Letters, Columns, & Notes
The Literary Chef on Girl Dinners
Dinner, like the tide, doesn’t need to be rigid to be real. It can be improvised and playful.
Lucindy Willis
Retired from NCSU to open the Yancey House Restaurant, Lucindy Willis, Ph.D. is a two-time winner of the NC Best Dish competition. She now teaches culinary classes at her cabin on Farmer Lake in Yanceyville.
Letters, Columns, & Notes
The Literary Chef On Being in Control
Lucindy reflects on how returning to the kitchen allows her to reclaim a sense of control.
Letters, Columns, & Notes
The Literary Chef on Taste and Memory
Lucindy explores Pozole, a communal dish that is deeply tied to the national identity of Mexico.
Letters, Columns, & Notes
The Literary Chef on Victory Gardens and Vegetable Gratin
Lucindy explores the history of Victory Gardens and shares a recipe perfect for the vegetables you might grow in your own Victory Garden.
Letters, Columns, & Notes
Spring on the Menu: Touring Gardens and Farms in April
Lucindy tells us which gardens and farms she plans to visit this spring for inspiration.
Letters, Columns, & Notes
The Literary Chef: The Problem With Spring
Sheet pan suppers can simplify busy spring schedules
Letters, Columns, & Notes
The Great Chickening
It is said that a well-roasted chicken is a true measure of a cook’s skill. It is also said that, "anyone can make a good roast chicken."
Letters, Columns, & Notes
On Making Brunswick Stew Your Own
The final chapter of a three-part series from Literary Chef, Lucindy Willis in which she recalls her discovery and exploration of Brunswick Stew and the traditions surrounding it.
Letters, Columns, & Notes
On Stewmasters and the Authority of the Pot
The second in a three-part series from Literary Chef, Lucindy Willis in which she recalls her discovery and exploration of Brunswick Stew and the traditions surrounding it.
Letters, Columns, & Notes
On Brunswick Stew and the Problem of Ownership
The first in a three-part series from Literary Chef, Lucindy Willis in which she recalls her discovery and exploration of Brunswick Stew and the traditions surrounding it.