Valentine's Day Macaron Treats

These delightful cupcakes come in a range of flavors and frostings, not to mention some well-matched fillings. As we make the cakes, fillings and frostings from scratch, we'll pair strawberry with vanilla, chocolate with white chocolate ganache, peanut butter with chocolate icing, and even birthday cupcakes with a piñata surprise of sprinkles inside. Your cupcake menu: strawberry shortcake with vanilla bean cake and whipped vanilla bean buttercream; chocolate trio with dark chocolate cake, white chocolate ganache and milk chocolate frosting; birthday "piñata" cupcakes with sprinkle buttercream; and peanut butter and chocolate cupcakes with peanut butter frosting.

Enjoy Spain right here in New York as you feast on tapas --- one of the great pleasures of Spanish culture. You'll make merry with these classic and contemporary small plates featuring all the flavors of the Mediterranean. After we cook, the party begins. We'll enjoy: pan con tomate with salt-cured anchovies; patatas bravas with aioli and chives; jamón croquetas; gambas al ajillo; and red wine sangria.

This class is for the serious food enthusiast! ICE Boot Camps give you the opportunity to learn how to cook like the pros. This four-day Boot Camp focuses on classic cooking techniques, to give you the foundations that will make you a better cook. On day one, you will learn how to properly sauté meats, vegetables and potatoes and look for the signs of "doneness." Pan sauces will also be covered. On day two, we will focus on grilling. You will learn the methods for grilling a variety of meats and why specific cuts and types of meat are best suited for this cooking method. Best practices for grilling various vegetables will also be taught, along with the art of marinades. On day three we will cover roasting techniques for various types of meats and veggies. You will also learn the simple pleasures of preparing reduction sauces. On the final day, we will cover moist-heat cooking methods. The topics will be braising as well as poaching and steaming to create delicious results. These gentle cooking methods result in moist and delicious meats as well as fish, shellfish and vegetables.

Bordered by both the Mediterranean and the Atlantic, with snow-capped peaks and lush green valleys, the diverse geography of France offers the best ingredients from the land and sea. You'll get a taste of the best of all those regions in this class. For your Francophile meal, you will prepare and enjoy frisée salad with shallot-bacon vinaigrette; steak frites (sautéed steak with hand-cut french fries); bouillabaisse (seafood soup from Marseille); and honey lavender blanc mange.