Potato Provencal Tart

FromThe Culinary Institute of America

View podcast show

Currently unavailable

Potato Provencal Tart

FromThe Culinary Institute of America

ratings:

Length:

8 minutes

Released:

Jun 24, 2014

Format:

Podcast episode

Description

Chef Mark
Sullivan from Spruce in San Francisco demonstrates how to make a traditional Provencal Tart filled with layers of
potatoes and late summer vegetables. A slice of this tart is served with a side
salad at Spruce for brunch and lunch. Recipe at: http://www.ciaprochef.com/potatoes/recipe7/

Released:

Jun 24, 2014

Format:

Podcast episode

Titles in the series (100)

Explore endless menu possibilities with video podcasts from the chefs at The Culinary Institute of America. Recipes and techniques online at www.ciaprochef.com

Skip carousel

Pinto Bean Quesadilla with Salsa Verde: Quesadillas are a meal that kids are guaranteed to love. This simple-to-make quesadilla mixes pinto beans with Monterey Jack cheese and salsa verde, for a healthy and flavorful favorite with a twist. Pairing beans with the whole grains in this tortilla m... by The Culinary Institute of America
10 min listen
Cauli-Bean Bolognese with Zucchini Noodles: Looking for classic comfort food with a healthy plant-forward twist? This Cauliflower and Bean Bolognese with Zucchini Noodles swaps out the saturated fat in ground beef with richly flavored beans and cauliflower. We promise you won’t miss the meat! The ... by The Culinary Institute of America
1 min listen
Black Bean and Black Rice Pudding with Coconut Milk and Toasted Coconut Flakes: Sticky Black Rice Pudding is a classic Thai dessert. In this superfood version, CIA Chef Scott Samuel adds black beans, coconut milk, and mango. The fudgy texture of the black beans makes them the perfect addition to this pudding. Recipe at: http://w... by The Culinary Institute of America
4 min listen
Blood Orange, Bean and Endive Salad with Torn Croutons: You will love the combination of sweet and tangy oranges, hearty beans, crunchy endive and fennel, and peppery arugula in this wonderful winter salad. Chef Toni Sakaguchi at The Culinary Institute of America uses a colorful blend of kidney beans, white b... by The Culinary Institute of America
1 min listen
Blue Cheese, Crispy Onion, BBQ Kidney Bean Blended Burger: Watch Chef Toni Sakaguchi at The Culinary Institute of America show you how to make this mouthwatering Blue Cheese, Onion Ring, BBQ Kidney Bean Blended Burger. She blends kidney beans into the burgers to give them a perfectly juicy texture! Swapping some... by The Culinary Institute of America
2 min listen
Kale and Cannellini Bean Salad, with Pecorino Crisps and Creamy White Bean Dressing: With its earthy flavor, robust texture, and stellar nutritional accolades, it’s been hard to miss kale’s ascension to stardom. This kale salad with white beans, fennel, edamame, and a parmesan crisp is sure to please. In place of less healthful ingredien... by The Culinary Institute of America
6 min listen
Protein Bites with Chocolate, Black Beans and Coconut: Need a post-workout pick-me-up? These tasty, high-protein energy bites are deliciously flavored with coconut, nut butter, and beans. These high-protein energy bites are as irresistible as they are healthy and convenient. And they’re kid-friendly too! Get... by The Culinary Institute of America
1 min listen
Spicy Middle Eastern Lamb and Kidney Bean Meatballs: Meatballs are a classic comfort food with countless variations from all over the world. Chef Toni Sakaguchi at The Culinary Institute of America shows you how to make these Spicy Middle Eastern Lamb and Kidney Bean Meatballs with Salted Yogurt and Medite... by The Culinary Institute of America
2 min listen
