The Culinary Institute of America
Explore endless menu possibilities with video podcasts from the chefs at The Culinary Institute of America. Recipes and techniques online at www.ciaprochef.com
Episodes
Raita is the cooling counterpoint to many spicy Indian dishes. This yogurt-based sauce is often made with cucumber, but in this version Chef Heena Patel from Besheram restaurant in San Francisco makes the sauce with cubed watermelon. Cucumbers and watermelon are in the same family and can often be used interchangeably in recipes.
Get the Watermelon Raita recipe here.
Muthiya is a traditional Gujarati dumpling from India, enjoyed for breakfast or as a snack—and a childhood favorite of Chef Heena Patel from Besheram restaurant in San Francisco. These watermelon muthiyas are made with a mixture of chickpea, millet, and corn flours, as well as shredded watermelon flesh, rind, and juice—so there is no wasted watermelon! The dumplings are steamed and served with watermelon raita as a dipping sauce.
Bhel is one of India’s most beloved street foods, famous for its bold mix of sweet, sour, tangy, spicy, and crunchy elements. Join us as Chef Heena Patel of Besharam in San Francisco creates watermelon bhel—a colorful salad made with juicy watermelon flesh and crisp rind, puffed rice, sev, red onion, and a duo of chutneys: date-tamarind and mint-cilantro. Inspired by flavors from her hometown in Gujarat, India, this vibrant dish ca...
Chef Toni Sakaguchi from the Culinary Institute of America shares a quick and delicious recipe designed to keep athletes energized: the Peanut Butter Protein Power Smoothie. Peanut butter aids athlete recovery by providing protein and other essential nutrients that help repair muscle damage, replenish energy stores, and reduce inflammation. Whether you’re training, recovering, or just looking for a nutritious snack, this smoothie i...
Chef Mai Pham, owner of Star Ginger in Sacramento, shares how peanuts—known in Vietnam as dau phong—are an essential ingredient woven into countless dishes, from sauces and toppings to braises and even desserts.
In this episode, she prepares Claypot Braised Lemongrass Chicken with Peanuts (Gà Kho Sả Đậu Phộng), a fragrant and comforting dish that blends tender chicken with the nutty richness of peanuts. Simmered slowly in a claypot...
Feeding thousands of kids every day is no easy task—but school nutrition professionals are up for the challenge! In this video, Chef Aaron Smith, Director of Culinary Services for Seattle Public Schools, shares his creative Peanut Butter Toast Bar concept: a fun, customizable option designed to keep students excited about school meals.
He’s joined by Angela Gomez, RDN, SNS, who specializes in making meals both nutritious and kid-ap...
The combination of rose and pistachio is a classic flavor combination that appears in a myriad of desserts all around Europe. From Mahalebi in Cypress, Rožata in Croatia, and panna cotta alla rosa in Italy. Chef Rebecca Peizer from The Culinary Institute of America was inspired to deconstruct this dessert and make her own updated version using products from all over Europe, such as Croatian Rose Hip Jam and Italian Pistachio cream ...
One of the most delicious and iconic comfort foods in the European Union is moussaka and its many variations, depending on where it is made. Moussaka is cousins with the shepherd’s pie, and is a layered eggplant or potato-based dish, often including ground meat, tomato, and a top layer of custardy béchamel sauce. In this same spirit, Chef Rebecca Peizer from The Culinary Institute of America reimagines this iconic dish by using ing...
This dish is a fresh, modern nod to a beloved classic from Central and Eastern Europe: cabbage and noodles. Chef Rebecca Peizer from The Culinary Institute of America reimagines and elevates the dish by using tagliatelle egg pasta with cuttlefish Ink for a briny, coastal twist. This pasta dish is a snapshot of European culinary traditions, blending Eastern European comfort with Mediterranean vibrancy in a way that feels both famili...
