Food

  Charlotte-based Showmars now offering ‘Grocery Essentials’ for customers amid coronavirus pandemic

A Charlotte-based restaurant chain is now offering up a new service that will allow customers to get groceries delivered to their homes during the coronavirus pandemic.

  Food banks preparing to help families as coronavirus continues to spread

  Beloved street vendor Vic the Chili Man retiring after 16 years

Is KFC’s fried meatless chicken ‘finger-lickin’ good?’ Ask Charlotte and Nashville

Chick-fil-A giving away free nuggets through January

Ready to spice things up, Charlotte? Chick-fil-A expands spicy menu testing in 2020

This is the beloved Thanksgiving ‘classic’ most people hate to eat, survey reveals

Continued Coverage

Bad News: Bojangles’ isn’t offering their seasoned fried turkey this Thanksgiving

  Lakeview Farms brings about nostalgia with milk-delivery service

  Night one of Taste of Charlotte draws big crowds despite earlier rainy weather

2 million likes later, Wendy’s announces return of spicy nuggets

Tyson recall expanded to include nearly 12 million pounds of chicken strips

Fettuccine Primavera

Get in line because Chick’n Bites have come to Shake Shack

When Shake Shack opened the doors to its first location in Charlotte last summer, thousands of people lined up to get a taste of the world-famous burgers, hot dogs and sides that the restaurant has been serving up since 2004.

  Louisiana chef breaks record for world’s largest pot of gumbo

Chef John Folse, an expert in Louisiana cuisine, set a new world record with cajun flare in Shreveport on Thursday.

  Physicians warn of E. Coli outbreak, staying healthy during the holidays

The Center for Disease Control and Prevention is urging you to not eat any type of romaine lettuce.

CDC links Salmonella outbreak in 35 states to raw turkey products

The Centers for Disease Control says a Salmonella outbreak has now made 164 people sick across 35 states.

Buffalo Wild Wings introduces new pumpkin BBQ wings

NC company recalls 35,000+ lbs of meat and poultry

Texas Pete donuts? NC State Fair announces new foods for 2018

  Condiments made your way

Tortellini with pistachio basil pesto and individual mini cheesecakes

Cocktail and Wing Sauce recipe from Midwood Smokehouse

Spaghetti Carbonara

Presented by Chef Jill Aker-Ray 

  Razzoo's Shrimp Salad Lettuce Wraps

Razzoo's Shrimp Salad Lettuce Wraps

Pickled Strawberry Salad & Sunflower Seed Crusted Tuna recipe

Pickled Strawberry Salad & Sunflower Seed Crusted Tuna recipe

  Blonde Butterscotch Brownies recipe

We tried out a recipe from Taste of Home for Butterscotch Brownie Day.

Green Jacket Salad

Green Jacket Salad: 1 T Season-All 1 T Accent 1 T Oregano 1 Tomato  1 large cooking spoon of vinegar 1 large cooking spoon of olive oil Mix all the above, then add fresh parsley, head of iceberg lettuce and green onions.  Serve on cold plate, toasted pita for croutons.

Parm-tastic Pizza Grilled Cheese

Parm-tastic Pizza Grilled Cheese Serving Size - 2 Ingredients: 4 tablespoons (1/2 stick) unsalted butter, at room temperature 4 slices White Sara Lee Artesano Bread 1/4 cup grated Parmesan 1/4 cup marinara sauce 4 slices provolone cheese (from the deli) 12 slices pepperoni 1/4 cup chopped banana peppers 1/4 cup caramelized onions 4 slices mozzarella (from the deli) Heat a large skillet over medium-low heat. Spread the butter on one side of each slice of bread and sp...

