At First Sight Dr. Paul Hahn of the Duke Eye Center reflects on the touching day last fall when patient Larry Hester became the seventh person in the country to receive a bionic eye The room was emotionally charged when Dr. Paul Hahn counted down and then pushed a button turning on Larry Hester’s newly […]
“While serving and eating a soufflé is always fun, what I love best about this one is the unusual combination of the Brussels sprouts with the blue cheese,” says Mary Liedhold, of The Kitchen Specialist. “Using a strong blue cheese works really well. We have made converts of some dubious friends!” And don’t miss out on
Make This Blue Cheese Brussels Sprout Soufflé in Your Own Kitchen Read More »
Each week, we share – through pictures – what the folks behind Durham Mag have been doing around town. We’re always out and about, just because we love this place; we hope you’ll comment with what you’ve been doing, too! Mez Most RTP folks already know Mez is a killer lunch spot, serving beautiful dishes packed with flavor,
Stuff We Like: Mez, Mesa, Monuts and More Read More »
“This is a recipe that Nick’s mom, Hettie, saw in Gourmet magazine over 35 years ago. She has been making this pie every year for Thanksgiving since Nick was born, and now he makes it for the holiday!” – Rochelle Johnson, Nick’s wife 1¾ cups + 1 Tbsp. flour ¾ cup + 1 Tbsp. butter
Nick Hawthorne-Johnson’s Cranberry and Raisin Pie Read More »
“Tina Ujlaki is a legendary and beloved food magazine editor who has been at Food & Wine for more than 30 years. I am lucky to call her a mentor; when she was my boss in the early 1990s, she taught me much about how to dine, not just to eat, and I’m forever grateful
Kelly Alexander’s Butternut Squash and Leek Soup Read More »
“One year I was asked to bring the sweet potato casserole to our large extended family Thanksgiving. When you are asked to bring the sweet potatoes to Thanksgiving dinner, it’s like being asked to bring old Aunt Sally, the distant aunt that always wears the same dress and makes the same trite comments. I felt
Mo Ferrell’s Bourbon Maple Sweet Potatoes Read More »
“I can’t remember a Thanksgiving growing up in Louisville that we didn’t have corn pudding as part of the abundance of good food. And through the years it’s grown to where I hardly ever make or eat it except at Thanksgiving. Simple as any dish on the table, corn pudding blends that wonderful Southern summer
Tom Rankin’s Winter Corn Pudding Read More »
In a normal year for Thanksgiving, Billy’s family and friends would head to Holden Beach, where he’s been going since he was born. “We cook a lot of different things throughout the week, but keep Thanksgiving fairly traditional, with one exception. As luck would have it, Holden Beach is home to Lockwood Folly Oysters, which
Billy Cotter’s Oyster Pie Read More »
“When we opened 411 West, we wanted to offer fresh, housemade pastas, so we invested in a pasta extruding machine from Italy,” says Chapel Hill Restaurant Group’s Greg Overbeck. “But that was only the first step. We needed innovative dishes that would set us apart from other restaurants that offered pasta, and our Executive Chef
Local moving company Two Men and a Truck showcased their love for animals with the first annual Movers for Mutts campaign. They recently hosted a re-opening party at their new Durham location at 1816 S. Briggs Ave. and celebrated the success of the charity initiative, which raised more than $14,000 for the Animal Protection Society
Two Men and a Fundraiser Read More »
