The Culinary Institute of America

Baked beans are an American classic. This updated version is perfectly balanced with sweetness from the molasses and brown sugar, smokiness from the bacon, and a bit of acid from the onion, mustard, and tomato paste. Using two different colors of beans creates more visual interest. Go to the recipe at: http://www.ciaprochef.com/northarvest/recipe6/

Baked beans are an American classic. This updated version is perfectly balanced with sweetness from the molasses and brown sugar, smokiness from the bacon, and a bit of acid from the onion, mustard, and tomato paste. Using two different colors of beans creates more visual interest. Go to the recipe at: http://www.ciaprochef.com/northarvest/recipe6/ Download Podcast Video

Baked beans are an American classic. This updated version is perfectly balanced with sweetness from the molasses and brown sugar, smokiness from the bacon, and a bit of acid from the onion, mustard, and tomato paste. Using two different colors of beans creates more visual interest. Go to the recipe at:http://www.ciaprochef.com/northarvest/recipe6.html Download Podcast Video

In this Latin-influenced dish, the silky richness of the halibut is offset by the vibrantly flavorful black bean cakes. The spiciness of the jalapenos plays nicely with the richness of the sweet potato in these bean cakes to make this a great side for the halibut. A squeeze of lime at the end is a great flavor bridge that brings it all together. Recipe at: 

In this Latin-influenced dish, the silky richness of the halibut is offset by the vibrantly flavorful black bean cakes. The spiciness of the jalapenos plays nicely with the richness of the sweet potato in these bean cakes to make this a great side for the halibut. A squeeze of lime at the end is a great flavor bridge that brings it all together. Recipe at:  http://www.ciaprochef.com/northarvest/recipe19/ Download Podcast Video

In this Latin-influenced dish, the silky richness of the halibut is offset by the vibrantly flavorful black bean cakes. The spiciness of the jalapenos plays nicely with the richness of the sweet potato in these bean cakes to make this a great side for the halibut. A squeeze of lime at the end is a great flavor bridge that brings it all together.Download Podcast Video

Travel to the South American nations of Peru and Brazil, where leading chefs and food authorities demonstrate their culinary techniques in step-by-step detail. The Culinary Institute of America, in association with Unilever Foodsolutions, presents "Savoring the Best of World Flavors," the fourth edition of the World Culinary Arts DVD Series.Download Podcast Video

Travel to the South American nations of Peru and Brazil, where leading chefs and food authorities demonstrate their culinary techniques in step-by-step detail. The Culinary Institute of America, in association with Unilever Foodsolutions, presents "Savoring the Best of World Flavors," the fourth edition of the World Culinary Arts DVD Series.Download Podcast Video

You can't make good food from poor ingredients. Investing in quality products, like fine oils and vinegars, makes good cooking much easier. Watch chefs from The Culinary Institute of America at Greystone explore the finest ingredients available to today's American cooks. Download Podcast Video

You can't make good food from poor ingredients. Investing in quality products, like fine oils and vinegars, makes good cooking much easier. Watch chefs from The Culinary Institute of America at Greystone explore the finest ingredients available to today's American cooks. Download Podcast Video

You can't make good food from poor ingredients. Investing in quality products, like fine oils and vinegars, makes good cooking much easier. Watch chefs from The Culinary Institute of America at Greystone explore the finest ingredients available to today's American cooks. Download Podcast Video

You can't make good food from poor ingredients. Investing in quality products, like fine oils and vinegars, makes good cooking much easier. Watch chefs from The Culinary Institute of America at Greystone explore the finest ingredients available to today's American cooks. Download Podcast Video

You can't make good food from poor ingredients. Investing in quality products, like fine oils and vinegars, makes good cooking much easier. Watch chefs from The Culinary Institute of America at Greystone explore the finest ingredients available to today's American cooks. Download Podcast Video

You can't make good food from poor ingredients. Investing in quality products, like fine oils and vinegars, makes good cooking much easier. Watch chefs from The Culinary Institute of America at Greystone explore the finest ingredients available to today's American cooks. Download Podcast Video

You can't make good food from poor ingredients. Investing in quality products, like fine oils and vinegars, makes good cooking much easier. Watch chefs from The Culinary Institute of America at Greystone explore the finest ingredients available to today's American cooks. Download Podcast Video