Celebrate the vibrant flavors of spring with five exquisite recipes crafted by the Culinary Institute of America’s renowned chefs. Designed to highlight the season’s freshest ingredients, these dishes bring together global inspiration, innovative techniques, and simple preparation methods. Culinary expert Chef Bill Briwa shares his knowledge and passion for cooking, ensuring every dish is approachable and delightful.
Embrace Mediterranean traditions with this trio of Spanish tapas: a golden Tortilla Española, stuffed olives, and blistered Padron peppers. Paired perfectly with a glass of sherry, these small dishes offer a taste of Spain’s light and flavorful cuisine. Ready in just 19 minutes, this is an ideal appetizer or light meal for spring evenings.
Reimagine pizza with a seasonal twist by using leeks, a delicate and often underappreciated spring vegetable. This healthier, lighter pizza combines the mild sweetness of leeks with creamy cheeses and crisp potatoes for a deliciously unique meal. In just 14 minutes, you can serve up a dish that’s both comforting and refreshing.
Say goodbye to heavy meat dishes with this innovative take on roasted chicken. Spatchcocking, also known as crapaudine in France, flattens the chicken for even cooking and a juicy, flavorful result. Chef Briwa adds a touch of ingenuity by using a brick for perfect roasting in just 20 minutes. This dish pairs beautifully with fresh spring sides.
Elevate your salad game with this vibrant Southeast Asian-inspired dish. Featuring spaghetti squash, tender chicken, fresh fruit, and a zesty, spicy dressing, this salad is a refreshing change from traditional greens. It’s an easy and creative way to make the most of spring’s abundant produce. Ready in 11 minutes, it’s as quick as it is delicious.
End your spring meal with an elegant and cool dessert: panna cotta. This creamy, gelatin-thickened treat is deceptively simple to make and endlessly versatile. Chef Durfee demonstrates how to create a silky panna cotta that can be customized with fresh fruits, nuts, or syrups. Perfect for spring picnics or dinner parties, it’s a crowd-pleasing finale to any meal.
Renowned chef Bill Briwa—a Culinary Institute of America professor and industry veteran—brings his decades of experience to these recipes, ensuring they’re easy to follow and packed with flavor. Whether you’re hosting a gathering or enjoying a quiet meal at home, these dishes will brighten your table and satisfy your taste buds.
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