WFAEats

Thomas Cole / Brooklyn Museum

With summer celebrations in full swing, you may be wondering: What should I do when faced with the challenge of how to elegantly handle inelegant foods in a social setting?

Have no fear, Etta Kate is here to advise you.

Dollar And A Half Adventure

Jun 26, 2014
Kevin Gavagan

One of the great things about the World Cup season is that it gets Americans thinking about other cultures. Few of us can go and experience each of these places first hand, but a great way to do it without leaving home is through the flavors of a country or region’s cuisine.

Sugar-Free Summertime Treats

Jun 23, 2014
Jennifer Lang / WFAE

As temperatures rise, we turn to light, refreshing treats from the kitchen. With the abundance of vegetables and fruits that grow in our area, it's not hard to whip up light, cool dishes and drinks that are full of summertime flavor. Today on Charlotte Talks, a trio of guests talked about their favorite foods and beverages of the season. 

Peter Reinhart, Johnson & Wales Chef on Assignment, shares two of his summer treats. Bonus- they can be made sugar-free.
 

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?!

Disillusions

Jun 10, 2014
Alison Leiniger

I live with a chef.

This revelation is met with a template reaction. There’s usually a slightly uplifted chin, a sudden opening of the eyes, and a broadening of the smile. I wait to see which response I’ll get:

“Oh, so you must eat really well!”

Amy Rogers

It’s like winning an Oscar for your first film, and food writer Adrian Miller has done it: He won a James Beard award for his first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time. 

In Good Taste: How to Be a Gracious Guest

May 27, 2014
Google Cultural Institute

Welcome back to “In Good Taste,” where we explore all things mannerly pertaining to food and how to enjoy it with others. Today we’ll explain how to be the perfect dinner party guest.

John Stephen Dwyer / Wikimedia

Food is a telling thing. For a true venture into cultural anthropology, visit a local grocery store – preferably a mom-and-pop operation. I’ve shopped for groceries on three continents and in many states of the US. I always find interesting things to take home.

Welcome to “In Good Taste,” where we’ll explore all things mannerly pertaining to food and how to enjoy it with others. Today we’ll explain how a host can make dinner party guests feel welcomed.

Steven Depolo / Flickr

For my second attempt at preparing a meal that wasn’t constructed in a New Jersey chemical plant and wrapped in microwave-safe plastic, I opted for America’s Test Kitchen’s Thin-Crust Whole-Wheat Pizza with Garlic Oil, Three Cheeses, and Basil. While pizza might seem a bit ambitious for a no-talent chef, if I could master this, think of the money I’d save by not having to tip the delivery guy every night. 

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