The Culinary Institute of America

Recipes at: http://www.ciaprochef.com/naturesweet/videos/Tomatoes can elevate your cheese board, too. The British classic, Cheddar with chutney, can also inspire creative riffs like this Baked Camembert with Sweet and Spicy Tomato Chutney with Candied Walnuts.

Recipes at: http://www.ciaprochef.com/naturesweet/videos/ Tomatoes can elevate your cheese board, too. The British classic, Cheddar with chutney, can also inspire creative riffs like this Baked Camembert with Sweet and Spicy Tomato Chutney with Candied Walnuts. Download Podcast Video

Recipes at: http://www.ciaprochef.com/naturesweet/videos/ In this recipe, Chef Sandy Sauter prepares a spicy tomato Indian chutney with flavorful NatureSweet Glorys tomatoes. This chutney has a chunky texture and is versatile enough to serve with your favorite protein or vegetable dish. For ideas on how to serve the chutney, watch the Tikka-Spiced Chicken Kebabs with Tomato Chutney, and Baked Camembert Cheese with Sweet and Spicy Glorys Tomato Chutney videos!

Recipes at: http://www.ciaprochef.com/naturesweet/videos/ In this recipe, Chef Sandy Sauter prepares a spicy tomato Indian chutney with flavorful NatureSweet Glorys tomatoes. This chutney has a chunky texture and is versatile enough to serve with your favorite protein or vegetable dish. For ideas on how to serve the chutney, watch the Tikka-Spiced Chicken Kebabs with Tomato Chutney, and Baked Camembert Cheese with Sweet and Spicy Glorys Tomato Chutney videos! Download Podcast Video

Recipes at http://www.ciaprochef.com/grapes/LobsterGrapeNapoleon/Here’s a delectable, contemporary take on a Napoleon. Chef Rebecca Peizer from The Culinary Institute of America combines the flavor and texture of lobster and avocado with the sweetness of red and black grapes, with another layer of rich crème fraiche and green grapes, all served over a frisée salad. This dish can be served for lunch or as a first course dinner option.

Recipes at http://www.ciaprochef.com/grapes/recipes/ Here’s a delectable, contemporary take on a Napoleon. Chef Rebecca Peizer from The Culinary Institute of America combines the flavor and texture of lobster and avocado with the sweetness of red and black grapes, with another layer of rich crème fraiche and green grapes, all served over a frisée salad. This dish can be served for lunch or as a first course dinner option. Download Podcast Video

Recipes at http://www.ciaprochef.com/grapes/GrapeOrangeRadishSalad/This dish brings together nuts and seeds, fruits, and herbs for a colorful and texture-rich salad. Chef Rebecca Peizer from The Culinary Institute of America begins by preparing pickled kumquats, followed by crushing spices to create a unique vinaigrette; and finishes with sweet green grapes, oranges, fennel, and radishes, all artfully arranged to wow your guests!

Recipes at http://www.ciaprochef.com/grapes/recipes/ This dish brings together nuts and seeds, fruits, and herbs for a colorful and texture-rich salad. Chef Rebecca Peizer from The Culinary Institute of America begins by preparing pickled kumquats, followed by crushing spices to create a unique vinaigrette; and finishes with sweet green grapes, oranges, fennel, and radishes, all artfully arranged to wow your guests! Download Podcast Video

Recipes at http://www.ciaprochef.com/grapes/pannacotta/Here’s a perfect light and sweet dessert served with a colorful, grape-inspired compote. Chef Rebecca Peizer from The Culinary Institute of America shows us a new take on panna cotta, flavored with buttermilk, and served with a spiced grape compote, creating a delicious, rich combination that is both flavorful and healthy.

Recipes at http://www.ciaprochef.com/grapes/recipes/ Here’s a perfect light and sweet dessert served with a colorful, grape-inspired compote. Chef Rebecca Peizer from The Culinary Institute of America shows us a new take on panna cotta, flavored with buttermilk, and served with a spiced grape compote, creating a delicious, rich combination that is both flavorful and healthy. Download Podcast Video

Recipes at http://www.ciaprochef.com/grapes/recipes/ The vinaigrette in this vegetarian salad originates from North Africa and combines lentils, roasted red bell peppers, and almonds with the sweetness of fresh green grapes, creating a healthy lunch or dinner entrée or side dish. Download Podcast Video

Recipes at http://www.ciaprochef.com/grapes/grapelentilsalad/The vinaigrette in this vegetarian salad originates from North Africa and combines lentils, roasted red bell peppers, and almonds with the sweetness of fresh green grapes, creating a healthy lunch or dinner entrée or side dish.

Recipes at http://www.ciaprochef.com/grapes/recipes/ In this demonstration, Chef Rebecca Peizer from The Culinary Institute of America prepares a spice mixture to sear the chicken and then places the chicken on rosemary skewers for double the flavor. The chicken is then combined with sautéed garlic and shallots, wine, red grapes, and olives and placed in the oven for roasting. After 30 minutes, your kitchen will smell fabulous and your family and friends will be talking about their meal for weeks to come. Download Podcast Video

Recipes at http://www.ciaprochef.com/grapes/RoastChickenwithGrapes/In this demonstration, Chef Rebecca Peizer from The Culinary Institute of America prepares a spice mixture to sear the chicken and then places the chicken on rosemary skewers for double the flavor. The chicken is then combined with sautéed garlic and shallots, wine, red grapes, and olives and placed in the oven for roasting. After 30 minutes, your kitchen will smell fabulous and your family and friends will be talking about their meal for weeks to come.

At Big Nyonya in Melacca, Malaysia, Chef Kenny Chan, and Asian food guru KF Seetoh introduce us to the lesser known flavors of the Peranakan pantry. Peranakan cuisine, also known as Nyonya cuisine, refers to the style of cooking that evolved from the inter-marriage of local Malays and Chinese immigrants in the 15th century. Combining Chinese cooking techniques, such as wok cooking, with Malay ingredients and spices, Peranakan food is noted for its tropical blend of tangy and spicy flavors. Recipes at http://www.ciaprochef.com/WCA/ Download Podcast Video