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The Everyday Gourmet: Cooking with Vegetables

Make everyone part of the clean-plate club when it comes to broccoli, spinach, and other meals where vegetables are the star ingredient.
The Everyday Gourmet: Cooking with Vegetables is rated 4.8 out of 5 by 125.
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Rated 3 out of 5 by from Not Really My Favorite Maybe I am biased because I generally do not enjoy eating vegetables other than in salads, but I did not enjoy this course as much as some of the others I have taken. We have experienced Chef Briwa in the Rediscovering the Lost Art of Cooking and the Mediterranean Cooking courses; he was a great instructor and fun to watch! Usually we end up trying about 3-6 recipes each from previous courses, but only one from this course inspired us to want to try it, and we did not enjoy it. It was the string beans of fire recipe, as we call it now. I think people who enjoy vegetables more than I do would like this course.
Date published: 2024-06-26
Rated 5 out of 5 by from Opened my eyes! This is the most awesome class I have taken on this site. Chef Briwa is amazing. His recipes are imaginative. Good instructions, tips, and substitution suggestions where they might be needed. My mouth watered when watching the classes in this course. I see the produce section in a new light everytime I got to the store now. My imagination runs wild thinking about what I am going to/could make with the vegetables I see there. Chef is easy to listen to and is personable. Excellent!!
Date published: 2023-06-23
Rated 5 out of 5 by from We love Chef Briwa! This course added a variety of techniques for cooking familiar and not so familiar vegetables. Chef Briwa shared information using herbs, flowers and spices on his vegetable dishes that inspires us to give it a try. Thank you for your guidance into new flavors!
Date published: 2023-05-22
Rated 5 out of 5 by from Love it! I am not much of a cook, and vegetables were never favorites of mine, but I see them in a different light now and am learning to enjoy and appreciate them.
Date published: 2022-12-08
Rated 4 out of 5 by from Very educational! I always enjoy Chef Briwa's lectures. I have been looking for new ways to prepare vegetables and this hit the spot. It is true that some specialty items are more readily available in California and large metropolitan areas. However, in our semi-rural town I found that most items were available in our supermarkets or could be ordered on line. For instance, Kaffir lime leaves and Thai curry pastes I ordered on line and have kept well in my freezer. I never knew how to deal with artichokes and now I do. I always wanted something else to do with zucchini and yellow squash. Now I have the courage to grill them, among other veggies. Overall, very pleased with my choice of this course.
Date published: 2022-08-08
Rated 5 out of 5 by from Lots of new techniques I'm almost finished watching all the lessons and I do agree with another reviewer that many of the recipes use ingredients I don't have much access to. But the value in the lessons for me is how the chef describes the vegetables and tells us how to tell ripe from not ripe. He shows how to handle them (think hot peppers) and in some cases how to store and hasten ripening. I am fairly familiar with all the vegetables he highlights, but he shows ways to use them that I never considered. I am slowly trying some of the recipes and techniques and enjoying the journey.
Date published: 2022-08-02
Rated 5 out of 5 by from A great choice for all cooks. I love the varied ideas for some of the vegetables that I already cook, but never thought to do it in a different manner. It’s the perfect course for me.
Date published: 2022-04-17
Rated 5 out of 5 by from Cooking with vegetables with Bill Briwa Bought this recently and very glad I did. Bill is fantastic! He communicates lots of knowledge about the ingredients and then turns them into exciting dishes I would really like to try to emulate. His manner of speaking and explaining makes me almost feel that I know him personally! I have taken several of his courses and they're all terrific!
Date published: 2022-04-12
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Let an acclaimed chef from The Culinary Institute of America show you how to transform vegetables into spectacular meals.


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.


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.

By This Expert

The Everyday Gourmet: Making Great Meals in Less Time
The Everyday Gourmet: Essential Secrets of Spices in Cooking
The Everyday Gourmet: Rediscovering the Lost Art of Cooking
The Everyday Gourmet: How to Master Outdoor Cooking
The Everyday Gourmet: Cooking with Vegetables
The Everyday Gourmet: The Joy of Mediterranean Cooking
The Everyday Gourmet: Making Healthy Food Taste Great
The Everyday Gourmet: Cooking with Vegetables


Colorful Carrots

01: Colorful Carrots

Hear the case for cooking and creating with vegetables, then watch as Chef Briwa prepares savory and surprising dishes starring carrots, including carrot osso buco; carrot tartare; simmered baby carrots in butter sauce; and burnt carrot salad with goat cheese, arugula, and garlic chips....

