What to Watch on Wednesday: Olivia suspected of murder on L&O: SVU

tool name

tool name

Two chefs, two recipes, too good

I enjoyed the Pan-Roasted Root Vegetables at Porter's City Tavern. DEE-licious. I never thought root veggies could be so tasty. Could you get the recipe, because this time of year it is hard to cook fresh vegetables.

-- E.I.G., Raleigh

Chef Jeremy Sabo goes the extra mile, not only sharing the recipe but also scaling it to home kitchen portions even as he prepares to leave Porter's.

Mussel chowder at Piedmont

My husband and I just came back from Piedmont (one of our favorite restaurants) and shared a delicious mussel and bacon chowder. It had lots of mussels sitting in a creamy broth with plenty of diced potatoes and lardons of bacon. We were scraping the bottom of the bowl to get the very last bite! I hope the chef will share this recipe, as it will go into our "family favorites." -- M.C., Chapel Hill

Chef Andy Magowan, who owns Piedmont (401 Foster St., Durham; 683-1213; www.piedmontrestaurant.com ) with co-chef Drew Brown, is happy to oblige. Magowan also shares the recipe for a summery salad -- a recipe, we might add, whose directions capture the farm-to-fork spirit of the restaurant and are as refreshing as the salad itself.

Recipes

Comfort food from Porter's

My boyfriend and I ate recently at Porter's Tavern in Raleigh, and we fell in love with their Blue Cheese Mac 'n' Cheese. Absolutely delicious! Is there any way you could get your hands on this recipe?

-- K.G., Raleigh

I recently had the Warm Apple and Berry Cobbler at Porter's Tavern in Raleigh, and it was out of this world! Do you think the chef would share the recipe?

Chef Yancey opens new restaurant

Chef Harvey Yancey is at it again, making plans to open a new restaurant in Southeast Raleigh's new Farmington Square shopping center.

This time, he vows to succeed.

"I promise you it's going to last," said the chef, who has been the proprietor of several New Orleans-themed restaurants over the years.

Campus cooking with a gourmet twist ...

It wasn't exactly the kind of fare you'd expect at a college dining hall. The winning entry in N.C. State University's second Chef's Challenge was sweet and spicy chili-rubbed grouper with sweet mango coulis and tangy citrus red onion marmalade, served over sweet corn risotto and with asparagus.

For the second consecutive year, the Fountain Dining Hall team won the live cooking competition, beating three teams from other dining halls on campus and University Catering. The teams had to prepare a meal for four using grouper as the main ingredient and following certain rules. Four chefs did the judging.

Izesta Brown and Barbara Sanders, the winning pair, also had to do the cooking on their own; the chef who ran their kitchen and designed their dish had taken another job before the contest.