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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...

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....

We asked the chefs of Chef Shack Ranch to reinvent the classic Caesar salad recipe

Classical A family legend told by salad dressing mogul Rosa Cardini begins on Independence Day 1924 in the busy kitchen of Caesar’s restaurant in San...

A trendier, crunchier take on classic Chinese wontons

Classical: Duck Wontons Wontons — small pockets of dough usually stuffed with ground pork, shrimp or other fillings — have been a common Chinese dish...

How to seam butcher a deer’s hind leg

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...

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...

Classical vs. Modern: Bouillabaisse Two Ways

"Bouillabaisse was a dish we served traditionally at the Restaurant Schlossli Woerth in Schaffhausen, Switzerland, where I worked as a Chef de Partie in...

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...