Thanks for stopping by! Because you’re here, we suspect you’ve got a thing for cooking, baking, wine, and entertaining. That’s great, because for more than 70 years, people who share your passion have been coming to the CIA to learn how to cook and eat more confidently, joyfully, and deliciously. Now it’s your turn. A multi-day, life-changing immersion into the world of food, CIA Boot Camp is so much more than a cooking class. You’ll learn to cook, bake, and think like professional chefs do. You’ll prepare amazing food and meet incredible people. And that’s just for starters. Learn about CIA boot camp culinary vacations > Spend a day exploring your love of food in our kitchens and bakeshops. Fun awaits, no matter what your culinary interest or skill level. Bring a friend or come meet new ones! Discover the world of CIA cooking and baking classes >When it comes to wines, beers, and other beverages, it’s the tried-and-true way to grow your knowledge and confidence.

Embark on a journey of tasting, pairing, and discovery with our experts. Discover the world of CIA wine, beer, and beverage classes > Chicken Thighs Braised in White Wine Chicken thighs are packed with dark meat and plenty of flavor. The wine sauce and spices bring out more flavor in this slow-cooking supper. 1 hour 10 mins Great tips & recipes delivered to your inbox. 8 bone-in skinless chicken thighs (about 2 3/4 pounds) Coarse salt and ground pepper 4 cloves garlic, thinly sliced 1 cup dry white wine 1/4 teaspoon dried thyme 1 lemon, cut into 8 thin slices, plus 1 tablespoon fresh lemon juice 1 tablespoon cold butter, cut into pieces 2 tablespoons chopped flat-leaf parsley Cooked rice, for serving (optional) In a 12-inch skillet with a tight-fitting lid, arrange thighs, bone side up; season with salt and pepper. Add garlic, wine, and thyme. Bring to a boil; reduce to a simmer. Cover and cook, 30 minutes.Place a lemon slice on each piece;

cover and continue simmering until tender, about 15 minutes. Leaving garlic and liquid in skillet, transfer chicken and lemon slices to a platter. Cover tightly with foil to keep warm. Bring liquid in skillet to a boil; cook until reduced to 1/2 cup, about 5 minutes. Remove skillet from heat. Add butter, parsley, and lemon juice; stir until butter has softened and sauce is smooth. Season with salt and pepper. Serve chicken with sauce and, if desired, rice. You’re here: You’ve entered the South’s most trusted kitchen, where you’ll find the complete Southern Living recipe guide.A Passion For CookingA Passion For Cooking Sicilian Brioche with TuppoSicilian Brioche with Tuppo 3 wines for an Italian Picnic3 wines for an Italian Picnic Video Recipe - How to Make CarbonaraVideo Recipe - How to Make Carbonara The differences nuances of SangioveseThe differences nuances of Sangiovese A Passion For Cooking - Category -AntipastiPastaContorniPrimi e zuppeCarnePesceDolci

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How to make Cuddureddi cini“Pruno is probably the last thing you’d ever want to drink,” explained former bartender Nick Crouch. He admits that as a mixed-up kid he had gone to jail 23 times, and has had plenty of experience with making prison wine a.k.a. Pruno (a name derived from its once popular ingredient, prunes). Considering that the jailhouse hooch is fermented fruit juice made from moldy bread, oranges, a ton of sugar; kept warm in showers with convicts; and then strained through a used sock, well, Crouch may be right. But even though its flavor is reminiscent of and “is like drinking the nastiest sweet and sour margarita but with bread in there and orange,” according to Crouch, it does the job of getting you drunk and is the perfect way to pass a couple hours in the yard. Since you, on the other hand, are as free as a bird with aisles and aisles of Whole Foods at your disposal, what say you make a craft version of this infamous big house brew? Wouldn’t it be the perfect drink to serve up at those prison-themed parties?

Thankfully you don’t have to wait for your copy of Orange Is the New Black Presents: The Cookbook, because here’s Crouch’s own recipe. Kicker (Prison Wine)by Nick Crouch 10 peeled oranges cut into wedges10 browned, soft apples cut into wedges1 cup Sugar in the Raw1 yeast packet16 oz and 1 cup warm water8 oz can of fruit cocktail1 packet of raisins 1. Combine the fruit cocktail, apples, raisins and oranges in a 1-gallon Ziploc bag and mash them up taking care to not pop the bag. Once the fruit is beaten into a pulp, add the raw sugar and mix. 2. Add the 16 ounces of warm water to the bag and then seal it. Submerge the sealed bag in a sink of warm water for 15 minutes. 3. In a bowl mix the yeast packet with a cup of warm water and 3 teaspoons of raw sugar and wait til it froths up. Add this to the bag of mushy fruit then store in a dark place. 4. Every day for seven to eight days pour warm water (not hot) over the bag then wrap it in a towel and store.