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
Plant-based Buddhist temple cooking with the Venerable Jeong Kwan Seunim	2023-06-17
Chef Jun Lee Makes Barley Risotto with Cuttlefish at SOIGNÉ in Seoul	2023-06-16
Chef Jun Lee Makes Sea Snails with Seaweed at SOIGNÉ in Seoul	2023-06-15
Chef Jun Lee Makes Ssam at SOIGNÉ in Seoul	2023-06-14
Iconic Korean Ingredients with Chef Jun Lee of SOIGNÉ in Seoul	2023-06-13
Welcome to the Asian Plant-Forward Kitchen: Korea	2023-06-12
Indian-Spiced Tofu with Pear Chutney and Spinach Sauce	2023-06-11
Roasted Brussels Sprouts, Cauliflower, and Butternut Squash with Baked Teriyaki Tofu	2023-06-10
Vegan Enchiladas with Tofu, Black Beans, and Zucchini	2023-06-09
Vegetarian Sloppy “Bos”	2023-06-08
Loaded Sweet Potato with Caramelized Kimchi and Tofu Crumbles	2023-06-07
Korean BBQ Dumplings with Kale and Spicy Chogochujang Mayonnaise	2023-06-06
Mediterranean Cauliflower Eggroll with Harissa Dipping Sauce	2023-06-05
Molletes with Crumbled Tofu, Refried Black Beans, Salsa Fresca, and Crema	2023-06-03
Spicy Glazed Pan-Fried Tofu	2023-06-03
Grain-Free Tofu Tabbouleh with Parsley, Tomatoes and Cucumbers	2023-06-02
American Lamb and Sustainability	2023-06-01
Portobello Tacos Al Pastor	2023-05-31
Mushroom Katsu	2023-05-30
Pork and Mushroom Mapo Tofu	2023-05-29

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