The Culinary Institute of America

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 poke ingredients, and serves the salad inside a hollowed out watermelon cup. Get the recipe here, or go to: http://www.ciaprochef.com/watermelon/WatermelonTunaPoke

Previously underappreciated flavors from the Philippines are now increasingly popular in the American dining scene. Chef Rebecca Peizer from The Culinary Institute of America shows us a creative take on Filipino flavors with this Grilled Watermelon and Pork Belly Salad with Watermelon Rind Relish. She braises, cubes then fries pork belly, and combines that with a watermelon relish and adobo sauce. The salad is served on top of grilled squares of watermelon. Get the recipe here, or find it at: http://www.ciaprochef.com/watermelon/PhilippineWatermelonSalad Download Podcast Video

Previously underappreciated flavors from the Philippines are now increasingly popular in the American dining scene. Chef Rebecca Peizer from The Culinary Institute of America shows us a creative take on Filipino flavors with this Grilled Watermelon and Pork Belly Salad with Watermelon Rind Relish. She braises, cubes then fries pork belly, and combines that with a watermelon relish and adobo sauce. The salad is served on top of grilled squares of watermelon. Get the recipe here, or find it at: http://www.ciaprochef.com/watermelon/PhilippineWatermelonSalad

This elegant twist on the classic carpaccio uses thinly sliced compressed watermelon in place of raw beef. Chef Rebecca Peizer from The Culinary Institute of America shows us how to serve this beautiful dish topped with crispy fried prosciutto, pistachios, goat cheese and basil oil. Get the recipe here, or find it at: http://www.ciaprochef.com/watermelon/WatermelonCarpaccio Download Podcast Video

This elegant twist on the classic carpaccio uses thinly sliced compressed watermelon in place of raw beef. Chef Rebecca Peizer from The Culinary Institute of America shows us how to serve this beautiful dish topped with crispy fried prosciutto, pistachios, goat cheese and basil oil. Get the recipe here, or find it at: http://www.ciaprochef.com/watermelon/WatermelonCarpaccio

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, sesame seeds, lentils, green beans, mint and a soy dressing. Get the recipe here, or find it at: http://www.ciaprochef.com/watermelon/BurmeseWatermelonSalad Download Podcast Video

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, sesame seeds, lentils, green beans, mint and a soy dressing. Get the recipe here, or find it at: http://www.ciaprochef.com/watermelon/BurmeseWatermelonSalad

Chef Rebecca Peizer from The Culinary Institute of America shows us how to turn a whole cauliflower head into beautiful vegetable “steaks” topped with refreshing juicy grapes, crunchy pistachios, creamy feta and a delicious tart caper vinaigrette. This dish makes an elegant and healthy vegetarian entrée. Recipe at: http://www.ciaprochef.com/grapes/CauliflowerSteakwithGrapes/ Download Podcast Video

Chef Rebecca Peizer from The Culinary Institute of America shows us how to turn a whole cauliflower head into beautiful vegetable “steaks” topped with refreshing juicy grapes, crunchy pistachios, creamy feta and a delicious tart caper vinaigrette. This dish makes an elegant and healthy vegetarian entrée. Recipe at: http://www.ciaprochef.com/grapes/CauliflowerSteakwithGrapes/

The earthy Brussels sprouts, juicy, and refreshing roasted red grapes, and crunchy almonds in this dish make for a perfect combination of flavors and textures. Chef Rebecca Peizer from The Culinary Institute of America shows us this incredibly simple, delicious and healthy side dish. Recipe at: http://www.ciaprochef.com/grapes/RoastedBrusselsSproutsandGrapes/ Download Podcast Video

The earthy Brussels sprouts, juicy, and refreshing roasted red grapes, and crunchy almonds in this dish make for a perfect combination of flavors and textures. Chef Rebecca Peizer from The Culinary Institute of America shows us this incredibly simple, delicious and healthy side dish. Recipe at: http://www.ciaprochef.com/grapes/RoastedBrusselsSproutsandGrapes/

Charring is a popular technique that gives a dish a bold, smoky flavor. Chef Rebecca Peizer from The Culinary Institute of America shows us how to char grapes in this unique and delicious dish: Charred Grape and Endive Salad with Roquefort, Hazelnuts and Black Pepper Honey. Recipe at: http://www.ciaprochef.com/grapes/CharredGrapeSalad/

Charring is a popular technique that gives a dish a bold, smoky flavor. Chef Rebecca Peizer from The Culinary Institute of America shows us how to char grapes in this unique and delicious dish: Charred Grape and Endive Salad with Roquefort, Hazelnuts and Black Pepper Honey. Recipe at: http://www.ciaprochef.com/grapes/CharredGrapeSalad/ Download Podcast Video

Chef Rebecca Peizer from The Culinary Institute of America shows us how to make delicious North African-inspired Grilled Lamb and Grape Kebab with Green Grape Tzatziki. Tzatziki, a cooling yogurt sauce typically made with cucumbers, is made with green grapes in this recipe. Recipe at: http://www.ciaprochef.com/grapes/LambGrapeKebabs/

Chef Rebecca Peizer from The Culinary Institute of America shows us how to make delicious North African-inspired Grilled Lamb and Grape Kebab with Green Grape Tzatziki. Tzatziki, a cooling yogurt sauce typically made with cucumbers, is made with green grapes in this recipe. Recipe at: http://www.ciaprochef.com/grapes/LambGrapeKebabs/ Download Podcast Video