The Culinary Institute of America

Try this deliciously fresh Green Tea, Apple and Pear Gazpacho for a healthy and refreshing chilled soup. Bread, almonds, garlic, pear, apple, and olive oil are pureed with green tea for a perfect combination of earthy, sweet, tart and savory.
Among the many varieties of Japanese tea, Matcha is especially unique. While most Japanese teas, such as sencha and gyokuro, retain the shape of the tealeaves, matcha is processed into a fine powder. With its pleasant umami flavor and beautiful vibrant color, it is a widely used ingredient in both cooking, baking, and confections. This video was produced by The Culinary Institute of America as an industry service to Japan’s Ministry of Agriculture and Fisheries.
Get the Green Tea, Apple and Pear Gazpacho recipe here! 

This recipe for Blackened Yellowtail is inspired by the classic Cajun dish, Blackened catfish, where fish fillets are coated in spices and pan-fried in a hot skillet. Take the fear factor out of preparing fish at home with this quick, easy, and tasty dish.
Yellowtail has been gracing Japanese dinner tables for centuries in preparations including sashimi, carpaccio, poke, and ceviche. The fish is also enjoyed in cooked dishes such as shioyaki (grilled salted fish), teriyaki, and shabushabu, which bring out the flavors of the Yellowtail’s fat content. This video was produced by The Culinary Institute of America as an industry service to Japan’s Ministry of Agriculture and Fisheries.
Get the Blackened Amberjack recipe here!

Try a hot take on a cold dish by making beef tartare with high-quality waygu. Tartare may seem intimidating, but Chef Rebecca Peizer from The Culinary Institute of America has some tips for success. Beef tartare is a classic dish made with raw ground or minced beef often mixed with onions, capers, Worcestershire sauce, and topped with a raw egg yolk. In this version of the recipe, wagyu beef tenderloin is diced and blended with diced roasted beets. Working with high quality, impeccably fresh meat is critical. Wagyu beef is ideal for this dish because its tender texture lends itself to raw applications. This video was produced by The Culinary Institute of America as an industry service to Japan’s Ministry of Agriculture and Fisheries.
Get the Beet and Beef Tartare recipe here!

Just when you think you’ve seen every possible variation of avocado toast, a new combination springs up. That’s due, in part, to its versatility. This avocado toast is topped with grilled corn, sweet tomatoes, and a savory shoyu balsamic glaze. Shoyu, or soy sauce as it is best known, is a Japanese condiment and kitchen staple made from fermented soybeans, wheat, and salt water. This video was produced by The Culinary Institute of America as an industry service to Japan’s Ministry of Agriculture and Fisheries.
Get the Avocado Toast with Grilled Corn, Tomato and Shoyu Balsamic Glaze recipe here!

Try this soy and whiskey veal rib eye with grilled Asian pears, bacon bread pudding, and ginger honey -roasted carrots to you’re your guests a meal they won’t find elsewhere. The tender veal rib eye is gently cooked sous vide in soy sauce, whiskey, and pineapple juice before getting seared in butter for service. This video was produced by The Culinary Institute of America as an industry service to the Trusted Veal from Europe campaign.
Get the Soy and Whiskey Rib Eye recipe here! 

This hot pastrami-style  burger with smoked gouda and sauerkraut on a marbled rye bun is a fun take on a classic pastrami sandwich. Ground veal is mixed with classic pastrami spices, like coriander, mustard, paprika, and brown sugar. Level up your sandwich game with this tasty burger. This video was produced by The Culinary Institute of America as an industry service to the Trusted Veal from Europe campaign.
Get the Hot “Pastrami” Burger recipe here!
 

This Mesquite-smoked veal shank with bean salad and cornbread topped with marrow honey butter makes for an impressive family-style entrée. A shank is perfect for low and slow cooking, and also provides a rich marrow can be whipped into the honey butter, creating a show-stopping dish certain to wow your guests. This video was produced by The Culinary Institute of America as an industry service to the Trusted Veal from Europe campaign.
Get the Smoked Veal Shank recipe here!

This Berbere-Spiced Roasted Rack of Veal with sweet potato peanut puree, gomen, and shiro is inspired by the flavors of Ethiopia. Berbere is a classic Ethiopian spice blend that includes red chili, fenugreek, coriander, cardamom, and allspice, which perfectly complements the roasted veal rack. This comforting, hearty dish will take your guests on a flavor adventure. This video was produced by The Culinary Institute of America as an industry service to the Trusted Veal from Europe campaign.
Get the Berbere-Spiced Roasted Rack of Veal recipe here!