The Culinary Institute of America
The Culinary Institute of America
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.
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...]
A variation on the chewy drop cookie version, these are perfect for any cut-out cookie project you tackle. This Valentine's Day, use a heart shaped cookie cutter to create a batch of these for the one you love. Makes about 4 dozen cookies 8 Tbsp (1 stick) unsalted butter 1 3/4 cups sugar 1/4 tsp salt 2 tsp pure vanilla extract 2 eggs 4 cups all-purpose flour 1/2 tsp baking … [Read more...]
When it comes to a special holiday dinner, traditional recipes are hard to beat. They're convenient and reliable and everyone expects to see them on the table year after year. There may be comfort in the annual routine, but it is hard to deny the intrigue of trying something different. For a new take on the traditional sweet potato casserole, the chefs at The Culinary Institute of America suggest … [Read more...]
A Veterans Day Recipe from the CIA's Wounded Warrior Healthy Cooking Boot Camp The Culinary Institute of America (CIA) and the United States military have a long and proud partnership. The CIA was created in 1946 to provide culinary training and careers for returning World War II veterans, and today continues to educate hundreds of military personnel from all branches in its degree and … [Read more...]
Planning on having your friends over for a Halloween masquerade or Victorian Haunted House party this year? If so, CIA Chef Dianne Rossomando suggests three beautiful designs to decorate cupcakes using royal icing and rolled fondant: dramatic stamped silhouette shapes, creepy piped spider webs, and whimsical fondant mummies. "Royal icing's strength and the fact that it dries extremely hard … [Read more...]
This sauce is a yummy Thai-style sauce that is as versatile as it is delicious. Try it as a dipping sauce for warm blanched vegetables or tossed with rice noodles. Makes 1 cup 2 tsp peanut oil 2 tsp red curry paste 1/4 tsp ground turmeric 1/4 cup peanut butter 1/4 cup coconut milk 1/4 cup vegetable broth 3 tbsp fresh lime juice 1 tbsp sweet Thai chili sauce Garnish 3 tbsp … [Read more...]
National White Chocolate Day is September 22! Try this recipe for Chocolate Mint Cookies with chopped white chocolate. Makes about 3 dozen cookies 8 Tbsp (1 stick) unsalted butter 1 cup sugar 4 1/2 oz semisweet chocolate, chopped, melted, and tempered 2 eggs 1 1/2 tsp pure vanilla extract 3/4 tsp mint extract 2 3/4 cups all-purpose flour 1 1/2 tsp baking powder 1 tsp … [Read more...]
To make the raspberry purée for this lemonade, push fresh or thawed frozen raspberries through a wire-mesh sieve into a small bowl. You’ll need about 1 cup of berries to make 1/3 cup of purée. Makes 8 servings 6 2/3 cups cold water, divided use 1/2 cup sugar 1 cup lemon juice 1/3 cup raspberry purée 24 raspberries for garnish Combine 2/3 cup water with the sugar in a … [Read more...]
Full Servings of Whole Grains and Vegetables Kids Will Love Summer is winding down for everyone, but don't let that keep you from kicking your healthy eating habits into high gear. Having something in the fridge to serve as either a healthy snack to keep kids (and parents) going strong all day long, or as a side dish that ventures out of the tried-and-true, is a real benefit for … [Read more...]
August 25, 2012 is National Banana Split Day! Try this not so traditional version by grilling the bananas and serving with homemade ice cream. Just be sure to choose firm-ripe bananas for this dish. The heat of the grill will intensify the bananas’ natural sweetness. Fully ripe and soft bananas won’t hold up to the intense heat of the grill. Enjoy! Grilled Banana Split with Homemade Ice … [Read more...]
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