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.
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 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.