White Bean Hummus

FromThe Culinary Institute of America

Start listening View podcast show

White Bean Hummus

FromThe Culinary Institute of America

ratings:

Length:

2 minutes

Released:

Jun 18, 2022

Format:

Podcast episode

Description

In this White Bean Hummus recipe, Chef Rebecca Peizer at The Culinary Institute of America uses white beans instead of chickpeas. She infuses the hummus with subtle lemon and garlic flavors. Chef Rebecca also shares the secret to making the hummus extra fluffy!
Get the White Bean Hummus recipe here!

Released:

Jun 18, 2022

Format:

Podcast episode

Titles in the series (100)

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

Skip carousel

Chicken, Pinto Bean, and Chorizo Pot Pie with Cheddar Scallion Biscuits: This hearty Chicken, Pinto Bean, and Chorizo Pot Pie with Cheddar Scallion Biscuits is quintessential American comfort food. This recipe combines chicken, chorizo, pinto beans, carrots, and leeks and then tops it off with Cheddar Scallion Biscuits. Chef ... by The Culinary Institute of America
2 min listen
Navy Bean Falafel Mediterranean Bowl: Chef Barbara Alexander demonstrates how to make a Navy Bean Falafel Mediterranean Bowl at The Culinary Institute of America. To make the falafel, she pulses together navy beans, an egg, garlic, and spices and sautés them until crispy. These are served in... by The Culinary Institute of America
2 min listen
Blue Cheese, Crispy Onion, BBQ Kidney Bean Blended Burger: Watch Chef Toni Sakaguchi at The Culinary Institute of America show you how to make this mouthwatering Blue Cheese, Onion Ring, BBQ Kidney Bean Blended Burger. She blends kidney beans into the burgers to give them a perfectly juicy texture! Swapping some... by The Culinary Institute of America
2 min listen
Avocado Toast with Herby Bean Salad and Roasted Tomatoes: Delicious, healthy and easy-to-make, avocado toast is a trend with staying power. Today we’re elevating your everyday avocado toast, topping it with a fresh herb-infused bean salad, roasted tomatoes and feta cheese. This beautiful, delicious and healthy ... by The Culinary Institute of America
2 min listen
The Science of Smoke: Mastering Barbecue with Tuffy Stone: Barbecue Hall of Fame inductee Tuffy Stone teaches us about the science of smoke and how he prepares his championship-winning barbecue ribs. Tuffy Stone is a Six-time World Barbecue Champion pitmaster, a Barbecue Hall of Fame inductee, an author (Cool Sm... by The Culinary Institute of America
8 min listen
Snow’s BBQ with Kerry Bexley and Tootsie Tomanetz: Kerry Bexley is the owner of Snow’s BBQ located in the tiny town of Lexington, Texas. Since Texas Monthly magazine rated Snow’s BBQ the “#1 BBQ in Texas”, BBQ aficionados drive for miles to line up before dawn for a taste of Snow’s juicy pork spare-ribs,... by The Culinary Institute of America
5 min listen
South Carolina BBQ at Sweatman’s: Located in an old farmhouse in Holly Hill, South Carolina, Sweatman's Bar-Be-Que is a favorite stop of the Carolina BBQ trail. Famous for its whole hog barbecue and homestyle buffet; co-owner Chris Neue take us on a tour. Sweatman's whole Carolina hogs a... by The Culinary Institute of America
5 min listen
Vegan Creamy White Bean "Alfredo" Pasta with Peas, Lemon and Rosemary Walnuts: This delicious vegan version of creamy alfredo sauce uses white beans in place of heavy cream. Swapping out heavy cream with white beans in this plant-based alfredo sauce cuts down on saturated fat and cholesterol, and also gives this pasta a tasty prote... by The Culinary Institute of America
2 min listen
Memphis-style BBQ ribs at Charlie Vergos' Rendezvous: Charlie Vergos' Rendezvous is the birthplace of Memphis-style dry-rubbed ribs. The Rendezvous has been serving Charlie’s high-heat, charcoal-grilled pork ribs since 1948. Since then the Rendezvous has risen to must-visit status among BBQ professionals, t... by The Culinary Institute of America
