Moreton Neal honors the now-shuttered Southern restaurant with this Cajun steak recipe given to her by its original owner, Gene Hamer
Enjoy This Cajun Steak Recipe Off of the Original Crook’s Corner Menu Read More »
Goat cheese gives the cheesecake layer a soft and mellow tang, while a wisp of honey lingers through each and every bite.
The Most ‘Wonderful’ Goat Cheese Cheesecake Recipe Read More »
Cabbage salad keeps well in the fridge for weeks, is good for your immune system and is delicious even when it’s not your only salad choice
A Recipe for the Long Run: Cabbage Salad Read More »
Moreton Neal says let green sauce, a condiment found in warm weather regions all over the world, be the star of your next dinner.
Add This Versatile Green Sauce to Your Dish For a Pop of Flavor (and Color!) Read More »
This time last year, my husband, Drake, and I made a compilation of our favorite recipe discoveries of 2017, bound them in low tech school folders and gave them to our friends and family for Christmas. Buoyed by the response (at least one person seemed to enjoy it), we’ll do it again this holiday season.
Moreton Neal’s Gifts for Foodies Read More »
Since we now have more Indian restaurants in our neighborhood than you can shake a stick at, it’s hard to believe this is a fairly recent phenomenon. Not too long ago most Southerners experienced the joys of curry only at home. Curries were served in coffeehouses around London in the early-18th century, but eateries featuring
Joyous Cooking: Curry in a Hurry Read More »
The world of food writing changed on April, 19, 1999, the date The New Yorker included an article called, “Don’t Eat Before Reading This.” Its author was the chef of New York’s Brasserie Les Halles, Anthony Bourdain. “I love the sheer weirdness of the kitchen life: the dreamers, the crackpots, the refugees, and the sociopaths,“
Don’t Read This If You Don’t Like Tony Bourdain Read More »
In his lectures on human resource management, my husband talks about different personality types. He likes to use examples from home, more often than not about cooking. Without getting into details of Myers-Briggs typology, let’s just say he and I are direct opposites. He is a linear thinker and I’m, well, absolutely not. The differences
Savor the Sweet and Smoky Flavors of This Chicken Paprikash Read More »
Before the Carrboro Farmers’ Market opened in 1977 and way before “farm to fork” dining was taken for granted here, fresh local veggies were not so easy to come by. Back in the day, our best source was Fowler’s Food Store, a stone’s throw from the more pedestrian A&P downtown on Franklin Street. Fowler’s offered
A Zesty Recipe for Zucchini Pie Read More »
Who knew radishes could be so mind-blowingly delicious? After a friend served them topped simply with butter and salt, my husband, Drake, and I couldn’t wait to join a CSA (Community Shared Agriculture). Every week we’ll pick up a box filled with fresh produce grown by local farmers – in our case, the ones at
Try This Cookout-Worthy Radicchio and Carrot Slaw Read More »
