin, coriander, and coconut for a totally unique, spiced-and-crunchy beet topping.
Crowd-pleasing Mexican tortas have the makings of an easy, wholesome meal. Here, crusty, torpedo-shaped bolillo rolls are slathered with bean dip, tucked with crispy split Tyson® Spicy Chicken Breast Patties and topped with a quick, creamy avocado spread and juicy tomatoes. Serve them with chips and salsa—or even a bowl of cream of poblano soup.
With a few simple tweaks—the addition of jalapeños, red onion, and a final shower of cilantro, to be precise—Jimmy Dean Meat Lovers Breakfast Bowls make for a firehouse-style morning feast, pronto.
The day of the Big Game is almost here, and that can only mean one thing: it's time to put together a party-perfect feast (and cheer on your favorite team). If you plan on putting guacamole and other avocado-licious foods at the center of your spread, you're hardly alone: this year, Americans will eat an estimated 120 million pounds or 240 million fresh avocados during the week leading up to game day. That's a whopping 3,785 avocados per seat at the actual event, or enough to fill an entire football field from end zone to end zone over 46 feet high!
Eating well just got easier thanks to Plated, a new chef-designed meal delivery service. These fresh, hand-packed meals feature seasonal local produce; antibiotic-free meat with no added hormones; and domestic, sustainably sourced seafood. Just choose your meals, select your delivery date, and follow the step-by-step recipe card to prepare the perfectly pre-portioned ingredients for easy, at-home dining in about 30 minutes.
As the weather takes a turn for the worse, a sweet indulgence—especially one with a balmy island vibe—soothes the soul. These cookies made with Sugar In The Raw Organic White® fit the bill.
Since 1930, home cooks have turned to Better Homes and Gardens® New Cook Book for guidance in the kitchen. This year, a new edition is hitting bookstores with more than 1,200 recipes, 1,000 color photos, and more tips and how-to information than ever. Along with the best recipes for favorite foods, this indispensable volume offers information on new cooking trends and fresh ideas, a new fruit and vegetable guide with ID photos, expanded coverage of canning, and much more. Whether you're setting up your first kitchen or hosting a holiday with friends and family, you'll find everything you need in this must-have companion.