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Recipe at: www.ciaprochef.com/canola/recipe9.html Chef Almir Da Fonseca prepares a potato salad with a tasty and creative twist. He smokes the yukon gold potatoes over hickory for a woody, nutty flavor. He uses canola oil for the gribiche to make sure the subtle flavors of this dish shine.
A large collection of videos from the Culinary Institute of America, covering numerous cooking techniques and classic American recipes that anyone can enjoy.