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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 91ÃÛÌÒß¹ for

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

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

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

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

As a Japanese-American, I was excited to see miso, mushrooms and tamari listed as focus ingredients for this week’s market basket challenge. These are ingredients I imagine when thinking of Japanese

Confession: I’m in culinary school, but I don’t even know how to make coffee. I don’t drink coffee. Lucky for me, my husband can barely function without his morning mug. For this week’s coffee-focused

When I saw the market basket ingredients, including miso, dates and nut butter, I was immediately inspired to make a sweet and salty dessert. My husband (Mr. B) has a sweet tooth and I have a salty

Anyone who knows me knows my love for all things spicy – so last week’s hot sauce-themed market basket challenge was especially exciting. When I started developing my dish, I wanted to incorporate hot

I was surprised to find that the market basket challenge was geared toward pastry arts last week. I actually didn’t find out about the challenge until after I had gotten back from the food store, so I

Michael aims to create classic meals with a clean twist, pictured @chefboymt. "I love the idea of sweet potato with an oat crust," says Chef Barry Tonkinson, who curates the ingredients and judges

This week, a Health-Supportive Culinary Arts student at our New York campus and the founder of Prep Creative, Julianna Abdallah, submitted a bright and balanced seafood dish and shared her creative