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Not So Stuffed

  By Jody Shee The traditional winter holiday meals aren’t the same without all of the trimmings for the turkey — the stuffing being chief among...

Try This Fermented “Tomato” Sauce in Your Next Dish

  Chef Jamie Bostian, executive chef of The Pines, a retirement community in Davidson, North Carolina, during a Charlotte Chapter recently demonstrated how to use...

Recipe: Creamy Alaska Seafood Chowder

by Chef Tom Douglas of Dahlia Lounge, Seattle // Courtesy of Alaska Seafood February 25 is National Clam Chowder Day. Need any more reasons to...

Fat’s back, thanks to chefs dedicated to whole-animal cooking

A nose-to-tail approach to cooking has fat back on the menu   by Jodi Helmer The sourdough bread, duck fat cauliflower, gnocchi, bone steak and duck leg...

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...

We got the recipe for Lebanese Taverna’s Garlic Sauce

by Lauren Kramer One only needs to sit down in a few restaurants to notice a trend on the upswing: the proliferation of Mediterranean food....

Flea Street’s Carrot Pesto Recipe

In the November/December 2018 issue of The National Culinary Review, we delved into the ways trendy chefs are re-inventing the classic pesto. Chef Jesse...

Crossroads Diner Pecan Pie Recipe

This recipe comes to NCR from Tom Fleming of Crossroads Diner in Dallas, Texas. As a pie judge at the State Fair of Texas for...