Home NCR

NCR

Tell us about your chapter’s achievements

What has your chapter been up to? NCR is looking for amazing ACF chapters to highlight in a feature we’re calling Chapters...

Classical vs. Modern: Pollo en Piña

NCR asked Hari Pulapaka, CEC, to reinvent a vintage recipe — chicken with coconut and pineapple — into something more modern. Here's what he came up with.

All Day Dining is on the Rise

Breakfast at noon, a midafternoon snack, supper after the sun goes down? Increasingly, we’re eating when it suits us   A ll-day dining is on the rise....

6 ideas for developing a crave-able bar snack menu

Bar snack food needs to deliver a depth of flavor and cater to a range of tastes A merica’s snacking habit is at an all-time high....

The history (and future) of port wine

Heritage and change for a classic beverage   V intage in design, port is a stalwart denizen of the wine cellar. Like Champagne, port deserves attention as...

Purple’s popping up on menus everywhere

Purple foods are taking the country by storm Health or hype? Like a toreador flashing his purple cape, the media swirls with promises that rise and...

More flavor arrives for gluten-free diners

More variety and better flavor serve the needs of an increasing number of diners eating gluten-free   W heat gluten is the main ingredient in most foods...

We need to talk about veal

These days, veal calves are treated more humanely. Are we ready to embrace veal’s sustainable—and flavorful—attributes on the menu?   Wealth or Hype? You’d be hard-pressed to...

Bar food is now indulgent and… healthy?

Bar food and appetizers go crispy, healthful and indulgent   W hile fried potatoes in tot and tangle fashion still have much to give on bar and...