The Culinary Institute of America

Watermelon Muthiya | Chef Heena Patel’s Savory Gujarati Dumplings

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.
Get the Watermelon Muthiya recipe here.

How to Make Watermelon Bhel – Refreshing Indian Chaat

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 captures the playful spirit of bhel while highlighting seasonal ingredients.
Get the recipe for Watermelon Bhel here.

Fuel Your Workout: Peanut Butter Protein Smoothie Recipe

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 is a simple and satisfying way to fuel your body.
Get the Peanut Butter Smoothie recipe here.

Vietnamese Cooking & Sustainable Farming | Chef Mai Pham & Mason Becker

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, it delivers the perfect balance of savory, salty, sweet, and smoky flavors.
We’re also joined by Mason Becker, a peanut farmer from Texas, who highlights the role of peanuts in sustainable agriculture and shares insights from the farm to the table.
Recipe link: https://www.plantforwardkitchen.org/claypot-chicken-with-peanuts

Building Kid-Approved & Nutritious Menus | Peanut Butter Toast Bar

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-approved. Angela also explains how schools can safely manage meal modifications and communicate clearly about peanut allergies.
Together, they build peanut butter toast with a lineup of tasty toppings—bananas, blueberries, chocolate chips, and even bold choices like sriracha and marmalade—for kids who like to spice things up.
Learn more and get the recipe at https://www.plantforwardkitchen.org/sweet-and-spicy-pbj

A Delicate Dessert Inspired by the Sweet Traditions of the Europe

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 (Pistacchio Verde di Bronte PDO). This milk pudding with rose is light, refreshing, and a perfect summer night treat.
Get the Rose Pudding recipe here. 

Moussaka Mosaic: A Layered Celebration of European Ingredients

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 ingredients from all over the European Union.
Get the Moussaka recipe here.

Seasonal Cabbage and Noodles — A Bold Take on Classic Flavors from the European Union

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 familiar and refreshingly new.
Get the recipe at: https://www.ciaprochef.com/european-products/seasonal-cabbage-and-noodles/