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...
By Daniel Pliska, CEC, AAC
Prepared with rice, peppers, onions, tomatoes and saffron, Paella is meal for those who enjoy spicy flavorful food and originally...