5 min listen
Fish Taco and Pinto Bean Bowl: Chef Barbara Alexander presents a creative twist on a fish taco with this Fish Taco and Pinto Bean Bowl at The Culinary Institute of America. This hearty bowl includes all of the delicious flavors in a fish taco, including charred corn and tomatoes, cumi... by The Culinary Institute of America
2 min listen
Protein Bites with Chocolate, Black Beans and Coconut: Need a post-workout pick-me-up? These tasty, high-protein energy bites are deliciously flavored with coconut, nut butter, and beans. These high-protein energy bites are as irresistible as they are healthy and convenient. And they’re kid-friendly too! Get... by The Culinary Institute of America
1 min listen
Smoky Medjol Dates Stuffed with Goat Cheese, Pistachios and Citrus: These sweet and smoky medjool dates stuffed with goat cheese, pistachios, garlic and citrus are sure to be a winner with your guests. This delicious plant-forward recipe can be served as an appetizer, a shared small plate, or as a passed hors’d'oeuvre. T... by The Culinary Institute of America
2 min listen
Green Chili Smash Black Bean Beef Burger: Watch Chef Toni Sakaguchi at The Culinary Institute of America make these delicious Green Chile Smash Black Bean Beef Burgers. Not only does swapping some of the beef with beans reduce the amount of saturated fat and cholesterol, the beans add fiber and ... by The Culinary Institute of America
2 min listen
Protein Pancakes with Banana, Coconut, and White Beans: Bursting with flavor, fiber and protein, these Banana Coconut and White Bean Pancakes are a healthy way to start the day. Chef Toni Sakaguchi at The Culinary Institute of America uses white beans, which are a good source of plant-based protein, and excel... by The Culinary Institute of America
1 min listen
Valentina's Tex-Mex BBQ: Valentina’s Tex-Mex BBQ in Austin, Texas is known for their creative blending of traditional BBQ and "Tejano" cooking. Favorite menu items include Valentina's famous brisket tacos, the Real Deal Holyfield: huevos rancheros topped with a slice of smoked b... by The Culinary Institute of America
8 min listen
Blood Orange, Bean and Endive Salad with Torn Croutons: You will love the combination of sweet and tangy oranges, hearty beans, crunchy endive and fennel, and peppery arugula in this wonderful winter salad. Chef Toni Sakaguchi at The Culinary Institute of America uses a colorful blend of kidney beans, white b... by The Culinary Institute of America
1 min listen
Vegetarian Tortilla Soup with Red Beans and Quinoa: With red beans and quinoa, this vegetarian version of tortilla soup is just as flavorful, hearty, and protein-packed as its traditional chicken counterpart. Red beans are the hearty powerhouses in this vegetarian soup. Chef Toni Sakaguchi at The Culinary... by The Culinary Institute of America
2 min listen
A Chef's Notes: Key Takeaways from the BBQ Trail: Chef Einav Gefen shares her experiences from the barbecue stops in Texas, Tennessee, Virginia, and the Carolinas. Get BBQ recipes and watch the full series here! by The Culinary Institute of America
10 min listen
Rodney Scott’s BBQ in Charleston, South Carolina: Rodney Scott’s BBQ in Charleston, South Carolina is one of few BBQ places in the US that still practices the dying art of whole hog barbecue. Pitmaster Anton Williams shows us how Rodney's whole hogs are slow-roasted over direct heat from hardwood coals.... by The Culinary Institute of America
4 min listen