Chef Rebecca Peizer from The Culinary Institute of America shows us how to make her own updated and elevated version of a dish inspired by Sweden’s Rotfruktsgryta, and Germany’s Leipziger Allerlei. This medley of late harvest vegetables Like EU-certified Organic French peas and Polish green beans, and Spanish Asparagus known as Esparrago de Navarra PGI, all paired in a buttery sauce alongside fluffy dumplings and the German sausage...
Chilled soups using summer ingredients can be found all over the European Union, from France's vichyssoise, Spain’s gazpacho and salmorejo, Bulgarian Tarator, and German Kalte Gurkensuppe. Chef Rebecca Peizer from The Culinary Institute of America shows us her take on a chilled tomato soup – a light, bright, and flavorful soup that uses high-quality pantry staples.
Chef Vinay Kumar shows us how to prepare Kerala Jackfruit Curry: Chakka Aviyal. "Chakka" means jackfruit in Malayalam, a language spoken in Kerala, and "Aviyal" is a popular curry dish from Kerala. Chef Vinay prepares his recipe at Coconut Lagoon at CGH Experience Hotels in Kumarakom, India. This dish reflects the vibrant plant-forward culinary traditions of the Kuttanad region in Southern India.
Watch the full documentary and find...
Join Chef Vinay Kumar At the Coconut Lagoon in Kumarakom, India, as he explains how to prepare this South Indian classic dish: Kumarakom Green Lentil Dal. This dish is made using a blend of split green lentil, bananas, jaggery, cashews, raisins and black sesame seeds, and ginger.
Watch the full documentary and find recipes here!
Coconut Moilee is a dish with history that dates back to the 16th century. Chef Vinay Kumar at Marari Beach in Kerala, India tells us about how the dish was originally developed to appeal to the tastes of Portuguese traders who couldn’t tolerate the spices of Indian cuisine. The dish is believed to have been created by a local woman named Moily, who diluted a curry with coconut milk. The Portuguese were so pleased that they named t...
Chef Vinay Kumar shows us how to prepare Ridge Gourd Pollichathu at the beautiful CGH Earth Marari Beach property, in Kerala, India. A ridge gourd is known for its nutritional benefits, and resembles a cucumber or zucchini with ridges. The ridge gourd is marinated in spices, then cooked with a masala sauce wrapped in a banana leaf.
Watch the full documentary and find recipes here!
Moringa, also known as a drumstrick tree, is known for its nutritious leaves and pod-like vegetables. At Marari Beach, in Kerala, India, we learn how to make Muringakka Nirachu Kettiyathu. This dish is made by blanching and pan frying stuffed moringa pieces. Dressed with yogurt, chili, fried moringa leaves and crispy papadam.
Watch the full documentary and find recipes here!
In the dish Mongala Puraschetti, Chef Saiju Thomas prepares a dish emblematic of the flavors of Kerala: Mongala Puraschetti. He sautés mangos and prepares a flavorful sauce with grated coconut, turmeric, bitter yogurt, and water.
Watch the full documentary and find recipes here!
At the historic Brunton Boatyard Hotel, located in the city of Kochi, in Kerala, India, Chef Deepak Sundaram shows us how to prepare Padavalanga Thoran, a sauté of snake gourd and red spinach. A thoran is a dry vegetable dish from Northern Kerala that combines vegetables, spices, and grated fresh coconut. The thoran is served alongside rice and curry.
Watch the full documentary and find recipes here!
The southern Indian state of “Kerala” literally means “the house of coconut” and fittingly, Kerala's culinary traditions are deeply rooted in the use of coconut. Join Chef Deepak Sundaram at Brunton Boatyard Hotel, located in the city of Kochi, in Kerala, India, on this cooking demonstration of Kumbalanga Paal Curry, a dish made with ash gourd, mango and coconut.
Watch the full documentary and find recipes here!
Chef Deepak Sundaram shows us one of the signature dishes of CGH Brunton Boatyard in Kerala, India: roasted shallots with fish. Before grilling, the fish is marinated with a paste made from lemon and garlic and stuffed with sauteed shallots and tamarind.
Watch the full documentary and find recipes here!
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