AREA NEWS SOURCES
RECENT BRVA NEWS
Carrot and Spring Onion Toad in the Hole
By Justin Chapple in Food & Wine Ingredients (serves 4) 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 6 ounces small multicolored carrots (about 10 carrots), trimmed [...]
Spinach and Gruyère Breakfast Casserole
By Melissa Clark in New York Times Cooking Ingredients (8 to 10 servings) 8 ounces baguette or other crusty bread, cut [...]
Ricotta Scrambled Eggs with Ramps
recipe by food write and recipe developer Sheri Castle from Chapel Hill, NC Ingredients: 4 large eggs 1 tablespoon ice [...]
SoBro FM Dog Rules
We welcome our dog friends to the SoBro Market! Please keep the following rules in mind when bringing your canine [...]
SoBro Market FAQ
1. What are your hours? The SoBro Farmers Market is open Wednesday afternoon/evening from 4:30 pm to 7:30 pm. 2. [...]
Super Easy and Super Tasty Kale Sides
Recipe 1: Lemon-Garlic Kale Salad Adapted from recipe by Julia Moskin in New York Times Cooking Here's a snappy, fresh side [...]
Crispy Gnocchi with Spinach and Feta
By Hetty Lui McKinnon from New York Times Cooking Ingredients (for 4 servings) 5 ounces baby spinach 6 ounces Greek feta, [...]
Brown Butter Bucatini with Charred Cabbage
By Ham El-Waylly in New York Times Cooking INGREDIENTS Yield:4 servings Salt and freshly cracked black pepper 2 tablespoons grapeseed or [...]
Creamy Mushroom Soup (Gombaleves)
By Kay Chun in New York Times Cooking Ingredients Yield:4 appetizer servings (about 4½ cups) 4 tablespoons unsalted butter 1 pound [...]
Broiled Sockeye Salmon with Citrus Glaze
From Alton Brown at the Food Network Ingredients 1 side, skin-on, sockeye salmon, 1 1/2 to 2 pounds, pin bones [...]
Butter-Poached Carrots
Recipe from Bee Wilson, Adapted by Eric Kim in New York Times Cooking Ingredients 9 ounces carrots, peeled, trimmed and cut into [...]
Salmon and Kimchi Skillet
By Sarah DiGregorio for New York Times Cooking Ingredients Yield:4 servings 2 tablespoons unsalted butter 1 tablespoon toasted sesame oil 1 [...]
