Letters, Columns, & Notes
The Literary Chef on the Fun of Celebrating Fondue Fridays
If fondue is around, it’s a party.
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 the Magic of a Small-Town Halloween
Lucindy recalls Halloween festivities and shares a recipe for an Autumn beef stew.
Letters, Columns, & Notes
The Literary Chef on This Little Piggy
Lucindy shares a recipe for Oktoberfest Sausage braised in beer with cabbage and onions and laughs over her mishaps making her own sausage.
Letters, Columns, & Notes
The Literary Chef on Origins
Lucindy muses that what she cooks is not a collection of unrelated cuisines, but are flavors of her homeland, the foodways of her people.
Letters, Columns, & Notes
The Literary Chef Fires Up the Grill When the Air Turns Crisp
Lucindy's grill menu shifts to heartier dishes and new flavors in the fall.
Letters, Columns, & Notes
The Literary Chef on A Local Love Story - Byrd Farm Festival
Slowing down and showing up to nurture community at Byrd Farm
Letters, Columns, & Notes
The Literary Chef on Something to Trust: Why John Steinbeck and Modern Foodies Obsess Over the Humble Bean
While a dried bean looks almost inert—a little hard nub of a seed—with water, heat, fat, and time, it transforms into something incredibly lush and creamy.
Letters, Columns, & Notes
The Literary Chef on Pacific Rim Cuisine
Grilled chicken kebabs can make you feel a bit closer to Maui, especially with the right music and good company.
Letters, Columns, & Notes
The Literary Chef on Cedar-Planked Salmon, Summer Smoke, and a Glimpse of Autumn
Lucindy shares a few essential principles—and a favorite recipe for grilling with cedar planks.
Letters, Columns, & Notes
The Literary Chef on Dolly Parton
Lucindy and Dolly remind us that you can be professional and playful, shrewd and generous, outrageous and deeply serious. None of those things have to cancel out the others.
Letters, Columns, & Notes
The Literary Chef on Happy Hour
Sunrise Summer Punch is a recipe ripe for creativity.
Letters, Columns, & Notes
The Literary Chef on Who's Minding the Kitchen
It takes time and patience to involve children in cooking, but if we want them to be wise consumers, we need to let them experience what goes into a meal.