Amy Rogers

Coordinator of WFAEats

Amy Rogers is the author of Hungry for Home: Stories of Food from Across the Carolinas and Red Pepper Fudge and Blue Ribbon Biscuits. Her writing has also been featured in Cornbread Nation 1: The Best of Southern Food Writing, the Oxford American, and the Charlotte Observer. She is founding publisher of the award-winning Novello Festival Press. She received a Creative Artist Fellowship from the Arts and Science Council, and was the first person to receive the award for non-fiction writing. Her reporting has also won multiple awards from the N.C. Working Press Association. She has been Writer in Residence at the Wildacres Center, and a program presenter at dozens of events, festivals, arts centers, schools, and other venues. Amy Rogers considers herself “Southern by choice,” and is a food and culture commentator for NPR station WFAE.

What’s your favorite childhood food memory? Watching my mother in a gorgeous cocktail dress sneak into the kitchen before a party so she could eat some real food.

What’s your typical breakfast? Coffee, with a side order of extra coffee

What can you always find in your fridge? Half-and-half. Because you can put it in coffee, tea, cereal, frittatas, and lots of leftover things like tomatoes, potatoes and shellfish to make cream-of-whatever soup.

Kitchen tool(s) you can’t live without? I lived and cooked wonderful meals for literally decades with only one chef’s knife. I now have others but rarely use them.

If you aren’t in the kitchen, where are you? Visiting farm stands, markets, cafes, friends’ homes – anywhere there’s food to be sampled and enjoyed.

Amy Rogers’ website

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WFAEats
12:43 pm
Thu December 5, 2013

Dishing On Food Books: Great Ideas For Gift Giving

Holidays and cookbooks go together like chocolate and peppermint. Like eggnog and brandy. And like bacon with almost anything, it seems. Even if you never set foot in a kitchen this season, here are some cookbooks guaranteed to delight.

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WFAEats
11:09 am
Mon December 2, 2013

A Celebration To Savor: Event To Support Community Culinary School Of Charlotte

Red bliss potatoes with bacon and bleu cheese. Tomato basil tarts. Butternut squash soup with apple-basil relish.

And that’s just for starters at “Miracle on Distribution Street,” the holiday fundraiser to benefit the Community Culinary School of Charlotte.

Guests will be treated to a full menu of creative cookery, all prepared by students of Class 47, which will graduate December 17.

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WFAEats
5:10 pm
Fri November 29, 2013

Chocolate For A Cause: Competition To Benefit Toys For Tots

Credit stephycupcake / flickr

Three of Charlotte’s top chocolatiers will engage in a friendly competition for a good cause Saturday, Nov. 30 at Escape Hair & Skin Studio in Charlotte’s Historic South End.

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WFAEats
2:00 pm
Mon November 25, 2013

Happy "Thanksgivukkah!"

Credit thanksgivukkahboston.com

It’s a holiday mash-up for the ages: This year, the first day of Chanukah, the Jewish “Festival of Lights,” falls on Thanksgiving, the American holiday of turkey, potatoes and pie.

Hence “Thanksgivukkah.”

Boston resident Dana Gitell gets the credit for coining the phrase, which has launched a wave of websites plus a whole lot of cultural – and culinary – creativity.

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WFAEats
1:48 pm
Wed November 13, 2013

Street Eats: Latin American Flavors

Chocobananos (chocolate-covered bananas)
Credit Fred Thompson

Sandra Gutierrez wants you to know this: Not all Latin Americans eat tacos.

That’s just one of the misconceptions the accomplished author tackles in her new cookbook, Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina.

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WFAEats
3:32 pm
Thu November 7, 2013

The Sweet Potato Solution

Credit ncsweetpotatoes.com

Rarely does one encounter an actual sweet potato emergency – but this is the time of year it’s most likely to happen. 

Perhaps you’re late making dinner, and you need something to go with the rotisserie chicken you picked up on the way home. Or let’s say a vegetarian friend drops by while everyone else is eating burgers. Or maybe you just want to feast on something seasonal without waiting for it to bake.

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WFAEats
1:12 pm
Thu October 31, 2013

Old Friends And New Flavors

Robin.
Credit Amy Rogers

By the time you’ve known a person two, three, or more decades, you can no more remember all the meals you’ve shared than you can count up all your conversations.

Pancakes, birthday cakes, and peanut butter; from childhood to adulthood; over buckets of chicken and platters of fish, you believe you’ve learned everything there is to know about your friend’s appetites – in food and in life.

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WFAEats
12:11 pm
Tue October 15, 2013

Pimp That Pumpkin! 'Carved' Event To Showcase The Sharpest Chefs

Credit Phil Romans / flickr

Get in the spooky spirit of Halloween at a family-friendly event full of frightful fun!

Atherton Market in Charlotte’s historic SouthEnd will host the first-ever “Carved” event on Sunday, October 20, beginning at 4 pm when chefs will bring their knife skills to the task of creatively carving plain old pumpkins into works of art.

Kids under 12 are encouraged to bring their own cleverly carved pumpkins from home and compete for prizes.

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WFAEats
11:01 am
Wed August 28, 2013

Second Helping: "Fresh Food. Fresh Start"

'Meat and three' at Second Helping
Second Helping

The fried green tomato casserole alone would be reason enough to go.

Second Helping opened the doors to its carry-out shop on Central Avenue on Monday. I was going to explain how the program employs formerly incarcerated women who have difficulty finding jobs when they leave prison.

But then I sampled the coconut cake.

I was going to tell you how its parent organization, Changed Choices, helps those who are “Building new lives beyond prison walls.”

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WFAEats
9:54 am
Fri August 9, 2013

End Of Summer Recipe Round-Up

Credit ndanger / flickr

Autumn began on the Fourth of July – if you believe the retailers who are already selling fall and winter goods.

Even if you disagree, you might be ready for summer to hurry up and end already, especially if you’ve got a stockpile of produce quickly passing its prime.

Here are some recipes from fellow foodies who can help.

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