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ACF Chef Profile: Bryan Skelding, CEC

For the Sept-Oct issue of National Culinary Review, we caught up with the executive chef at the iconic Greenbrier Resort in West Virginia. Nestled in...

Classical vs. Modern: Poulet sauté a la Bourguignonn

Classical Poulet sauté a la Bourguignonne, which means “as prepared in Burgundy,” is perhaps a lesser-known French dish than its counterpart, boeuf a la Bourguignonne....

Classical vs. Modern: Fried Green Tomatoes

Classical Fried green tomatoes have always been the ultimate comfort food for many Americans, but in the wake of the Coronavirus pandemic and resulting economic...

Classical vs. Modern: Caprese Salad

The simplicity of the Caprese salad (insalata Caprese) is what Chef Lance Cook, CEC, CCA, executive chef at Hammock Dunes Club in Palm Coast,...

Hare Heroes

Lean and healthy, rabbit also makes for a sustainable and versatile meat. By Rob Benes Editor’s Note: This article was previously scheduled to appear in the...

Taking Butchery To The Next Level

Pandemic or not, consumers are looking for more from their meat, and chefs are obliging. By Amanda Baltazar There may be a plant-based craze going on...

Mississippi Seafood

Mississippi chefs highlight the state’s fresh—and healthful—catches in dishes ranging from shrimp scampi to crab Benedict. By Liz Barrett Foster Mississippi has long been known for...

The Cuisine Of South America

From Brazilian moqueca to Venezuelan fosforera, the foods and flavors from this continent hit all five senses. By Suzanne Hall With 6.89 million square miles and...

Revisiting Crème

Chef-instructors detail their strategies for teaching with pandemic precautions. By Robert Wemischner On the surface, with its short ingredient list, crème anglaise does not seem very...