Food Feature | Indy Week

Yes, Poole’s Mac and Cheese Is Great. But Don’t Forget the Tomato Pie, a Summer Staple and Foodie Favorite.

“I have visceral memories of eating tomatoes that were still the same temperature as the earth," chef Ashley Christensen says.

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Chapel Hill Chocolate Shop Special Treats Helps People with Disabilities One Truffle at a Time

When Dan Friedman noticed that the smallest space in Chapel Hill’s Timberlyne Shopping Center was vacant, he saw it as the perfect place to start a business with his son, Alex.

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Kaffeinate’s Iced Okinawan Steamer Is Summer’s Answer to Pumpkin Spice

The striking hues of the purple-sweet-potato-based drink makes waves on Instagram and your palate.

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Without Forsaking the Classic Hot Dog, the Durham Bulls Have Quietly Caught Up with the City's Love of Local Food

Since 2015, Bull City Hospitality has been focused on on serving the staples alongside a handful of specialized local vendors.

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Celebrate Jewish Food and Culture with a Distinctly Southern Twist at the Jewish Food Festival

The day festival comes to the Levin Jewish Community Center in Durham on Sunday, June 3.

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Ashley Christensen Didn’t Win the James Beard Award This Year, but Her Moral Leadership Is Still Reshaping the Restaurant Industry

At the awards in Chicago, we spoke with the Raleigh chef about how to make the most of the seismic shifts currently rocking the industry's ethical structures.

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The Time Is Ripe for Picking and Eating North Carolina Strawberries—and the Brilliant Concoctions Local Chefs Make With Them

Governor Cooper declared May to be Strawberry Month in North Carolina. In this case, believe the hype.

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Local Chefs Get Creative with Fish Eyes, Stems, and Other Scraps to Take on the Food-Waste Epidemic

“I’ve had about a twenty percent success rate with the fish eyeballs,” says former Standard Foods chef Eric Montagne.

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Local Chefs Like Mandolin's Sean Fowler Help Rethink School Nutrition and Move Meal-Funding Bills to the Front Burner

For a limited time, Mandolin is serving the Ponzu Chicken Poke Bowl Fowler created for the Reimagining School Meals project.

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Beer Brewer Ben Woodward Forages Rare, Hyperlocal Ingredients to Bottle the Taste of Saxapahaw

Pine needles and flying dragon fruit are among the delights found in Haw River Farmhouse Ales beers.

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Urban Agriculture Could Potentially Produce a Tenth of the World's Food. Is Grass Really the Best Use for Your Yard?

We explore outliers and opportunities for growth in the Triangle's small but promising urban homesteading landscape.

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When YesterYears Brewery & Taproom Almost Closed, Its Dedicated Regulars in Carrboro Gave It the Boost It Needed to Survive as Vecino Brewing Co.

Thanks in part to a crowdfunding campaign from its patrons, the brewery and taproom not only survived, it renovated its space and added a kitchen.

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East Durham Bake Shop’s Ali Rudel Finds Pie Waiting at Every Fork in the Road of Her Life

When some people are handed lemons, they make lemonade. Rudel makes ginger-lemon chess pie, to be exact.

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Mithai Indian Cafe Breaks the Mold with Indian Sweets and Snacks Made with Pure Ingredients

"Pistachio here means pistachio," says Davina Ray, the Cary cafe's proprietor.

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The Triangle's Tropical Drinks Are Mighty Tasty, but Their History Is Harder to Swallow

Can a fruity, well-crafted cocktail taste just as good without "tiki" branding? We think so.

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In a Classic PB&J or Glaze for a Ham, Fogwood Farm’s Balsamic Grape Hull Jam Is Compulsively Edible

If you're feeling more ambitious than a sandwich, try our recipe for a glazed ham using the Reidsville farm's grape hull jam.

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The Impossible Burger Is a Veggie Burger That Almost Bleeds

Find it at Unscripted in Durham, Fiction Kitchen and Remedy Diner in Raleigh, and elsewhere in the Triangle.

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Douglas Daye’s Family Has Owned His Farm for More Than a Century. Now It Will Be Protected From Development Forever.

Daye's farm is one of four in Durham County recognized as a "century farm" by the N.C. Department of Agriculture & Consumer Services.

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Trump Wants to Roll Back Healthy Dietary Standards for School Lunches, but Some Local Schools Are Sticking With Obama’s Plan

We visited a National Whole Grain Sampling Day event at McDougle Elementary School to find out what kids think of healthy grains like quinoa.

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Chef, Restaurateur, and All-Around "Boss Lady" Coleen Speaks Cultivates Good Vibes at Raleigh's Hummingbird

"Happiness to me is the key to everything—not just work.”

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The people of Cleveland have a different version of a steamer.

by Shocka Kahn on Kaffeinate’s Iced Okinawan Steamer Is Summer’s Answer to Pumpkin Spice (Food Feature)

From Paragraph 3. Quote " It has long filled its labor pools with migrant workers willing to do the dirty, …

by Timothy Oswald on The Immigrants Packing Your Butterball Turkey Are under Threat (Food Feature)

"Might we suggest the next time the author visits a Tiki bar, she could perhaps ask the Bartender to add …

by Jacob Crim on The Triangle's Tropical Drinks Are Mighty Tasty, but Their History Is Harder to Swallow (Food Feature)

If memory serves, the whole lawn culture thing was started by medieval British & French aristocrats, in order to a] …

by Jon Howell on Urban Agriculture Could Potentially Produce a Tenth of the World's Food. Is Grass Really the Best Use for Your Yard? (Food Feature)

Embarrassingly low quality journalism. The author would do well to properly investigate some of the studies that were mentioned and …

by Matthew Christopher on In Carrboro's first kava bar, Krave, getting kozy is hard (Food Feature)


Don't waste your $$ here. Horrible service, mediocre food. From what we heard - kitchen turnover is the issue due …

by Ibaguru on Piedmont Restaurant (Durham County)

I don't want to give this place any stars. We were just there this past weekend and the service was …

by Ibaguru on Piedmont Restaurant (Durham County)

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