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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...

Classical vs. Modern: Pollo en Piña

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.

Classical vs. Modern: Crêpes Suzette

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...

Recipe: Habanero Crab Apple Jelly

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,...

11 miso-related things to know (including an amazing salmon recipe)

IIf you only know miso from its role in soup at sushi restaurants, you’ve been missing out. The fermented soybean paste — salty, slightly sweet...