Grain by Grain: Cooking Times and Tips - CIA Foodies
Grain by Grain: Cooking Times and Tips from the Culinary Institute of America.| CIA Foodies
Chef's Notes Plus| CIA Foodies
Chef's Notes Plus| CIA Foodies
Salads, Side Dishes| CIA Foodies
Chef's Blog| CIA Foodies
Chef's Blog, Chef's Notes Plus| CIA Foodies
Chef's Notes Plus| CIA Foodies
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Makes about 2 cups marinade (enough for 2 to 3 lbs of protein) Rub this tangy marinade on chicken, shrimp, pork, or fish before grilling or roasting. It also makes a great dipping sauce when reduced slightly on the stove. The post Spicy Tamarind Marinade appeared first on CIA Foodies.| CIA Foodies
You are unauthorized to view this page. The post Raising the (Burger) Bar with Homemade Buns appeared first on CIA Foodies.| CIA Foodies
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Grain by Grain: Cooking Times and Tips from the Culinary Institute of America.| CIA Foodies
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Makes 4 to 6 servings This simple salad is a fresh and hearty twist on a classic grain salad, perfect for summer or anytime you’re craving something light but satisfying. Tender bulgur soaks up the flavors of juicy tomatoes, creamy mozzarella, and a tangy red wine vinaigrette with fresh herbs. […] The post Bulgur and Tomato Salad appeared first on CIA Foodies.| CIA Foodies
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Makes 4 to 6 servings This crispy tangerine chicken brings together golden fried chicken bites, tender vegetables, and a bright, tangy-sweet garlic sauce. Fragrant tangerine peel and a touch of chili give the dish a lively, restaurant-style flavor that’s easy to achieve at home The post Crispy Tangerine Chicken appeared first on CIA Foodies.| CIA Foodies
10 Ingredients to Keep Stocked in Your Pantry from the Culinary Institute of America.| CIA Foodies
Welcome CIA foodies! Explore cooking, baking, and wine classes for food enthusiasts, as well as our favorite recipes from the Culinary Institute of America!| CIA Foodies
Recipes to Tackle Summer Zucchini Overload from the Culinary Institute of America.| CIA Foodies
Grilling, Main Dishes| CIA Foodies
Try Your Hand at Pork Belly Steamed Buns this Weekend, from the Culinary Institute of America.| CIA Foodies
Caramelizing Sugar for Baking and Pastry Recipes, from The Culinary Institute of America.| CIA Foodies