Spicy Middle Eastern Lamb and Kidney Bean Meatballs: Meatballs are a classic comfort food with countless variations from all over the world. Chef Toni Sakaguchi at The Culinary Institute of America shows you how to make these Spicy Middle Eastern Lamb and Kidney Bean Meatballs with Salted Yogurt and Medite... by The Culinary Institute of America
2 min listen
Cauli-Bean Bolognese with Zucchini Noodles: Looking for classic comfort food with a healthy plant-forward twist? This Cauliflower and Bean Bolognese with Zucchini Noodles swaps out the saturated fat in ground beef with richly flavored beans and cauliflower. We promise you won’t miss the meat! The ... by The Culinary Institute of America
1 min listen
Whole Roasted Kohlrabi with Seared Tomatoes, Feta Cheese, and Lemon Za’atar Dressing: Looking for plant-based BBQ recipes? Here’s a bold, flavor-packed recipe for fire-roasted kohlrabi served with a salad of tomatoes and feta cheese and drizzled with a tangy lemon za’atar dressing. Einav Gefen, corporate executive chef at Unilever Food So... by The Culinary Institute of America
2 min listen
la Barbecue in Austin, Texas: LeAnn Mueller and Alison Clem are partners and co-owners of la Barbecue in East Austin, Texas. LeAnn is the granddaughter of Texas BBQ legend Louie Mueller, and daughter of James Beard Award-winning pitmaster Bobby Mueller, LeAnn and her wife and busines... by The Culinary Institute of America
5 min listen
Mexican Style Grilled Corn on the Cob: Elotes: This dish offers a twist on traditional corn-on-the-cob. This quick and easy-to-make recipe captures the sweet and smoky flavors of flame-grilled corn-on-the-cob, known in Mexico as “Elotes”. Einav Gefen, corporate executive chef at Unilever Food Solutio... by The Culinary Institute of America
1 min listen
Black Bean Baby Cakes with Mocha Black Bean Aquafaba Frosting: Looking for a decadent dessert with a healthy plant-forward twist? Chef Toni Sakaguchi at The Culinary Institute of America adds black beans to these chocolate baby cakes for a rich and fudgy texture. She tops the cakes with mocha aquafaba frosting made ... by The Culinary Institute of America
2 min listen
West-Tennessee Whole Hog BBQ at Martin’s BBQ: Pat Martin began his education on whole hog barbecue 25 years ago in the tiny town of Henderson, Tennessee. Barbecue became a “consuming passion” for Pat and led to his opening of the first Martin's Bar-B-Que Joint in October of 2006 in Nolensville, Tenn... by The Culinary Institute of America
7 min listen
Sam Jones BBQ in Winterville, North Carolina: Sam Jones is a James Beard Award winning BBQ pitmaster who is proud to continue in the 200 year old family tradition of "no-frills" North Carolina barbecue. Sam shows us around the smokehouse and introduces us his signature pulled pork sandwich. Get BBQ ... by The Culinary Institute of America
4 min listen
How to Make Barbecue Rubs with Tuffy Stone: Barbecue Hall of Fame inductee Tuffy Stone show us how to create his championship-winning BBQ rubs. Tuffy Stone is a Six-time World Barbecue Champion pitmaster, a Barbecue Hall of Fame inductee, an author (Cool Smoke -The Art of Great Barbecue), a former... by The Culinary Institute of America
4 min listen
How to prepare barbecue spare ribs with Tuffy Stone: Barbecue Hall of Fame inductee Tuffy Stone show us how he prepares his championship-winning barbecue spare ribs.. Tuffy Stone is a Six-time World Barbecue Champion pitmaster, a Barbecue Hall of Fame inductee, an author (Cool Smoke -The Art of Great Barbe... by The Culinary Institute of America
7 min listen
Loro Asian Smokehouse with Tyson Cole and Aaron Franklin: Loro is an “Asian smokehouse” restaurant created by Austin chef Tyson Cole and pitmaster Aaron Franklin. Loro infuses traditional Texas BBQ with Asian flavors. The casual, indoor-outdoor restaurant is incredibly popular with locals who line up for bold, ... by The Culinary Institute of America
4 min listen

