
photograph by Matt Hulsman
RECIPE BY LYNN WELLS
Bread pudding doesn’t always have to be sweet. This savory version is brimming with Gruyère cheese, eggs, and breakfast sausage.
MAKE IT
RECIPE BY MARY COWX
Treat your brunch guests to a frittata that is bursting with color and flavor.
MAKE IT

photograph by KarpenkovDenis/iStock/Getty Images Plus
RECIPE BY SHIRLEIGH MOOG
Baked in flaky layers of filo pastry, this savory spinach pie makes for a fun appetizer or comforting main dish.
MAKE IT

photograph by Matt Hulsman
RECIPE BY COMMUNITY COOKBOOK SERIES
Sometimes the best approach is the simplest one.
MAKE IT

photograph by Matt Hulsman
RECIPE BY LYNN WELLS
This hearty vegetable strata is filled with squash, bell peppers, mushrooms, spinach — and cheese.
MAKE IT

photograph by Matt Hulsman
RECIPE BY LYNN WELLS
Pack your pita with cooling cucumber, bell peppers, and cherry tomatoes to put refreshing Greek salad flavors in handheld form.
MAKE IT

photograph by Matt Hulsman
RECIPE BY COMMUNITY COOKBOOK SERIES
These cinnamon biscuits add a touch of sweetness to breakfast.
MAKE IT

photograph by Anna Routh Barzin
RECIPE BY BILL SMITH
Chef Bill Smith’s wildly popular honeysuckle sorbet garnered a cult following each spring at Crook’s Corner in Chapel Hill. Now, you can make it for yourself.
MAKE IT

photograph by Matt Hulsman
RECIPE BY LYNN WELLS
As its name suggests, this pasta salad is best enjoyed outside, in the sunshine, with friends.
MAKE IT

photograph by Matt Hulsman
RECIPE BY LYNN WELLS
A simple recipe with a spicy surprise: Winston-Salem’s own Texas Pete.
MAKE IT

photograph by Tim Robison
RECIPE BY CROOK’S CORNER
A recipe created “almost by accident” turns into a sensation.
MAKE IT
print it