by Dean McCord photographs by Catherine Nguyen The cocktail party. Ugh. As a partner in a fairly large law firm, I disdain few things more than the ritualistic cocktail party, having to make small talk with the next person you…
by Kaitlyn Goalen photographs by Jillian Clark Labor Day starts the final countdown for my beleaguered tomato bed, each plant on the verge of crying uncle. So, this September I’m committing to the personal goal of eating as many tomatoes…
by Kaitlyn Goalen illustrations by Emily Brooks As soon as the weather warms, the wanderlust kicks in. Maybe it’s an evolutionary side effect, something about the biological need to migrate. Maybe it’s just the result of being cooped up all winter. Whatever…
by Tracy Davis photographs by Jason Dail The grittiest rock & rollers ain’t in it for their health, which they tend to prove by looking their best when it’s very dark and very late. That’s true for the clubs and…
by Kevin Barrett photographs by Nick Pironio Do you get a bit melancholy this time of year? Summer is gone. I miss it. I know you do, too. It must be some kind of childhood nostalgia about careless freedom that…
photograph by Travis Long “Martina and Tom are like family to all their customers.” – Hardin Sigmon, regular at Gateway Restaurant Tucked into a shopping center off of Crabtree Boulevard, Gateway Restaurant is one of those home-cooking places that has been…
by Kaitlyn Goalen photographs by Geoff Wood When it comes to cooking, even the most passionate and enthusiastic home cooks fall victim to overcooked steaks, school lunch ennui, spilled bottles of olive oil, and an embarrassing reliance on the delivery guy. In…
by Anna Long For those who haven’t already packed their bags for Asheville, we thought we’d bring its flavors to you. Mix up a drink imagined in the mountains to create your very own staycation. King James Public House’s Alarm Call…
by Kaitlyn Goalen photographs by Nick Pironio For most Southern cooks, field peas are as familiar and enduring a staple as their summertime harvest-mates, tomatoes. This year, however, an heirloom varietal of pea, thought to have vanished, will be grown…
by Kevin Barrett | photography by Nick Pironio 2 ounces bourbon (Evan Williams 1783 or Old Weller 107 are perfect) 1 sugar cube or, preferably, ⅛ to ¼ ounce simple syrup 2 to 3 dashes Angostura bitters Orange…
text and photographs by Juli Leonard Not long ago, Raleigh was a bit of a bakery desert. That began to change a few years ago, and today, there are five new bakeries in the heart of Raleigh alone. With this sweet…
by Kaitlyn Goalen photographs by Jillian Clark Confession: I don’t drink a whole lot of beer. I frame this as an admission of guilt, because my low consumption feels unsupportive to the current liquid zeitgeist of our city. Raleigh is covered…
by Dean McCord Food plays a large role in defining us as human beings, as social creatures with many differences embodied in the dishes we create, and the ways we consume them. Holidays, rites of passage, and other celebrations typically…
by Kaitlyn Goalen photographs by Jillian Clark The amount of enjoyment I get from food shopping fluctuates considerably. Sometimes a spin through the farmers’ market feels absolutely exhilarating. Everything looks delicious and inspiring; I can hardly wait to get home to start…