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

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,...

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.

Bar food is now indulgent and… healthy?

Bar food and appetizers go crispy, healthful and indulgent   W hile fried potatoes in tot and tangle fashion still have much to give on bar and...

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...

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...

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...

All Day Dining is on the Rise

Breakfast at noon, a midafternoon snack, supper after the sun goes down? Increasingly, we’re eating when it suits us   A ll-day dining is on the rise....

News Bites: January 2019

    C ongratulations to all of the ACF chefs who brought home awards from the Villeroy and Boch Culinary World Cup 2018,...

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