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7 steps to the perfect mulled wine

  by Kathryn Kjarsgaard  N nothing signals the arrival of the holidays like a warm, fragrant glass of mulled wine — traditionally referred to as glühwein. Spiced and...

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...

Escoffier’s classic Peach Melba gets a dramatic modern remake

  The classic dish Peach Melba was created by legendary French chef Auguste Escoffier in 1892 or 1893 at the Savoy Hotel, London, to honor...

The ACF’s Top 10 Recipes of All Time

  It's no surprise that one of the most popular parts of the American Culinary Federation's website is the recipe section. Our professional chefs know...
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Recipe: Slammin’ Sriracha-lime tilapia taco

This simple but delicious recipe is sure to satisfy any taco craving. Pan-fried tilapia is nestled in a toasty tortilla on top of shredded...

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...

Classical vs. Modern: Sauerbraten

  Chef Christopher Allen Tanner, CEC, AAC, is the Director of the Columbus Culinary Institute at Bradford School. He is originally from upstate New York...