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BLT Salad – as a meal

By Rocquie: AUGUST MUST SURELY BE MY FAVORITE MONTH. Summer fruits and vegetables are at their peak of ripeness, abundance, and affordability. Brilliant pink...

Quiche Lorraine

By Roquie: QUICHE LORRAINE IS NAMED FOR the Lorraine region of France. I am not an expert on France, French cooking, and especially the...

Pickled Watermelon, A Russian Delight

By Chris: I have something different for you. Pickled watermelon. And no, I’m not just talking watermelon rinds, this is the whole red to...

Freekeh Tabouli

By Roquie: NOT TOO LONG AGO, I WAS SHOPPING at a lovely locally owned natural foods store. I had a list but I was...

Smoked Turkey Club Sandwich with Cherry Chutney

CLUB SANDWICHES ALWAYS SEEM so fancy. Maybe it is the way they are cut into triangles and plated pointed side up. Or maybe the...

Fresh Cherry Chutney

AS AN ATTEMPT TO FIND MY LOST MOJO and break out of my case of the vapors, I bought a cheerful bag of fresh,...

The Pressed Picnic Sandwich with Tapenade-Vinaigrette

I’m here with a mid summer picnic report, happy to announce it’s shaping up to be an exceptionally dandy season. Skip and I have...

Cucumber-Wasabi Soup

From Chris Bryant: If I have a signature recipe my cucumber-wasabi soup is the one. It’s a crisp and quenching concoction that delivers a...

Carolina Cup

Courtesy Red Stag Grill, Asheville 2 oz Troy & Sons "Blonde" American Whiskey (Asheville Distilling Co) 2 Tbsp Local Clover Honey (Asheville Bee Charmer) 3 Tbsp House-Made...

Elderflower Champagne Heralds Summer

It’s a hectic time of year for an urban forager like me. Everything I want to use is growing like weeds—which I guess they...

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