Eat & Drink
In these baby back ribs recipe, tamarind-guava is sweet, sour, and tart and provides the ideal base for this finger-licking glaze.
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Enliven your weekend with an author presentation at Flyleaf Books, trying fresh tomato dishes at the Acme Tomato Festival or attending a handful of live concerts
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How Jamil Kadoura went from running a falafel stand to owning a beloved deli, bakery and catering company
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This risotto alla pescatore is an elaborate dish containing all the flavors of the sea. It will take time, but the result will be extraordinary.
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Spring Council’s favorite dessert recipe replaces maraschino cherries with strawberries for a better, sweeter pineapple upside-down cake.
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For years, Michelin-rated chef Brandon Sharp worked and learned in kitchens all over the world. In April of 2019, he opened his own restaurant, Hawthorne & Wood, which offers an eclectic, California-inspired menu.
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Daniel Jackson, Chapel Hill native and Eleven Madison Park alum, returns to become chef/partner at the new Italian restaurant.
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Former Pizzeria Mercato sous chef David Peretin announced on Tuesday that he is opening an 18-seat, pasta-focused restaurant called Tesoro
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Wegmans opens its third North Carolina location off Durham-Chapel Hill Boulevard. It was nearly six years in the making.
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Jamil Kadoura of Mediterranean Deli shares this authentic shakshuka recipe from his mother, who cooked it for his entire family growing up.
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