CIA Springtime Recipes

Fresh Picks for Spring: Your Guide to Seasonal Delights!

Spring has officially sprung and that means it’s time for your kitchen to come alive with the season. Now that everything is in full bloom, we’re excited to share some of our favorite recipes with you. Whether you’re preparing food to share for Easter or Passover, or just looking to experiment over spring break, we have a recipe for you. Whatever your reason, we hope you can take this time of rebirth and renewal to add a little vibrancy to your kitchen and work with what we all love most, food!

Spring Break Shenanigans!

Your kitchens aren’t the only ones coming alive for spring. CIA students are hard at work getting hands-on in our kitchens and bakeshops to make some delicious seasonal treats! Check out what CIA students are whipping up.

And don’t forget, take a campus tour this spring break and experience college life with a culinary twist for yourself!

Seasonal Snacks and Sides

Image of deviled eggs.
Deviled Eggs
Image of a roasted beets with feta and tangerines salad in a blue bowl.
Roasted Beets with Feta and Tangerines
Image of black olives, anchovy fillets, capers, and garlic tapenade in a ramekin.
Tapenade

Spring Main Courses

Top view of a bowl of matzo ball soup containing three matzo balls, chopped carrots, and herbs in a clear broth, placed on a grey surface. Next to the bowl are three round matzo crackers and two silver spoons.
Matzo Ball Soup
A round, partially eaten quiche with a crispy, golden crust and visible leafy green vegetables inside sits on a textured, gray plate. The quiche is missing a quarter slice, revealing its creamy interior with stringy, browned edges.
Spinach and Feta Quiche
Two mini cast iron pots filled with baked vegetable frittatas, accompanied by a side of cooked asparagus, bread, and smoked salmon slices on a wooden surface. One of the pot lids is slightly ajar, and the contents appear fresh and appetizing.
Spring Leek Frittata

Sweet Treats

A slice of bread pudding with raisins on a gray plate being topped with a stream of white sauce, likely custard or cream. The plate is set on a dark surface, and part of the baking dish with more bread pudding is visible in the background.
Bread Pudding
A plate with three rolled crepes topped with powdered sugar and a fruit compote of berries. The compote appears glossy and vibrant, with visible whole berries, adding a rich, colorful contrast to the golden-brown crepes.
Cheese Blintzes with Mixed Berry Sauce
Easter-themed cookies in various shapes, including bunny rabbits, chicks, and eggs, lie on a bed of green shredded paper with small, colorful chocolate eggs interspersed.
Marshmallow Easter Treats
A muffin baking tray filled with freshly baked, golden brown muffins. Some of the muffins have small pieces of pink fruit or vegetable visible on top. The muffins have a slightly rough texture and appear moist and fluffy. The tray is placed on a wooden surface.
Rhubarb Mini-Muffins
A freshly baked traditional Italian Easter cake, "Colomba Pasquale," showing a cross-section of its soft, airy, golden-yellow interior. The exterior is topped with a dusting of powdered sugar and sliced almonds. The cake sits on a dark surface.
Traditional Italian Easter Bread
An assortment of different types of chocolate, including milk chocolate chips, dark chocolate bars, white chocolate bars, and chocolate shavings, all placed together in a close-up view.
Tempering Chocolate for Homemade Candy

Get an Up-close look at CIA

Tour Campus or Attend an Online Event

Whether you’re looking to visit one of our campuses or would prefer the convenience of a virtual event, there’s no better way to learn more about CIA than with one of our admissions events.

Visit CIA

The Culinary Institute of America

1946 Campus Drive
Hyde Park, NY 12538

1-800-CULINARY

[email protected]

Contact an Admissions Counselor