By Tonya Jameson Maybe it’s the unfiltered sunlight streaming through the windows, or the pillow-laden comfy chairs and couches, or maybe, just maybe, it’s the genuine smile from Sherry Waters, but Pauline’s Tea-Bar and Apothecary feels better than home. In a city known for high-octane coffee shops, loud breweries, cardio yoga and other concepts that fuel our need to move, Pauline’s is a welcome respite from the Charlotte bustle.…

  By Kayla Becoats In the midst of the Wednesday morning rush at 7th Street Market, Chef Chef Greg Collier Greg Collier and his wife, Subrina, are nestled comfortably side by side sipping lattes in the new home of their wildly popular farm-to-table breakfast restaurant, The Yolk.…

By Lashawnda Becoats One of my favorite pastimes is eating. I enjoy exploring the queen city not only for the best cuisine but places that also have an inviting atmosphere. Recently I the opportunity to enjoy the new fall menu from Dilworth Tasting Room, the premiere spot in Southend to enjoy delicious cuisine and exclusive wines.…

The holidays are the perfect time to try new recipes for family gatherings. Pastry Chef Jamie Suddoth shares her recipe for a Yule Log cake.    Vertical Layer Yule Log Cake   Yule Log Cake by Pastry Chef Jamie Suddoth By Jamie Suddoth   Prep Time:  45 minutes to 1 hour Yield:  1 – 8 inch Cake which Feeds 10 to 12 people Recipes: Chocolate Roulade 4 ½ ounces Bread Flour 1 ½ ounces Cocoa powder 6 ounces Sugar 24 Egg yolks 8 Egg Whites 1 teaspoon Vanilla Extract 1 teaspoon Salt   Method of Preparation Preheat Oven to 400 degrees Line two jelly roll pans with parchment Whisk together flour and cocoa, set aside With an electric mixer whip the egg yolks, ½ the sugar and the vanilla until thick and pale yellow, set aside Whip egg whites with salt until foam begins to form, slowly add the remaining sugar and whip to form a stiff peaked meringue Fold in 1/3 of the meringue into the yolk mixture to lighten.…

By Jimese Orange My first experience with African food was through Ethiopian cuisine. As I tore into the spongy flat bread called injera, using it simultaneously as food and a utensil to soak up the spicy assortment of stews, vivid memories of my maternal grandmother were invoked.…