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May 01, 2012 • 0 COMMENTS
Recipe: Fork-In-The-Road Marinated Chicken Kebabs
To celebrate summer, we’ve got a recipe for chicken kebabs that are soaked in a tenderizing lemon-spiked yogurt marinade, with the option of added cumin and oregano for those who are interested in a bolder flavor. Whip up a very simple marinade, separate it into two bowls, and add additional seasonings to one half of... MORE
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May 01, 2012 • 2 COMMENTS
Recipe: Gingersnaps
he perfect thank-you gift for your child’s teacher! To learn more about the Bake Your Teacher a Thank You program, click here. This cookie dough is quite soft, so it becomes much easier to handle if you refrigerate it for about 30 minutes before you roll the cookies into little balls. Use this time to... MORE
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May 01, 2012 • 1 COMMENT
Recipe: Chewy Sugar Cookies
he perfect thank-you gift for your child’s teacher! To learn more about the Bake Your Teacher a Thank You program, click here. The baking time for these cookies is important, because it’s a key factor in producing a chewier cookie vs. a crunchier one. You may have to play around a bit to determine what... MORE
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May 01, 2012 • 2 COMMENTS
Recipe: Big Fat Chocolate Chunk Cookies
he perfect thank-you gift for your child’s teacher! To learn more about the Bake Your Teacher a Thank You program, click here. If cookies were to elect their king, it would undoubtedly be the chocolate chip cookie. A buttery cookie, studded with chocolate, crispy at the edge, chewy in the middle (or crisp all over... MORE
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April 25, 2012 • 5 COMMENTS
26 Hours in Chapel Hill in Lists
Sunday night’s Chapel Hill inspired dinner Lovely people I spent time with: Andrea Reusing, the chef/owner of Lantern – also, Jason and Sylvia Matt and Sheila Neal of Neal’s Deli Nancie McDermott, cookbook author and eating enabler Bill Smith, chef/owner of Crook’s Corner Sara Foster of Foster’s Market – also, her husband Peter Sellers Sandy and... MORE
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April 13, 2012 • 0 COMMENTS
Recipe: Fork-In-The-Road Simplest Vegetable Soup
The weather is getting warmer, and soon soup (or at least hot soup) season will be behind us for the foreseeable months. But I’m not ready to let go just yet. Especially because soup is the single most brilliant way to use up what you have in your fridge. And it’s hard to screw up... MORE
