Welcome to WFAEats - a fun adventure where we explore all things tasty and interesting in the Charlotte food scene. We want to share stories, recipes and culinary escapades and hear about yours!

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Tamra Wilson

My adventures as a foodie took a wrong turn when I ran into the Kraft Macaroni & Cheese police last month.

It happened this way.

I was visiting family in Champaign, Illinois, when I spotted a pasta lover’s nirvana: a giant Kraft noodle. There it sat behind a chain link fence along Mattis Avenue: a supersized yellow macaroni fit for Tyrannosaurus Rex.

Menemsha Films

Like its namesake mixture of flour, water, and yeast, “Dough” is a film with a simple story that rises to transform itself into something wonderful. 


Take Heart

Feb 9, 2016
DWilliam's /

Just when we think our poor hearts can't take another pounding (we still love you, Panthers), here comes Valentine's Day. 

And like a game where it feels like the whole world is watching, the stakes are high. There’s not much margin for error. A fumble can get you sidelined. A couple of bad plays and you could forfeit the game entirely. Worst of all, the penalties can continue to accumulate even after the players have left the field.

Text and photographs copyright © 2013 by Jeffrey Taylor Mathis. Used by permission of the University of North Carolina Press.

No one predicted the Carolina Panthers would go to the Super Bowl – certainly not when Charlottean Taylor Mathis wrote The Southern Tailgating Cookbook: A Game Day Guide for Lovers of Food, Football, and the South back in 2013.

That's A 'Crock,' Part 2: Eating My Words

Jan 25, 2016
Amy Rogers / WFAEats

The gift card read: “Because I had to make a believer out of you.” Inside the heavy box sat a shiny, new slow-cooker. Less than a week after I’d confessed my deep distrust of them here, my friend Renée Joslyn, down in sunny Miami, sent me one of my very own.

PHOTO/arts Magazine / flickr/

There are two kinds of people in the world: those who believe in the magical power of the slow- cooker, and those who don’t.

This writer has always been in the second camp. While I have no problem with the concept of cooking things slowly (hello, barbecue), the thought of setting out food to cook itself unsupervised has always seemed a little too futuristic, not to mention downright dangerous (hello, salmonella).

Every now and then, a Julia Child or Michael Pollan come along and changes the way we eat.

Could Jean Kristeller, America's leading mindful eating researcher and the author of a new self-help book, The Joy of Half a Cookie, published Tuesday, be next? I'm of a mind to say maybe.

Hold The Lettuce: A Thought For Food

Jan 11, 2016
rick / flickr/

As I pushed the cardboard tomato aside I shoulder-squirmed to myself: “Icky.” And that quarter-inch-thick Vidalia onion (take note, close-talkers): “Do I intend on talking to anyone for the next 8 hours?” Iceberg leaf; well, I don’t do iceberg.

The point? I blew it. I didn’t tell the server (nor did he ask) to hold the “OLT.” I just committed vegetable murder at the expense of cross-country fare masquerading as local.

Of New Year's Feasts And Fortune

Dec 30, 2015
Amy Rogers / WFAEats

Luck: We crave it, savor it, and fear we’ll never get enough. In kitchens around the world, there are plenty of ways to invite good luck to the table, and never a better time to explore the possibilities than at the fresh start of a new year.

At the stroke of midnight on December 31, revelers in Spain eat twelve grapes for luck, one for each month of the coming year. The practice began a century ago when growers sought a creative solution to an overly plentiful grape harvest. The custom has since spread to Venezuela and other Spanish-speaking countries.

hello-julie /

It's going to be O.K. Everyone forgets a gift or two. Here's a handful of locally-made delectables that are easy to find and nice to share at holiday gatherings.