More Episodes from The Culinary Institute of America

Skip carousel

Jian Bing at UMass-Amherst Dining: Jian bing is a traditional Chinese street food commonly eaten for breakfast. The crepe-like wrappers are filled with egg, lettuce, crispy wonton skins, cilantro, and sometimes a protein—in this case, plant-based bolgogi beef. The crepes are cooked wi... by The Culinary Institute of America
7 min listen
Middle Eastern Platter at UMass-Amherst Dining: This Middle Eastern platter with grilled chicken kebabs, warm hummus, chickpeas, and roasted vegetables is a regular item served at the University of Massachusetts-Amherst student dining. Bob Bankert, Executive Chef at the university’s dining service... by The Culinary Institute of America
6 min listen
Interview with Chef Alex Ong from UMass-Amherst Dining: Chef Alex Ong is director of culinary excellence at the University of Massachusetts-Amherst Dining Services, and brings the principles of plant-forward cooking to a high volume setting. He serves more than 50,000 meals a day at four dining halls. Whi... by The Culinary Institute of America
12 min listen
A Chef’s Tour of New York’s Union Square Greenmarket: Gonzalo Gout, Chief Operating Officer at Casamata, and Gustavo Garnica, Chef de Cuisine at Cosme, tour the Union Square greenmarket. Casamata and Cosme are Chef Enrique Olvera’s two New York City-based restaurants that serve modern Mexican cuisine. T... by The Culinary Institute of America
4 min listen
Corn Tomato Tlayudas at Cosme: Gustavo Garnica is chef de cuisine at Cosme, Enrique Olvera’s plant-forward Mexican restaurant in New York City. Here he shows us how he makes tlayudas, a traditional Oaxacan dish comprised of a fresh corn tortilla with all sorts of delicious topping... by The Culinary Institute of America
5 min listen
Sweet Potato Tamales at Cosme: Gustavo Garnica is chef de cuisine at Cosme, an Enrique Olvera restaurant in New York City that serves contemporary Mexican cuisine with locally produced ingredients. He shows us how he makes sweet potato tamales. He fills the tamales with roasted sw... by The Culinary Institute of America
3 min listen
Interview with Chef Gustavo Garnica at Cosme: Gustavo Garnica is chef de cuisine at Cosme, an Enrique Olvera restaurant that serves contemporary cuisine rooted in Mexican flavors and traditions, while celebrating local ingredients from the Hudson Valley. In this interview, Chef Garnica talks abo... by The Culinary Institute of America
10 min listen
Grilled Maitaike Tacos at Oxomoco: Chef Emilio Cerra shows us how he makes grilled maitake mushroom tacos at Oxomoco, a plant-forward Mexican restaurant in Brooklyn. He par-cooks the maitakes in mushroom broth, then grills them over a wood-fired grill. He tops the tacos with herbed ri... by The Culinary Institute of America
2 min listen
Carrot Tostadas at Oxomoco: Emilio Cerra is chef de cuisine at Oxomoco, a plant-forward Mexican restaurant in Brooklyn. He shows us how he makes a tostada topped with various carrot preparations. He tops the tostada with coconut yogurt, grilled and braised carrots, blanched and... by The Culinary Institute of America
2 min listen
Interview with Chef Emilio Cerra at Oxomoco: Emilio Cerra is chef de cuisine at Oxomoco, a plant-forward Mexican restaurant in the Greenpoint neighborhood of Brooklyn. Oxomoco opened in 2018, and earned a Michelin star in 2019. In this interview, Chef Emilio talks about inspiration for their mo... by The Culinary Institute of America
