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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

members only Recipes and Techniques

Side Dishes

Green Beans With Frizzled Prosciutto & Gruyère

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Side Dishes

Green Beans with Frizzled Prosciutto and Gruyère

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Side Dishes

Green Lentils with Chard and Lemon

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Appetizers, Hors D’oeuvre, and Snacks, Main Dishes, One-Dish Meals

Green Mexican Ceviche

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Breakfast and Brunch, Main Dishes, One-Dish Meals

Green Shakshuka with Green Chiles

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Desserts

Green Tea Truffles

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Chef's Notes Plus

Grill Anything (Yes, Even Pasta!)

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Appetizers, Hors D’oeuvre, and Snacks

Grilled Artichokes with Romesco Sauce

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Grilling, Main Dishes

Grilled Baby Octopus

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Uncategorized

Grilled Balsamic Vinegar of Modena PGI-Marinated Ribeye, with Balsamic Brown Butter and Honey Black Pepper Balsamic Gastrique

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Salads

Grilled Chicken Caesar Salad

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Appetizers, Hors D’oeuvre, and Snacks, Grilling

Grilled East Mediterranean Cheese with Tomatoes

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