This has been my year for discovery of Oregon.
Modified: 03/19/10 01:10:15 PMOn a recent Saturday at the Carrboro farmers' market, people are gathered around the Chapel Hill Creamery table despite the 45-degree weather.
Modified: 03/21/10 03:34:22 PMI'd never heard of tatsoi until Debbie asked me how to grow it.
Modified: 03/18/10 06:04:32 PMHere is your chance to prove you have the next big idea for a chain restaurant. NBC is holding an open casting call Monday in Raleigh for the new reality show "American's Next Great Restaurant."
Modified: 03/19/10 08:08:49 AMA few weeks ago, I got an e-mail from a reader suggesting I review Gourmet Kingdom.
Modified: 03/19/10 07:04:14 AMOne of the most common complaints I've heard about restaurants over the years is that many of them are too noisy. In response, I wrote an article about the subjecct a few years ago.
Modified: 03/19/10 07:04:14 AMWatch Joe Kwon pivot from pot rack to burner to sink in his red kitchen.
Modified: 03/17/10 09:39:32 AMFor the last six months, three readers have sacrificed their taste buds to tell you which new products at the grocery store are worth your money.
Modified: 03/16/10 11:30:04 PMChef Will Hall moves down the line of students working in the kitchen. He coaches one on how to correctly dice an onion, instructs another on organizing ingredients, also known as "mise en place," corrects a third's pronunciation of pilaf.
Modified: 03/16/10 11:30:06 PMEpicurean: Everybody's Irish on St. Patrick's Day, as the saying goes, and you can put those words to the test at three new watering holes.
Modified: 03/17/10 07:02:07 AMContact the N&O features staff
Debra Boyette, features editor
(919) 836-4903
Adrienne Johnson Martin,
assistant features editor (919) 829-4751
Craig Jarvis, assistant features editor
(919) 829-4576
Features main number: (919) 829-4520
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