RECIPES: Spent Grain
If you’re inspired to cook with spent grain, any brewery in Wilmington will gladly put some aside for you
If you’re inspired to cook with spent grain, any brewery in Wilmington will gladly put some aside for you
With a retro vibe and a close knit staff, Sealevel has room for everyone Cherry Gibbs was checking on tables during dinner at Sealevel City
The taco meat works great raw or heated and is perfect for tacos, dumplings or lasagna. Use this as a base and customize it by adding tomato paste, diced onions, bell peppers or mushrooms
What to eat right now Summer’s here and southeastern North Carolina is giving up food to nourish and keep you cool. Refrigerated melons are after-dinner
What’s ripe and ready to eat right now. As I was putting this together, I started to notice a theme. When I learned the news
What’s ripe and ready to eat right now. Spring starts breaking by the end of February in Southeastern North Carolina. By mid-March, things start blooming.
I wanted to make a carrot cake filling that would allow the brininess of Three Little Spats oysters to shine, while still being an approachable dessert for people who might question the combo.
Chefs love winter’s hearty ingredients with their warming spices and root vegetables.
Three Little Spats Oyster Co. contributes to the health of Southeastern North Carolina’s rivers, bays and sounds It may stretch a metaphor but, like any
According to surveys, readers of Edible magazines value sustainability above all else.
In this recipe, juicy blueberries and rich, dried dates pair with cloves and cinnamon.
The recipe contest at Burgaw’s annual Blueberry Festival draws winners Teacher Marybeth Krynicki of Burgaw won first place in the Cobblers, Crisps, Pies & Puddings
Downtown restaurants collaborate to serve a bourbon only available at their bars Bourbon is in high demand, and North Carolina liquor laws tend to send
Like the other cocktails at the Hidden Ships’ bar, Between the Sheets, are pre-Prohibition or pre-Prohibition-inspired.
“The thing about working in a restaurant is that you’re part of a team,” he says. “It’s controlled chaos, but we’re all so invested in each other’s success.”