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…
by Dean McCord photographs by Chris Fowler The sun pours into a quiet, nearly empty space on North Blount Street on a November afternoon as four men in their 30s sit around a table reflecting on how they managed to…
by Charles Upchurch photographs by Nick Pironio Here’s what you need for perfect frozen margaritas: A summer evening, a setting sun, a charcoal grill, and a few partners in crime. The rest is as simple as 3-2-1. Three parts tequila, two parts…
by Kevin Barrett photographs by Nick Pironio If you ever have the chance to go to a Colombian wedding, I suggest you do whatever necessary to make it happen. And if that wedding coincides with the Colombian celebration of Carnaval…prepare yourself….
Foraging for wild fungi in Raleigh by Kaitlyn Goalen photographs by Jillian Clark Sam just took off running. We’re far off the trail in the woods of Raleigh, and my guide, Sam Bradford, chef of Plates Neighborhood Kitchen, has abandoned me. He’s…
“I needed a fall/winter cocktail, and didn’t want to go the obvious whiskey route,” says Stanbury’s Andrew Shepherd. “Apples, ginger, and rosemary go so well with one another, so why not some aged tequila, too?” The unexpected garnish of a…
by Kaitlyn Goalen Root vegetables are some of the best cooking muses round. Unlike tomatoes or strawberries, which are beautiful and require minimal effort in the pursuit of something delicious, turnips, rutabagas and their kin force us to get creative. This…
by Dean McCord photographs by Nick Pironio A sandwich is simple, easy to assemble, and quick to eat. The perfect portable meal. From the classic BLT to the Himalayan-sized creations of a New York deli to a tea party’s petite,…
photograph by Travis Long “Hi there! Who needs eyeballs, bleeding or otherwise?” Sculptor Joel Haas hollers and throws a bag of plastic painted eyeballs at the table of cartoonists. “We usually talk about Dwane’s bad table manners,” says Nick Meglin, ringleader…
by Anna Long Time to get your green on: St. Patrick’s Day is here. The annual celebration that began as a religious feast day for the patron saint of Ireland has become an international excuse for overindulgence. Celebrations across the globe…
by Liza Roberts photographs by Juli Leonard When Raleigh resident Katherine Poole, 45, co-launched a table linen company in 2009, she knew it would be a good outlet for her creative talents and abundant energy. But she didn’t know Hen…
by Kaitlyn Goalen I am helpless when faced with a freshly shucked oyster. If the salty bivalves are featured on a restaurant menu, I will always order a dozen – or two. Part of my love affair is due to…
by Kaitlyn Goalen photographs by Jillian Clark Ramps, truffles, Pappy van Winkle. Ingredients in short supply, whether by season, production, or fetish, are a double-edged sword. Exclusivity breeds interest – generally a good thing – but it can also engender a market…
text and photographs by Scott Huler Playing barroom pool once, during one of the multi-hour lunches that define the life of a journalist, I heard my name called. “Huler!” cried the bartender. “Your editor called. She says get your butt…