Sam Jones BBQ in Winterville, North Carolina: Sam Jones is a James Beard Award winning BBQ pitmaster who is proud to continue in the 200 year old family tradition of "no-frills" North Carolina barbecue. Sam shows us around the smokehouse and introduces us his signature pulled pork sandwich. Get BBQ ... by The Culinary Institute of America
4 min listen
Whole Roasted Kohlrabi with Seared Tomatoes, Feta Cheese, and Lemon Za’atar Dressing: Looking for plant-based BBQ recipes? Here’s a bold, flavor-packed recipe for fire-roasted kohlrabi served with a salad of tomatoes and feta cheese and drizzled with a tangy lemon za’atar dressing. Einav Gefen, corporate executive chef at Unilever Food So... by The Culinary Institute of America
2 min listen
Navy Bean Falafel Mediterranean Bowl: Chef Barbara Alexander demonstrates how to make a Navy Bean Falafel Mediterranean Bowl at The Culinary Institute of America. To make the falafel, she pulses together navy beans, an egg, garlic, and spices and sautés them until crispy. These are served in... by The Culinary Institute of America
2 min listen
Snow’s BBQ with Kerry Bexley and Tootsie Tomanetz: Kerry Bexley is the owner of Snow’s BBQ located in the tiny town of Lexington, Texas. Since Texas Monthly magazine rated Snow’s BBQ the “#1 BBQ in Texas”, BBQ aficionados drive for miles to line up before dawn for a taste of Snow’s juicy pork spare-ribs,... by The Culinary Institute of America
5 min listen
Vegan Creamy White Bean "Alfredo" Pasta with Peas, Lemon and Rosemary Walnuts: This delicious vegan version of creamy alfredo sauce uses white beans in place of heavy cream. Swapping out heavy cream with white beans in this plant-based alfredo sauce cuts down on saturated fat and cholesterol, and also gives this pasta a tasty prote... by The Culinary Institute of America
2 min listen
Avocado Toast with Herby Bean Salad and Roasted Tomatoes: Delicious, healthy and easy-to-make, avocado toast is a trend with staying power. Today we’re elevating your everyday avocado toast, topping it with a fresh herb-infused bean salad, roasted tomatoes and feta cheese. This beautiful, delicious and healthy ... by The Culinary Institute of America
2 min listen
Green Chili Smash Black Bean Beef Burger: Watch Chef Toni Sakaguchi at The Culinary Institute of America make these delicious Green Chile Smash Black Bean Beef Burgers. Not only does swapping some of the beef with beans reduce the amount of saturated fat and cholesterol, the beans add fiber and ... by The Culinary Institute of America
2 min listen
North Carolina BBQ at Skylight Inn: The Jones family has been in the North Carolina barbecue business for over 200 years. At the Skylight Inn in Ayden, North Carolina, current owner and James Beard Award-winning pitmaster Sam Jones smokes whole hogs over North Carolina oak using the same w... by The Culinary Institute of America
3 min listen
Fish Taco and Pinto Bean Bowl: Chef Barbara Alexander presents a creative twist on a fish taco with this Fish Taco and Pinto Bean Bowl at The Culinary Institute of America. This hearty bowl includes all of the delicious flavors in a fish taco, including charred corn and tomatoes, cumi... by The Culinary Institute of America
2 min listen
Chicken, Pinto Bean, and Chorizo Pot Pie with Cheddar Scallion Biscuits: This hearty Chicken, Pinto Bean, and Chorizo Pot Pie with Cheddar Scallion Biscuits is quintessential American comfort food. This recipe combines chicken, chorizo, pinto beans, carrots, and leeks and then tops it off with Cheddar Scallion Biscuits. Chef ... by The Culinary Institute of America
2 min listen
Watermelon Agua Fresca: True to their name, watermelons are 92% water, and are a refreshing ingredient in a variety of beverages. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make Watermelon Agua Fresca. It’s delicious on its own, or as the base fo... by The Culinary Institute of America
1 min listen
