A recent quick trip to Wrightsville Beach was focused on decorating a beach condo with hardly a thought given to food. My client and I envisioned dining at some of the reliable local eateries: Brasserie du Soleil, South Beach Grill or maybe the wondrously exotic Indochine. Once we settled into her condo, though, the view […]
Recipe: Fish with Browned Butter and Capers Read More »
“The Better Living Show,” a Durham-based radio program I co-hosted for over 15 years, was all about food. Every Wednesday, we interviewed well-known chefs, restaurateurs and cookbook writers who teased us with descriptions or tastings of their best, decadently rich dishes. After a few years, the station asked us to expand the show to include
These Fritters Are Perfect Finger Foods For Festive Gatherings Read More »
Paleo, Whole 30, Eat to Live, low carb, gluten free. If you haven’t heard of these diet trends by now, you must living under a rock, and I envy you. So many of my family members, not to mention friends, are committed to one or another of these regimes, and cooking something that pleases them
The Healthy Season Read More »
Mother’s Day isn’t just for mothers here in Chapel Hill. The Hallmark holiday is eclipsed, every second Sunday of May, by commencement at UNC. Moms, unless your child is graduating and you’ve booked a reservation months in advance, don’t expect to be taken out to eat by your family on May 8. If you’re lucky, they’ll cook
Perfect for Mother’s Day: Mama’s Strawberry Pie Recipe Read More »
Like a zillion other Tar Heels, my husband is a barbecue fanatic, willing to drive great distances for a quality pulled-pork sandwich. Luckily, he doesn’t need to. Allen and Son is just a few miles from us, on the north side of town. The simple cinder block building has been around since the ‘50s. Its green, homey
Joyous Cooking: Slaw and Order Read More »
Recently, I was invited to speak about women’s changing roles in the food business with a focus on the Triangle. UNC American Studies professor Marcie Cohen Ferris, who addresses this topic in her latest book, The Edible South, would have been the logical choice for this presentation, but the organizers somehow got stuck with me.
Joyous Cooking: The Feminine Art of Cooking Writing Read More »
Until I spent my 16th Thanksgiving with Connecticut Yankees, I had never encountered a baked pumpkin pie. In the Deep South where I grew up, most pies were cold, fluffy and literally melted in the mouth. Black Bottom pie, Rum Cream pie, chiffon pies using various fruits- all were filled with a mixture called Bavarian
Joyous Cooking: The Other Pumpkin Pie Read More »
If it’s hot outside, Moreton Neal suggests this cool cocktail that pairs nicely with the shrimp, perfect for sipping on a steamy summer evening on the patio. Hot Basil Cocktail 1 1/2 oz. vodka 1 1/2 oz. fresh lime juice 1 tsp. sugar 2 thin slices fresh jalapeno pepper 2 leaves fresh basil. Muddle the jalapeno slices
Hot Basil Cocktail Read More »
