Category: At the Table

Field peas

by Kaitlyn Goalen photographs by Nick Pironio For most Southern cooks, field peas are as familiar and enduring a staple as their summertime harvest-mates, tomatoes. This year, however, an heirloom varietal of pea, thought to have vanished, will be grown…

Juice: cold, fresh, now

by Tina Haver Currin photographs by Lissa Gotwals If you haven’t tried cold-pressed juice, chances are you’ve seen it. It’s the kind of nectar that comes in hues like pond green and beet red and costs as much as a…

Old fashioned

  by Kevin Barrett photographs by Nick Pironio   2 ounces bourbon (Evan Williams 1783 or Old Weller 107 are perfect) 1 sugar cube or, preferably, ⅛ to ¼ ounce simple syrup 2 to 3 dashes Angostura bitters Orange peel…

Sunday supper in the park

by Liza Roberts photographs by Juli Leonard When Raleigh resident Katherine Poole, 45, co-launched a table linen company in 2009, she knew it would be a good outlet for her creative talents and abundant energy. But she didn’t know Hen…

Smash it

by Kevin Barrett, Foundation cocktail director It’s summertime in the capital city, and you know what that means: It’s hot. After the winter we had, I’m not complaining about summer heat. I don’t have a lot of meat on my…

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