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Fermented red pepper relish is a topping that will be sure to be on repeat all through the warm summer months. Consider adding it to anything, from seaside dining to ballpark cuisine. Fermenting bell

June is Pride Month and if you look around — at least here in New York City — there are pride flags flying high this month. According to the National Museum of American History, this pride symbol was

Green papaya carries a mild, cucumber-like texture and is typically shredded and mixed with a savory, tangy, sweet dressing made of fish sauce, chile and tamarind. It is then tossed with snake beans

ICE Chef Ann Ziata took this month’s collaboration with New York City’s Union Square greenmarket seriously and crafted a rhubarb crostini using only ingredients found at the market (in addition to

Fermenting rhubarb has many advantages. The process amplifies the tangy robust notes of the beloved stalk while retaining its natural texture and pink hue. Try muddling fermented rhubarb into

This fermented Bloody Mary mix is both effervescent and light while simultaneously contributing a full-bodied tomato flavor. Try incorporating this probiotic-rich tomato mixture into cocktails

This radish, pea shoot, lemon oil and chèvre mezze creation is a quick dish to impress your guests or to make a speedy side for a leisurely lunch or conversation-filled supper. It is quintessential

Not only do these fermented blueberry jalapeño slices add a deep purple pop of color to both sweet and savory dishes, but they also contribute a tangy and sweet lingering heat. The ferment starts by

The featured fermented jalapeño kraut can be enjoyed on its own but is specifically designed to be used as a go-to sandwich topping. It contributes crunch, tang and a hint of spice, and its lengthy

Chef Sue Gonsalves, a Chef-Instructor in ICE’s Recreational program, selected broccoli rabe to feature this month. Although this cruciferous vegetable looks akin to broccoli and broccolini, Chef Sue

This fermented pomegranate ginger salsa is both sweet and tangy while carrying a bit of a kick. The pomegranates are fermented with ginger, serrano peppers, ginger, shallots and mustard seeds — they

Hot, melty, gooey cheese all to be devoured with a crusty baguette — there may not be anything better to a piping hot pot of cheese fondue. (I know ICE’s marketing team would specifically like a