9 min listen
Vegan Southern Fried Lasagna at Cadence: Shenarri Greens is executive chef at vegan soul food restaurant, Cadence, in New York City. Here she shows us how she makes vegan southern fried lasagna. Greens grew up eating traditional lasagna and wanted to serve lasagna with a southern twist on h... by The Culinary Institute of America
4 min listen
Vegan Palm Cake at Cadence: Shenarri Greens is executive chef at vegan soul food restaurant, Cadence, in New York City. Here she shows us a fun vegan dish inspired by a crab cake. She makes a palm cake with chickpeas, hearts of palm, seaweed, and aquafaba as a binder. Chef Shen... by The Culinary Institute of America
3 min listen
Interview with Chef Shenarri Greens at Cadence: Shenarri Greens is at the vanguard of vegan cooking in America. Her vegan soul food menu at Cadence in New York City, where she is executive chef, combines the flavors of her Virginia upbringing with her passion for sustainable dining. Chef Greens ha... by The Culinary Institute of America
11 min listen
Melitzanosalata at Shukette: Chef Madeleine Lais, Assistant Culinary Director at Shukette restaurant in New York, shows us how she makes a smoky eggplant dip called Melitzanosalata. She mixes grilled eggplant with roasted peppers, garlic, serrano chiles, red onion, parsley, lemo... by The Culinary Institute of America
5 min listen
Shukette’s Signature Salad: Chef Madeleine Lais, assistant culinary director at Shukette restaurant in New York, shows us Shukette’s signature salad. The hearty salad features grilled radicchio, mixed greens, figs, toasted walnuts, and a date vinaigrette. Watch the full documen... by The Culinary Institute of America
4 min listen
Interview with Chef Ayesha Nurdjaja of Shukette: Chef Ayesha Nurdjaja is a James Beard Award Finalist and serves a Middle Eastern menu at Shukette restaurant in New York. Her plant-forward dishes draw on the rustic, vibrant flavors found throughout Morocco and Tunisia. Born and raised in Brooklyn, ... by The Culinary Institute of America
9 min listen
A’ash Reshteh at Sofreh: Chef Nasim Alikhani of Sofreh, in Brooklyn, shows us how she makes a’ash reshteh, a classic Iranian stew. This intensely aromatic and rich stew is made with beans, lentils, noodles, herbs, the liquid from strained yogurt, and liquid whey. The a’ash r... by The Culinary Institute of America
10 min listen
Anarbij with Cauliflower Steak at Sofreh: Chef Nasim Alikhani of Sofreh, in Brooklyn, shows us how she makes anarbij with cauliflower steak. Anarbij is a fragrant stew from northern Iran, made with an abundance of herbs, pomegranate molasses, onion, and ground walnuts. She serves the stew as... by The Culinary Institute of America
12 min listen
Interview with Chef Nasim Alikhani of Sofreh: Nasim Alikhani is chef/owner of celebrated Persian restaurant, Sofreh, in Brooklyn. Growing up in Iran, Nasim Alikhani was a passionate cook from childhood, spending the first years of her life in the kitchen alongside her mother. When she departed a... by The Culinary Institute of America
12 min listen
Chili Crisp Wedge Salad a la “Fat Choi” at Golden Diner: Samuel Yoo is chef/owner of Golden Diner in New York City’s China Town, and shows us how he makes a vegan chili crisp wedge salad. He delights in taking a traditionally creamy dish and transforming it into a vegan creation, and this salad is no excep... by The Culinary Institute of America
4 min listen
