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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

roasting Recipes and Techniques

Main Dishes

Balsamic Vinegar of Modena PGI and Yogurt-Marinated Chicken

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Pantry

Berbere Spice Paste

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Side Dishes

Braised Belgian Endive With Caramelized Vegetables

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Chef's Blog, Chef's Notes Plus

Brines for Tender and Flavorful Meats

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Side Dishes

Brussels Sprouts with Bacon

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Sandwiches

Butifarra (Traditional Peruvian Ham Sandwich)

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Side Dishes

Caramelized Sweet Potatoes with Pine Nuts and Currants

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Chef's Blog, Chef's Notes Plus

Cooking Temperatures of Meat, Poultry, and Fish

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Chef's Blog, Chef's Notes Plus

Crash Course: Low and Slow Holiday Roasts

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Side Dishes

Hoisin-Roasted Root Vegetables

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Chef's Notes Plus

How to Make a Basic Braise—Just in Time for Autumn

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Chef's Blog, Chef's Notes Plus

How to: Roast Vegetables without a Recipe

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