Mid Country Boil With Rocksalt

Mid Country Boil

Dark Chocolate & Hazelnut Butter Cookies

Cookies: 4 cups Flour 1 cup Powdered Sugar 1 cup 100% Cocoa Powder 1 tsp. kosher Salt Dash of vanilla 1 pound of butter •Combine all your dry together •Add vanilla •Incorporate the butter(room temp.) Until the dough is complete. By hand or via Kitchen Aid Bake at 350 F till tops are "baked" Hazelnut Butter: 2 Cups Roasted Hazelnuts 1 Cup Granulated Sugar 1 tsp. Cinnamon •Blend in food processor until smooth

  Alfredo Spaghetti Nests

Alfredo Spaghetti Nests INGREDIENTS: Approx. ? (13.5-oz.) pkg. whole grain thin spaghetti 2 Tbsp. extra-virgin olive oil ½ tsp. kosher salt 1 cup shredded Parmesan cheese, divided 2 Tbsp. organic whole milk 1 extra-large brown egg 1 cup Alfredo sauce 2 organic carrots, sliced 1 cup frozen organic peas DIRECTIONS: Cook pasta according to package directions. Drain and add to large mixing bowl and toss with olive oil, salt and ¼ cup of Parmesan cheese. Set...

Recipes from Morning Break's Chip and Dip Day

Anna's Buffalo Chicken dip Ingredients: Fresh chicken tenders (2lbs) Franks Red Hot Sauce (1.5 bottles) 1 bottle of ranch dressing 1 container (16oz) whipped cream cheese 2 cups sharp cheddar cheese (grated) Cooking directions: Place chicken in crock pot and cover with buffalo sauce. Cook on low for 8 hours or high for 4 hours. When chicken has cooked, break it up with a wooden spoon and add ranch, cream cheese, and cheddar cheese. Stir all ingredients together until compl...

How to make Pea Agnolotti

Pea Agnolotti with snap peas, rainbow carrots, pea shoots and truffle cream.  Source: WP Kitchen + Bar  Make the filling Roll out the dough Pipe some of the pea mixture onto the dough Brush all the edges Seal the individual pieces Cut the excess dough Cut them into individual pieces Drop them into boiling water Once they float to the top, they’re ready Remove and serve!

300 East’s Lamb & Mushroom Ragout

Braised Lamb: 3T extra virgin olive oil 3# boneless leg of lamb or lamb shoulder, cut into appx. 3” chunks 1 large carrot, peeled and diced 2 stalk celery, diced 1/2 yellow onion, diced 6 whole garlic cloves 3 sprig fresh thyme 1 - 1/2 cups red wine 2t kosher salt 2t ground black pepper Ragout: Reserved fat from searing 2 stalks celery, ¼” dice 1 large carrot, peeled, ¼” dice 1 small yellow onion, ¼” dice 2t fresh rosem...

Green St. Patrick's Day Shrimp Canapes

Presented by Channhara Sakun  (Johnson & Wales University)

Almond Joy Cookie Bars

Presented by Brandi Jones, Honey Butter Bakery 

Pan Seared Tacos with Super Antioxidant Slaw

Presented by Daina Soto-Sellers, Johnson & Wales University 

Recipe: Bulgogi (Korean BBQ beef)

Bulgogi (Korean BBQ beef) Ingredients/Preparation Beef Marinade

Big game recipes for kids by 3 Queens Cuisine

3 Queens Cuisine came by and dropped off these delicious recipes!

Crispy Baked Mango or Apricot/Sriracha Cauliflower Bites

Presented by Chef Jill Aker-Ray 

Garlic-Roasted Cauliflower with Herb Brown Butter and Parmesan

Presented by Jared Kent, Johnson & Wales University

Gnocchi di patate recipe by Luca Modern Italian Kitchen

Gnocchi di patate 2 lb (approximately 1 kg) whole old russet potatoes, unpeeled 2 cups (approximately 300 gr) flour tipo 00 (Italian Imported Flour that is triple gristed and very light, almost like talcum powder) 1 tablespoon salt Wash the potatoes, place them in a large stock pot filled with water, and bring to a boil. Cook until the potatoes are soft without overcooking to prevent them from breaking. Cooking time may vary depending on the size of the potatoes. Peel immediate...

