My column today was about the shrimp and grits from Dajio Restaurant on Ocracoke Island and the chef shared the recipe. (See recipe links at the bottom of my column.)
I also referenced Chapel Hill cookbook author Sheri Castle's shrimp and grits recipe, which has been my go-to shrimp and grits recipe for many years. I've had several requests today for Sheri's recipe so HERE is the link.
Today, readers share their memories of dishes their mother made and their efforts to replicate them. Go HERE to read the stories.
My column today is about "encore recipes," or recipes my family won't let me stop making. Remember, the recipe for Shrimp and Grits will be to the right under Related Content.
Suzanne Havala Hobbs' On the Table column is all about how to best cook vegetables to preserve nutrients.
Kathleen Purvis answers your cooking questions each week. This week's question is about why lima beans won't cook with brisket with the addition of chili sauce. To get a cooking question answered, send them to kpurvis@charlotteobserver.com
I have a story about two new books: Diane Daniel's "Farm Fresh North Carolina" and Sheri Castle's "The New Southern Garden Cookbook." Look to the right under Related Content to see Castle's recipe for Strawberry Tiramisu Trifles.
Then go HERE to see the printable list of pick your own farms in the Triangle.
Suzanne Havala Hobb's On the Table column is an interview with Castle about cooking what's in season.
Greg Cox's last Epicurean column was published today. It shares news about Relish Cafe and Bar in North Raleigh and Red Monkey Tavern in Crabtree Valley Mall.
Today's Specialty of the House recipe is the pots de creme at Frazier's. If you would like a recipe from a local restaurant, send an email to ggcox [at] bellsouth.net.
Kathleen Purvis answers a question today about whether Slow Cooker temperatures have changed. Go HERE to read her answer. If you have a question about cooking, send an email to kpurvis [at] charlotteobserver.com
In light of the royal wedding Friday, we have a recipe for the groom's cake, thanks to the Chicago Tribune. Go HERE.
REMINDER: Here's your chance to shuck oysters and drink beer with Southern food writer John T. Edge, who runs the Southern Foodways Alliance at the University of Mississippi.
The group has a new cookbook, "The Southern Foodways Alliance Community Cookbook." McIntyre's Books at Fearrington is hosting Edge and local contributors chef Bill Smith and cooking instructor Sheri Castle for a book event 5-7 p.m. Dec. 3.
It costs $45 to come for the book event/oyster roast and receive a copy of the new book, or $25 just to eat and mingle. To get tickets, go to http://sfaatmcintyres.eventbrite.com/
The Southern Foodways Alliance is a nonprofit dedicted to preserving and celebrating Southern food traditions.
Here's your chance to shuck oysters and drink beer with Southern food writer John T. Edge, who runs the Southern Foodways Alliance at the University of Mississippi.
The group has a new cookbook, "The Southern Foodways Alliance Community Cookbook." McIntyre's Books at Fearrington is hosting Edge and local contributors, chef Bill Smith and cooking instructor Sheri Castle for a book event 5-7 p.m. Dec. 3.
It costs $45 to come for the book event/oyster roast and receive a copy of the new book, or $25 just to eat and mingle. To get tickets, go to http://sfaatmcintyres.eventbrite.com/
The Southern Foodways Alliance is a nonprofit dedicted to preserving and celebrating Southern food traditions.
Don't forget: Fearrington House is hosting a reception followed by two panels on publishing tomorrow night. The event coincides with Kim Sunee's Floating Island Writers' Workshop in Chapel Hill.
There will be a cocktail reception from 4-5:30 p.m. Tuesday, Oct. 12 before the two publishing panels. The reception costs $35. For tickets, go to http://mcintyresbooks.eventbrite.com
The panels, one starts at 5:30 p.m and the other starts at 6:30 p.m., include these speakers: Sunee, Frances Mayes, auther of "Under the Tuscan Sun"; Sara Foster, cookbook author and owner of Foster's Market, Sheri Castle, a cooking instructor with a forthcoming cookbook, "The New Southern Garden Cookbook"; Rica Allannic, cookbook editor for Clarkson Potter who worked with chef Andrea Reusing of Lantern on her forthcoming cookbook; Reusing; Lynn Andriani, a senior editor at Publishers' Weekly; and me, as food writer for the N&O and a member of the James Beard Foundation book awards committee.
So you want to be a published writer?
Fearrington House is hosting a reception followed by two panels on publishing to coincide with Kim Sunee's Floating Island Writers' Workshop in Chapel Hill next week.
On Tuesday, there will be a cocktail reception from 4-5:30 p.m. Tuesday, Oct. 12 14 before the two publishing panels. The reception costs $35. For tickets, go to http://mcintyresbooks.eventbrite.com
The panels, one starts at 5:30 p.m and the other starts at 6:30 p.m., include these speakers: Sunee, Frances Mayes, auther of "Under the Tuscan Sun"; Sara Foster, cookbook author and owner of Foster's Market, Sheri Castle, a cooking instructor with a forthcoming cookbook, "The New Southern Garden Cookbook"; Rica Allannic, cookbook editor for Clarkson Potter who worked with chef Andrea Reusing of Lantern on her forthcoming cookbook; Reusing; Lynn Andriani, a senior editor at Publishers' Weekly; and me, as food writer for the N&O and a member of the James Beard Foundation book awards committee.
Panels will be moderated by Keebe Fitch, founder of McIntyre's Bookstore.
