Dining
Features
A Crunkle in Time
The basketball gods helped create this top-shelf bar. more »
Apr 4, 2013 by Patrick Long in CHM Blog (2 Comments)
Our Bounty of Artisan Foods
From Carrburritos Chipotle Salsa to Mystery Brewing Company beer, find out what made Moreton's list of the top 10 local artisan foods. more »
Jan 23, 2013 by Moreton Neal in CHM Blog (1 Comments)
7 Iconic Chapel Hill Dishes
Try one of these seven tried-and-true dishes that have earned fame in our foodie town. more »
Jan 18, 2013 in Dining (1 Comments)
Taste Tested: PIE
A rundown of the town's best pie offerings. more »
Jan 18, 2013 by Evan Markfield in Dining
Home Appetit
Before his career at Saveur and Bon Appetit, Hunter Lewis' culinary interests developed during his Chapel Hill childhood. more »
Jan 17, 2013 by Andrea Griffith Cash in Dining
Celebrate Fall with Pumpkin Dishes
We all know about pumpkin pie, but Chapel Hill and Carrboro restaurants are offering new takes on this classic fall vegetable. more »
Nov 14, 2012 by Meghan DeMaria in CHM Blog
Start the Season with Butternut Squash
Local restaurants are celebrating fall with seasonal recipes featuring butternut squash. more »
Sep 26, 2012 by Meghan DeMaria in CHM Blog
Shrimp and Grits Recipes from Crook's and Topo
Have your own tasting session at home with these two delicious recipes – one iconic, the other innovative. more »
Sep 3, 2012 in Web Extras
Shake It Up, Baby
Hot August afternoons are practically begging for you to try these milkshakes. more »
Aug 15, 2012 in Dining (2 Comments)
Moreton Neal's Hot Basil Cocktail Recipe
We shared Moreton's savory shrimp recipe in our July/August issue -- now, a cool summer drink to sip with your seafood. more »
Jul 3, 2012 in Web Extras
Oakleaf Brings New Dining Option to Chatham
Located in Chatham Mills, the restaurant focuses on local and seasonal ingredients. more »
May 26, 2012 in Dining (1 Comments)
Photo by Taylor Hartley.
'Tis the Season: Sweet and Savory Strawberry Dishes
Many local restaurants are taking full advantage of strawberry season. more »
May 23, 2012 by Taylor Hartley in CHM Blog
Pimento Paradise
The humble burger gets a Southern twist. more »
May 23, 2012 by Evan Markfield in Dining
Crook’s-Inspired Honeysuckle Jelly: Two Ways
Can't get enough of Crook's signature honeysuckle sorbet? Next time, try out one of these two recipes - one classic, one with a twist - for a honeysuckle-infused jelly. more »
May 10, 2012 by Jill Warren Lucas in Dining (1 Comments)
Town Lore: Crook’s Corner Honeysuckle Sorbet
Bill Smith’s honeysuckle sorbet is a true rite of spring here in Chapel Hill. more »
May 10, 2012 by Jill Warren Lucas in Dining
A Little Resolve
Instead of making a list of what not to indulge in this year, why not vow to get a better taste of our area? more »
Apr 19, 2012 by Emily Matchar in Dining
7 Questions with Andrea Reusing
We asked the chef of Lantern about her James Beard Award for Best Chef of the Southeast and her new cookbook, 'Cooking in the Moment.' more »
Dec 7, 2011 by Andrea Griffith Cash in Dining
Morning Glory
’Tis the season for casual weekend brunches filled with lemon ricotta pancakes, hot doughnuts and fresh OJ. more »
Dec 7, 2011 by Emily Matchar in Dining
Readers' Tailgate Recipes
Our Second Annual Foodie Issue coincides with the start of football season, which got us thinking: What are the favorite tailgate recipes of UNC fans? We asked – and we received. more »
Aug 29, 2011 by Andrea Griffith Cash in Web Extras
Recipes from Sara Foster's New Cookbook
Sara Foster's fourth cookbook, Sara Foster's Southern Kitchen, hit shelves in early April. Here are three recipes we can't wait to try. more »
May 6, 2011 in Web Extras
Foodie Fodder: March/April
Catch up on the town's most recent foodie news. more »
Feb 25, 2011 by Eleanor-Scott Davis in Dining (3 Comments)
The Critic
For the first time since he graduated from UNC in 1986, The New York Times’ Frank Bruni returns to Chapel Hill. more »
Jan 3, 2011 by Sarah Rankin in Dining
Cooking at Home with Chef Jimmy Reale
The Carolina Inn has been a Chapel Hill landmark for more than eight decades. Slightly newer to the scene is Jimmy Reale, who has been offering unique blends of progressive American cuisine for a little more than two years as its executive chef. more »
Sep 2, 2010 by Zeke Smith in Arts & Style
The Best Things to Eat in Chapel Hill
Can't decide what to eat? We went straight to the experts, asking chefs, foodies and restaurant owners for their recommendations. more »
Sep 2, 2010 by Andrea Griffith Cash in Dining
Six Great Sandwiches
We may have found the best thing since sliced bread: read about Chapel Hill's six great sandwiches. more »
Sep 2, 2010 by Andrea Griffith Cash in Dining
10 Food Experiences You Can't Miss
Food and travel writer Emily Matchar dishes on the Chapel Hill eateries that are musts for any foodie’s bucket list. more »
Aug 31, 2010 by Emily Matchar, Ellen Shannon in Dining
The Dish: Mediterranean Deli's Lamb Shank
Mackenzie Brough
One of the great things about Med Deli is that no matter what your dietary restriction, you have options aplenty. And if you have no dietary restrictions, even better. If you happen to be there during the weekend, try the lamb shank special. The lamb is cooked for five hours in red wine sauce with loads of warm spices and a mix of vegetables, leaving it tender and delicious. It’s served over Moroccan couscous with golden raisins and chickpeas that add sweetness and texture. The hearty meal also comes with a Greek salad that brings some nice color and brightness to the dish. Choose a regular or gluten-free pita. Owner Jamil Kadoura just perfected the gluten-free recipe after years of experimentation – and the result is fluffy and flavorful. $12 – Mackenzie Brough