Pine Island Country Club's Signature Salad

Presented by Joy Turner, Executive Chef/Food & Beverage Director ~ Pine Island Country Club 

Ricotta Cake / An Italian-Style Cheesecake (Torta di Ricotta)

Crust: ¼ cup shortbread cookie crumbs 2 Tablespoons butter, melted Directions: In a 10-inch springform pan, with a pastry brush, grease bottom and sides of pan with sweet cream butter and then dust with finely grated cracker crumbs to coat pan. If there are extra crumbs, sprinkle them on the bottom of the pan. Cheesecake: 2 cups whole-milk ricotta cheese 1 cup sugar, divided 2 Tablespoons flour 2 Tablespoon vanilla 4 eggs, separated 8 oz. mascarpone cheese, soft...

Roasted Sweet Potatoes with Burnt Honey & Thyme from Stoke Charlotte

Serves 4-6 as a side dish Ingredients: 4-6 medium sweet potatoes 1-2 cups apple juice 1/4 cup brown sugar 1/2 stick butter 1/4 cup honey 1 bunch of fresh thyme, leaves picked (should yield about 1 Tbsp of leaves) Aleppo Chile flakes Sea salt, large flake (like Maldon) 1 lemon “cheek” (cut vertically so that there are no seeds) Directions: Peel the sweet potatoes. Next, using a very sharp knife, cut the sweet potatoes in the hassleback style: slice the swee...

Peppermint Brownies

Presented by Chef Brandi Jones, Honey Butter Bakery

Peppermint Brownies from Honey Butter Bakery

Ingredients:  BROWNIE 1 1/4 cups Land O Lakes® Butter 6 (1-ounce) squares unsweetened baking chocolate 3 cups sugar 4 large Land O Lakes® Eggs slightly beaten 1/2 teaspoon peppermint extract 2 1/2 cups all-purpose flour 1/2 teaspoon salt FROSTING 1 cup powdered sugar 2 tablespoons Land O Lakes® Butter softened 1/8 teaspoon peppermint extract 1 to 2 tablespoons milk 1 drop red food color, if desired GARNISH 1/4 cup crushed candy canes or pepperm...

Drink Recipes from Stagioni

The Alternative Ingredients: 1 1/4 oz Bourbon 1/2oz Cointreau  1/2oz Carpana Antica Italian Sweet Vermouth 1 oz fresh squeezed OJ Dash of aromatic bitters Directions: Add all ingredients to cocktail shaker  with ice. Shake. Strain into rocks glass filled with ice. Garnish with orange zest or slice. Fresco 1926 Ingredients: 1 1/4 oz Vodka 3/4 oz Cointreau  1 oz fresh lemon juice 1 oz fresh lime juice 1/2 oz lemon/lime shrub Directions: Shake ingred...

Beet Risotto

Presented by Jared Kent, Johnson & Wales University

Poached Cod with Tomato & Saffron

Presented by Chef Ashleigh Easterling,The Green Bunny 

Sweet Potato & Coconut Soup

Presented by Cydni Baldwin (Johnson & Wales University)   

Roasted Butternut Squash and Apple Soup by Chef Michael Norman of Waltonwood Cotswold

Roasted Butternut Squash and Apple Soup (makes 12-16 cups)

Recipe for Patsy’s Mac n Cheese

Ingredients: ½ lb Elbow macaroni  2 T butter melted 2 eggs scrambled ¾ cup cottage cheese 1/2 teaspoon salt Pinch of pepper 1/2 cup milk 3-3 ½ cups of shredded cheddar cheese (this can vary due to taste) 2 T butter not melted  9x11 baking dish (glass or ceramic) Directions: Cook macaroni al dente.  Mix together (1-7 only) gently.  Pour half of the mixture into the greased baking dish.  Sprinkle enough cheddar cheese to barel...

