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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
    • Tours
      • New York
      • California
      • Texas
    • 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

Appetizers, Hors D’oeuvre, and Snacks

Palmier with Prosciutto

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Sandwiches

Pan Bagnat

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Main Dishes

Pan-Fried Chicken Breast with Prosciutto

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Chef's Blog, Main Dishes

Pan-Steamed Cilantro and Pork Dumplings

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Chef's Blog, Chef's Notes Plus

Pan-Steaming for Tender-Crisp Veggies

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Main Dishes

Paniscia (Risotto With Vegetables, Beans, & Salame)

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Allergen Friendly, Side Dishes

Panitta Fritta o Panelle

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Desserts

Panna Cotta

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Desserts, Pies and Tarts

Panna Cotta Pie

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Chef's Blog, Chef's Notes Plus

Pantry Potential: Toasted Breadcrumbs

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Salads

Panzanella (Bread Salad With Fresh Tomatoes)

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Main Dishes

Pappardelle with Broccoli Rabe and Ricotta

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Categories

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  • Family Fun
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  • Main Dishes
  • One-Dish Meals
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  • Side Dishes
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  • Uncategorized

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