Protein Pancakes with Banana, Coconut, and White Beans: Bursting with flavor, fiber and protein, these Banana Coconut and White Bean Pancakes are a healthy way to start the day. Chef Toni Sakaguchi at The Culinary Institute of America uses white beans, which are a good source of plant-based protein, and excel... by The Culinary Institute of America
1 min listen
Smoky Medjol Dates Stuffed with Goat Cheese, Pistachios and Citrus: These sweet and smoky medjool dates stuffed with goat cheese, pistachios, garlic and citrus are sure to be a winner with your guests. This delicious plant-forward recipe can be served as an appetizer, a shared small plate, or as a passed hors’d'oeuvre. T... by The Culinary Institute of America
2 min listen
Watermelon and Avocado Mosaic with Dungeness Crab Salad: This Watermelon and Avocado Mosaic with Dungeness Crab Salad dish is as beautiful as it is delicious. Watch as Chef Rebecca Peizer from The Culinary Institute of America shows us how to make a “tile” of cubed avocado, and red and yellow watermelon. Rec... by The Culinary Institute of America
2 min listen
How to Make Barbecue Rubs with Tuffy Stone: Barbecue Hall of Fame inductee Tuffy Stone show us how to create his championship-winning BBQ rubs. Tuffy Stone is a Six-time World Barbecue Champion pitmaster, a Barbecue Hall of Fame inductee, an author (Cool Smoke -The Art of Great Barbecue), a former... by The Culinary Institute of America
4 min listen
Grilled Peach Slaw with Aleppo Spiced Almonds and Smoked Peach Vinaigrette: Freshen up your BBQ menu with this recipe for grilled peach and napa cabbage slaw, dressed with a subtly spiced Aleppo pepper, almond and peach vinaigrette. The Smoked Peach Vinaigrette is made from real peach puree and has a delicious full flavor. Delic... by The Culinary Institute of America
1 min listen
Vegetarian Tortilla Soup with Red Beans and Quinoa: With red beans and quinoa, this vegetarian version of tortilla soup is just as flavorful, hearty, and protein-packed as its traditional chicken counterpart. Red beans are the hearty powerhouses in this vegetarian soup. Chef Toni Sakaguchi at The Culinary... by The Culinary Institute of America
2 min listen
Black Bean Baby Cakes with Mocha Black Bean Aquafaba Frosting: Looking for a decadent dessert with a healthy plant-forward twist? Chef Toni Sakaguchi at The Culinary Institute of America adds black beans to these chocolate baby cakes for a rich and fudgy texture. She tops the cakes with mocha aquafaba frosting made ... by The Culinary Institute of America
2 min listen
Kreuz Market BBQ in Lockhart, Texas: Roy Perez has worked in the barbecue pits at Kreuz Market in Lockhart, Texas for over 34 years. In 1987 Roy Perez left his home building career and started smoking sausages for 4th generation Kreuz owner Rick Schmidt. Over the years, Roy’s mastery of Kre... by The Culinary Institute of America
4 min listen
How to prepare barbecue spare ribs with Tuffy Stone: Barbecue Hall of Fame inductee Tuffy Stone show us how he prepares his championship-winning barbecue spare ribs.. Tuffy Stone is a Six-time World Barbecue Champion pitmaster, a Barbecue Hall of Fame inductee, an author (Cool Smoke -The Art of Great Barbe... by The Culinary Institute of America
7 min listen
Rodney Scott’s BBQ in Charleston, South Carolina: Rodney Scott’s BBQ in Charleston, South Carolina is one of few BBQ places in the US that still practices the dying art of whole hog barbecue. Pitmaster Anton Williams shows us how Rodney's whole hogs are slow-roasted over direct heat from hardwood coals.... by The Culinary Institute of America
4 min listen
Smoky Honey Citrus Chicken Wings: Wings are a winning item on a menu, and the trick is to make them stand out. These Smoky Honey Citrus Chicken Wings have a delicious smoky-sweet flavor that shines with a subtle citrus tang. Einav Gefen, corporate executive chef at Unilever Food Solution... by The Culinary Institute of America
2 min listen

