Recipes

  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.,...

  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...

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

  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...

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...

  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....

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...

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

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....