Episodes

Tuesday Jun 21, 2022
Tuesday Jun 21, 2022
Red Red is a spicy bean stew from Ghana that gets its name from its red ingredients: red kidney beans, red tomatoes, and red dende oil, which is a fragrant, bright red oil from the fruit of the African Oil Palm. Red Red is now a beloved stew all around West Africa and the Caribbean with many regional variations. It’s about time American diners got to know this great dish. You will love the tropical flavors of this delicious stew! Get the Red Red Stew: Ghanaian Red Bean Stew with Fried Plantains recipe here!

Monday Jun 20, 2022
Monday Jun 20, 2022
Bunny Chow is a delicious, popular dish from South Africa that’s a little like a curry bread bowl. Watch Chef Rebecca Peizer at The Culinary Institute of America make this stew using aromatic spices and great northern beans, red kidney beans, and black beans. Get the Bunny Chow recipe here!

Sunday Jun 19, 2022
Sunday Jun 19, 2022
This White Bean Soup with Swiss Chard, Butternut Squash and Farro, is a full of healthy produce and packed with fiber and protein-rich white kidney beans. You can make this soup in a pressure cooker, slow-cooker, Instant-Pot or on a stovetop—whatever you use, this soup is very easy-to-make and super delicious! This soup is the perfect healthy comfort food for a cold winter or fall day! Get the White Bean Soup with Swiss Chard, Butternut Squash and Farro recipe!

Saturday Jun 18, 2022
Saturday Jun 18, 2022
In this White Bean Hummus recipe, Chef Rebecca Peizer at The Culinary Institute of America uses white beans instead of chickpeas. She infuses the hummus with subtle lemon and garlic flavors. Chef Rebecca also shares the secret to making the hummus extra fluffy! Get the White Bean Hummus recipe here!

Friday Jun 17, 2022
Friday Jun 17, 2022
This hearty breakfast casserole combines protein-rich black beans and eggs with flavorful cheddar cheese, sundried tomatoes, and fresh basil. This breakfast casserole is a great way to start your day! Get the Bean and Cheese Breakfast Casserole recipe here!

Tuesday May 31, 2022
Tuesday May 31, 2022
This black bean and roasted red pepper frittata makes a hearty breakfast or brunch for a high-protein start to the day. You can make this meatless frittata in mini bite-size servings or in a full sheet pan. Try pairing the beans in this frittata with other ingredients such as caramelized onions, sautéed spinach or chopped Kalamata olives. Get the Black Bean and Roasted Red Pepper Frittata recipe here!

Tuesday May 31, 2022
Tuesday May 31, 2022
Chef Rebecca Peizer from The Culinary Institute of America shows us how to turn a whole cauliflower head into beautiful vegetable “steaks” topped with refreshing juicy grapes, crunchy pistachios, creamy feta and a delicious tart caper vinaigrette. This dish makes an elegant and healthy vegetarian entrée. Get the Roasted Cauliflower Steak with Grapes recipe here!

Saturday May 21, 2022
Saturday May 21, 2022
Bun Cha is one of the most beloved dishes from Vietnam’s capital city, Hanoi, and is part salad, part noodle dish. This Bun Cha-inspired recipe features grilled caramelized lemongrass turkey in place of traditional pork shoulder patties. Your guests will love the combination of aromatic grilled lemongrass turkey, cool rice noodles, refreshing herbs, and sweet-tart dipping sauce in this recipe! Get the Vietnamese Bun Cha recipe here!

The Culinary Institute of America's Video Collection
The CIA brings you recipe demonstration videos and documentaries exploring world cuisines. We collaborate with some of the greatest chef talent in the food world, and we’ve won multiple James Beard Awards for our work in food video content. For recipes, and to find all videos with closed captions, visit https://www.ciaprochef.com/