The following recipes are from “Cooking at Home with The Culinary Institute of America” (Wiley, 2003, $40). 1 pound fresh pasta dough (recipe follows) 1 1/2 cups warmed tomato coulis (recipe ...

Leveling up your cooking skills can feel super intimidating. But if you can fry, sauté, or blend, you can make these recipes.

Preheat the oven to 325 F. Melt the butter in a soup pot over medium heat. Add the celery, onion, garlic, and leek. Stir to ...

Chef Britt Rescigno, a South Jersey native and Culinary Institute of America alum ... which she’s crafted as a holiday recipe in collaboration with Pre. Ingredients: Meatballs: Sugo ...

Find the next generation of chefs in the school's restaurants or at their own noteworthy eateries in the Hudson Valley.

Melissa Gray is a Recipe Developer and Food Stylist ... and a Bachelors’ in Culinary Arts Management from The Culinary Institute of America, Hyde Park in 2014. After graduation she worked ...

John Barricelli is a third-generation baker who began his cooking career more than 25 years ago at the prestigious Culinary Institute of America in Hyde Park, New York. He has worked in New York ...

Gourdet won a James Beard Award for his cookbook Everyone’s Table: Global Recipes for Modern Health (2021). While attending the Culinary Institute of America, Gregory Gourdet became the school's ...

The Culinary Institute of America, the University of San Francisco and chef training programs across North America. In 1985, he founded the Yan Can International Cooking School. His Yan Can and ...