Northeast cooks struggling with the heavy blanket of snow surrounding them can somewhat alleviate their weather-related problems by cooking with the white, fluffy stuff. At Willie Schubert's "Cooking with Snow" class in Washington, D.C., the chef showed students how to make Korean cold soup, snow cones and a sweet Chinese dish layered with syrup and fruit. "Cooking is really about transforming flavor and texture, color and shape," Schubert says. "You can do a lot of the same transformation with cold."
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