Food, Drinks, & Recipes

Spring and a Chili Cook-off Nothing says spring time quite like festivals. People have been waiting all winter long to get back outdoors, and enjoy the warm weather and beauty that comes with this season. And festivals are the perfect way to celebrate the excitement of the warming weather. Just last weekend Wilmington kicked off…

With St. Patrick’s Day coming up this month, there will be all kinds of things going on throughout the nation, from parades and celebrations to what is cooked in the kitchen. Here’s a classic Irish dish we found on history.com that you can whip up to embrace the taste of the holiday!

The chefs at the Shoals Club, Bald Head Island Club, Maritime Market Café and MoJo’s on the Harbor are redefining the island’s cuisine one plate at a time. They’ve perfected dishes that incorporate local flavors, regional ingredients and international twists to celebrate our Southern, seafaring history

In the Kitchen: Grilled Duck with Strawberry Fig Sauce Recipe Duck season has just recently come to a close, and we wanted to give you a delicious recipe to use when preparing your dinner. Thanks to eatingwell.com, we’ve found a healthy, easy, elegant recipe that is sure to please even the most finicky appetites! Bon…

Be Creative with Super Bowl Food on Game Day On February 2nd, 2014, Super Bowl XLVIII will take place at MetLife Stadium. The Seattle Seahawks will play the Denver Broncos, and you won’t want to miss it. As you’re planning your game day parties and gearing up for the exciting square-off, you may be concerned…

Traditional Southern Cornbread: Best Holiday Recipes No recipe collection of any southern cook would be complete without a recipe for cornbread. Cornbread has been around for as long as its main ingredient, and Native Americans learned early in their history how to dry corn and then grind it into meal. The next logical step was…

To this day, when visiting other families for the holidays, I find joy in seeing the green bean casserole laid on the table. Though eating anyone’s other than my father’s is like drinking sweet tea when expecting a coke-I have grown to only enjoy his haphazardly constructed masterpiece.

My grandmother’s grits were always the best. When I had grits cooked by others they did not come close to hers. They were very smooth, creamy, and full of flavor. Not gritty and tasteless. Many people have tried to get their hands on my grandmother’s secret, but she always kept it close to her heart, until one day she asked me if I wanted to help her make breakfast. That’s when I learned her secret, and have been making grits “Grandma’s Way” ever since. I have even converted my husband, who is from New Jersey, into a grits lover.