Take your cooking to the next level as you follow a master chef from the Culinary Institute of America to create 13 delectable and accessible new recipes featuring a variety of vegetables.
Overview
Syllabus
- By This Expert
- 01: Broccoli Rabe with Orecchiette
- 02: Kabocha Squash with Miso Honey Glaze
- 03: Duxelles on Crostini, and Mushrooms Sliders
- 04: Hand-held Salad Rolls
- 05: Tatties and Neeps
- 06: Wrinkled Potatoes
- 07: Rhubarb-Strawberry Limeade
- 08: Escalivada
- 09: Beet Salad with Grapefruit and Vanilla
- 10: Corn and Quinoa Salad with Portobello Mushrooms
- 11: Red Snapper Hash
- 12: Dry-fried Chinese Long Beans
- 13: Fridge Pesto
Taught by
Bill Briwa