36 min
Summer Squashes

02: Summer Squashes

Learn how to select and cook summer squash in unexpected and satisfying ways, with a lesson featuring light, flavorful vegetarian recipes, including summer squash pasta studded with pecorino, almonds, tomatoes and garlic; grilled zucchini; roast zucchini lasagna with parmesan crisps; and pickled zucchini....

33 min
Winter Squashes

03: Winter Squashes

Sweeter and denser than summer squash, winter squash takes well to seasonings and satisfies in everything from soups to desserts. Learn how to select a squash and follow recipes for butternut squash carpaccio; spicy butternut squash with coconut milk soup, a variation on tom kha gai; and maple custard in a pumpkin....

37 min
Inflorescents: Cauliflower and Artichokes

04: Inflorescents: Cauliflower and Artichokes

Delve into recipes showcasing inflorescents-vegetables that also happen to be flowers-including cauliflower, broccoli, broccolini, squash blossoms, Romanesco broccoli, and broccoli rabe. Learn how to make two vegetarian dishes, cauliflower shawarma with tahini yogurt sauce and braised artichoke and potato stew, in addition to broccoli rabe with orecchiette and sausage....

34 min
Marvelous Mushrooms

05: Marvelous Mushrooms

How do mushrooms differ from other vegetables? Here, Chef Briwa highlights the unique properties of mushrooms and the flavor and textural variances found in varieties from shitake to crimini. Then, watch as he creates two dishes bursting with umami: a vegetable pot pie and tamales filled with maitake, trumpet royale, and button mushrooms....

39 min
Salad Greens and Lettuces

06: Salad Greens and Lettuces

Discover how to store, wash, dry, and revive salad greens to make satisfying dishes, including a simple butter lettuce salad; tomato, arugula, and mozzarella salad with pesto dressing; kale salad with tapenade and pecorino; hot bacon-wrapped endive salad with fingerling potatoes; parsley salad with garlic and parmesan; and bacon and egg salad....

34 min
Field Greens and Cooking Greens

07: Field Greens and Cooking Greens

Discover how tasty nutrient powerhouses like kale, chard, mustard greens, and even "weeds" like dandelion and purslane can be when seasoned and cooked properly. Learn how to make the Greek dish, horta, featuring a mix of "braising greens"; mustard green salad with prosciutto; and gnocchi with spinach and pancetta....

37 min
Root Vegetables: Celery Root and Parsnips

08: Root Vegetables: Celery Root and Parsnips

Turn your attention to versatile, inexpensive root vegetables with this lesson on how to select, store, and cook carrots, celery root, and parsnips. Watch as Chef Briwa prepares crudites with tapenade; parsnip chips; celery root tonkatsu with rice and napa cabbage salad; and carrot cake with a parsnip-infused icing....

37 min
Alliums: Onions and Garlic

09: Alliums: Onions and Garlic

Take the mystery out of preparing onions, leeks, garlic, and shallots with recipes including a classic onion soup topped with croutons and gruyère; leek pizza with potatoes, teleme cheese, and truffle oil; an appetizer of roasted garlic and cambazola cheese on crostini; and baby leek salad....

35 min
Fruits Masquerading as Vegetables

10: Fruits Masquerading as Vegetables

Turn your attention toward fruit that we commonly think of as vegetables, such as tomatoes, cucumbers, eggplant, peppers, and summer squash. Begin with a look at heirloom tomatoes, then learn how to prepare simple dishes bursting with flavor, including Catalan toast, caprese salad with burrata, stuffed tomatoes, and tabouleh salad....

31 min
Bulb Vegetables: Fennel and Celery

11: Bulb Vegetables: Fennel and Celery

Here, focus on bulb vegetables with pinzimonio, an Italian snack of thinly shaved vegetables; a twist on a classic gin gimlet featuring celery juice; a quick shaved vegetable salad that serves as a template for any vegetables you may have on hand; gigande beans; and linguine with fennel, crabmeat, and cream....

37 min
Brassicas: Brussels Sprouts and Turnips

12: Brassicas: Brussels Sprouts and Turnips

Representing the largest family of vegetables, brassicas deliver assertive flavors along with great health benefits. In this lesson, focus on just a few with hearty, distinctive dishes, including Brussels sprouts with Thai dipping sauce; butter-braised turnips with miso and honey; and braised endive with ham in a crème fraîche sauce....

