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A Zesty Recipe for Zucchini Pie

Before the Carrboro Farmers’ Market opened in 1977 and way before “farm to fork” dining was taken for granted here, fresh local veggies were...

Glasshalfull’s Swiss Chard and Ricotta Zeppole

Glasshalfull’s owner Jim Wald has weathered a lot since he, along with partner Mickey Maloney, opened the doors in March 2007. “Our timing wasn’t...

An Ode to Summer’s Perfect Sandwich

Think of this as my “how to summer like a righteous local” seminar. Or, maybe, it would be more aptly described as a “how...

Try This Cookout-Worthy Radicchio and Carrot Slaw

Who knew radishes could be so mind-blowingly delicious? After a friend served them topped simply with butter and salt, my husband, Drake, and I...

This Family is Making Chapel Hill a Little More Sweet

Chocolatay Confections has been the “soundtrack to some of the happiest moments” in Danielle and Matthew White’s lives. They first got the idea for...

Recipe: Fish with Browned Butter and Capers

A recent quick trip to Wrightsville Beach was focused on decorating a beach condo with hardly a thought given to food. My client and...

Tried and True: A Classic Dessert Made with Love at Mama Dip’s

For a taste of childhood in the South, look no further than the banana pudding at Mama Dip’s. “This is one of our most...

Crossroads Chapel Hill’s New Chef Comes Home to Carolina

Brandon Sharp, the new chef at The Carolina Inn, is certainly not new to Chapel Hill. Growing up, the Greensboro-native’s grandparents, Evelyn and Albert...

411 West Serves Up Menu Mainstays Alongside Seasonal Specialties

411 West has been a Franklin Street mainstay since 1990, and its prosciutto-wrapped grilled shrimp small plate has been around for nearly as long....