Chef Bruce Mattel of The Culinary Institute of America and Dennis Erlich of Pesca & Co. in Great Barrington join Ray in the studio for a discussion of seafood, and the role it plays in modern American cuisine.
Summer is berry-picking season. Red and juicy, blue and plump, sweet and sour, berries are delicious—and we’re going to talk about picking and preserving…
Ted Russin of the Culinary Institute of America joins Ray in the studio to talk about the emerging field of culinary science, from molecular gastronomy to…
Our region boasts some of the finest chefs in the country. And we want to get to know as many of them as possible here on Food Friday. Today we are on…
The Culinary Institute of America’s rich, creamy version of the American classic. Paired with a salad and bread, it becomes a hearty meal.Ingredients1¼ lb…
Char is most often farm-raised and resembles salmon or Steel Head trout. Other salmon and trout species are easily substituted in this recipe however, the…