Delicious Dishes for Every Season: Winter

Avgolemono Soup
1: 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
2: 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
3: 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
4: 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
5: 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
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.

ALMA MATER

The Culinary Institute of America

INSTITUTION

The Culinary Institute of America

About Bill Briwa

A popular chef-instructor at the Culinary Institute of America (CIA), Bill Briwa has worked in the hospitality business as a professional chef and culinary instructor for experts and laypeople around the world for more than 30 years. He was the resident chef for The Hess Collection Winery in the Napa Valley, California; 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. Over the past 15 years, Chef Briwa has devoted himself full time to teaching audiences around the world about cooking, flavor dynamics, gastronomy, and food and wine pairing. As a member of the Industry Services Group at the CIA, he works closely with a range of corporate clients to help them realize their culinary goals. Chef Briwa has been a speaker, presenter, and judge at numerous professional conferences, gatherings, and competitions in the culinary world, including the annual International Association of Culinary Professionals Conference and the National Restaurant Association Show in Chicago, Illinois. His writing on food and wine has been featured in industry journals and publications, including Fine Cooking, Mise en Place, and Practical Winery &Vineyard Journal.

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

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