I have found the answer to all those questions that life throws at you. The big questions:
Chef and Bluestar Kitchen Bar owner Stephen Harrington once again out-does himself with culinary creativity, using the simplest of local ingredients, and taking each dish to a satisfying conclusion of hip fusion.
Pizza is awesome. You know it, I know it, the world knows it. No big secret there.
When I got an invite to the Cape Fear Craft & Cuisine food pairing event, I thought someone mistook ME for someone else with the same name.
Food Porn: Cape Fear Craft & Cuisine
Creative cooks don’t hate on matzah, also spelled matzo. They create delicious meals featuring recipes passed from generation to generation, for everything from kugel and matzah ball soup, to matzah blintzes and simple matzah brei.
Years ago, I spent a summer as an au pair for a lovely French family at their summer home in Cahor. Summer chateau, that is. The extended family gathered there, and grandmother made a simple, country supper every evening. Each meal was built around a rustic potage, a simple feat of culinary expertise for a thick soup that combined the odd ends of vegetables and greens, and that was different every evening.
For the 2nd Annual Cape Fear Craft Beer Week, the Ultimate Brewing Championship was a super kick-off event. Local breweries gathered to entertain, showcase their brews, and compete for the honor of Wilmington’s brewer of the moment.
Cool Spring nights in North Carolina are perfect for a soul-warming bowl of chili The Verandas, especially if you tuck around the chimenea, under the stars, with a local craft beer.
This tea bread – dessert loaf, breakfast bread – is the most delightful banana bread we’ve ever had. So moist it’s truly a combination of banana bread and bread pudding.