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

Our Latest Obsessions

What we've been doing around town. more »

Oct 14, 2014 12:58 PM CHM Blog

Sally headed to Industry one evening for fig pizza, Cackalacky wings and a few brews.

Sally Scruggs

Our Latest Obsessions

What we've been doing around town. more »

Jul 16, 2014 11:25 AM CHM Blog

Best of Chapel Hill 2014

A record number (5,978!) of votes were cast, as you selected your favorites in categories ranging from pizza and frozen treat to museum and home repair. more »

Jul 7, 2014 4:32 PM CHM Blog

Glasshalfull's tent at last year's Farm to Fork

Raleigh Telegram

Picnic with Local Restaurants

Farm to Fork celebrates local food and farms. more »

Jun 5, 2014 12:59 PM CHM Blog

Lovin' Spoonful

Start making those reservations! Here’s a preview of prix fixe menus, wine dinners and more for a memorable (and mouthwatering) Valentine’s Day. more »

Feb 5, 2014 3:17 PM 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

Eat Out to Support Hunger Relief

Nov. 13 is the 24th annual RSVVP, so eat out at one of more than 50 participating restaurants to support the IFC. more »

Oct 29, 2012 9:14 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

Blair's Bites: Thanksgiving Recipes from Chefs

Not sure what you're making next Thursday other than a turkey? Andrea Reusing, Colin Bedford and Bill Smith come to the rescue! more »

Nov 15, 2011 11:19 AM CHM Blog

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

Frank Bruni, Former NYT Food Critic, Visits Lantern

Former New York Times food critic Frank Bruni, a UNC alumnus, returned to Chapel Hill this weekend for a weekend of food-related events. CHM caught up with him at a Lantern luncheon. more »

Nov 8, 2010 2:38 PM CHM Blog