FEATURED RECIPE
Baked Sole Fillet In A Spiced Cream SauceThis delicious recipe for Baked Sole Fillet in Spiced Cream Sauce was submitted by the French Culinary Institute as part of our online cooking class series on seafood.
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Gorgonzola Macaroni And CheeseThis Gorgonzola Macaroni and Cheese recipe offers a sharp twist to a creamy classic.
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Old Fashioned MeatloafThis recipe for Old Fashioned Meatloaf is the classic comfort food. Perfect served alongside creamy mashed potatoes
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Rub Your Rib-eyeCheck out this wonderful rib-eye recipe by Chef Al Rosas. Rosas Farms serves this flavorful steak with a Xuxu salad (Jicama and chayote) and potato slices poached in stock and fresh parmesan gratin.
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Savory Young Fennel SaladCome try this Savory Young Fennel Salad recipe by Chef Al Rosas of Rosas Farms. Featuring summer savory, organic mushrooms, and sweet young fennel, this recipe is sure to be a crowd pleaser.
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Best Breakfast EverCheck out this recipe for what Chef Al Rosas proclaims is the Best Breakfast Ever. Egg, fresh Parmigiano-Reggiano, chives, and vermouth... how can you go wrong?
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Honey And Roasted Garlic Baked Brie With Crispy BaguetteChef Andrea Curto-Randazzo: Honey and Roasted Garlic Baked Brie with Crispy Baguette. Sample her favorite recipes, read about accomplishments, books, restaurants and more.
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Chocolate Sponge CakeThis versatile chocolate sponge cake is featured in a number of yummy recipes in The CIA's new cookbook, Cake Art, written by professors and chefs Kate Cavotti and Alison McLoughlin.
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Hard GanacheThis versatile hard chocolate Ganache recipe is featured in the CIA's new cookbook, Cake Art, written by Chefs Kate Cavotti and Alison McLoughlin.
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Glazed Cake With Chocolate TilesThis delectable recipe for a glazed cake with chocolate tiles is featured in Cake Art, the cookbook written by The Culinary Institute of America's own chefs Kate Cavotti and Alison McLoughlin.
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