Italian-American restaurant the Boot has opened at 2501 University Drive, according to the restaurant’s social media page.
So Thanksgiving dinner has been served, eaten, and cleaned up. Most of the relatives have gone home, and you’re reclining, semi-comatose, on the sofa. Then Aunt Minnie from Altoona begins talking about Christmas shopping, and she Wants.To.Start.Tonight.
Even though Durham awaits its first Krispy Kreme, which will open at 3536 Hillsborough Road, the city has a long history of doughnut shops.
From a doughnut diner chain in the 1950s to the modern doughnuts of Monuts, Julie Thomson spoke at the Durham County library last week about the history of doughnut stores and trends in the area and throughout North Carolina.
Much like the varieties of pulled pork barbecue in the South, carnitas in Mexico differ by region.
According to Serious Eats, the most recognized version comes from Michoacán, in central Mexico. This style is occasionally made with “warm herbs” like clove, cinnamon or oregano, according to the site.
During the N.C. State Fair, Special Cooking Contests were held daily for amateur cooks in various categories. Three of the four winners of the “52 Ways to Love Sweet Potatoes” contest held Oct. 18 were from Durham and Pittsboro. The contest was sponsored by the North Carolina Sweet Potato Commission.
Dr. Jeffrey Jelic was an All-American when he wrestled for Pitt in the early 1980s.
Ronnie Evans said the biscuits and gravy at Nosh will put you to sleep.
If you’ve eaten brunch on a weekend at Piedmont recently, you’ve probably ordered or thought about ordering the butternut squash bread after seeing it come out to a table: a mound of thick, toasted slices served with a side of butter.
The bread, which almost resembles cake in its richness and density, is one of the most popular brunch items, said pastry chef Jill Lazarus.
Take heed my readers, and you shall all know
How to have three steak dinners without too much dough
Oh jeez, I just reread this. Is it really as uber-dopey as it looks? Sorry.
"Sugar and me, we go way back. I love sugar. LOOOOVVVVVE it. I love everything about it: how it makes little occasions special and special occasions fabulous. How it performs hot bubbling magic on sour fruits, like rhubarb and gooseberries, to make the most succulent and mind-blowing pies and jams. And don't even get me started on chocolate."
My poor mother.
Growing up, I tormented both parents. Criminally lazy, I did my very few chores only after the threat of bodily harm. I took evil delight in pushing my brother’s buttons (most of which I’d installed). I’d try to see how many kids I could drive with in my 1971 Dodge Dart Swinger, Lancelot (the record stands at 11). My religion was “Question Authority.”
It's been more than half a century since the theory -- yes the theory -- was floated that saturated fats caused heart disease, and food manufacturers slowly started to remove fat. In the 1990s you watched as "Low Fat" and No Fat" started popping up on grocery store shelves like dandelions in a field.
He was quiet, wore glasses and was the kind of redhead that ran a real risk of bursting into flame when exposed to the sun. He was also one of the smartest, and most talented kids in our class.
Ladies and germs — we have an authentic Christmas miracle.
I’ve mentioned before how impossible is it to get Petey to choose our evening meal. I get bupkis, neither by spontaneous utterance, nor when he’s prodded by a spouse who shall not be named.
It's all been a big fat, supersized lie.