Culinary Institute of America Recipe Collection Recipe Collection
Recipes developed at The Culinary Institute of America as an industry service to CanolaInfo.
Crispy Tempura Cod over Napa Cabbage Slaw
Recipe developed at The Culinary Institute of America by Chef Instructor Almir Da Fonseca.
Fried Artichokes and Fennel with Romesco
Recipe developed at The Culinary Institute of America (CIA) by Chef Instructor Brenda La Noue. See Chef Almir Da Fonseca prepare the recipe in the video.
Romesco Sauce
Recipe developed at The Culinary Institute of America (CIA) by Chef Instructor Brenda La Noue. See Chef Tucker Bunch prepare the recipe in the video.
Savory Spinach Bacon Ricotta Fritters
Recipe developed at The Culinary Institute of America (CIA) by Chef Instructor Brenda La Noue. See Chef Almir Da Fonseca prepare the recipe in the video.
Crab Cakes with Warm Black Truffle Vinaigrette
Recipe developed at The Culinary Institute of America (CIA) by Chef Instructor Brenda La Noue. See Chef Almir Da Fonseca prepare the recipe in the video.
Warm Black Truffle Vinaigrette
Recipe developed at The Culinary Institute of America by Chef Instructor Brenda La Noue. See Chef Almir Da Fonseca prepare the recipe in the video below.
Parsnip Vichyssoise with Apple Horseradish Oil and Shiitake Chips
Recipe developed at The Culinary Institute of America (CIA) by Chef Instructor Brenda La Noue. See Chef Tucker Bunch prepare the recipe in ther video.
Spicy Noodles Beijing
Recipe developed at The Culinary Institute of America by Chef Instructor Brenda La Noue. See Chef Almir Da Fonseca prepare the recipe in the video.
Grilled Seasonal Vegetables with Nicoise "Aioli"
Recipe developed at The Culinary Institute of America (CIA) by Chef Instructor Brenda La Noue. See Chef Almir Da Fonseca prepare the recipe in the video.
Canola Oil Mayonnaise
This classic recipe was developed at The Culinary Institute of America by Chef-Instructor Brenda La Noue. Canola oil’s neutral flavor and light texture is perfect for homemade mayonnaise. See Chef Almir Da Fonseca prepare the recipe in the video.
Lemon Basil Canola Oil Over Grilled Prawns And Pasta
Recipe developed at The Culinary Institute of America by Chef Instructor Almir DaFonseca.
Lobster Risotto with Savory Vanilla Bean Canola Oil
Recipe developed at The Culinary Institute of America by Chef Instructor Almir Da Fonseca
Oyster Mushroom Ceviche with Avocado and Pink Grapefruit
Recipe developed at The Culinary Institute of America (CIA) by Chef Instructor Brenda La Noue. See Chef Almir Da Fonseca prepare the recipe in the video.
Slow Oil Poached Halibut Over Broccoli Rabe
Recipe developed at The Culinary Institute of America by Chef Instructor Almir Da Fonseca.
Salmon Confit over Lemon Spinach and Heirloom Tomato Orzo
Recipe developed at The Culinary Institute of America by Chef Instructor Almir Da Fonseca.
Cuban Inspired Sandwiches with Sun Dried Tomato Canola Mayonnaise
Recipe developed at The Culinary Institute of America (CIA) by Chef Instructor Brenda La Noue. See Chef Tucker Bunch prepare the recipe in the video.
Gribiche Oil
Recipe developed at The Culinary Institute of America (CIA) by Chef Instructor Brenda La Noue. See Chef Almir Da Fonseca prepare the recipe in the video.
Tunisian Spiced Chicken Skewers
Recipe developed at The Culinary Institute of America (CIA) by Chef Instructor Brenda La Noue. See Chef Almir Da Fonseca prepare the recipe in the video.
Chiffon Celebration Cake
Recipe developed at The Culinary Institute of America by Chef Instructor Brenda La Noue. See Chef Stephen Durfee prepare the recipe in the video below.
Lemon Vanilla Bean Canola Oil Pound Cake With Raspberry Sauce
Recipe developed at The Culinary Institute of America by Chef Instructor Almir Da Fonseca.
No-Fail Canola Oil Pastry
A no fail, easy to work with pastry crust.
Pistachio Baklava
This honey syrup-glazed baklava is a sweet, nutty treat that’s simple to assemble. Brushing the layers of phyllo with canola oil instead of butter yields a light and flaky result with much less saturated fat. See the recipe video below.
Star Anise and Orange Infused Canola Ice Cream
This sophisticated ice cream features the complementary flavors of star anise and orange, and is creamy but lower in saturated fat than its peers because it is made with canola oil. Two separate infusions – one with milk and one with canola oil – amplify the aromatics in the final dessert. See the recipe video below.
Lemon Grand Marnier Madeleines
Perhaps prompting memories of childhood, these airy, tender madeleines will delight with fresh notes of lemon and Grand Marnier. Canola oil’s neutral taste permits these ingredient flavors to shine. And these cookies don’t crumble! See the recipe video below.
Molten Chocolate Cake
With all the elegance of a plated dessert and all the gooey goodness of a brownie, these individual chocolate cakes are a perfect finish to any special meal. Canola oil in place of butter produces a tender crumb while reducing the saturated fat content. See the recipe video below.