Dining

Crook’s-Inspired Honeysuckle Jelly: Two Ways

Thu, 10 May 2012 18:44:55 GMT

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.

Town Lore: Crook’s Corner Honeysuckle Sorbet

Thu, 10 May 2012 18:13:19 GMT

Bill Smith’s honeysuckle sorbet is a true rite of spring here in Chapel Hill.

A Little Resolve

Thu, 19 Apr 2012 20:25:48 GMT

Instead of making a list of what not to indulge in this year, why not vow to get a better taste of our area?

7 Questions with Andrea Reusing

Wed, 07 Dec 2011 19:25:00 GMT

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.'

Morning Glory

Wed, 07 Dec 2011 18:52:00 GMT

’Tis the season for casual weekend brunches filled with lemon ricotta pancakes, hot doughnuts and fresh OJ.

Foodie Fodder: March/April

Fri, 25 Feb 2011 16:16:00 GMT

Catch up on the town's most recent foodie news.

Chapel Hill's Weight Loss Challenge

Mon, 03 Jan 2011 19:00:00 GMT

A new year brings new resolutions -- and the town is here to help.

The Critic

Mon, 03 Jan 2011 14:00:00 GMT

For the first time since he graduated from UNC in 1986, The New York Times’ Frank Bruni returns to Chapel Hill.

Six Great Sandwiches

Thu, 02 Sep 2010 18:24:54 GMT

We may have found the best thing since sliced bread: read about Chapel Hill's six great sandwiches.

The Best Things to Eat in Chapel Hill

Thu, 02 Sep 2010 18:24:00 GMT

Can't decide what to eat? We went straight to the experts, asking chefs, foodies and restaurant owners for their recommendations.

Must-Have Foodie Lit

Tue, 31 Aug 2010 17:50:51 GMT

A Chapel Hill resident and acclaimed cookbook author who’s a member of the James Beard Cookbook Hall of Fame, Jean Anderson knows that all cookbooks aren’t created equal. Here, she shares her picks for the three cookbooks every home chef should keep at the ready.

Food Revolution

Tue, 31 Aug 2010 17:50:34 GMT

To call Moreton Neal, 61, the mother of our food movement wouldn’t be much of a stretch. Read a Q&A with the foodie emeritus.

An Epicurean Education

Tue, 31 Aug 2010 17:50:11 GMT

At CLASS, A Southern Season’s cooking school program, learning is as continuous as its students’ need to put food on the table.

10 Food Experiences You Can't Miss

Tue, 31 Aug 2010 17:49:00 GMT

Food and travel writer Emily Matchar dishes on the Chapel Hill eateries that are musts for any foodie’s bucket list.

The Farmer and the Chef

Tue, 31 Aug 2010 17:47:50 GMT

Was your last restaurant meal a perfect 10? Thank a farmer - your chef certainly does.