Catch the Smoke: Lawrence Barbecue Settles in Cary
If you’ve never ordered raw oysters with your fresh sliced brisket, you’ve never eaten at Lawrence Barbecue. Of course, these aren’t just any oysters….
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Recipes from Readers: Cake in a Cloud
Cake in a Cloud came about by accident. I needed a quick dessert and didn’t have a lot of time to prepare. I had…
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Celebrated Spirits: The Matador
When General Manager Casey Moody set out to highlight the classic Paloma’s balance of sweet and bitter, she turned to fresh pineapple juice for…
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Brunch Bliss
Rise and dine, brunch lovers! Whether you’re hungry for a flavorful twist or a tried-and-true classic, we’ve rounded up some of the best spots…
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Recipes from Readers: Apple Cinnamon Crumb Cake
An absolute family favorite! The hardest part is peeling and chopping the apples. 2 ½ cups all-purpose flour 1 cup plus 2 tablespoons firmly…
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Celebrated Spirits: Alpine Highball
“Braulio earns all the cool points in our book,” says Jordan Joseph, beverage director for Crawford Hospitality. An Amaro produced in the Alps, he…
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Foxcroft Food & Wine
Even amid terrible weather — pouring rain and abnormally low temps — the high tops and tables of North Hills’ popular Foxcroft Food &…
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Recipes from Readers: Harira Moroccan Ramadan Stew
This hearty vegan stew is traditional for breaking the fast during Ramadan, which begins February 17. ¼ cup brown lentils, uncooked 1 teaspoon olive…
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Legendary Lunches
Sandwiches seem simple, but even when they are, a sandwich is always more than the sum of its parts. As a concept, it’s clear:…
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Celebrated Spirits: The Ethan 2.0
Lesser-known Belma and Dolcita hops varieties lend strawberry, stone fruit, coconut, and citrus flavors to this session IPA that brewer Caleb Orr describes as…
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