in the months leading up to Thanksgiving, chef Keltus Campo has a mantra: “Every turkey counts.” As the head of agency relations at City Harvest, Mr. Campo makes sure that the 175 soup kitchens in his region have as many provisions as possible. Full Article at Crain's New York

This is another tried and true recipe from the Culinary Institute of America. In the culinary class I took a month ago, students went over the various methods of frying foods using pan-fry and deep-fry methods. Full Article at The Herald-Mail Online

Bonny Doon Vineyard Founder Pleasantly Surprised to be so Honored in Napa Valley ST. HELENA, Calif.--(BUSINESS WIRE)-- The Culinary Institute of America, Greystone announced today that Randall Grahm, founder and President-for-Life of Bonny Doon... Full Article at Street Insider

WHEN I first heard about Erini, a restaurant along the Delaware owned by a Greek family, I started craving taramosalata and octopus, moussaka and spanakopita. Full Article at The New York Times

A vegetarian black bean chili made with fire-roasted tomatoes combined with pasta for extra heartiness Recipe concept developed by The Culinary Institute of America Ounce dry whole grain penne pasta, uncooked Prepare pasta according to package... Full Article at How Stuff Works

Award-winning cheesemaker Lisa Horwitz Schwartz will talk during a forum at the Culinary Institute of America in Hyde Park this week about her journey from tending a pair of goats to building Rainbeau Ridge, a multifaceted, sustainable farm in Bedford... Full Article at The Poughkeepsie Journal