2694 Durham-Chapel Hill Blvd., Durham, NC - Phone: 919.489.3944
Open 7 days a week from 7:30 am to 8 pm

Carl’s Deep-Fried Turkey

Every Thanksgiving, my friend Carl, who is also a pastor, makes his deep-fried turkey for some of the women in his church. Using a turkey fryer frees up the oven to make lots of sides, stuffing and pies. Carl seasons his turkey with plenty of cayenne pepper, so much that it made me nervous the […]

Fork Tender Pork Ragu

THERE ARE DOZENS OF TAKES ON ITALIAN RAGU -a meaty sauce that, at its most basic, includes minced beef, diced onions, spiced tomatoes and a splash of red wine. Perhaps it’s the Southerner in me, but my preferred version calls for pork, slowly braised and served over a bowl of thick noodles. Makes about 2 […]

Chile-Braised Pork Shoulder with Taco Fixings

KEEP IT COOL.  Offset this spicy pork with a heap of fresh fixings – from Avocado Crema and cilantro to Summer Tomato Salsa with a spritz of lime.  Serves 6 to 8. PORK 2 tablespoons brown sugar 1 tablespoon chili powder 1 tablespoon ground paprika 2 teaspoons sea salt 1 teaspoon freshly ground black pepper […]

Beer Can Chicken

THIS BEER IS FOR THE BIRDS. A whole chicken roosts atop a half-full tallboy to absorb extra moisture and flavor. Perched above a hot bed of coals, it also take on a golden, smoke-tinged hue. There’s not much to do except stand back and turn the bird a few times while sipping on the extra […]

Chicken Piccata

POUNDED THIN AND LIGHTLY BREADED, this chicken is a cinch to cook – seared for a mere three minuets on each side, then simmered just three more in a bright sauce of lemon, wine and butter.  Serves 4-6 4 boneless, skinless chicken breast halves (about 2 pounds) Sea salt and freshly ground black pepper 1 […]

Lamb Shank Shepherd’s Pie

THIS RECIPE IS TRUE TO ITS TITLE with a shepherd’s requisite lamb. But in place of more common versions that rely on ground meat, this calls for tender stewed shanks. For best results, make the stew a day in advance and the topping the day you plan to serve the pie. Makes one (9 x […]

Memphis-Style Barbequed Spare Ribs

Memphis is known for its dry-rubbed barbecue ribs, which are all about intense spices and the unadorned texture of low-and-slow-cooked meat. The two-step cooking process I use here—the meat is first slow-cooked in the oven, then finished over a hot grill—ensures succulent, crispy-edged, tender ribs every time, rendering sauce fully optional. Even so, sauce person […]

Spicy Pepper Jelly Marinated Pork Tenderloin

I often serve this dish when I have guests because it makes for such easy entertaining—something you’d never know from the complex combination of flavors that emerges as the red wine and orange-spiked pepper jelly melt into a sweet and spicy glaze over the heat of the grill. Don’t forget to budget at least two hours of marinating time before firing up the grill.

Grilled and Roasted Fillet of Beef with Crispy Roasted Shallots

Roasted fillet of beef was a standard at my mom’s house during the holidays, and I always crave it when the weather turns crisp. When I make it, I start the meat on the grill for extra flavor and finish it in the oven, where it cooks more evenly and comes out juicy and tender. […]

Fried Green Tomato BLT

Fried green tomatoes are one of those Southern classics that inspire fanatical devotion. For good reason: green tomatoes have a lovely tart flavor that mellows and warms in the heat of the frying pan, and, because they are so firm, they keep their shape and texture even after they’re cooked. They are most often eaten […]

2694 Durham-Chapel Hill Blvd., Durham, NC - Phone: 919.489.3944
Open 7 days a week from 7:30 am to 8 pm

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