Balsamic Vinegar of Modena is a Protected Geographical Indication of the European Union. That means it can only be produced exclusively in the Italian provinces of Modena and Reggio Emilia. A classic balsamic vinaigrette is a recipe everyone should have at the ready. I use a three-to-one ratio of olive oil to vinegar. This versatile vinaigrette is perfect for dressing heartier greens such as arugula or romaine, or for roasted vegetables.

Recipe at: http://www.ciaprochef.com/modena/balsamicvinaigrette/

Ditch the corn syrup and artificial flavors in canned soda and make this naturally delicious and refreshing Cherry Balsamic Vinegar Soda! Mix this cherry balsamic vinegar syrup with soda water for a tart and tasty twist on cherry soda, or with cola for an updated take on cherry Coke. The syrup is also a delicious ingredient in a cocktail.

Recipe at: http://www.ciaprochef.com/modena/cherrybalsamicsoda/

One of Canada's most celebrated culinary contributions, poutine is a dish of French fries, beef gravy, and cheese curds. In this video, Chef Barbara Alexander shows you how to make Poutine with a Balsamic-Short Rib Gravy.

Recipe at: http://www.ciaprochef.com/modena/poutine/

Balsamic Vinegar of Modena’s tart, fruity, sweet, and complex flavor makes it a great ingredient for perfectly caramelized roasted vegetables. Here I’ll show you how to make Balsamic Vinegar-Roasted Brussels Sprouts with Pearl Onions and Pink Peppercorns.

Recipe at: http://www.ciaprochef.com/modena/balsamicroastedbrusselssprouts/

This Balsamic, Soy and Plum Marinade makes steak, chicken, salmon, or mushrooms to die for. In this video, Chef Barbara Alexander uses the marinade on some hanger steak and portabella mushrooms.

Recipe at: http://www.ciaprochef.com/modena/balsamicsoyplummarinade/

Shrubs have become popular because of their refreshing zingy flavor. I’m going to show you how to make this beautifully colored Beet, Maple and Balsamic Shrub. You can enjoy this brightly flavored shrub simply mixed with sparkling water, or as an ingredient in a whiskey cocktail. Float a few extra pink peppercorns and a bay leaf to garnish.

Recipe at: http://www.ciaprochef.com/modena/beetbalsamicshrub/

This versatile, tangy, spicy, Asian Balsamic marinade is great on chicken, pork or salmon. In this video, Chef Barbara Alexander uses the marinade on Chicken Wings.

Recipe at: http://www.ciaprochef.com/modena/asianbalsamicmarinade/

Mangos are a popular street food in the countries where they grow, and in this recipe, Chef Sarah Linkenheil from The Culinary Institute of America shows us how to make a Vietnamese Green Mango Noodle Bowl with Beef. She uses spiralized unripe mango in place of traditional rice noodles.

Recipe at: http://www.ciaprochef.com/mango/vietnamesebeefmangobowl/

This Pickled Green Mango Relish features unripe mango and adds a zesty kick to a variety of dishes. Try this sweet and savory relish on a burger or deviled eggs, serve it with a shrimp cocktail, or as part of a cheese or charcuterie plate.

Recipe at: http://www.ciaprochef.com/mango/pickledmango/

This Mango Poke Bowl is a delicious vegetarian twist on classic Hawaiian poke. Chef Sarah Linkenheil from The Culinary Institute of America swaps traditional raw tuna with unripe mango, which she marinates with nori, soy sauce, sesame oil, garlic, and ginger.  

Recipe at: http://www.ciaprochef.com/mango/mangopokebowl/

Watch as Chef Sarah Linkenheil from The Culinary Institute of America shows us how to make this delicious and antioxidant-loaded mango smoothie with turmeric, green tea, ginger and chia seeds. She garnishes the smoothie with matcha and charcoal powder.

Recipe at: http://www.ciaprochef.com/mango/mangosmoothie/

Moles are part of a family of sauces that come from the Oaxaca and Puebla regions of Mexico, and are known for their rich, complex flavors. This mole recipe features ripe mango, which pairs perfectly with pasilla chiles and spices. Chef Sarah Linkenheil from The Culinary Institute of America uses the mango seeds to flavor the mole.

Recipe at: http://www.ciaprochef.com/mango/chickenmangomole/

Chef Ed Brown, President of Restaurant Services at Restaurant Associates, creates a dish to showcase Olive Oils from Spain, and chickpeas in three different ways to accompany poached salmon. This dish features hojiblanca which is rich in natural antioxidants, as well as picual which adds a bit of a pungent kick to the dish. 

Recipe at: http://www.ciaprochef.com/oliveoilsfromspain/poachedsalmon/

Chef Ed Brown, President of Restaurant Services at Restaurant Associates, shows us a delicious and healthy pancake recipe. This quinoa and kale pancake features three different Spanish olive oils, arbequina, cornicabra, and picual, and is topped with a refreshing vegetable relish.

Recipe at: http://www.ciaprochef.com/oliveoilsfromspain/quinoapancakes/

Chef Ed Brown, President of Restaurant Services at Restaurant Associates, shares a recipe featuring the Spanish olive oil, Arbequina. This simple yet elegant Ajo Blanco, or white gazpacho, is prepared quickly and is perfect for a warm day.

Recipe at: http://www.ciaprochef.com/oliveoilsfromspain/ajoblanco/

Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley show us how to make one of their most popular signature dishes: BBQ Pulled American Lamb Shoulder with Braised Chickpeas and Spiced Yogurt. The lamb is seasoned with a paprika and cumin rub and smoked for 8 hours. The pulled lamb is served on top of a bed of braised chickpeas and smoked tomatoes with pickled Fresno chilies. The pulled lamb can also be served in a sandwich.

Recipe at: http://www.ciaprochef.com/americanlamb/bbqpulledlambshoulder/

Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley show us how to make American Lamb Chops with Pecan Dukkah and Salsa Verde. The American lamb t-bone chops are marinated with smoked paprika, oregano and garlic for about 6 hours, then grilled for about 10 minutes with eggplant and onions. Chef Stephen and Kipp finish the dish with slow-cooked tomatoes, salsa verde and pecan dukkah.

Recipe at: http://www.ciaprochef.com/americanlamb/lambchops/

Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley show us how to make BBQ Denver Lamb Ribs. They season the ribs with vindaloo spice and smoke them for about 4 hours until tender. They are finished on a grill and brushed with a spicy tomato marmalade. The chefs plate the ribs with pickled red onions.  

Recipe at: http://www.ciaprochef.com/americanlamb/smokeddenverlambribs/ 

Learn how to cook a whole lamb over live fire from Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley. They coat the lamb with a rosemary, harissa and vindaloo spice rub, and cook the lamb on a rack over a cherry and oak wood fire. They serve the lamb with a chimichurri sauce, potatoes and peppers.     

Recipe at: http://www.ciaprochef.com/americanlamb/wholelamb/

Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley make Leg of American Lamb with Succotash, Creamed Corn and Harissa. They marinade the boneless leg of lamb for 24 hours then tie and grill it for even cooking. The lamb is sliced and served with summer vegetable succotash and creamed corn to pay homage to Farmstead Restaurant’s southern roots.

Recipe at: http://www.ciaprochef.com/americanlamb/legoflambwithsuccotash/