Take traditional fish and chips to a new level: Fried Whitefish with Diced Watermelon Chutney and Watermelon Rind Tartar Sauce. You’ll love the combination of this sweet spicy chutney, the acidic tartar sauce, and crispy fried fish. This recipe also helps reduce food waste by using both the flesh and the rind of the watermelon.

Go to recipe page: http://www.ciaprochef.com/watermelon/friedfishwithwatermelonchutney/

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Here’s a sweet twist on a classic caprese salad: Burrata with Basil Watermelon Foam and Smoked Olive Oil. Chef Rebecca Peizer from The Culinary Institute of America replaces traditional tomato and mozzarella salad with watermelon and burrata, and tops it with a fun and flavorful basil watermelon foam. You can also use the watermelon foam to garnish a cocktail!

Go to recipe page: http://www.ciaprochef.com/watermelon/watermelonfoamsalad/

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Chef Rebecca Peizer from The Culinary Institute of America shows us how to make a delicious vegetarian twist on bao, using tea-smoked watermelon in place of traditional pork belly. Compressing the watermelon gives it the perfect texture to stand in for the protein in this dish. Enjoy this unique shared appetizer at your next party!

Go to recipe page: http://www.ciaprochef.com/watermelon/watermelonbao/

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Watermelon and BBQ are a match made in heaven. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make a delicious BBQ sauce infused with the sweet fruity flavor of watermelon. You can use this tasty watermelon sauce on any of your favorite BBQ dishes, or in Watermelon Baked Beans. This dish is a great addition to your BBQ menu!

Go to recipe page: http://www.ciaprochef.com/watermelon/watermelonBBQsauce/

 

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Vegan Grape Mezze Platter

This vegan Grape Mezze Platter will surprise and delight your guests. Marinated black grapes replace traditional olives, the falafel is stuffed with hidden grapes, and the Tabbouleh is made with green grapes instead of cucumbers for a pleasing change. Serve this Mediterranean platter as a fun shareable appetizer. 

Recipe at: http://www.ciaprochef.com/grapes/grapemezzeplatter/

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Chef Rebecca Peizer from The Culinary Institute of America shows us how to make Farro Salad with Red Grapes, Pistachios, and Feta Cheese dressed with a classic Red Wine Vinaigrette. The nutty whole grains and savory feta cheese, combined with fresh grapes, make this dish a satisfying meal. This salad is great served on its own or paired with a sandwich or an entrée.

Recipe at: http://www.ciaprochef.com/grapes/farrograpesalad/

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Colorful, flavorful entrée bowls are a delicious trend. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make a Moroccan Grape and Grilled Chicken Bowl with Preserved Lemon and Green Grape Vinaigrette. The grapes in this recipe make a cooling, crisp, and bright contrast to the spicy Moroccan flavors.

Recipe at: http://www.ciaprochef.com/grapes/moroccangrapebowl/

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Grape Ceviche

This delicious Grape Ceviche uses fresh California grapes instead of raw fish. The crisp, juicy texture and delicate sweetness of the grapes works beautifully, and, it’s vegan! This refreshing grape ceviche is a great shared appetizer that everyone can enjoy.

Recipe at: http://www.ciaprochef.com/grapes/grapeceviche/

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Grape Kombucha

Kombucha is a fermented beverage that has found its way to store shelves everywhere, thanks to its probiotic health benefits and tasty tart flavor. Grapes provide an additional healthy boost to this refreshing kombucha. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make this kombucha using fresh green grape juice. 

Recipe at: http://www.ciaprochef.com/grapes/grapekombucha/

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Chef Barbara Alexander reveals how to make a vegetarian Bean-LT Bowl at The Culinary Institute of America. This healthy, satisfying, vegetarian twist on a BLT is packed with protein, and includes white kidney beans, lettuce, tomatoes, croutons, farro, a poached egg, and crispy, smoky kidney bean “fakin’ bits.” Hold the egg and yogurt in the dressing for a vegan version!

Go to recipe: http://www.ciaprochef.com/northarvest/bltbowl/

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Chef Barbara Alexander presents a creative twist on a fish taco with this Fish Taco and Pinto Bean Bowl at The Culinary Institute of America. This hearty bowl includes all of the delicious flavors in a fish taco, including charred corn and tomatoes, cumin-spiced cod, pinto beans, quinoa, and lots of tasty garnishes.   