Mushroom Reuben Quesadilla at Golden Diner: Samuel Yoo is chef/owner of Golden Diner in New York City’s China Town and shows us how he makes a Mushroom Reuben Quesadilla. He uses Swiss cheese, sauerkraut, and mushroom pastrami. Making the mushroom pastrami is a 3-day process. Portabella mushro... by The Culinary Institute of America
4 min listen
Interview with Chef Sam Yoo at Golden Diner: Momofuku alum, Samuel Yoo, is a rising star and chef/owner of Golden Diner in New York City’s China Town. Fusing his fine dining background with a reverence for traditional American diner fare, Golden Diner serves Latin, Chinese, Greek and “Brooklyn ... by The Culinary Institute of America
7 min listen
Silken Tofu with Tomatoes at Eleven Madison Park: Chef Mike Pyers is chief culinary officer at three-Michelin-starred restaurant, Eleven Madison Park, and shows us how he makes silken tofu with tomato and anise hyssop. He makes the tofu in-house using locally produced soymilk. The tofu sets in a ste... by The Culinary Institute of America
4 min listen
Sunflower Salad at Eleven Madison Park: Chef Josh Hardnen, creative culinary director at Eleven Madison Park in Manhattan, shows us how he makes sunflower salad with beans and epazote. The dish utilizes all parts of a sunflower blossom. The core of the sunflowers have an artichoke-like fla... by The Culinary Institute of America
6 min listen
Interview with Chef Humm at Eleven Madison Park: Daniel Humm is the chef and owner of Eleven Madison Park in Manhattan, which has held three Michelin stars since 2012 and was ranked first by The World’s 50 Best Restaurants in 2017. In 2021, Eleven Madison Park famously transitioned to a plant-based... by The Culinary Institute of America
30 min listen
Corn Tamales at Dirt Candy: Michaela Duke, sous chef at Michelin-starred restaurant, Dirt Candy in New York City, shows us a whimsical take on corn tamales. She starts the dish with an intensely-flavored corn puree dotted with mole, corn salsa verde, and raw baby corn slices. S... by The Culinary Institute of America
3 min listen
Zucchini Spring Roll Rangoon at Dirt Candy: Michaela Duke, sous chef at Michelin-starred restaurant, Dirt Candy in New York City, shows us how she makes Zucchini Spring Roll Rangoon. She starts with a salad of torn zucchini, squash blossoms, and bamboo, dressed in vegan fish sauce and lime jui... by The Culinary Institute of America
2 min listen
Interview with Michaela Duke at Dirt Candy: Michaela Duke is sous chef at Dirt Candy in New York City's Lower East Side. Dirt Candy is a vegetable-focused restaurant with a 5-course tasting menu. She talks about the restaurant’s evolution since it opened in 2008, as well as the culinary team’s... by The Culinary Institute of America
7 min listen
Interview with Chef Amanda Cohen from Dirt Candy: Amanda Cohen is the James Beard-nominated chef and owner of Dirt Candy, the Michelin-starred vegetable restaurant in New York City's Lower East Side. Dirt Candy was the first vegetable-focused restaurant in New York City, and a pioneer of the plant-f... by The Culinary Institute of America
12 min listen
Introduction to Inside the Plant-Forward Kitchen: New York: Inside the Plant-Forward Kitchen: New York is the second edition of a new educational video produced by The Culinary Institute of America—a first-of-its-kind video reference library documenting the best of plant-forward cuisine. In this documentary s... by The Culinary Institute of America
4 min listen

