The National Culinary Review (NCR), the flagship magazine of the American Culinary Federation.

Over chicken? Try pigeon, quail, grouse, partridge, or pheasant

When poultry perennials like chicken, turkey and duck seem too tame, guests may cozy up to less common choices.   KFC and Chick-fil-A notwithstanding, chickens are...

Culinary Casbah: One of the world’s great cuisines goes mainstream

One of the world’s great cuisines goes mainstream.   M orroccan food is the jewel of the North African Maghreb region, which also contains Tunisia, Algeria, Libya,...

Root vegetables are the unsung heroes of fall plates

Root vegetables are versatile workhorses which can stand alone, enhance a golden brown turkey or pair with a succulent roast of beef.   R Root vegetables, including...

15 ideas to menu leftover turkey this Thanksgiving

Fifteen reimagined poultry possibilities considering the whole bird, interesting sides, various menu sections and regional angles.   Y ou don’t want to turn away from turkey dinner...

At Your Service: The Fading Art of True Hospitality

Good service truly is an art, and these days as restaurants ditch the white tablecloths for a more casual feel, it can be a...

Meatless secret weapons: From smoked watermelon to Mac ‘n Yease

Chefs are getting creative with the bold, flavor-boosting qualities of plant-based ingredients   A mid the growing national movement toward embracing more vegetable-minded eating, chefs are exploring...

6 ideas for developing a crave-able bar snack menu

Bar snack food needs to deliver a depth of flavor and cater to a range of tastes A merica’s snacking habit is at an all-time high....

Five pastry chefs on what it’s like to manage a dessert kitchen in Beverly Hills

Heading the Hotel Dessert Kitchen in Beverly Hills   A t a time when the concept of white tablecloth restaurants is imperiled in most dining scenes around...

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