Dining

Pumpkin Pie

Photo by James Stefiuk

Joyous Cooking: The Other Pumpkin Pie

Moreton makes Pumpkin Chiffon Pie with a Gingersnap Piecrust.

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Features

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

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

TerraVita

A couple of us from CHM took an edible tour of the state -- and the country -- at the TerraVita event at Southern Village on Saturday. more »

Oct 18, 2010 10:29 AM CHM Blog

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. more »

Oct 3, 2014 12:20 PM CHM Blog

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 9:30 AM CHM Blog

Her Mother's Daughter

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

Oct 16, 2014 12:39 PM 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 11:31 AM 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 3:04 PM Dining

Best Server

Lake Rosenberg is at your service. more »

Jul 7, 2014 4:24 PM 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 12:32 PM 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 1:05 PM 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 9:14 AM 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 10:54 AM 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 10:04 AM 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 1:07 PM Dining

A Crunkle in Time

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

Apr 4, 2013 9:27 AM CHM Blog 2 Comments

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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