Culinary Institute of America News

Thursday is the deadline for bidders interested in buying Copia , the once-glamorous, now-defunct food and wine institute in Napa, Calif.

Growing up in New Jersey, Paul Cunningham's memories of cranberries are of the jellied logs of canned sauce that appeared on the table each year for Thanksgiving.

RiverWinds Restaurant's Executive Chef Ian Palagye is inspired by food. This passion led him to pursue his education at The Culinary Institute of America, where he allegedly never missed a day of class.

The health of your heart has a lot to do with the foods you eat. To help busy people and families shop for, prepare, and serve healthy meals, the National Heart, Lung, and Blood Institute of the National Institutes of Health created and published Keep the Beat Recipes: Deliciously Healthy Dinners.

Although owning a restaurant may be the goal of many culinary-school graduates, most may not realize that dream until much later in their careers.

This photograph from our region's past was sent in by Rose Occhialino. The Poughkeepsie native is shown with her mother, Alicia Cortopassi, as they walk along a boulevard in Perugia, Italy, Sept.

Paella [p-?l'?] Does the idea of learning how to prepare this international dish from Spain intrigue you? How about surprising your dinner guests next time with a pitcher of sangria and a beautiful seafood and meat rice dish? Well, Barrington Hall last Tuesday was just the place to try your hand at making an impressive and delicious dish from the ...

If you buy too many cans of pumpkin puree in anticipation of Thanksgiving, don't let them languish at the back of the cupboard.

Law journal readers select Hopewell company as 'best' - CompuWeather Inc. of Hopewell Junction was the recipient of the Connecticut Law Tribune's 2009 Best award.

Chef David Jones Sr., right, and son, David Jones Jr., at the "New" Lohr's Family Restaurant, located at 911 E. Patrick St., Frederick.

By PERVAIZ SHALLWANI For physician Jeff Hertzberg and baker Zoe Francois, the journey to no-knead bread began innocently enough.While their toddlers learned to play the xylophone in a Minneapolis music class, Hertzberg began telling Francois about his no-knead, five-minute mix of flour, salt, yeast and water.Made in large batches, the dough can be ...

Boxwood Bistro chef, Tim Place, got his first cooking job by knocking on a door in his native South Louisiana.

The question was this: Only two people currently working in the South Florida food industry graduated The Culinary Institute of America with the highest honor accorded: The Francis B. Roth Award for Outstanding Performance.

Olla podrida is a Spanish stew made from pork and beans and a wide variety of other meats and vegetables, often including chickpeas , chorizo sausage and chicken depending on the recipe used.

It's no secret that there's a science to mixing a great tasting drink, and some folks just have a knack for doing it well.

While their toddlers learned to play the xylophone in a Minneapolis music class, Hertzberg began telling Francois about his no-knead, 5-minute mix of flour, salt, yeast and water.

Melissa Perello was born in Nutley, N.J., lived in Houston, and went to cooking school in upstate New York, but San Francisco is where the 32-year-old chef formed her restaurant bones.

Details are out about the first of two Pride of New York Harvest Fests scheduled for Upstate.

BlueCross BlueShield's executive chef Tim Mulderink runs a kitchen that serves about half of the insurer's roughly 5,000 employees every day, and he's never bought a stick of butter to do it.

While I didn't think it the food could get much better, Whist at the Viceroy, Santa Monica, has hired a new executive chef to take over its glitzy kitchen.