Emily Wallace

Emily Wallace is a freelance writer and illustrator with a master's in pimento cheese. She serves as deputy editor of Southern Cultures, is a chief contributor to the Indy Week, and has written and illustrated work for other publications including Our State, The Washington Post, The Oxford American, and GOOD. Wallace has served as a judge for the Book Awards committee of the James Beard Foundation. She lives in Durham with her dog Rubick.

Eats

5 Buffet Restaurants Serving Up Sunday Supper

You get what you get and you don’t fuss a bit. That’s the golden rule at a home-cooked Sunday supper. But at a buffet, the meal is all about choice — turnip or mustard greens? Fried chicken or ham? Mac ’n’ cheese or macaroni salad? — even if you choose a little of everything. These five restaurants know that on Sunday, a full plate is a full heart.

Uncategorized

Edible Petals

Creative concoctions made with fresh flowers give us five ways to enjoy a taste of spring.

Eats

Glam Ham

Whether elegantly glazed, pinned with pineapple, or shellacked with Cheerwine, ’tis the season for fancy hams.

Eats

Life of the Party

In North Carolina, the holiday season doesn’t really get rolling until the sausage balls arrive. Yet, even here, the origin of the recipe remains a mystery.

Eats

An Ode to a Southern Staple: Grits

Some grits recipes are passed down for generations. Other flavorful preparations are created in the kitchens of innovative chefs. Then there are those newfound traditions born from curiosity and happenstance.

Restaurant

Wilson: Whole Truth Lunchroom

The covered dish. The church picnic. The Wednesday night supper. North Carolina’s communal gatherings embrace the spirit of faith, fellowship, and food.

Eastern

Grady’s Barbecue

Eating barbecue at this Dudley restaurant is simple, but running the place requires some sacrifices.

×