33 min
Potatoes and Other Tubers

13: Potatoes and Other Tubers

Look at the varieties of potatoes and their optimal storage conditions, then consider how you can make America's favorite vegetable in interesting new ways. Follow along as Chef Briwa makes pickled potatoes; reupholstered potatoes; an impressive brunch dish made with eggs and smoked salmon; and chilaquiles, a classic Mexican comfort food....

35 min
Stems and Stalks: Asparagus and Rhubarb

14: Stems and Stalks: Asparagus and Rhubarb

What's the difference between green asparagus and white? Is rhubarb a vegetable or a fruit? Find out as Chef Briwa demonstrates grilled asparagus with heirloom tomatoes; white asparagus topped with browned bread crumbs and slivered lemon peel; a Korean spinach salad; and rhubarb chutney, or mostarda, with roasted pork loin....

35 min
Cabbages: Red, Green, and Savoy

15: Cabbages: Red, Green, and Savoy

What can you do with cabbage, the king of the brassica family? Plenty, as you'll see in this lesson featuring a bold Asian cole slaw with toasted cashews; larb salad, a famous southeast Asian meat dish; Savoy cabbage with prosciutto, gorgonzola, and pine nuts; and colcannon, an Irish take on mashed potatoes....

35 min
Beets and Beet Greens

16: Beets and Beet Greens

Chef Briwa helps to solve the beet's image problem in this lesson that demonstrates how to properly cook and season this often-feared vegetable. Watch as he prepares Beetle Juice; roast beet in salt crust with green goddess dressing; Fatima's tiered beet salad with charmoula vinaigrette; and beet-green-stuffed tortellini....

34 min
Eggplant: Italian, Chinese, and Japanese

17: Eggplant: Italian, Chinese, and Japanese

Tour the eggplant varieties and dishes the world has to offer, including eggplant tart with cherry tomatoes, fontina, parmesan, and pesto; aromatic Szechuan eggplant; and fried eggplant with a sweetened miso sauce. But first, learn how eggplant has evolved and what to look for when shopping....

35 min
The Amazing Avocado

18: The Amazing Avocado

Switch gears with a lesson on avocado, another fruit that we treat like a vegetable. Learn how to speed or slow ripening, then join Chef Briwa for a cooked ceviche verde with shrimp; tacos composed of thin-sliced jicama "tortillas" and English-pea studded guacamole; and spring salad with green goddess dressing....

39 min
Corn: From Salads to Dessert

19: Corn: From Salads to Dessert

What's the difference between white and yellow corn? How reliable is USDA grading? Find out in this lesson showcasing corn's versatility. Discover how to create creamy corn butter and biscuits; an esquites salad inspired by the bright, bold flavors of grilled Mexican street corn; and sweet corn ice cream with blackberry swirl....

32 min
Chili Peppers

20: Chili Peppers

Walk through commonly found peppers in order of heat, from the ultra-mild bell pepper to the super-spicy habanero, then delve into recipes featuring these colorful "fruits." Start with a pre-Columbian salsa featuring pumpkin seeds and blackened habaneros; then make pickled stuffed jalapeños, a popular Mexican bar snack; and chilis rellenos using roasted poblanos....

35 min
Peas and Pods

21: Peas and Pods

Get familiar with fava beans, green beans, purple green beans, snow peas, sugar snap peas, haricots verts, okra, and English peas. Discover four easy ways to flavor beans and peas, then make a pasta-inspired dish of French-cut green beans with shitakes and pancetta in cream sauce. Finish with fava beans on crostini....

34 min
Leftovers or Planned-Overs?

22: Leftovers or Planned-Overs?

Learn how to label and store leftovers the way chefs do, then discover how to transform your remaining cooked veggies into entirely new dishes. Create smashed potatoes with bravas sauce; tattooed fingerling potatoes; an egg frittata; and a red flannel hash combining potatoes, beets, parsnips, carrots, and onions....

34 min
Exotic Vegetables

23: Exotic Vegetables

Markets are filled with seemingly strange-but delicious-vegetables you may never have tasted or worked with before. Here, learn how to use some of them, including cactus paddles, purslane, yucca, fig leaves, and spaghetti squash. Then, discover when and why organic produce might be worth the additional cost....

36 min
Herbs and Blossoms for an Elegant Dinner

24: Herbs and Blossoms for an Elegant Dinner

Conclude your exploration of vegetables by learning how to store herbs so they stay fresh longer. Then, dive into a menu that celebrates herbs, including grilled pizza with burrata, prosciutto, herb salad, and an olive "soil"; a not-so-bloody Mary; salmon-stuffed squash blossoms; faro and mushroom risotto with sage and thyme; and a dessert of sabayon with stone fruits and berries....

38 min