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

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 oot vegetables, including...

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.

How sous vide cooking is changing the game for some chefs

By Karen Weisberg For Bruno Goussault, widely recognized as the founder of modern sous vide, 2017 was a good year. In February, Starbucks put its...

5 Mistakes Famous Cookbook Authors Made (and How to Avoid Them)

Avoid missteps and wrong assumptions that could foil your first cookbook. By Jody Shee As chefs in a media-focused world, you might have felt driven to...

How some chefs are upping their charcuterie game with seafood

by Suzanne Hall Chefs know all about seafood’s fresh flavor and versatility. They put it on the menu in a variety of ways. Lately, some...

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...

Innovative chefs are pushing the envelope on traditional pesto

Innovative chefs push the envelope on the traditional paste   P esto may conjure images of bright green basil-infused goodness. And that’s what it is — at...

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...

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