Chef's Notes Plus

All About Roux

If you’re feeling the spirit of Mardi Gras, you may be inspired to try your hand at a Cajun or Creole recipe, like gumbo or shrimp etouffee. The key to many of these flavorful, complex dishes is the roux, a cooked flour and fat mixture that thickens, colors, and flavors […]

Soups and Stews

Beef Chili

Makes 6 servings Ingredients 3 lb boneless beef shoulder 1 tablespoon whole cumin seeds, or 2 teaspoons ground cumin 1 tablespoon whole coriander seeds, or 2 teaspoon ground coriander 1 tablespoon sweet chili powder 1 tablespoon medium hot chili powder 1 tablespoon smoked Spanish paprika 1 teaspoon dried oregano 1/2 […]

Allergen Friendly, Main Dishes

Beef in Massaman Curry Sauce

Makes 4 to 6 servings Massaman curry is the mildest of the Thai curries, but it is often very rich, with the flavors or cardamom, cinnamon, and cumin. You can find massaman curry paste at most Asian markets, but in pinch, you can replace it with easier-to-find red curry paste. […]

Soups and Stews


Makes 8 servings Callaloo is the greens of the taro root. It is popular in the Caribbean, where it is cooked and eaten in much the same way as collard or turnip greens are in the Southeastern United States. It is also used to make a wonderful soup of the […]

Main Dishes

Crawfish Étouffée

Makes 4 to 6 servings Étouffée is the name given to dishes like this one that are gently cooked in a covered pot. Crawfish, or crayfish, are sold live or as cooked meat. If you buy crawfish meat, look for the words fat-on. Crawfish fat is an integral part of […]

Main Dishes

Gnocchi with Duck Ragoût

Makes 4 to 6 servings This recipe is a favorite of our students in our Cuisines of the Mediterranean class at The Culinary Institute of America. The main ingredient in the dish is the gnocchi, served with a perfectly made duck ragoût to accent those fluffy little pillows.

Main Dishes, Soups and Stews

Irish-style Lamb Stew

Makes 10 servings Ingredients 4 pounds boneless lamb shoulder, cut into spoon-size pieces 1 tablespoon salt 1/2 teaspoon ground white pepper 2 quarts chicken or vegetable stock 1 bay leaf 1 sprig fresh thyme 3 fresh parsley stems 4 cups (two 10-ounce bags) pearl onions, blanched and peeled (or frozen) […]

Chef's Blog, Chef's Notes Plus

Making a Stew Without a Recipe

At it’s very most basic, a stew is bite-sized pieces of food cooked in a liquid, generally over low heat for an extended period. You can stew meat, poultry, fish, beans, vegetables, fruit—virtually anything—in broth, wine, beer, vinegar. Again, virtually anything. Stews are kitchen workhorses. You can make big batches […]

Chef's Blog

More than a Trend: Bring Birria to Your Own Kitchen

If you spend any time on social media, you’ve surely seen photos of crispy, griddled birria tacos. Just the sight of them stops any foodie in their tracks. Melted cheese, golden brown and lacy around the edges. Tender meat, rich from hours stewed in chiles and tomatoes. And, of course, […]

Soups and Stews

New Mexican Green Chile Stew

Makes 5 servings Ingredients 1 cup dry white beans, soaked in water overnight 1 3/4 lb pork shoulder, cut into large dice 1 quart chicken stock 12 oz Anaheim peppers 2 tablespoons vegetable oil 1 1/2 cups small-dice onion 2 tablespoon minced garlic 3 cups medium-dice russet potatoes 1 tablespoon […]