More Episodes from The Culinary Institute of America

Skip carousel

Silken Tofu with Tomatoes at Eleven Madison Park: Chef Mike Pyers is chief culinary officer at three-Michelin-starred restaurant, Eleven Madison Park, and shows us how he makes silken tofu with tomato and anise hyssop. He makes the tofu in-house using locally produced soymilk. The tofu sets in a ste... by The Culinary Institute of America
4 min listen
Sunflower Salad at Eleven Madison Park: Chef Josh Hardnen, creative culinary director at Eleven Madison Park in Manhattan, shows us how he makes sunflower salad with beans and epazote. The dish utilizes all parts of a sunflower blossom. The core of the sunflowers have an artichoke-like fla... by The Culinary Institute of America
6 min listen
Interview with Chef Humm at Eleven Madison Park: Daniel Humm is the chef and owner of Eleven Madison Park in Manhattan, which has held three Michelin stars since 2012 and was ranked first by The World’s 50 Best Restaurants in 2017. In 2021, Eleven Madison Park famously transitioned to a plant-based... by The Culinary Institute of America
30 min listen
Corn Tamales at Dirt Candy: Michaela Duke, sous chef at Michelin-starred restaurant, Dirt Candy in New York City, shows us a whimsical take on corn tamales. She starts the dish with an intensely-flavored corn puree dotted with mole, corn salsa verde, and raw baby corn slices. S... by The Culinary Institute of America
3 min listen
Zucchini Spring Roll Rangoon at Dirt Candy: Michaela Duke, sous chef at Michelin-starred restaurant, Dirt Candy in New York City, shows us how she makes Zucchini Spring Roll Rangoon. She starts with a salad of torn zucchini, squash blossoms, and bamboo, dressed in vegan fish sauce and lime jui... by The Culinary Institute of America
2 min listen
Interview with Michaela Duke at Dirt Candy: Michaela Duke is sous chef at Dirt Candy in New York City's Lower East Side. Dirt Candy is a vegetable-focused restaurant with a 5-course tasting menu. She talks about the restaurant’s evolution since it opened in 2008, as well as the culinary team’s... by The Culinary Institute of America
7 min listen
Interview with Chef Amanda Cohen from Dirt Candy: Amanda Cohen is the James Beard-nominated chef and owner of Dirt Candy, the Michelin-starred vegetable restaurant in New York City's Lower East Side. Dirt Candy was the first vegetable-focused restaurant in New York City, and a pioneer of the plant-f... by The Culinary Institute of America
12 min listen
Introduction to Inside the Plant-Forward Kitchen: New York: Inside the Plant-Forward Kitchen: New York is the second edition of a new educational video produced by The Culinary Institute of America—a first-of-its-kind video reference library documenting the best of plant-forward cuisine. In this documentary s... by The Culinary Institute of America
4 min listen
Sabich with Watermelon Salad and Watermelon Rind “Amba”: A sabich is traditionally pita or laffa bread stuffed with fried eggplant, hard-boiled egg, chopped salad, amba, and tahini sauce. It’s an Iraqi Jewish street food that has become a staple of Israeli cuisine. This creative twist features watermelon s... by The Culinary Institute of America
3 min listen
Grilled Lamb Chops with Watermelon Molasses, Sofrito and Polenta: For a delicious dish that balances the richness of grilled lamb with the bright and fruity sweetness of watermelon molasses, try these grilled lamb chops with watermelon molasses, watermelon sofrito, and polenta. Your guests will love the combination... by The Culinary Institute of America
