Abby Hudnall requested a recipe for Mezzanotte?s Tuscan Bean Dip, with large quantities of bold flavors.
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White bean dip has a spicy kick
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Wood-Oven Roasted Oysters from e2
The chefs at e2 devise a home version of the wood-oven roasted oysters served at Emeril Lagasse?s restaurant.
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What’s the trick to Burrito Loco’s smoky salsa?
Its not that the ingredients in Burrito Locos salsa are all that unusual.
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Calamari a la Carrabba’s is simple, quick to make
The trick to calamari is frying it quickly. Make sure the oil is hot enough.
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Ballantyne Hotel & Lodge’s chocolate chip cookie is worth an ode, or 2
Alisha Johnson of Charlotte practically wrote an ode about the cookies at Ballantyne Hotel & Lodge.
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New South’s creamy chicken liver mousse
New South chef-owner Chris Edwards says the key to the smoothness is to not overcook the livers.
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Red Rocks pasta has a secret ingredient
Restaurants do have their secret ingredients ? and Red Rocks Café Bar & Bakery is no different.
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Creamy mushroom soup sends echoes of fall
Sue Daly believes the mushroom and artichoke soup at Altons Kitchen & Cocktails in Cornelius is divine. We have the recipe.
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Black-eyed peas and bacon belong together
A Charlotte reader writes: ?At the South Beach Grill in Wrightsville Beach, we had an interesting appetizer: A small cast-iron pot of fried black-eyed peas with brown sugar bacon. Amazingly…
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Brio’s pasta combines great flavors
This pasta dish from Brio is a customer favorite because of the combination of flavors and the lightness and simplicity of the sauce.
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