Breakfast for Supper

Growing up in Greensboro, one chef and writer found that winter nights didn’t seem so long when her family sat down to pancakes, liver pudding, and grits for supper. Decades later, she finds inspiration in those simple comforts.

The Miracle of the Oil

When cultures collided in one family’s Raleigh kitchen, a new food tradition — part Jewish, part Southern Baptist — was born. Two treats served each year for Hanukkah — latkes and sufganiyot, or jelly doughnuts — got updates. The Jewish husband was mesmerized. The Southern wife had a secret.

Potato Pals

Sharing his love of growing vegetables with a new crop of young gardeners gives one writer a renewed appreciation for the harvests he gathers from his little plot in Asheboro.