The Culinary Institute of America

Red Red Stew: Ghanaian Red Bean Stew with Fried Plantains

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!
 

Three-Bean Bunny Chow

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! 

White Bean Soup with Swiss Chard, Butternut Squash and Farro

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!      
 

White Bean Hummus

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!

Bean and Cheese Breakfast Casserole

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!     

SunnyHills Pineapple Cakes, Taipei

Taiwanese pineapple cakes are a type of shortbread pastry filled with sweet caramelized pineapple. Open since 2008, Taipei’s SunnyHills Pineapple Cakes is known for having the best the city has to offer. Customers enjoy a cup of tea with their complimentary pineapple cake while relaxing in the shop’s quaint ambience. Here to tell us about SunnyHills Pineapple Cakes is Joan and K.F. Seetoh
Get recipes and watch the full series here!
 

Wu Pao Chun Bakery, Taipei

KF Seetoh takes us to Taipei’s Wu Pao Chun Bakery where he talks with owner and award-winning baker Wu Pao Chun. Wu Pao Chun was awarded Master Baker in the bread category of the 2010 Bakery Masters competition held in Paris, and his Rose and Lychee Bread and Red Wine Longan Bread have won numerous medals in world bread making competitions.
Get recipes and watch the full series here!
 

Taiwanese Steamed Fish at Ivy’s Kitchen, Taipei

Chef Ivy Chen of Ivy’s Kitchen in Taipei shows Steve Jilleba how to steam big eye snapper and grunt that has been marinated in ginger and green onions. She adds shredded ginger, pickled plum cordia before placing the fish in a bamboo steamer for 10 minutes.
Get recipes and watch the full series here!