At her restaurant in downtown Durham, Preeti Waas serves homestyle Indian meals full of bold flavors and familiar comfort. The award-winning chef’s welcoming spirit invites diners to experience amazing dishes and the past that inspired them.
Cookies With a Cause
During the Jewish holiday of Purim, congregants at Greensboro’s Temple Emanuel send a sweet message to older members of the community, reminding them that they are loved.
Healing Through Challah Bread
After a fast-paced career in restaurant kitchens, a Greensboro chef found peace in baking at home. During Hanukkah and other Jewish holidays, her challah helps people across the country slow down and focus on faith and family.
New Ground, Old Ways
In Robeson County, the couple behind New Ground Farm draws on traditional methods to tend their family’s land and feed their community.
Mebane’s Deviled Delights
Alongside the usual samples of lagers and ales, Bright Penny Brewing offers a very special kind of flight: deviled eggs, (almost) just like Grandma’s.
A Legendary Peanut Butter Pie in Rocky Mount
When a secret recipe was finally shared, a famous peanut butter pie found its way onto plates once more.
Counter Culture
At the turn of the 20th century, most North Carolinians were more familiar with lunch counters and soda fountains than with delicatessens. Yet as the state grew and new cultural influences arrived, the deli became an indelible part of our culinary landscape — and it continues to evolve.
Barbecue, Born & Bred
A pitmaster in Chowan County was raised on North Carolina pork. At Old Colony Smokehouse in Edenton, he draws on his family’s heritage — as well as barbecue traditions from across the South.
4 North Carolina Charcuterie Creators
Four entrepreneurs, from the Blue Ridge to the beach, create spreads that are meaty and mobile. Turns out, the new picnic basket is the charcuterie board.