4 min listen
Melonchelada Cocktail: This fruity, sweet, and refreshing drink inspired by the traditional michelada, uses watermelon juice in place of tomato juice. Chef Magnus Young, Chef de Cuisine and Culinary Manager at the Bruschetteria Food Truck for Clif Family Wines in St. Helen... by The Culinary Institute of America
2 min listen
Watermelon Stack Cake: Chef de Cuisine and Culinary Manager at the Bruschetteria Food Truck for Clif Family Wines in St. Helena, CA, Magnus Young shows us how to make a watermelon stack cake. This stack cake filling gets its beautiful color and sweet flavor from watermelon... by The Culinary Institute of America
4 min listen
Pecan Delight Ice Cream Sundae: Here’s an elevated version of a banana split. This Maple Pecan Ice Cream Sundae is made with Caramelized Bananas, Pecan Honey Tuile, Orange Cranberry Compote and Candied Pecans. This Pecan Delight Ice Cream Sundae brings together familiar and nostalg... by The Culinary Institute of America
3 min listen
Pecan and Mascarpone Ravioli with Brown Butter Sage Sauce: Delight your guests with this delicious dish that’s perfect for fall: Pecan and Mascarpone Ravioli with Brown Butter Sage Sauce. The crisp and buttery New Mexico pecans, the creamy mascarpone, and the rich brown butter sage sauce create a dish that’s... by The Culinary Institute of America
2 min listen
Sweet Potato Gnocchi with Pecan Ricotta: Wow your guests with this delicious vegetarian pasta dish: Sweet Potato Gnocchi with Pecan Ricotta, Roasted Brussels Sprout Leaves and Apple Fennel Salad. The combination of pillowy soft gnocchi, creamy pecan ricotta, and refreshingly crisp apple fen... by The Culinary Institute of America
3 min listen
Squash Tart with Pecan Brittle and Candied Bacon: This beautiful dish brings the comforting flavors of fall to your guests: Acorn Squash Mousse Tart with Spicy Pecan Brittle and Candied Bacon. The crisp and nutty pecan brittle, the smoky bacon, and sweet creamy mousse work together to make a delicio... by The Culinary Institute of America
3 min listen
Grilled American Lamb Shawarma: Chef Mica Talmor of Mediterranean restaurant, Pomella, in Oakland, Calif., shows how she makes shawarma using American lamb loin. Chef Talmor says the key to shawarma is the marinade. The robust warm spices and vinegar help to tenderize the lamb and ... by The Culinary Institute of America
3 min listen
American Lamb Mrouzia: Mrouzia is a sweet and spicy North African lamb stew that has graced tables for centuries. Chef Mica Talmor of Pomella restaurant in Oakland, Calif., shows us how to prepare Mrouzia with American lamb shank. Her version draws from tradition, but incl... by The Culinary Institute of America
3 min listen
American Lamb Merguez Bourek: Bourek is a savory pastry made of flaky phyllo stuffed with meat, potatoes, or spinach that is enjoyed all over the Middle East and Central Asia. In this version, Chef Mica Talmor of Pomella restaurant in Oakland, Calf., makes bourek stuffed with bol... by The Culinary Institute of America
3 min listen
American Lamb Roulade Stuffed with Freekah, Cherries and Mint: Chef Mica Talmor of Mediterranean restaurant, Pomella, in Oakland, Calif., demonstrates how to make lamb roulade, a traditional dish that she reimagined for her menu. She stuffs lamb necks with mint, freekeh, and dried sour cherries that she then rol... by The Culinary Institute of America
3 min listen
