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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...

Classical vs. Modern: Veal Blanquette

  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...

Classical vs Modern: Sole meunière

Sole meunière was the dish that made American chef Julia Child fall in love with French cuisine. She declared the light, simple dish —...

Paella, a Spicy Dish for the Dog Days of Summer

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...

Clean as you go — everywhere you go

By Costa Magoulas, CEC, CCE, CCA, AAC Being a chef can sometimes be very stressful, not at work, but at home. All the things I...

Gingerbread Cake: More Than Just a Dessert

By Stephanie L. Charns, CSCE Late autumn is such a beautiful time of year. From the toasty smell of a festive bonfire to the crunching...