Ronald Ragland relies on scenes from his childhood in Oxford to inspire his art.
In the Garden with Our State (April 2012)
Spring is upon us! Now is the time to finish clearing out past plants and vegetation, weeding out grasses and vines, and planting new varieties to enjoy through the summer.
The Making of an Issue: Spring Arrives
Though our North Carolina winter has been a mild one, our longing for spring and things that bloom is fervent. Enjoy our April issue!
Rabbit Confit, Jicama & Cucumber Salad, and Orange Vanilla Syrup Recipe
Try out this modern-day twist on a recipe using rabbit, provided by Jimmy Reale, executive chef at The Carolina Inn's Crossroads Restaurant in Chapel Hill.
Tzatziki (Greek Cucumber Sauce)
Smooth and mild, this dip is perfect as a chilled spread on breads and vegetables alike.
Rosemary and Goat Cheese Strata
Bake these cheese and herb stratas in ramekins for an easy-to-serve and light brunch.
Carolina Crostini
Top these sweet and toasted crostini with cream cheese, fruit, and nuts.
Crab and Artichoke Dip
A savory blend of crab, cheese, and artichokes that serves well on crackers.
Erica’s Pimento Cheese
Pimientos, cheese, and Texas Pete create this delicious spread with a bit of kick.
