Contemporary Flavors with California Raisins:
French Laundry Chef Thomas Keller and CIA Chef Instructors introduce you to some of the world's major cuisines and to the role raisins play in many of their extraordinary dishes. You'll learn how the movement of goods and people slowly alters a cuisine, and you'll take a close look at some contemporary culinary trends.

Quail Stuffed with Tomato, Raisin and Pistachio Pilaf

This Turkish recipe features a tomato-flavored pilaf studded with raisins and pistachios. Added at the end, the raisins balance the tomatoes’ acidity and the pistachios add crunch—a delicious match for the savory roasted quail. [Click here for recipe]

Seven Vegetable Tagine with Chickpeas and Raisins

A properly prepared couscous takes time to absorb all the complex flavors of the spices with which it's made. In this delicious meatless tagine, the raisins balance out the acidity of the tomatoes and any bitterness left in the turnips, and they round out the spiciness of the stew. [Click here for recipe]

Phyllo Triangles Stuffed with Chicken, Raisins and Sweet Spices

These flaky triangles with spiced chicken, raisin and almond filling can be served as a mezze, or appetizer. They can be made ahead and frozen, with a variety of fillings. In this demonstration, you'll discover simple ways to cut down on the oil for coating the phyllo. This lightens the pastry and makes it even more appetizing. [Click here for recipe]

Imam Bayildi

The literal translation of this dish is “to make the wise man faint.” Eggplant is plentiful in the Eastern Mediterranean, and this variation of the traditional Turkish dish is so good, it can make even an imam (a learned wise man or cleric) swoon! [Click here for recipe]