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…
by Jessie Ammons photograph by Chris Seward, The News & Observer If the abundance of farmers’ markets in our area is any indication, it’s safe to say that eating locally is no longer a trend – it’s here to stay. We’ve…
by Andrew Kenney photographs by Chris Fowler Sauce at its best is a culture distilled, the collected spices and secrets of a cuisine and a history. A taste of a hearty ragù or a vinegar sauce with an addictive eastern tang can…
by Kaitlyn Goalen photographs by Jillian Clark Spring is about hedging expectations. The season promises to redeem us from the cold, frost, and boredom of winter produce with fresh greens, young peas, and asparagus spears. But that promise comes with a caveat:…
by David Holdstock When WALTER asked me to write about my experience juicing and losing 35 pounds as a result, I was perplexed. Why would the magazine want to hear from me, in my own voice? I’m British, and irony…
Learn about Raleigh’s signature cocktail
by Kaitlyn Goalen photographs by Jillian Clark When it comes to Valentine’s Day, the last thing I want is the crowded, stressed-out environment of a completely booked restaurant. I much prefer to cook at home, with or for the object of…