Go to recipe: http://www.ciaprochef.com/northarvest/fishtacobowl/      

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Chef Barbara Alexander shows how to make a Huevos Rancheros Refried Black Bean Breakfast Bowl at The Culinary Institute of America. She puts a healthy twist on this classic Mexican breakfast dish by serving the refried black beans and fried egg as a bowl with sautéed Swiss chard, brown rice, and lots of tasty garnishes. Great for any meal of the day!

Go to recipe: http://www.ciaprochef.com/northarvest/huevosrancherosbowl/

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Chef Barbara Alexander shows how to make a Korean Kidney Bean and Multi-Grain Bowl, with Gochujang Meatballs and a Poached Egg at The Culinary Institute of America. This hearty bowl features spicy and umami-rich Korean flavors with kidney bean and beef gochujang meatballs glazed with a delicious pineapple, soy, and sesame sauce to die for.  

Go to recipe: http://www.ciaprochef.com/northarvest/koreanbowl/      

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Chef Barbara Alexander demonstrates how to make a Navy Bean Falafel Mediterranean Bowl at The Culinary Institute of America. To make the falafel, she pulses together navy beans, an egg, garlic, and spices and sautés them until crispy. These are served in a bowl with delicious Mediterranean ingredients, including Kalamata olives, pistachios, pomegranate arils, cucumber, tomatoes, herbs, and a creamy tahini dressing.

Go to recipe: http://www.ciaprochef.com/northarvest/mediterraneanbowl/       

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Chef Barbara Alexander from The Culinary Institute of America shows us how to make delicious Korean Turkey Dumplings with Gochujang Dipping Sauce. These pan-fried dumplings are stuffed with turkey, Asian aromatics, and spicy savory Gochujang. Serve them as a fun shared appetizer!

Recipe at: http://www.ciaprochef.com/turkey/recipes/turkeydumplings/  

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Chef Barbara Alexander from The Culinary Institute of America shows us how to make a Moroccan-spiced Turkey Pita Sandwich. The turkey is seasoned with Moroccan spice blend Ras al Hanout and harissa then grilled. The sliced turkey is stuffed into a pita pocket with a fresh herb and cucumber salad and drizzled with a creamy lemon tahini sauce. This is certainly a delicious upgrade from your average turkey sandwich!

Recipe at: http://www.ciaprochef.com/turkey/recipes/moroccanturkeysandwiches/   

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How to Deep Fry a Turkey

Chef Barbara Alexander from The Culinary Institute of America shows us how to deep fry a turkey. Deep frying a whole turkey results in delicious, succulent meat with perfectly crispy golden skin that is well worth the extra effort. Before you begin, keep in mind that deep frying a turkey can be very dangerous! Improper frying techniques can cause fires as well as severe burns, so proceed with extreme caution and preparation.

More videos in this series are available at http://www.ciaprochef.com/turkey/   

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Chef Barbara Alexander from The Culinary Institute of America shows us how to make Smoky Chipotle Turkey Tostadas. The turkey is smothered with spicy smoky chipotle then roasted in the oven. The tostadas are topped with refried beans, sliced turkey, two types of salsa, crema, crumbled cotija and pickled onions.

Recipe at: http://www.ciaprochef.com/turkey/recipes/turkeytostadas  

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More information at http://www.ciaprochef.com/BPE/

We can’t leave Naples without meeting the famous Gino Sorbillo, a master of both pizza al forno and pizza fritta. Tourists from around the world make pilgrimages to Pizzeria Sorbillo to sample pizza cooked to perfection in 45 seconds. A great pizzeria like Sorbillo requires an expert to manage the oven, a team member just as important as the person who mixes the dough. Gino talks as fast as his pizza cooks, so hold on to your seat as he shares his methods and explains why he chose New York City for his second location.

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More information at http://www.ciaprochef.com/BPE/

From pizza fritta to pizza al forno, baked in an oven so hot the pie cooks in one minute—that’s the objective at La Notizia, Enzo Coccia’s popular Neapolitan pizzeria. Like many of his colleagues, Chef Coccia believes in a long, slow fermentation for the dough and uncompromising quality in the toppings. But as you’ll hear from this third-generation pizzaiolo, great pizza is really not about the recipes.

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