Amanda MacLaren

Amanda MacLaren is the executive editor of Durham Magazine. Born in Mesa, Arizona, she grew up in Charlotte and attended UNC-Chapel Hill, majoring in journalism. She’s lived in Durham for eight years. When she’s not at work, you can usually find her with a beer in hand at Fullsteam, Dain’s Place or Bull City Burger or getting takeout from Guasaca.

Sweet Sips at Cocoa Cinnamon

Chocolate Modica y Churros This style taps directly into the Mexican and Spanish drinking chocolate with a side of churros – “We have three kinds,” owner Leon Grodski de Barrera explains, “the Guadalajara, the Modica and the Granada, and those vary in sweetness and thickness.” The Modica has a medium, velvety thickness to it, though

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Getting a Piece of the Pie

The Pie Hole – one of the newest additions on Ninth Street occupying a corner space in the bottom floor of the Solis apartment building – hopes to satisfy both sweet and savory cravings for the crust-centered delight year-round. “We offer a variety to suit every palate,” says vice president and owner Surelyne Lee, who

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CBS North Carolina’s Sean Maroney Gives Back to Durham Youth Through Guitar Lessons

“Ashur, it’s easier if you hold the guitar like this. “OK, we’re doing the tune-up song. Sender, your turn. Everyone listen to Sender, see if we can hear it. “Way to adjust, man! Perfect! “Jaden, you remember how to play the one-hand song? Carlos, you remember how to do it? “Yeah, that one! Very close

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The Cool Intentions Behind This Cleveland-Holloway Home

A Durham native, Alison Trott grew up primarily in the Watts Hospital and then Trinity Park neighborhoods, and attended North Carolina School of Science and Math. Now, she’s made her own home on the other side of downtown. Architects Tina Govan and Jason Hart and builder Bob Wuopio helped Alison thoughtfully design her nearly 3,500-square-foot,

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Try This Light-But-Satisfying Grilled Salmon on the Terrace at MarketPlace

Enjoy the mild early autumn weather and dine on the terrace at MarketPlace – the restaurant at the JB Duke Hotel. Executive Sous Chef Waitus Leake recommends this light-but-satisfying meal of Norwegian Steelhead salmon – a personal favorite – paired with rice “grits” from Columbia, South Carolina, and fresh grilled vegetables like squash, zucchini and

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