Smith’s Red & White offers country-style groceries with a burst of seasonal enthusiasm
by Addie Ladner | photography by S.P. Murray
Category: Food & Drink
Get into the Holiday Spirit at The Haymaker
by Shelbi Polk
For 47 years, Kanki has delighted customers
by Catherine Currin | photography by Eamon Queeney
5 Questions with…Patrick Cowden, executive chef, Pharmacy Café and Farmhouse Cafe
Meet Chef Patrick Cowden of Person Street Pharmacy Cafe and Wendell’s Farmhouse Cafe images by Summit Exposure In the Wendell Falls Welcome Center, there’s a Farmhouse. Inside, there’s Farmhouse Café, a new concept by Chef Patrick Cowden, who took over…
Chef Beth Might Have the Best Recipe for Thanksgiving Leftovers Yet
The PR chef Beth Littlejohn’s Leftover Thanksgiving Turkey Ramen Noodle Soup has become a family tradition.
5 Questions With… Kristie Nystedt, CEO of Raleigh Brewing Company
Triangle craft beer brand Raleigh Brewing Company hooks up with New Albion in an exhibit at the Smithsonian
Here’s What to Expect at North Hills’ Rosewater Kitchen & Bar
This new Raleigh restaurant from a Durham restaurateur offers a garden-party feel with a global menu.
Roast Oysters Eastern North Carolina Style with Vivian Howard’s recipe
At Howard’s Thanksgiving feast, the turkey takes second stage to a simple meal made up of local, seasonal crowd-pleasers
Botanist & Barrel makes surprising cider
by Catherine Currin | photography by S.P. Murray “I’m not really a cider fan. It’s too sweet for me.” Amie Fields has heard this a time or two, but she’s determined to change our minds. As a partner and pommelier…
This is How Vivian Howard Makes and Serves Shrimp Cocktail
For Vivian Howard, cocktail sauce doesn’t come out of a jar—and she’s got a flash-cooling method for shrimp that she swears by.
Andrew Ullom’s Union Special Bread
A community bakery on the edge of downtown
Architect Louis Cherry Talks about Designing Jolie and Poole’side Pies
As an architect and an interior designer, you are hired to create a setting that can enrich the social and sensory elements of dining.
Forging New Traditions with Chef Vivian Howard
Thanksgiving with the award-winning chef
In Kiln to Kitchen, North Carolina Clay Meets Potters’ Favorite Dishes
Pottery collector and food write Jean Anderson shares the stories behind her new book. by Shelbi Polk Jean Anderson’s life has had quite a few glamorous moments—on the phone, she told me about taking nearly ninety trips to Portugal and…