• cover photo

    Wilmington’s Most Wanted

    May 6 • 1101 Views • No Comments

    In 1995, before craft brewing became a household name—nay, a movement—Front Street Brewery settled in downtown Wilmington as the area’s first and only microbrewery. Almost two decades later, craft brewing accounts for over 90 percent of American...

  • Mofongo

    Fawning Over Mofongo

    May 6 • 540 Views • No Comments

    I’m going to tell you about the simplest side dish that you’re not making at home. Mofongo (moh-FON-goh), a Puerto Rican specialty, is a delicious alternative to some of the conventional starches you’re already whipping up for meal time. Locally, I’ve...

  • josh2

    Inside the Kitchen

    May 6 • 609 Views • No Comments

    At 29 years old, Executive Chef Kirsten Mitchell has been with 1900 Restaurant and Lounge in Lumina Station for four years. Yet, she has held a position in a kitchen since she was 18. It all started with her father’s fine-dining establishment, Morel’s, in...

  • BioEnergetic

    Self-Sustaining

    May 6 • 515 Views • Life is alive. That sounds totally obvious, but ponder for a moment: What is it that actually makes life alive? This isn’t...

  • Al Fresco Dining at its Best

    When the chill of winter has finally faded, springtime blooms with plentiful opportunities for...

  • Cocktails and Conversations

    Steve, the wine merchant, came in early one evening during a recent snow. His cheeks were red, and...

  • Foodie Biz

    Hybrid foods are slated to be all the rage in 2014. Trending items include BrusselsKale (Brussels...

  • Red Beard, Green Thumb

    “The only way to know where your food is coming from is to know the person that grows it,”...

RECIPES RECIPES

spicy italian sausage

Food Your Feelings

May 6 • 498 Views • No Comments

Despite my family’s total lack of interest in cooking during my childhood, somewhere along the line, I have become obsessed with the legacy of a kitchen, of how a...

Illustration and recipes by Emily Caulfield

TO EAT!

Despite my family’s total lack of interest in cooking during my childhood, somewhere along the line I have become obsessed with the...

Jan 28 • 1385 Views

Recipes Raising Funds

On Pleasure Island, there is a race which falls near St. Patrick’s Day every year. Not only a celebration of the running community,...

Aug 1 • 732 Views

BOOKS BOOKS

table

Tasty Leftovers

May 6 • 494 Views • No Comments

Uncommon Grounds: The History of Coffee and How it Transformed the World By Mark Pendergrast Basic Books, 2010 Everyone’s favorite addiction captured between the...

salt-sugar-fat

Devouring Everyday Staples

Salt Sugar Fat: How the Food Giants Hooked UsBy Michael Moss Random House, 2013  I assumed that once I read “Salt...

May 6 • 440 Views

cooked

Devouring History and Eating

Michael Pollan is arguably one of the most famous people writing about food in America today. He blends a reporter’s...

Jan 28 • 874 Views