Chef's Notes Plus

New Video: Making Quick Pickles

July is Oh No All my Cucumbers Grew at the Same Time What Do I Do with Them month, and there is only one answer to that: Pickles! In this video, DISH editor Laura shows you exactly how easy it is to make refrigerator pickles and talks you through some […]

Chef's Notes Plus

Not-So-Mysterious Mushrooms

Though mushrooms grow throughout the year, they are widely regarded as seasonally fall (except morels, which are the best part of the spring!). White button and cremini mushrooms (often called baby bellas) are the old stand-by. They are inexpensive, sturdy, and neutral in flavor. But as much as we love […]

Chef's Blog, Chef's Notes Plus

Our Favorite Summer Produce (and How to Use Them)

No matter what part of the country you live in, summer is the season of abundance. Farmers’ markets are full to overflowing, and backyard gardens are starting to produce in earnest. Who wouldn’t want to cook with all those colors and flavors for inspiration? We’ll highlight some of our favorites […]

Main Dishes

Pappardelle with Broccoli Rabe and Ricotta

Serves 6 to 8 We love this recipe with homemade chestnut pappardelle, but for a simple meal, any pasta will do. Substitute broccoli, broccolini, or even chopped Swiss chard for the broccoli rabe. Ingredients 2 lb broccoli rabe Kosher salt, as needed 10 tbsp extra-virgin olive oil 2 garlic cloves, […]

Main Dishes

Pasta e Ceci (Pasta & Chickpeas)

Makes 4 to 6 servings This is a classic Italian dish that showcases chickpeas and a flavorful broth. You can cook the chickpeas a day or two ahead, and then the dish will come together in a flash for a busy weeknight. Ingredients 1 lb dried chickpeas (about 2 1/2 […]

Chef's Blog

Plant-Forward Cooking

At CIA Foodies and our members’ page DISH, we embrace healthy cooking for healthy lives, whatever that may mean for you. With recipes, technique posts, and instructive videos, you’ll find the tools you need to build your kitchen confidence. Whether you follow a special diet, enjoy plant-forward dinners, or simply […]

Chef's Blog

Plant-Forward, Plant-Powered—Explained at Last!

Ever since we first listed our “Plant-Powered Cooking Boot Camp” on the class calendar, I’ve been getting questions. People asked, “What does plant-powered or plant-forward cooking mean?” Really, it is a very simple concept that is deceptively hard to explain because people want to know the rules, boundaries, hard lines. […]

Chef's Blog, Chef's Notes Plus

Preparing Fresh Garden Peas

Garden peas are one of the great treasures of springtime. When you find them in the market, feature them in a dish with fresh favas or asparagus, which are in season at the same time. If you are lucky enough to grow your own or have access to farm fresh […]