Related podcast episodes

Skip carousel

Tea Smoked Watermelon Bao with Pickled Watermelon Rind Slaw: Chef Rebecca Peizer from The Culinary Institute of America shows us how to make a delicious vegetarian twist on bao, using tea-smoked watermelon in place of traditional pork belly. Compressing the watermelon gives it the perfect texture to stand in for t... by The Culinary Institute of America
2 min listen
Three-Bean Bunny Chow: Bunny Chow is a delicious, popular dish from South Africa that’s a little like a curry bread bowl. Watch Chef Rebecca Peizer at The Culinary Institute of America make this stew using aromatic spices and great northern beans, red kidney beans, and black b... by The Culinary Institute of America
2 min listen
Watermelon Baked Beans with Watermelon BBQ Sauce: Watermelon and BBQ are a match made in heaven. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make a delicious BBQ sauce infused with the sweet fruity flavor of watermelon. You can use this tasty watermelon sauce on any of you... by The Culinary Institute of America
2 min listen
Watermelon Rind Massaman Curry with Winter Vegetables: Watch Chef Rebecca Peizer from The Culinary Institute of America shows us a creative and delicious way to use watermelon rind in this Watermelon Rind Massaman Curry with Winter Vegetables. Watermelons are in the gourd family, and pair well with other win... by The Culinary Institute of America
2 min listen
Turkey and Mushroom Kebabs: These Middle Eastern-inspired turkey and cremini mushroom kebabs are served with herby grain salad and yogurt tahini sauce. While usually kebabs are made using ground beef, these kababs are made using a blend of ground turkey and mushrooms. The mushr... by The Culinary Institute of America
2 min listen
Chef Heena Talks Plant-Forward Indian Cooking at Besharam Restaurant in San Francisco: Heena Patel is the Chef and co-owner of Besharam in San Francisco. Chef Patel talks about the inspiration she draws from her upbringing in Mumbai, and cooking vegetarian cuisine. She also talks about when to add spices so you don’t burn them, and how... by The Culinary Institute of America
5 min listen
Watermelon Consommé with Scallop Ceviche: Inspired by the flavors of South America, Chef Rebecca Peizer from The Culinary Institute of America shows us a beautiful Watermelon Consommé with Scallop Ceviche. Chef Rebecca makes a flavorful consommé by decanting pureed watermelon blended with Pernod... by The Culinary Institute of America
2 min listen
Chef Heena Patel Makes Ragda at Besharam Restaurant in San Francisco: Heena Patel is the Chef and co-owner of Besharam in San Francisco. Chef Patel talks about the inspiration she draws from her upbringing in Mumbai, and cooking vegetarian cuisine. She also talks about when to add spices so you don’t burn them, and how... by The Culinary Institute of America
12 min listen
Burmese Watermelon Salad: Chef Rebecca Peizer from The Culinary Institute of America shows us how to make a healthful and delicious Burmese Watermelon Salad, packed with flavor and texture. Cubes of juicy and crisp watermelon are tossed with shredded coconut, toasted peanuts, ses... by The Culinary Institute of America
2 min listen
Watermelon and Ahi Tuna Poke: The Hawaiian raw tuna salad known as poke has taken the mainland by storm. Chef Rebecca Peizer from The Culinary Institute of America shows us a delicious take on the dish using watermelon. She combines compressed cubes of yellow watermelon with classic ... by The Culinary Institute of America
2 min listen
Vietnamese Watermelon "Boba" Tea: Chef Rebecca Peizer from The Culinary Institute of America shows us how to make Vietnamese Watermelon "Boba" Tea. In this recipe, she uses tiny colorful watermelon balls in place of tapioca pearls. An infusion of watermelon juice makes this boba, or bubb... by The Culinary Institute of America
2 min listen
Turkey Kim Chi Soup: Kimchi-jjigae: Kimchi jjigae, also known as kimchi soup or kimchi stew, is a favorite Korean comfort food. This recipe blends perfectly seasoned turkey with a traditional kimchi base. Traditionally this dish uses pork belly, but in this version, Chef Rebecca Peizer fro... by The Culinary Institute of America
2 min listen
LH 149: Tips For Cooking Real Food With A Southern Flair: LH 149: How to Cook Real Food with Real Ingredients This episode is not just about Southern cooking, its about cooking from scratch using the freshest of produce and herbs. (Just like those we grow in our gardens) And it's about preparing real, whole... by Living Homegrown Podcast with Theresa Loe
41 min listen
Burrata with Basil Watermelon Foam and Smoked Olive Oil: Here’s a sweet twist on a classic caprese salad: Burrata with Basil Watermelon Foam and Smoked Olive Oil. Chef Rebecca Peizer from The Culinary Institute of America replaces traditional tomato and mozzarella salad with watermelon and burrata, and tops it... by The Culinary Institute of America
2 min listen