Savory Egg Tartlets: Chawanmushi-Style Dan Tats: Chawanmushi is a savory egg custard that is a beloved Japanese comfort food. Chawanmushi means "steamed in a teacup" because the custard is cooked and served in a small serving bowl or cup. In this chawanmushi with a twist, the custard is served like... by The Culinary Institute of America
3 min listen
Rice Paper “Chimichangas”: Chimichangas are delicious deep-fried burritos popular in Tex-Mex casual dining. These Asian-inspired chimichangas are made with rice paper, and filled with sushi rice, roasted peppers, halibut, and sweet and spicy Thai Chili Sauce. These rice paper ... by The Culinary Institute of America
3 min listen
Fat Washed Ponzu & Beurre Blanc Sauce: Fat washing is a mixology technique in which you infuse fat into a liquid, and the fat separates and rises to the surface. The result is two flavorful products. The fat is infused with the flavor of the liquid, and the liquid is infused with the flav... by The Culinary Institute of America
3 min listen
PLT Sandwich: Pork Belly, Lettuce and Tomato Sandwich: The status of the BLT as the king of all sandwiches is based on its perfect balance of salty, savory bacon, creamy mayo, sweet and acidic tomato, and crunchy lettuce and bread. This PLT gives a BLT an upgrade! In place of regular bacon, this sandwich... by The Culinary Institute of America
2 min listen
Portabella Mushroom Rings: Kikkoman Executive Chef Andrew Hunter makes a delicious twist on onion rings using portabella mushrooms. He cuts the portabella mushroom caps using ring cutters of various sizes, then roasts, breads, and fries them. The crispy and meaty mushroom ring... by The Culinary Institute of America
2 min listen
Grilled Mahi Mahi with New Mexico Chile and Coconut Coulis: This grilled mahi mahi is paired with New Mexico green chile and coconut coulis, tostones, and a pineapple, jicama, and black bean salsa. The coulis is made with sweet and earthy New Mexico green chiles, garlic, cilantro and coconut cream for a delic... by The Culinary Institute of America
1 min listen
Smorrebrod with Roasted New Mexico Chiles, Salmon, and Herbed Cheese: A Smørrebrød is a Scandinavian open-faced sandwich traditionally served on sourdough rye bread called rugbrød. In this video we show you how to make a Smørrebrød topped with roasted New Mexico green chiles, cured salmon, radish and herbed cheese. Thi... by The Culinary Institute of America
1 min listen
New Mexico Pizza: Roasted New Mexico Chile Pesto, Goat Cheese, Prosciutto, and Pecans: This New Mexico Pizza is topped with Roasted New Mexico Chile Pesto, Goat Cheese, Prosciutto, Arugula, Honey, and Toasted New Mexico Pecans. Give it a try and it might become your new favorite pizza! This video was produced by The Culinary Institute ... by The Culinary Institute of America
2 min listen
New Mexico Chile, Corn and Cheddar Pudding: This New Mexico Chile, Sweet Potato, Charred Corn and Smoked Cheddar Pudding has a wonderfully rich, creamy, and custardy texture with delicious southwest flavors. This video was produced by The Culinary Institute of America as an industry service to... by The Culinary Institute of America
2 min listen
Green Shakshuka with New Mexico Chiles: Shakshuka is a North African and Middle Eastern dish made of stewed tomatoes and peppers. Although it’s traditionally enjoyed for breakfast in Israel, this dish really is great for any meal of the day. In this recipe we make a shakshuka with a green ... by The Culinary Institute of America
1 min listen

