Restaurants Wilmington NC | Food news & stories, regional recipes, chef interviews
When I was in high school, I subscribed to Gourmet magazine. No Seventeen or Glamour for me. I read every issue of that pillar of culinary prose, from cover to cover. The travel articles, inspiring, with breathtaking photos to match.
A couple weeks ago, I wanted something to add to a cheese and cracker hors d’oeuvres platter, but not a pricey pate, or salty charcuterie. Something kind of healthy, maybe even veggie-centric, and flavorful but not over-powering.Decades ago, when I lived in Chicago, I used …