Chef Jeremy's Artisan Recipes

Presented by Chef Jeremy Bevins, The Art Institute of Charlotte 

Cyd's Trendy Mac & Cheese

Presented by Cydni Baldwin, Johnson & Wales University 

Olive Garden’s Alfredo Sauce

Olive Garden's Alfredo Sauce

Steam Bun

Presented by Chef Timothy Groody, Ramen Soul

Halloween Goodies From Dotties's Cupcakery

Presented by Jessica Barkley, Dottie's Cupcakery

Black rice with lime vinaigrette from Marie Spano

Black rice with lime vinaigrette from Marie Spano Ingredients: 1 cup black rice 1/3 cup scallions, diced 1 cup frozen shelled edamame, thawed 1 cup pichuberry, sliced in half Dressing: 3 limes 2 tablespoons white wine vinegar 1/4 cup extra-virgin olive oil pink sea salt pepper as desired Directions: Cook rice according to package directions. Let cool completely at room temperature. Whisk juice from 3 limes with vinegar and oil. Add salt and pepper as desired. Toss b...

Iced coffee from Marie Spano

Iced coffee from Marie Spano 3 oz. Iced coffee (made by soaking 1/4 cup grinds in 1 cup cold water overnight, drain after 12 hours). 4 oz. milk 1/2 cup crushed ice 1 packet CocoaVia dark chocolate sweetened

Italian Baked Chicken

Presented by Rev. Lorenzo Small, Sr., First United Presbyterian Church in Charlotte 

Roasted Butternut Squash Soup with Herbed Goat Cheese, Bacon, and Chipotle Crema

Presented by Jared Kent, Johnson & Wales University

Grilled Oysters with cultured butter from Mimosa Grill

Grilled Oysters with cultured butter – Calabrian chili & lemon Ingredients: 6-12 oysters – shucked 1 cup of cultured (European) butter 1 lemon – zested and juiced ½ Calabrian chili pepper – seeded and chopped Chives – minced for garnish Sumac – sprinkled on top Directions: Melt the butter with the lemon juice, zest, and chopped Calabrian chili Roast open face on the grill (400 degrees) for 2 minutes or until the juice/butte...

Bacon Beer Cheddar Spread

Presented by Corinne Brown, The Fresh Expert

Ernie's 2 Minute Grill Recipes: Kabobs

Recipes presented by Robert Adler, Ernie's Smokehouse BBQ 

Curry & Ricotta Stuffed Peppers

Presented by Chef Mary Coggins & Julie Jackson,  The Produce Box 

Roasted Red Pepper-Feta Chicken with Pasta

Presented by Corinne Brown, The Fresh Expert 

Creme Brulee Butterscotch Apple Tart

Presented by Executive Chef Mike Pappas 

Biggie Plate Recipe

Presented by Remixx Kitchen

Mert's Salmon Bites

Presented by James Bazzelle, Mert's 

Moonpie Banana Trifle

Presented by Chef Jill Aker-Ray View Chef Jill's segment here!

Watermelon & Cucumber Salad

Presented by Chef Mary Guin, The Produce Box 

Braciole

Presented by Chef Cynthia Ferich

Summer Fruit & Vegetable Relish

Presented by Chef Timothy Groody, Fork! Restaurant

Pan Seared Lemon Chicken

Presented by Chef Jairo Santos & Andy Hollis, Sir Edmond Halley's 

Tuna Tartar in Sesame Cone

Presented by Chef Andres Moncayo, DEAN & DELUCA 

Rum Tum Tugger

Presented by Genevieve Bourgeois, Sullivan's Steakhouse

Almond Buttercrunch Crackers

Presented by Chef Jill Aker-Ray 

Feta Cheese Egg Boats

Presented by Kristen Chidsey, A Mind "Full" Mom

Southern Style Tomato Pie Recipe by Chef Jeremy Bevins

Southern Style Tomato Pie Recipe by Chef Jeremy Bevins, a Culinary Instructor from the Art Institute of Charlotte Ingredients Filling 4 ½ cups Heirloom Tomatoes, ½ inch dice  1 cup Caramelized Onions  1 oz Garlic Confit  ½ cup Mayo  ½ cup Sharp Cheese, Shredded  ½ cup Basil, Chopped  ½ Tbsp Salt  1 tsp Black Pepper, Ground  Crust 6 oz Flour, All Purpose  3 oz Butter, Cold and Diced...