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Classical vs. Modern

Baked Alaska’s history is one of science and decadence

  photos by Eliesa Johnson Classical The story of the classic dessert baked Alaska begins far from Alaska — and not with a baker. Instead, it was...

A few small tweaks bring a classic French scallop dish into the modern era

  Classical The name “coquilles St. Jacques” literally means “shells of St. James” in French, surely the most elegant way of saying “scallops.” In the U.S.,...

This modern take on an Oscar-style salmon recipe won’t leave you grouchy

  Classical King Oscar II ruled Sweden and Norway in the late 19th century, presiding over the dissolution of the United Kingdoms of Sweden and Norway....

Classic Southern fried chicken gets a modern makeover from a Certified Master Chef

Classical Several theories exist on the origins of fried chicken. A popular one is that it originated with the Scottish, who fried unseasoned chicken parts...

We asked the chefs of Chef Shack Ranch to reinvent the classic Caesar salad recipe

Classical A family legend told by salad dressing mogul Rosa Cardini begins on Independence Day 1924 in the busy kitchen of Caesar’s restaurant in San...

A trendier, crunchier take on classic Chinese wontons

Classical: Duck Wontons Wontons — small pockets of dough usually stuffed with ground pork, shrimp or other fillings — have been a common Chinese dish...

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.