Recipes and Techniques

There's no more dynamic place in the world to study food. Our proven degree programs feature 1,300-plus hands-on kitchen hours. And our outstanding faculty and facilities are just what you need to satisfy your passion. Get started now by learning how to prepare these classic dishes from CIA instructors from the basic to the complex.

Winter Citrus Fruit Parfait with Whipped Cream

Winter Citrus Fruit Parfait recipe by The Culinary Institute of America

  Dessert Just Gets Better The chefs at the CIA can keep you eating better in the New Year with something they like to call the “dessert flip.” This parfait is a delicious example. By focusing on fresh seasonal fruits and using only a small amount of the topping, you get all the flavor and crunch—and still feel good about keeping your healthier eating resolution. With a little thought, you … [Read more...]


Minestrone soup recipe by The Culinary Institute of America

  A Classic Italian Recipe Minestrone, literally "big soup," is packed with vegetables, pasta, and beans. A bowl of minestrone can be a meal all by itself. There is no one right way to make minestrone. Recipes vary from cook to cook according to individual preferences, so feel free to improvise with other vegetables, beans, or pasta shapes to suit your taste. Pancetta is a type of Italian … [Read more...]

Beans Bourguignon

Bean Bourguignon recipe by The Culinary Institute of America

Vegetarian Comfort Food "The name bourguignon comes from the region in France where the wine is from and the original dish was made with a very good Burgundy," says CIA Chef Katherine Polenz. "When you make bourguignon either with beans or beef, use good wine so you can enjoy the rest of the bottle with the meal. For Beans Bourguignon, the beans are cooked slowly in red wine, much like the rich … [Read more...]

Baja-Style Fish Tacos with Southwestern Slaw, Chipotle Pico de Gallo, and Mexican Crema

Baja-Style Fish Tacos - recipe by The Culinary Institute of America

Fish tacos are among the most sought-after fare available from the abundance of marine life in the Sea of Cortez and the Pacific Ocean surrounding Baja, Mexico. While the inhabitants of Baja originated the idea, we can thank a U.S. college student who visited San Felipe on spring break for introducing them to us. Ralph Rubio fell in love at first bite and was able to get the recipe from the … [Read more...]

Fruit Salad with Orange-Blossom Syrup

Fruit Salad with Orange-Blossom Syrup, recipe by The Culinary Institute of America

Orange-blossom water, generally available from health food stores and wholesalers, adds a fragrant touch to the delicious syrup. Orange-blossom water is distilled using bitter orange flowers and is commonly used in beverages, confections, and baked goods. From The Culinary Institute of America's Gourmet Meals in Minutes cookbook. This recipe makes eight servings. Ingredients: 2/3 cup … [Read more...]

Salted Caramel Chocolate Tart

Salted Caramel Chocolate Tart Recipe by The Culinary Institute of America

Salted caramels have long been a treat in Brittany, France, and now enjoy immense popularity stateside as well. In this tart, a sweet caramel is topped with a sprinkling of fleur de sel—a high-quality flaked sea salt—which enhances the dense, rich bittersweet chocolate filling. Use Vanilla Tart Dough fitted into a 9-inch tart pan, blind baked, and cooled. Makes one 9-inch tart. Filling … [Read more...]

Potatoes Colcannon

Potatoes Colcannon by The Culinary Institute of America

CIA Chef Brendan Walsh’s Colcannon Potatoes is a delicious version of the classic cabbage and potato Irish peasant dish. Ingredients: 1 pound cabbage, large dice 3 1/2 cups chicken stock or water 2 1/2 pounds Yukon Gold potatoes, peeled and quartered 1 cup whole milk 1/4 cup sliced scallions Salt and pepper, to taste 1/8 cup melted butter 4 slices of bacon, cooked crisp and … [Read more...]

Macaroni & Cheese with Peas and Chanterelles

Macaroni & Cheese with Peas and Chanterelles, recipe by The Culinary Institute of America

Warm, creamy, and soul-satisfying, macaroni and cheese may just be the ultimate comfort food. In our version, the delicate, nutty flavor of chanterelles adds an unexpected modern twist to a beloved tradition. This recipe makes ten 8-ounce servings. Ingredients: 1 quart 2% milk 1 1/2 ounces flour 1 ounce butter, melted 1/2 teaspoon dry mustard 1/2 teaspoon cayenne pepper 1/4 … [Read more...]

Chocolate Cappuccino Shortbread with Dark Chocolate Glaze

Chocolate Cappuccino Shortbread with Dark Chocolate Glaze

These shortbreads freeze well and are great with a cup of coffee or Earl Grey Tea. They are little bit higher in saturated fat but well worth the indulgence. The rich dark chocolate glaze is only lightly sweetened and uses almond cashew cream as a substitute for heavy cream, making it less sinful-but no less decadent! This recipe is from The Diabetes-Friendly Kitchen, 125 recipes for … [Read more...]

Salmon and Wild Rice-Stuffed Cabbage

Salmon and Wild Rice-Stuffed Cabbage

With Edamame and Tarragon Dipping Sauce Fresh cabbage is widely available in March, and it's a good thing since so many of us enjoy it with corned beef on St. Patrick's Day! Cabbage is from the Brassica family, which also includes cauliflower, broccoli, and Brussels sprouts. You'll find it in all shapes, sizes, and textures—common varieties are green cabbage (sometimes referred to as white), … [Read more...]