Related podcast episodes

Skip carousel

Watermelon Consommé with Scallop Ceviche: Inspired by the flavors of South America, Chef Rebecca Peizer from The Culinary Institute of America shows us a beautiful Watermelon Consommé with Scallop Ceviche. Chef Rebecca makes a flavorful consommé by decanting pureed watermelon blended with Pernod... by The Culinary Institute of America
2 min listen
Latin-Inspired Watermelon Salad with Pickled Watermelon Rind: Chef Rebecca Peizer from The Culinary Institute of America shows us a creative take on a watermelon salad that uses the whole watermelon—from rind to flesh. This Latin-inspired watermelon salad includes tart and spicy pickled watermelon rind, creamy and ... by The Culinary Institute of America
2 min listen
42: Winter Squash Wonderland: Healthy recipes and cooking hacks for your favorite winter squash. by Eat, Drink, Live Longer
31 min listen
109: Winter Squash 101: Cooking tips, recipes, and nutrition know how by Eat, Drink, Live Longer
32 min listen
Watermelon and Ahi Tuna Poke: The Hawaiian raw tuna salad known as poke has taken the mainland by storm. Chef Rebecca Peizer from The Culinary Institute of America shows us a delicious take on the dish using watermelon. She combines compressed cubes of yellow watermelon with classic ... by The Culinary Institute of America
2 min listen
Entertaining the Girls: Molly's got her girlfriends coming over for dinner so she's cooking her go-to special menu, including her make-ahead sticky rhubarb short ribs; a show stopping crispy saffron rice dish and a fresh side of green beans with potato chip crunch. For a sweet treat, Molly's making her whipped cheesecakes with pistachio crust. by Girl Meets Farm
19 min listen
Family Thanksgiving: Molly Yeh celebrates Thanksgiving on the farm with lots of food! Her menu includes Twice-Baked Potatoes, Brussels Sprout Casserole, sweet and sticky Orange Marmalade Glazed Ham and a classic Pumpkin Pie with Whipped Cream and Cinnamon. by Girl Meets Farm
17 min listen
Episode 318: "Six Seasons" with Joshua McFadden: On today's episode of THE FOOD SEEN, we extend our concept of seasonal produce, by adding two seasons (consider summer divided into Early Summer, Midsummer & Late Summer). Chef Joshua McFadden of Ava Gene's and Tusk in Portland, OR, delivers Six Seasons: by THE FOOD SEEN
28 min listen
Watermelon and Avocado Mosaic with Dungeness Crab Salad: This Watermelon and Avocado Mosaic with Dungeness Crab Salad dish is as beautiful as it is delicious. Watch as Chef Rebecca Peizer from The Culinary Institute of America shows us how to make a “tile” of cubed avocado, and red and yellow watermelon. Rec... by The Culinary Institute of America
2 min listen
How to Make Watermelon Molasses: Watermelon Molasses is a delicious and versatile condiment. Its sweet, floral, and slightly vegetal flavor makes it a perfect ingredient for grilled meats and vegetables, dressings, marinades and cocktails. It lasts for up to three months refrigerated, a... by The Culinary Institute of America
2 min listen
New Mom Life: Molly Yeh makes quick, easy recipes that let her spend more time enjoying her life as a new mom. She starts off with savory Green Pancakes for lunch, and then she's in dinner mode with a Funeral Hotdish and crunchy Romaine Salad. by Girl Meets Farm
17 min listen
Jewish New Year: Molly Yeh makes brunch to celebrate Rosh Hashana with her visiting family. They'll love her sweet Apple Butter Rolls with Honey Marzipan Frosting, a tender and juicy Brunch Brisket and Carrot Hash with Eggs and Pesto. by Girl Meets Farm
17 min listen
Episode 30: What do you bring to a picnic?: All our favorite summer dishes by Food Friends Podcast: Home Cooking Made Easy
29 min listen
Veg Box Lottery: The Kitchen Cafe team turn everyday vegetables into a three-course meal. by The Kitchen Café
28 min listen
How to get more Beans into your diet by The Whole Food Vegan Podcast
22 min listen
Episode 67: Can a frittata change your life? Simple home cooking tips for the best brunch!: Replaying one of our fan favorite episodes by Food Friends Podcast: Home Cooking Made Easy
35 min listen
Burmese Watermelon Salad: Chef Rebecca Peizer from The Culinary Institute of America shows us how to make a healthful and delicious Burmese Watermelon Salad, packed with flavor and texture. Cubes of juicy and crisp watermelon are tossed with shredded coconut, toasted peanuts, ses... by The Culinary Institute of America
2 min listen
