Andrea Reusing

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

Andrea got a preview of Fig & Honey on Monday night at their soft opening. Look for this new Chatham County eatery (located in the Harris Teeter shopping center, not far from Briar Chapel) to officially open its doors on Oct. 27. The grilled cheese with fig preserves and bacon was delicious, as was the creamy carrot soup with cilantro! The restaurant will also serve breakfast biscuits, grit bowls, falafel, kabobs and burgers. And they have a glass case full of hummus, pasta salad, fruit salad and roasted veggies.

Andrea Griffith Cash

Our Latest Obsessions

What we've been doing around town. more »

Oct 21, 2014 3:26 PM CHM Blog

Weekend Best Bets: Stars, Soccer and the South

This weekend, watch the UNC women's soccer team, attend all kinds of concerts and celebrate the South. more »

Aug 20, 2014 4:53 PM CHM Blog

Celebrate UNC's Southern Folklife Collection

The three-day celebration features events all across UNC's campus and in downtown Carrboro. more »

Aug 18, 2014 10:04 AM CHM Blog

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

The Week in Tweets: March 28

A look at what had you talking on Twitter this week. more »

Mar 28, 2013 11:23 AM CHM Blog

Smart Chefs Stay Slim

After hearing "Smart Chefs Stay Slim" author Allison Adato speak at Flyleaf Books, Breana shares some of the book's valuable lessons about eating, cooking and drinking. more »

Feb 1, 2013 11:37 AM CHM Blog

Arts and Eats

Southern Season hosted a fundraising event for The ArtsCenter that featured food and wine tastings and live music. more »

Jun 13, 2012 10:54 AM People & Places

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 2:25 PM Dining

Andrea Reusing's Stock Recipe

The chef's stock recipe from her cookbook, "Cooking in the Moment," can be used in her dish Wilted Baby Collards with Ginger and Shoyu, which you can find in our September/October issue. more »

Aug 29, 2011 11:17 AM Web Extras

Cookbook Publishing Panel Comes to Fearrington

In our September/October Foodie Issue, we told you about food and travel writer Kim Sunée's Floating Island Writers' Workshop, which will encompass several events around town. Here are some more details about one event that you can sign up for a la carte. more »

Oct 5, 2010 8:00 AM CHM Blog