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  • HOME
  • LOCATIONS
    • New York
    • California
      • CIA at Copia
      • CIA Greystone
    • Texas
  • CLASSES
    • Boot Camps
    • Single-Day Classes
    • Private Classes
  • RESTAURANTS
    • New York
    • California
    • Texas
  • MEETINGS & WEDDINGS
    • Weddings
    • Corporate Meetings and Retreats
    • Celebrations
  • ABOUT CIA
    • Gift Cards
    • History of CIA
    • FAQs
  • DISH MEMBERS
    • Log In
    • DISH Home
    • Weekly Menu Plan
    • Recipes
      • Recipe Library
      • My Recipe Box
      • Seasonal Guides
    • Content
      • Videos
      • Chef’s Blog
      • DISH Live Events
      • E-Book Library
    • Deals and Discounts
    • FAQs
    • Learn More
CIA FOODIES

Chef’s Notes Plus
Chef's Notes Plus

Heirloom Recipes from the CIA

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Chef's Notes Plus

Wine 101: Chardonnay

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Chef's Notes Plus

What I’m Cooking: Sweet and Spicy Ricotta Toast with Fig

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Chef's Notes Plus

Handy Conversion References

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Chef's Notes Plus

New Video: Making Quick Pickles

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Chef's Notes Plus

Grill Anything (Yes, Even Pasta!)

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Chef's Notes Plus, Family Fun

Red, White Chocolate, and Blue Bark

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Chef's Notes Plus

Melting Cheese

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Chef's Notes Plus

Lid or No Lid?

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Chef's Notes Plus

Ingredient Spotlight: Dates

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Chef's Notes Plus

What I’m Cooking: Instant Pot Pulled Pork (An Underdog Story)

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Chef's Blog, Chef's Notes Plus

What I’m Cooking (and Freezing!): Roasted Salsa Verde

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Categories

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  • Appetizers, Hors D’oeuvre, and Snacks
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