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Dining / Web Exclusive / 7.16.14 / by Charles Hunter III

Talking Nashville Comfort Food

Charles Hunter III of A Local Forkful shares his favorite places to nosh in Nashville. I can recollect descending the school bus steps, opening the creaky-screen door and being greeted by homemade pound cake, sweet potato pies—and if I were lucky—a cast-iron skillet with cornmeal crusted okra fresh from the garden. My great-grandmother was a natural at […]

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Culture / 4.30.14 / by Chris Chamberlain

Fun Facts I Learned from my Lodge Cast Iron Foundry Tour

CAST IRON SKILLET FANATICS TAKE NOTE When Joseph Lodge first opened his cast iron foundry in the quaint Tennessee town of South Pittsburg in 1896, he developed his company’s philosophy right away. “There are thousands of ways to make cast iron wrong,” he noted, “but only one way to do it right.” As evidenced by […]

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Culture / 2.24.14 / by Allston McCrady

Heart of Little Havana

Versailles Restaurant in Miami is the culinary soul of the Cuban expat community and a gathering spot for opponents of the Castro regime. Its authentic cuisine and potent coffee has fueled passionate political debates for decades. My husband and I recently sought escape from winter’s chill by heading south to Miami and quickly gravitated to Calle […]

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Dining / 2.19.14 / by Elizabeth Shestak

Brunch is Back in Durham

Piedmont, when it first opened roughly ten years ago, was among the first in the area to be farm-to-table. Thankfully, it once again offers brunch.

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From the Magazine / 2.5.14

The Last Herring Shack

Each Year in Late Winter, The Cypress Grill Opens its Doors to Floods of Loyal Customers in Rural Eastern North Carolina In Jamesville, North Carolina, population 502, the Cypress Grill is the last of its kind—a fish fry shack built on a riverbank and only open the four months of the late-winter spawning season. Surrounded […]

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Dining / 2.4.14 / by Allston McCrady

Oyster Bisque

In the South, we’re wild about our oysters, and Virginia has been cultivating some real beauties. Last November, I spent an afternoon at the Virginia Wine and Oyster Classic, where top Virginia chefs were interpreting oysters in dishes such as oysters & grits, smoked oyster BLTs, fried oyster tacos, and many more. I loved chatting it […]

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