by John Selick, CEC, CCA
Farm to table. Local. Artisan. Chef driven.
These are terms that dominate the culinary scene today, but were never spoken when...
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...
"Bouillabaisse was a dish we served traditionally at the Restaurant Schlossli Woerth in Schaffhausen, Switzerland, where I worked as a Chef de Partie in...
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.
H
enri Charpentier claims to have accidentally invented crêpes Suzette in 1895 when he was a 14-year-old assistant waiter at the Maitre at Monte Carlo's...
Two new books from Chelsea Green Publishing this year discuss new uses for foraging in both food and drink.
The Fruit Forager’s Companion: Ferments, Desserts,...
Classical vs. Modern Veal Blanquette
Never underestimate the depth and breadth of a classic stew done really well. Take the classic veal blanquette (blanquette de...
