Dining

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True Grits

Cold fried chicken, Atlantic Beach pie and honeysuckle sorbet made Bill Smith of Crook's Corner one of the most influential Southern chefs and something of a star. But don't forget - he's also a writer, humanitarian and rock 'n' roller.

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Features

Photo By Andrea Griffith Cash

The Color Purple

Although it’s wonderful as a hand cream, lip balm or eye pillow, lavender also has a place in the kitchen. more »

Oct 22, 2014 CHM Blog

Her Mother's Daughter

For Annette Council of sweet Neecy cake mixes, food is a family affair more »

Oct 16, 2014 CHM Blog

Captain Phil is often assisted at the
farmers’ markets by his 15-year-old nephew, Ben Campbell of Chapel Hill.

Photo by Claire Mayes

Captain Phil

The man behind The Flying Burrito now supplies freshly caught seafood to some of our best restaurants. more »

Oct 2, 2014 CHM Blog

Pumpkin Cheesecake at The Fearrington House Restaurant

Photo by Briana Brough

Five Must-Try Desserts for Fall

Leave room for these seasonal sweets. more »

Sep 15, 2014 Dining

Best Server

Lake Rosenberg is at your service. more »

Jul 7, 2014 The Magazine

Olio & Aceto Food Truck’s Menu Finds Stationary Home

Blue Sky Oil and Vinegar and Olio and Aceto Food Truck expand businesses to include Olio & Aceto Café. more »

Jun 25, 2014 CHM Blog

A Foodie Paradise

Getting to know our farmers, eating seasonally and just appreciating a really solid meal – it’s the Triangle way. more »

Mar 26, 2014 Dining 2 Comments

Photo courtesy of The Carolina Inn

A Carolina Cocktail

The Carolina Inn's longtime bartender shares a festive drink recipe. more »

Dining

Kids Can Cook

Chef Nate McMullen’s new book gets young’uns in the kitchen. more »

Nov 26, 2013 Dining

Briana Brough

No Girls Allowed

Local chefs respond to lack of women featured in Time's 'The Gods of Food.' more »

Nov 11, 2013 Dining

Briana Brough

Restaurant-Worthy

We're a town that loves to eat. This Thanksgiving, introduce loved ones to our local food scene by making dishes from a few of its movers and shakers. more »

Nov 7, 2013 Dining

The Longtimers

Many restaurants come and go, but a battle-scarred few come and stay. We honor the local institutions that have been cooking for decades. more »

Oct 8, 2013 Dining

A Crunkle in Time

The basketball gods helped create this top-shelf bar. more »

Apr 4, 2013 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 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 Dining 1 Comments

Taste Tested: PIE

A rundown of the town's best pie offerings. more »

Jan 18, 2013 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 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 CHM Blog

Start the Season with Butternut Squash

Local restaurants are celebrating fall with seasonal recipes featuring butternut squash. more »

Sep 26, 2012 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 Web Extras

The Dish: Sage Vegetarian Cafe

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Photo by Annie D'Amico

For me, scanning the menu at Sage is like flipping through an atlas – I see a half-dozen exotic names I need to experience. Though Persian at its core, the vegetarian cuisine that Iranian-born Homa Jahannia and her son Ramin have perfected over the past 11 years borrows from Italian, Greek and other global culinary traditions. Take Caribe, a perfectly summery Mexican/Cuban dish with a cauldron of flavorful black beans at its center. The other anchor of the meal, light-as-air saffron rice, lets the fusion of creamy avocado, grilled spicy tofu and tropical plantains shine. Accompanied with a cucumber-tomato Shirazi Salad and a hot sauce blend, Caribe was best served outdoors, where I could pretend I was lunching alfresco in an ancient plaza. Other entrees appeared just as enticing, with faraway ingredients from tempeh and tahini to saffron and cinnamon. I’ll definitely be back for another visit – no passport required. $14

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