Pumpkin Perfection: A Showstopper Recipe

Oct 7, 2015
Amanda Clark

Maybe you’re over the “pumpkin craze,” or perhaps it’s a flavor you crave as the temperatures drop and the leaves change color.

My dinner club has a different theme each month. Last month, we each blindly chose a color to be the prominent one in our dish. We even threw in curveballs like white and pink, but I got orange (!) and if there’s one orange ingredient that I associate with this time of year, it’s pumpkin. It’s a favorite of mine, and I quickly got to thinking about all the flavorful possibilities.

Mecklenburg County Center of the N.C. Cooperative Extension

How hot is hummus these days? It’s everywhere from cookouts to cocktail parties. But most of the time, it’s pretty bland and uninspired.

So we were happy to see this recipe for a lively green hummus, courtesy of our friends at the Mecklenburg County branch of N.C. Cooperative Extension agency. It’s perfect for those days when the herb garden goes wild, when you’re drowning in dill, overrun with oregano, buried under all that basil.

Honey Whole Wheat Bread Between Friends

May 19, 2015
Joanne Joy

Homemade bread. It’s one of the great pleasures of life—so simple and satisfying; a marvel of chemistry. I turned against carbs for a short period of time, but missed the good hearty bread I was used to eating. I’m not a fan of the white Sunbeam variety, but prefer mine with as much grain and nutty goodness that you can pack into a loaf and still call it bread. A friend shared a handwritten version of this recipe with me after we had a conversation about her commitment to grinding her own grain.

When Summer Won't Stop

Nov 10, 2014
Mamichan / Flickr/

Autumn in the South is a time of extremes: chilly nights, sweltering days, and azaleas abloom for the second time in a year.

It also means that until five minutes ago, I still had tomatoes and basil growing like it was July.

Smart gardeners weeks ago pulled up those spindly stalks, processed their pesto, and moved on to planting winter greens. But I just didn’t have the heart – my little plants were working so hard! – or the time to do it. And as a result, we went a full six months of the stuff.

Recipes From The Bread Revolution

Oct 30, 2014
Cottage Revolution / Flickr/

The following recipes come from Charlotte Talk's Bread Revolution guest bakers. 

Mike Pappas's Soppressata, Gruyere, Black Pepper And Honey Loaf

10 oz Arrowhead Mills Organic White Flour

8 oz Arrowhead Mills Organic Stone Ground Whole Wheat Flour

13 oz spring water                              

1 small piece of rind from a piece of hard cheese

1 teaspoon salt

3 tablespoon black peppercorns, course ground  

Elizabeth Community / Facebook

“The best pumpkin pie you ever ate isn’t that much better than the worst,” humorist Garrison Keillor once remarked.

Celebrate Watermelon

Jul 29, 2014

If you’re a faithful reader of WFAEats – and we really hope you are – by now you’ve learned that nearly every food has its own holiday that celebrates it.

National Watermelon Day is August 3. 

Marshall Astor / Wikimedia

Some call them potlucks or potlatches. In the Carolinas, they’re called a covered dish. The idea is the same: every attendee brings a prepared food item to share.

They’re filling events. You go in knowing you must sample every dish and will probably go back for seconds, or at least dessert. No one’s dish should go unsampled. You leave with a loosened belt buckle and happy memories. Good food, laughter, a celebration of friendship.

Summertime Food & Drink

Jun 23, 2014
Heather Katsoulis / Flickr

The temperature is creeping up, swimsuits are being donned and grills are being fired up! Its summertime in the Queen City and that means there are lots of seasonal foods to be eaten and refreshing beverages to be drunk. But that’s not all: There are also a ton of farmer’s markets to check out for juicy berries, food events nearly every weekend and restaurants changes that may be worth checking out. Next time on Charlotte Talks, we’ll be joined by three area professionals to devour the yummy details.

Go Nuts For Coconut

Jun 17, 2014
Hannah Joy Lehman

Circa 2008, there was a single ingredient that started making its way into just about everything: bacon. Without its magical touch, it seemed nothing would ever be the same. By god, bacon had never seen such a glorious day until it suddenly elevated every ordinary pancake, muffin, oil, chocolate bar, cocktail, or dessert into the fashionable bacon variety – who knew chocolate and bacon were long-lost lovers?!