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…
by Dean McCord photographs by Nick Pironio We live in a society that places a high value on rolling up your sleeves to start a business, getting family members to join in, and making a buck. We tell romantic tales of the…
by Ann Brooke Raynal photographs by Carla Williams Pastry chef Sam Squiers didn’t have to look far for inspiration when she set out to make a gingerbread house for this month’s Triangle Family Services’ fundraiser competition. Her happiest childhood memories…
by Charles Upchurch Quintessentially American, HBR predates the first cocktail jiggered up in this country by more than 200 years. It doesn’t get more old school than a concoction made from ingredients readily found on the average pirate ship. Rum,…
by Dean McCord photographs by Dean McCord and Alan Fleetwood A college buddy of mine used to tell me he was from L.A.: “Lovely Asheville.” I sort of understood what he meant, and I’ve frequently said that if I could move my job…
by Dean McCord As we approach Christmas, weary of the incessant blares from the TV, newspaper, radio, and the gazillion catalogs to buy, Buy, BUY, I return to the old clichés: “It’s better to give than to receive,” or “Christmas…
by Kevin Barrett, Foundation cocktail director It’s summertime in the capital city, and you know what that means: It’s hot. After the winter we had, I’m not complaining about summer heat. I don’t have a lot of meat on my…