Nick's Trombone Choir: Molly Yeh makes a hearty Tomato Squash Soup and Labneh Grilled Cheese for lunch before husband Nick's trombone practice. Afterwards, they eat a simple weeknight meal of her delicious Smoked Salmon Niçoise Salad. Below are the recipes used in today’s episode: Smoked Salmon Niçoise Salad: https://www.foodnetwork.com/recipes/smoked-salmon-nioise-salad-8303742 Labneh Grilled Cheese: https://www.foodnetwork.com/recipes/labneh-grilled-cheese-8303743 Tomato Squash Soup: https://www.foodnetwork.com/recipes/tomato-squash-soup-8303749 Chewy Chocolate Peanut Butter Bars: https://www.foodnetwork.com/recipes/chewy-chocolate-peanut-butter-bars-8303750 Want even more of Molly’s recipes? Stream full episodes of Girl Meets Farm on discovery+. Head to discoveryplus.com/girlmeetsfarm to start your 7-day free trial today. Terms apply. by Girl Meets Farm
18 min listen
Alex's Birthday: Alex turns 15 and the celebration starts with Iny's Prune Cake with Buttermilk Icing. Ree Drummond's hosts a party with New York Style Chopped Salad with an Herby Ranch Dressing, Rosemary Focaccia and Flower Pot Desserts. by The Pioneer Woman
18 min listen
Friendsgiving: Molly Yeh whips up fun takes on Thanksgiving classics for her Friendsgiving gathering on the farm. Her main dish is Pomegranate Glazed Turkey Legs, and she serves them with Slow Cooker Greens and Dumplings. by Girl Meets Farm
16 min listen
Watermelon Rind Massaman Curry with Winter Vegetables: Watch Chef Rebecca Peizer from The Culinary Institute of America shows us a creative and delicious way to use watermelon rind in this Watermelon Rind Massaman Curry with Winter Vegetables. Watermelons are in the gourd family, and pair well with other win... by The Culinary Institute of America
2 min listen
Episode 28: All the summer berries!: From strawberries to mulberries, we're talking about the best summer fruit and what to do with it! by Food Friends Podcast: Home Cooking Made Easy
30 min listen
47: Southern Cooking with Chef Virginia Willis: Healthy Southern foods for your family ... no matter where you live by Eat, Drink, Live Longer
45 min listen
Vegan Ceviche and Butternut Squash Tacos at Malibu Farm Restaurant: Chef Yanelquis Penton is the Head Chef of Malibu Farm, a plant-forward restaurant located on the scenic Malibu Pier off the Pacific Coast Highway in California. She and Chef de Cuisine Norberto Gomez show us their butternut squash tacos with spaghett... by The Culinary Institute of America
7 min listen
Sunday Brunch: Generations of Drummonds are gathering for Sunday brunch. Ree has a spectacular menu with a glorious Baked Glazed Ham, Drop Biscuits and Ham Gravy, Baked Eggs in Hash Brown Cups and zesty Fruit Salad With Orange Vanilla Syrup. by The Pioneer Woman
18 min listen
Blood Oranges, Avocados & Stockholm's Food Scene: Get creative with avocados, sample Stockholm's food and put blood oranges centre stage! by The Kitchen Café
28 min listen
5 Tips to Eat More Veggies! l EP #43: With her combined background as a chef and RD, meal prep expert Allison Schaaf knows the importance of making veggies actually taste good. Get her 5 tips for how she makes a variety of vegetables a part of her family’s regular diet. From healthy... by Meal Prep Monday Podcast™
11 min listen
Home on the Ranch: Pioneer Woman Ree Drummond's throwing open her Oklahoma ranch for a brand-new food series with juicy slices of frontier life. There's a quintessential ranch dinner, a dawn cattle gathering with the kids and cowboys, and rookie cowgirl Ree's facing two family challenges. With Chicken Fried Steak and Creamy Mashed Potatoes with Gravy with a Marinated Tomato Salad With Herbs on the side, as well as Cowboy Breakfast Sandwiches and Sunrise Punch, it's going to be a mouthwatering feast of fabulous food and fun. by The Pioneer Woman
18 min listen
Culinary Lessons Learned from Puerto Rico l EP #37: Do you get kitchen inspiration from your travels? Prep Dish founder Allison Schaaf shares the culinary lessons she learned from her time in Puerto Rico, and how you can apply some of them at home. From fresh coconuts to plantains to giant avocados,... by Meal Prep Monday Podcast™
8 min listen
Episode 54: 5 winter salads you’ll want to make on repeat!: Salads can be the best part of your day, with a few tips and tricks! by Food Friends Podcast: Home Cooking Made Easy
29 min listen

Discover this podcast and so much more

Potato Provencal Tart

Potato Provencal Tart

Description

Titles in the series (100)

More Episodes from The Culinary Institute of America

Related podcast episodes