Creme brulee
You can cook a lot of food in more than 70 years, and here at The Culinary Institute of America, we've created some tasty dishes, if we do say so ourselves. Whether they were imagined right here on our campus or inspired by some of our favorite old-world classics, there are some dishes that are…

CIA FOODIES


Heirloom Recipes from the CIA

You can cook a lot of food in more than 70 years, and here at The Culinary Institute of America, we've created some tasty dishes, if we do say so ourselves.

Whether they were imagined right here on our campus or inspired by some of our favorite old-world classics, there are some dishes that are as CIA as chef coats and sharp knives. Enjoyed daily by students in Farquharson Hall or prepared by food lovers in our weekend classes, it's time to share these recipes so that you can make them at home!

We've posted some of our favorites to start, and we'll keep adding more so you can get a taste of the history of the CIA in your own kitchen!

Cheese Blintzes with Mixed Berry Sauce

Crème Brûlée

Crêpes Suzette

Frisée Salad with Olive Oil-Poached Egg and Lardons

Pissaladière

Moules Marinière

Gnocchi with Duck Ragoût

Udon Noodle Pot

Pacific Seafood Chowder

Pecan Diamonds

Mudslide Cookies

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