In Our Spring 2016 Issue

Last Updated March 01, 2016
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Spring 2016 Issue Piedmont cover

FROM OUR TABLE


Every season in North Carolina is different, and we love the geography that creates this diversity. Not to sound too cliché, spring is the beginning of new life and new adventures. Now is a much better time for resolutions than January. Whether you pop a seed into a peat cup as a vow to make your garden better than last year's or watch the trees as they expand with tiny leaves that all of a sudden one morning greet you with color and perfect shade, or wait on that first soft-shell crab of the season, spring is a time to open doors in all parts of our lives.

Sara Foster and Jean Anderson have in very different ways pushed us along a path of good food. We talked to both and garnered some recipes to boot.

We want to introduce you to Matt Props and his new column "The Farm Stand." He will take us places we didn't think possible with vegetable entrees in way that all of us will enjoy.

Read about a couple of Florida transplants who have become the upstart of North Carolina cheeses with their Boxcarr brand and it's award-winning flavors.

Have a new graduate? Now is the time before the busy summer ahead to show them the ropes in the kitchen, and there is no better starting point than with an education on eggs. And what goes better with eggs than bacon, so a road trip to probably the most famous source of bacon among our local top-drawer chefs seemed in order. The good thing is you can buy it too.

Please save a moment for the last page. While we love restaurants, cooking at home is critical to understanding our foods and its sources, as well as family, community and unity.

-Fred Thompson, Executive Editor 
-Belinda Ellis, Senior Editor

What's in Season - Spring

snow peas
Heading to your local farmers' market? This time of year, this is the produce that is most in season thus will be in most abundance and cheapest.

Chocolate Dipped Strawberry French Toast

This brunch recipe is over the top! Make your French toast a decadent treat by adding dark chocolate and strawberries to the center.

Trout with Bacon Cream and Poached Eggs

Fish sometimes is overlooked for a brunch dish. We used local NC trout, but grouper, snapper, catfish, or tilapia would work as well. If you are pressed for time the dish is very good without the...

Corned Beef with Early Spring Vegetables

This is corned beef “lite.” We have simplified the process by using a corned beef flavored paste on the brisket, that simplifies the 2 week corning process, without sacrificing taste. The beets...

Spring Greens and Radish Salad with Mimosa Dressing

This light salad becomes a brunch item with the addition of the mimosa dressing. Pair it with the trout or corned beef recipe to complete your brunch menu.

Baby Green Peas with Morels

baby green peas
Two of spring’s gifts are little green peas and morel mushrooms. When you put the two together you wind up with an unbelievable dish which speaks loudly to the season.

Knowing Your Seeds

knowing your seeds
Growing your own vegetables from seeds can be as satisfying as it is delicious. It's not as difficult as you may think—but it does require some planning.

Jean Anderson Adds More to Our Bookshelves

Jean Anderson
Jean Anderson has achieved the undisputed status as grand dame of North Carolina cookbook writing by letting her more than 20 volumes do the talking.

The Farm Stand

zucchini cake
Swiss chard is easy to overlook—blending in with kale and collard greens. However, it not only looks and tastes great, but is also super rich in nutrients.

Swiss Chard & Zucchini Cakes with Sauteed Mushrooms & Spring Onions, Horseradish Cashew Cream

zucchini cake
This recipe utilizes chard as both a primary flavor and an additional binding agent. To play upon the spring seasonality aspect, it features green onions, zucchini and mushrooms (all in season and...

Foster's Market

foster's market
Foster’s Market, which marked its silver anniversary last May, has earned a special place in the hearts of Triangle diners, distant families of local college students and even hungry tourists who...

Boxcarr Cheese

boxcarr cheese
Ask just about any cheesemonger in North Carolina who they think is the hot new up-and-coming cheese producer, and most likely you’ll hear the name Boxcarr.

An "EGGucation"

variety of eggs
One of the best lesson's one can learn in the kitchen is how to cook eggs. From hard boiled to fried eggs, we have your lesson here.

Benton's Bacon

bacon
Since 1973, Allen Benton has been making smoked and unsmoked hams and bacon in his relatively small facility outside of Knoxville, Tennessee. His initial customers were area restaurants who wanted...

Eating at Home

eating at home infographic
From the very first restaurant opening in 1765, our tastes for restaurants have flourished immensely with 45% of meals now being eaten outside the home.
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