I have a story about that most versatile of beef cuts: beef tenderloin. Remember to look to the right under Related Content to see the recipe links.
(The image above is a photo by staff photographer Juli Leonard of the Beef Wellington I made. If I can do that making beef wellington for the first time, you can too.)
My column is about the food truck debate in Raleigh and Chapel Hill.
Greg Cox's Epicurean column is about several new Italian restaurants: Blue in downtown Raleigh, Paparazzi in North Raleigh and Mulberry Street Italian Kitchen in Wake Forest.
Suzanne Havala Hobbs' On the Table column is about losing weight while eating in Paris.
Today's Specialty of the House recipe is Twisted Fork's Mojo Shrimp Salad. To request recipes from local restaurants, send those requests to Greg Cox, firstname.lastname@example.org.