The Culinary Institute of America 

Explore endless menu possibilities with video podcasts from the chefs at The Culinary Institute of America. Recipes and techniques online at www.ciaprochef.com

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Title	Date published
Olive Oil in the Plant-Forward Kitchen Interview Series: Chef Kyle Connaughton of Single Thread	2022-12-21
Olive Oil in the Plant-Forward Kitchen Interview Series: Shirel Berger, Opa Restaurant	2022-12-20
Olive Oil in the Plant-Forward Kitchen Interview Series: Rolando Beramendi	2022-12-19
Olive Oil in the Plant-Forward Kitchen Interview Series: Paul Bartolotta, The Bartolotta Restaurants	2022-12-18
Olive Oil in the Plant-Forward Kitchen Interview Series: Mehmet Gürs of Mikla	2022-12-17
Olive Oil in the Plant-Forward Kitchen Interview Series: Rafi Taherian, Yale Hospitality	2022-12-16
Olive Oil in the Plant-Forward Kitchen Interview Series: Naama & Assaf Tamir, Lighthouse	2022-12-15
Olive Oil in the Plant-Forward Kitchen Interview Series: Ana Sortun, Oleana Restaurant and Sofra Bakery	2022-12-14
Baked Sweet Potato stuffed with Goat Cheese, Roasted Red Grapes, Walnuts and Thyme	2022-12-12
Chimichurri Chicken and Green Grape Skewers with Green Grape Chimichurri Sauce	2022-12-11
Spicy Green Grape Margarita	2022-12-10
Peanut Butter Toast with Maple-Pepper Bacon and Caramelized Red Grapes	2022-12-09
Oatmeal with Granola, Maple-Roasted Red Grapes and Fresh Green Grapes	2022-12-08
Braised Vegetables served with Black and White Tahini Sauces	2022-12-07
Sweet Potato Tagine with Chermoula and Apricot Couscous	2022-12-06
Charred Cabbage with Creamy Turkish Tarator and Pomegranate Molasses	2022-12-05
Mediterranean Falafel Bowl	2022-12-04
Chickpea Socca with Smoky Eggplant Tapenade and Wilted Spinach	2022-12-03
Shaved Fennel Salad with Artichokes and Garoxa Cheese	2022-12-02
Salmorejo: Spanish Tomato Bread Soup	2022-12-01

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