Recipes
Indigenous Peoples’ Day – Recipe Part 2
Sean Sherman has been cooking across the US and world for the last 30 years and his main focus has been bringing awareness to Indigenous food systems. Through his restaurant Owamni, nonprofit NATIFS, the Indigenous Food Lab, and his James Beard Foundation award-winning cookbook, The Sioux Chef’s Indigenous Kitchen, Sean and his team are committed…
Read MoreIndigenous Peoples’ Day – Recipe Part 1
Sean Sherman has been cooking across the US and world for the last 30 years and his main focus has been bringing awareness to Indigenous food systems. Through his restaurant Owamni, nonprofit NATIFS, the Indigenous Food Lab, and his James Beard Foundation award-winning cookbook, The Sioux Chef’s Indigenous Kitchen, Sean and his team are committed…
Read MoreHispanic History Month Pernil Recipe
We’re bringing back sumptuous Dominican classics with Chef Betty Pena for Hispanic Heritage Month! Join this C-CAP and Momofuku alum for a virtual cookalong We’ll cook up: – Sofrito, a fragrant blend of herbs and spices used to season countless dishes. – Pernil, slow-roasted, marinated pork – Mojo, a flavor-boosting topping for your Pernil Click…
Read MoreWhisked – Chimichurri Kebabs with Thymeless Catering
We’re keen on inspiring end-of-summer cookouts while the sun is shining. Our lasted episode of WHISKED features the dynamic duo behind Thymeless Catering — Angie Kingston (C-CAP Alum) and Christina Perotte — who lead us through this quick, easy, and oh so delicious rendition of Chimichurri Steak & Mushroom Kebabs with Crispy Polenta Fries. What’s…
Read MoreWhisked – Elizabeth Falkner’s Summertime Zucchini Salad
WHISKED — C-CAP’s Cooking Class series brought to you by our chef community & alumni. Today’s episode: a Summertime Zucchini Salad by C-CAP Supporter, Chef Elizabeth Falkner. Simple, refreshing, rustic & delicious.
Read MoreWhisked – Dibi Lamb, with Roasted Potatoes, Peppers & Onions by Adijatu Jalloh
On the episode of WHISKED, learn how to cook Dibi, a tender lamb dish ubiquitous to West Africa. Every household has its own take on the recipe, and here C-CAP Alumni Adijatu Jalloh shares her version, taught to her by her mother while growing up in Brooklyn! There are two essential components to Dibi: the…
Read MoreGhetto Gastro “Food for the Soul” Recipe Contest
C-CAP New York partnered with the Alumni-cofounded culinary collective Ghetto Gastro on a recipe contest called Food for the Soul! Each C-CAP student who entered created a recipe that spoke to their identity, culture, and view on the world, and incorporated a kitchen appliance from Ghetto Gastro’s new line from CruxGG. The student entries were…
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