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.

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...]

Rolled-Out Sugar Cookies with Royal Icing for Valentine’s Day

Rolled-Out Sugar Cookies with Royal Icing for Valentine’s Day

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...]

Gingerbread Spiced Sweet Potato-Plantain Mash

Gingerbread Spiced Sweet Potato-Plantain Mash

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...]

Sautéed Pork Cutlets with Wild Mushroom Ragoût

Sautéed Pork Cutlets with Wild Mushroom Ragoût

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...]

Haunting Halloween Cupcakes

Haunting Halloween Cupcakes

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...]

Peanut Dipping Sauce

Peanut Dipping Sauce

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...]

Chocolate Mint Cookies

Chocolate Mint Cookies

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...]