Appetizers, Hors D’oeuvre, and Snacks

Fried Wontons with Mustard Sauce

Makes 20 wontons Ingredients Mustard Sauce 3/4 cup Dijon mustard 1/4 cup water 1 1/2 teaspoons sugar 1 1/2 teaspoons soy sauce 1 1/2 teaspoons vinegar Filling 4 oz ground pork 2 oz Napa cabbage, thinly sliced 2 scallions, thinly sliced 1 teaspoon minced ginger 1 teaspoon soy sauce 1 […]

Chef's Notes Plus

Homemade Pasta for Two on Valentine’s Day

Valentine’s Day is less about being in love and more about sharing love, whether that’s with a partner, a family member, or your very best friends. We may be biased, but here at The CIA, we don’t think there’s a much better way to show someone you care than to […]

Chef's Notes Plus

How to Make a Pan Sauce with No Recipe

Just like you, we’re not making fully formed extravagant dinners every night of the week. Sometimes a basic pan-cooked protein + side is as good as it gets, like a sautéed chicken breast or seared pork chop. But just like the foundations of French cooking tell us, nothing makes a […]

Chef's Notes Plus

Identifying Cuts of Meat

Knowing how to cook is more than knowing techniques, it’s also important to know all about the best ingredients for the dish you hope to prepare. Different cooking methods call for different cuts of meat, and the first step to making the right choice is simply understanding the physiology of […]

Chef's Blog

In Defense of Spam

Early in the semester, CIA students in my Food Writing course read “On Chicken Tenders,” by Helen Rosner, published in 2015 in Guernica. In this amusing but sincere defense of a derided, children’s menu staple, Rosner effectively argues against those who look down on ordering, eating, and celebrating the “perfect” […]

Grilling

Kansas City Wet-Style Barbecue Pork Spareribs

Makes 6 servings Spareribs Ingredients 6 to 8 lb pork spareribs, baby back or St. Louis–style cut 1 cup prepared yellow mustard 1/2 cup packed brown sugar 1/4 cup onion powder 1/4 cup dry mustard powder 3 tablespoons plus 1/2 teaspoon garlic powder 2 tablespoons kosher salt 1 tablespoon smoked […]

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 […]

Main Dishes

Oven-Roasted Pork Butt with Pan Gravy

Makes 6 servings One 6- to 8-lb pork butt, bone in Rub Ingredients 2 tablespoons kosher salt 1 tablespoon sugar 2 teaspoons freshly cracked black pepper 1 teaspoon caraway seeds Grated zest of 1 lemon Pan Gravy Ingredients 1 cup chopped onion 1/2 cup chopped carrot 1/2 cup red wine […]