Delicious Dishes for Every Season: Winter

Celebrate winter with five seasonal recipes that are like eating a comfy Christmas sweater (which we don't recommend, by the way).
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Delicious Dishes for Every Season: Winter is rated 5.0 out of 5 by 3.
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Rated 5 out of 5 by from Loved it I loved the recipes that he provided. Excellent job demonstrating the process.
Date published: 2021-05-10
Rated 5 out of 5 by from Great Explanation! I'm happy with the classes, but a list of the ingredients and measurements would have been helpful. Like in the acorn squash video - how am I supposed to know how much cream and sugar I need to use?
Date published: 2020-12-16
Rated 5 out of 5 by from Great recipe for Thanksgiving and Christmas! I am impressed with these recipes! I made the maple custard one and my family loved it!
Date published: 2020-11-14
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Overview

Celebrate the flavors of winter as our renowned Culinary Institute of America chefs bring you five delicious recipes, which are perfect for the season.

About

Bill Briwa
Bill Briwa

Don't waste any time wishing you were a better taster. Put your effort into becoming a better taster through focused attention and curiosity every time you prepare, season, and eat food. This skill set is really foundational.

INSTITUTION

The Culinary Institute of America

Bill Briwa (1957–2018) was a Professor of Culinary Arts at the Culinary Institute of America (CIA) and worked in the hospitality industry as a professional chef and culinary instructor for more than 30 years. He was the resident chef for The Hess Collection Winery in California’s Napa Valley, the executive chef for The Wine Spectator Restaurant at the CIA at Greystone, and an officer on the board of the St. Helena Farmers’ Market. As a member of the Industry Services Group at the CIA, he worked closely with a range of corporate clients to help them realize their culinary goals. Chef Briwa was a speaker, presenter, and judge at numerous professional conferences, gatherings, and competitions in the culinary world. He presented at the annual conference of the International Association of Culinary Professionals and spoke at the National Restaurant Association Show in Chicago. His writing on food and wine, olive oil, and cooking was featured in Fine Cooking, Mise en Place, and Sunset, as well as in the trade publications Flavor & the Menu and Practical Winery & Vineyard Journal.

Chef Briwa participated in The Great Courses Professor Chat series. Read the chat to learn more about cooking.

Avgolemono Soup

01: Avgolemono Soup

There’s nothing like warming up from a bowl of hot soup during cold weather. Five ingredients and a simple preparation are all you need for a traditional and tasty egg-and-lemon soup known as Avgolemono.

8 min
Mushroom Risotto

02: Mushroom Risotto

Risotto takes advantage of the starch in short-grain rice and leverages it so that it turns into a creamy sauce. By flavoring it with a variety of mushrooms, you end up with a warm, satisfying, and delightful dish.

19 min
Reupholstered Potatoes

03: Reupholstered Potatoes

An upgraded, loaded baked potato, the reupholstered potato adds eggs and salmon to create a mouthwatering and deliciously filling brunch dish.

10 min
Roasted Prime Rib

04: Roasted Prime Rib

A prime rib of roast beef is likely the most expensive piece of meat you will ever buy; so if you treat yourself this season, gain the confidence you need to cook it correctly with this easy and informative lesson.

12 min
Maple Custard with Hazelnut

05: Maple Custard with Hazelnut

With a seasonally perfect maple flavor, this dessert—which can be served in a pumpkin or acorn squash shell—will warm all your senses!

9 min