Vegetarian Mushroom Banh Mì: A banh mi is Vietnam's version of a baguette sandwich, and is beloved the world over. In this plant-forward version of the recipe, the sandwich is filled with a Southeast Asian-inspired mushroom coconut pâte, roasted mushrooms, pickled vegetables and... by The Culinary Institute of America
3 min listen
North African Preserved Watermelon Chutney: Don’t even think about throwing away that watermelon rind! Chef Rebecca Peizer from The Culinary Institute of America shows us a creative and delicious North African-inspired Preserved Watermelon Chutney with cinnamon, ginger, cumin, and preserved lemon.... by The Culinary Institute of America
1 min listen
Mushroom Kibbeh: Kibbeh are football-shaped croquettes traditionally made out of ground lamb or beef, herbs, spices, and bulgur. Popular all over the Middle East, Kibbeh is the national dish of Lebanon and Syria! This recipe for kibbeh uses a blend of cremini mushroo... by The Culinary Institute of America
3 min listen
Grilled Mushroom Bibimbap: Bibimbap is one of the best known Korean dishes. The name of the dish means “mixed cooked rice” and features crisped rice topped with colorful seasoned vegetables, Korean marinated beef, an egg, and a dollop of gochujang. In this vegetarian version, ... by The Culinary Institute of America
3 min listen
A’ash Reshteh at Sofreh: Chef Nasim Alikhani of Sofreh, in Brooklyn, shows us how she makes a’ash reshteh, a classic Iranian stew. This intensely aromatic and rich stew is made with beans, lentils, noodles, herbs, the liquid from strained yogurt, and liquid whey. The a’ash r... by The Culinary Institute of America
10 min listen
76 - Cook. Heal. Go Vegan! With Chef Bai by Keep On Cookin'
77 min listen
Spicy Middle Eastern Lamb and Kidney Bean Meatballs: Meatballs are a classic comfort food with countless variations from all over the world. Chef Toni Sakaguchi at The Culinary Institute of America shows you how to make these Spicy Middle Eastern Lamb and Kidney Bean Meatballs with Salted Yogurt and Medite... by The Culinary Institute of America
2 min listen
63: Abra Berens by This Is TASTE
55 min listen
Latin-Inspired Watermelon Salad with Pickled Watermelon Rind: Chef Rebecca Peizer from The Culinary Institute of America shows us a creative take on a watermelon salad that uses the whole watermelon—from rind to flesh. This Latin-inspired watermelon salad includes tart and spicy pickled watermelon rind, creamy and ... by The Culinary Institute of America
2 min listen
Whole Roasted Kohlrabi with Seared Tomatoes, Feta Cheese, and Lemon Za’atar Dressing: Looking for plant-based BBQ recipes? Here’s a bold, flavor-packed recipe for fire-roasted kohlrabi served with a salad of tomatoes and feta cheese and drizzled with a tangy lemon za’atar dressing. Einav Gefen, corporate executive chef at Unilever Food So... by The Culinary Institute of America
2 min listen
Watermelon Shrub: Fermented beverages and shrubs have become popular because of their refreshing zingy flavor as well as their health benefits. Watch as Chef Rebecca Peizer from The Culinary Institute of America shows us how to make this watermelon shrub with watermelon j... by The Culinary Institute of America
1 min listen
How to Butcher a Whole Lamb: Learn how to break down a whole lamb carcass into primals, subprimals and common cuts in this video with Chef Rebecca Peizer at The Culinary Institute of America. She shows us some key butchery techniques, and shares ideas for how cuts can be used in the... by The Culinary Institute of America
11 min listen
Vegan Creamy White Bean "Alfredo" Pasta with Peas, Lemon and Rosemary Walnuts: This delicious vegan version of creamy alfredo sauce uses white beans in place of heavy cream. Swapping out heavy cream with white beans in this plant-based alfredo sauce cuts down on saturated fat and cholesterol, and also gives this pasta a tasty prote... by The Culinary Institute of America
2 min listen
Mango Poke Bowl: This Mango Poke Bowl is a delicious vegetarian twist on classic Hawaiian poke. Chef Sarah Linkenheil from The Culinary Institute of America swaps traditional raw tuna with unripe mango, which she marinates with nori, soy sauce, sesame oil, garlic, and gi... by The Culinary Institute of America
1 min listen
Watermelon and Avocado Mosaic with Dungeness Crab Salad: This Watermelon and Avocado Mosaic with Dungeness Crab Salad dish is as beautiful as it is delicious. Watch as Chef Rebecca Peizer from The Culinary Institute of America shows us how to make a “tile” of cubed avocado, and red and yellow watermelon. Rec... by The Culinary Institute of America
2 min listen
How to Make Bone Broth l EP #48: Have you tried making your own broth? In today’s episode, Prep Dish founder Allison Schaaf walks you through her simple method for making homemade broth on a weekly basis. Whether you want bone broth, vegetable broth, or even seafood stock, making... by Meal Prep Monday Podcast™
12 min listen

Discover this podcast and so much more

White Bean Hummus

White Bean Hummus

Description

Titles in the series (100)

More Episodes from The Culinary Institute of America

Related podcast episodes