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…
Read MoreFood & Dining
Liquid Assets: Small Town Charm
Bartender James Hendrickson created this twist on a Carajillo cocktail, popular as an after-dinner drink, but delicious any time the urge strikes. 1 ½…
Read More
Catch the Smoke: Lawrence Barbecue Comes to Cary
MAGGY AWARD WINNER: Best New Restaurant If you’ve never ordered raw oysters with your fresh sliced brisket, you’ve never eaten at Lawrence Barbecue. Of…
Read More
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…
Read More
Liquid Assets: Rosemary Riviera
Have the best of both worlds, in more ways than one. Rosemary provides wintry depth, while citrus reminds us that warm days lie ahead….
Read More
Worth the Drive: The Sycamore at Chatham Mills
Greg Lewis opened upscale restaurant The Sycamore at Chatham Mills in Pittsboro because his wife wanted a nice place for people to eat steak….
Read More
Liquid Assets: The Fall Favorite
The latest installment in Funguys’ gluten- and lactose-free Shake series, Pumpkin Cheesecake Shake incorporates pumpkin pie filling, vanilla soft serve, and cheesecake for a…
Read More
Liquid Assets: Butternut Old Fashioned
A holiday table mainstay adds buttery flavor and texture for a fall twist on an old favorite. 2 ounces Maker’s Mark bourbon 1 ounce…
Read More
Serafina Ristorante
April McCall describes Serafina Ristorante, the new eatery on Salem Street in downtown Apex, as “upscale casual Italian.” But there’s nothing casual about the…
Read More
Naōs Hellenic Cuisine
It’s hard to imagine anyone other than prolific restaurateur Giorgios Bakatsias transforming an already magnificent 10,000-square-foot building into a next-level sanctuary of sociableness. Make…
Read More
