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Graduation party season is revving up. If you’re hosting a soiree for a high school grad, especially if it’s an open house, you’re probably trying to cook up ideas that will stretch over many hours and satisfy a crowd of – well, who knows who might show up?
Modified: 05/29/12 09:37:18 PM
Chew On This: Andrea Weigl discovers a love for the food essays of the late Laurie Colwin, one of 14 authors on a summer reading list from the James Beard Foundation’s book awards committee.
Modified: 05/29/12 09:38:31 PM
Fire in the Triangle, a competitive cooking series, will pit 16 chefs against each other in Iron Chef-style contests. Diners can buy tickets to the dinners in Raleigh and help choose the winner.
Modified: 05/29/12 09:39:11 PM
For a generation of chefs and home cooks, she was simply “The French Chef,” the eccentric television personality who left an indelible mark on American food.
Modified: 05/29/12 09:39:37 PM
What’s not to like about shrimp sauteed in butter with garlic?
Modified: 05/29/12 09:14:59 PM
Seriously Simple: I love baby back ribs. Maybe it’s because they seem to have more meat and a less pronounced pork flavor. When I was growing up, just hearing that ribs were on the menu would make me happy. Father’s Day at our house always meant a barbecue with plenty of baby back ribs, a favorite of my dad’s. My mom relied on a sweet, tomato-based barbecue sauce for the ribs.
Modified: 05/29/12 09:21:59 PM
Mouthful: Food news: Where to find gluten-free baked goods, Triangle Restaurant Week starts June 4, and small food truck lunch on June 1 outside The News & Observer in downtown Raleigh
Modified: 05/29/12 09:17:57 PM
Quick Fix: The sushi craze in America has led to a wider interest in Japanese flavors. Tataki, beef or fish that has been seared, thinly sliced, chilled and served with a dipping sauce, is a recent addition to menu. A traditional tataki accompaniment is grated daikon (white radish).
Modified: 05/29/12 09:21:57 PMOn the Table: Once again, I’m leaving Europe lighter than when I came.
Modified: 05/29/12 09:20:56 PM
Food and more More
Graduation party season is revving up. If you’re hosting a soiree for a high school grad, especially if it’s an open house, you’re probably trying to cook up ideas that will stretch over many hours and satisfy a crowd of – well, who knows who might show up?
Modified: 05/29/12 09:37:18 PMStyle More
They sported horns and rainbow leggings, showed off kilts and green hair, carried sunflowers and spigots and swords down Raleigh streets in an oddball parade.
Modified: 05/28/12 07:30:39 PMGet Fit More
Decades after revolutionizing the fitness world, Jane Fonda and Richard Simmons are back doing what they started: starring in exercise DVDs and teaching workout classes.
Modified: 05/28/12 07:31:42 PMHome and Garden More
Kudzu bugs are munching soybeans, annoying homeowners and gardeners ... and spreading rapidly
Modified: 05/29/12 04:23:13 AMFaith and Religion More
The Franklin County Board of Education voted unanimously Tuesday to remove prayer in response to a parent complaint filed with the state ACLU.
Modified: 05/29/12 11:45:58 PMFamily More
According to the authors of Freakonomics, people who purchase gym memberships overestimate their attendance by 70 percent. As a result, over $500 of the average annual cost of memberships is simply lining the pockets of gym owners - and doing absolutely nothing for your waistline.
Modified: 05/30/12 06:09:08 AMTravel More
It was a dank, rain-sodden Raymond Chandler kind of morning, as if some omnipotent auteur had rung up the studio and ordered a classic film noir sky. Clouds the color of a snub-nosed revolver hovered with ominous intent, and tires on slickened freeway lanes gave off a sinister, knife-sharpening hiss.
Modified: 05/26/12 09:43:37 PMContact the N&O features staff
Carole Tanzer Miller, features editor
(919) 829-8901
Adrienne Johnson Martin,
assistant features editor (919) 829-4751
Features main number: (919) 829-4520
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Andrea Weigl blogs on all things food.
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