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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.,...

Shareable cocktail recipes for your holiday party that pack a punch

  Historically, shareable cocktails were a seamless way to provide thirst-quenching refreshment to the masses. Punch bowls, the beverage of choice for church functions, public...

NCR Salutes our Members, September/October 2019 edition

Salut! In each issue of the National Culinary Review, we tip our toques to ACF chefs and chapters who have recently won awards, accepted a...

How some chefs are upping their charcuterie game with seafood

by Suzanne Hall Chefs know all about seafood’s fresh flavor and versatility. They put it on the menu in a variety of ways. Lately, some...

5 Mistakes Famous Cookbook Authors Made (and How to Avoid Them)

Avoid missteps and wrong assumptions that could foil your first cookbook. By Jody Shee As chefs in a media-focused world, you might have felt driven to...

Sobering Up with the World’s Best Bartender

  by Amy Paturel, MS, MPH Jack McGarry was only 23 in 2013 when Tales of the Cocktail named him International Bartender of the Year. It was...

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....

3 restaurants poised to shift Orlando’s theme park reputation

  Although Orlando, Florida has been a popular winter resort destination for 100 years, it was the opening of Walt Disney World in 1971 that...

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...