Coconut Meringue Pie

Marcey’s Coconut Meringue Pie

Finish off your meal with pastry chef Marcey Clark's recipe.

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Photo by Briana Brough

The Dish: Acme Food & Beverage Co.

Acme consistently cooks up some of the best fried chicken in town morning, noon and night. more »

Apr 15, 2015 10:44 PM Dining

The Chef: Andrea Reusing

Cooking Light Editor in Chief [and a 1996 graduate of Chapel Hill High!] Hunter Lewis on why she rocks. more »

Apr 15, 2015 10:17 PM Dining

Daughter Charlotte assists her parents, Leslie and Brendan,
in the kitchen as they make a birthday cake for grandmother Janice Long


Chefs at Home: Brendan Cox

Home cooking is all about simplicity and comfort food for Chef Cox and his family. more »

Apr 15, 2015 9:51 PM Dining

Lan and Michael Chuong


Chefs at Home: Michael Chuong

The elements chef cooks at home to bring three generations worth of family to the table. more »

Apr 15, 2015 9:44 PM Dining

The Clark family: Marcey, Paige, 7, Madison, 14, and James


Chefs at Home: James Clark

Sundays are the day for home in Chef Clark's household - here's how he unwinds at home with family. more »

Apr 15, 2015 9:20 PM Dining

Kitchen Sanctuary

For Kate, it's about more than food. more »

Apr 1, 2015 11:20 AM CHM Blog

Taste the Rainbow

Add some variety to your breakfasts, lunches and dinners. more »

Mar 16, 2015 4:29 PM CHM Blog

Bite Into a Healthy Lifestyle

Kate provides tips on how to make each day a little healthier. more »

Mar 2, 2015 12:20 PM CHM Blog

The Best Thing I’ve Made in 2015

Here's what happens when Kate combines chocolate with peanut butter. more »

Feb 14, 2015 10:00 AM CHM Blog

Photo by Kate Sayre

Meal Planning: Lessons Learned

Kate's tips for helping you shop (and cook) smart this year! more »

Jan 15, 2015 2:15 PM CHM Blog

Photo by Sally Scruggs

The Dish: Olio & Aceto Cafe

It’s that chilly time of year when I can’t help but crave something warm and soothing. more »

Jan 9, 2015 2:33 PM Dining

April McGreger is the queen of pickles and preserves. But it was her role as a sweet potato farmer’s daughter that inspired her new cookbook.

Photo by Briana Brough

Something Worth Preserving

April McGreger is the queen of pickles and preserves. But it was her role as a sweet potato farmer’s daughter that inspired her new cookbook. more »

Dec 31, 2014 9:30 AM CHM Blog

Photo by Briana Brough

411 West's Rosemary Gin & Tonic

Ring in the New Year with a classic, elevated by rosemary and pomegranate. more »

Dec 17, 2014 9:15 AM CHM Blog

Elaine's Heirloom Cocktail

Cozy up by the fireplace with a good book and this spiked apple cider. It’s just as good with Rye whiskey, brandy or dark or spiced rum. more »

Dec 5, 2014 9:27 AM CHM Blog

The Crunkleton's Bourbon Bramble

Serve this cocktail to guests, no matter the occasion – julep cups make for a sophisticated presentation. more »

Nov 28, 2014 2:30 PM CHM Blog

Photo by James Stefiuk

Joyous Cooking: The Other Pumpkin Pie

Moreton makes Pumpkin Chiffon Pie with a Gingersnap Piecrust. more »

Nov 25, 2014 10:00 AM CHM Blog

Peccadillo's Sherry Flip

While the kids make cookies, put one egg toward a treat of your own. more »

Nov 21, 2014 10:32 AM CHM Blog

Crook's Corner's Bushel & Barrel

Put on festive music and sip this sparkling drink while decorating the tree or wrapping gifts. more »

Nov 14, 2014 2:33 PM CHM Blog

Kim Floresca and Daniel Ryan of [ONE]

Briana Brough

Two for [ONE]

The brains behind [ONE] divulge their culinary secrets and share about their restaurant's success. more »

Nov 4, 2014 9:10 AM CHM Blog

Photo by: Briana Brough

Coffee Central

We know Scott Conary because of Carrboro Coffee Roasters. But outside of our area, he’s known as the head judge of the World Barista Competition. more »

Oct 30, 2014 8:45 AM CHM Blog

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