Mez makes mango cake
The latest venture of the restaurant group which owns 411 West, Spanky's, Squid's and 518 West, Mez serves Mexican fare with a contemporary flair.
Heavenly hosts
My dear friend and I eat at Hereghty Heavenly Delicious once a month if possible. The desserts are truly like part of the name -- Heavenly Delicious. Would the pastry chef share the recipe for the Financiers? -- G.B., Raleigh.
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.
Savory fare from Betski's
Specialty of the House:My husband and I celebrated our 30th wedding anniversary at J. Betski's in Raleigh. We loved the Pork Schnitzel and Salzburg Style Braised Beef. I was wondering if you could get the recipes? -- S.S., via the Internet.
Ribs worth working for
Specialty of the House:Braised Short Rib Pappardelle with Grana Padano is a favorite of many regular customers at 18 Seaboard, according to chef/proprietor Jason Smith.
Soup and bread from Winston's
Specialty of the House:Offering a mix of traditional and contemporary American fare in a casually upscale atmosphere, Winston's Grille has been a North Raleigh favorite for more than a decade.
Fresh catch from Carolina
Specialty of the House:Nestled in the historic Carolina Inn in Chapel Hill, Carolina Crossroads serves a seasonally changing menu of contemporary cuisine in an elegant traditional setting.
Mez's creamy seafood and pasta
Specialty of the House:I recently had an amazing pasta dish at Mez contemporary Mexican restaurant in Durham. It was shrimp and scallops in a tomatillo cream sauce with cilantro pesto.
La Carrot Cake
Specialty of the House:My mother was in town visiting from Phoenix. I brought her to La Farm Bakery in Cary on her last day here. She tried their Carrot Cake and fell in love with it. I would love to give her the recipe. Any chance you can help? -- C.D., Cary.
Get crabby at home
Specialty of the House:I took your advice and tried the soft shells at Elaine's in Chapel Hill. Awesome! Now I'd like to try to make them at home. Any chance you can get the recipe? -- W.W., Cary.
Twisted cake can't miss
Specialty of the House:A few weeks ago I went to Twisted Fork in Raleigh. The best part was the dessert, Tia Maria Cake. It was amazing. Could you get this recipe? --M.B., Raleigh.
Short ribs are long on praise
Specialty of the House:Jason Cunningham -- executive chef at Fairview, the dining room of the Washington Duke Inn in Durham -- is happy to share his recipe for Braised Beef Short Ribs with Plum-Infused Veal Reduction.
Shrimp and grits from the NOFO
Specialty of the House:I've just tried my third Shrimp and Grits recipe, and it's nowhere near as tasty as the one offered at NOFO. Could you please convince the folks at NOFO to share? -- L.H., Raleigh.
Red beans, rice worth waiting for
Specialty of the House:Bill Smith, executive chef at Crook's Corner is happy to, um, spill the beans about his version of this Cajun/Creole classic.
Dip into Greek fare
Specialty of the House:Bill Kalyvas, managing partner and chef at Taverna Agora, is happy to provide the recipe for the dipping oil, noting that in Greece it is called Ladoregani.
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