FEATURED WRITING
Recent Stories:
Fast Breakfasts Can Still Have Style
Why Does Cornbread Define Races in the South?
Brisket in Charlotte: 5 Styles You Have to Try
View More of Kathleen's Columns
Association of Food Journalist winning columns:
Paula Deen’s Real Crime Was First-Degree Buffoonery
Keep Your Cool: 10 Rules for Cooking in Summer
Don’t Have a Cow Over the Fake Hamburger
Winner, Best Food Feature, Association of Food Journalists, 2014:
Rock Stone, Seafood Cowboy
Fast Breakfasts Can Still Have Style
Why Does Cornbread Define Races in the South?
Brisket in Charlotte: 5 Styles You Have to Try
View More of Kathleen's Columns
Association of Food Journalist winning columns:
Paula Deen’s Real Crime Was First-Degree Buffoonery
Keep Your Cool: 10 Rules for Cooking in Summer
Don’t Have a Cow Over the Fake Hamburger
Winner, Best Food Feature, Association of Food Journalists, 2014:
Rock Stone, Seafood Cowboy
Our Sweetest Symbol: Moravian Cookies
17 Charlotte Restaurants Dishing Up International Fare
Five Serious North Carolina Pizza Joints
A Wood-Fired Pizza Revolution
Bundles of Love
The Great Punch Comeback
Two Churches, One Table
Southern Soul of Charlotte: A Mill Town On The Menu
The Queen of Spruce Pine
The Baker’s Basics: Filling For All
Melting Pot: Tomato Soup in Charlotte
The Julep Solution
The Pie vs. Cake Weekly Update
The Legend of Kanuga Toast
Pecan: How Do You Say It?
Memaw’s Biscuits at the N.C. State Fair
Pepsi, Cheerwine — Uncle Scott’s?
Scents of the Season
Crossroads Cafe
Fogwood Food Puts Local Produce on the Map
Charlotte’s Beef ’N Bottle Serves Steak, With Style
At Boone’s F.A.R.M. Café, All Are Fed
Two Berries Are Better Than One
Ever Hear of a Ground-Steak Sandwich?
Creative Mountain Food Tours Offer Up a Taste of Small-Town Gourmet
Sweet Potato Vodka
Cattails Restaurant Offers a Changeup in Ballpark Cuisine
Honeysuckle
An Elegant Occasion at the McNinch House Restaurant
Cloister Honey
17 Charlotte Restaurants Dishing Up International Fare
Five Serious North Carolina Pizza Joints
A Wood-Fired Pizza Revolution
Bundles of Love
The Great Punch Comeback
Two Churches, One Table
Southern Soul of Charlotte: A Mill Town On The Menu
The Queen of Spruce Pine
The Baker’s Basics: Filling For All
Melting Pot: Tomato Soup in Charlotte
The Julep Solution
The Pie vs. Cake Weekly Update
The Legend of Kanuga Toast
Pecan: How Do You Say It?
Memaw’s Biscuits at the N.C. State Fair
Pepsi, Cheerwine — Uncle Scott’s?
Scents of the Season
Crossroads Cafe
Fogwood Food Puts Local Produce on the Map
Charlotte’s Beef ’N Bottle Serves Steak, With Style
At Boone’s F.A.R.M. Café, All Are Fed
Two Berries Are Better Than One
Ever Hear of a Ground-Steak Sandwich?
Creative Mountain Food Tours Offer Up a Taste of Small-Town Gourmet
Sweet Potato Vodka
Cattails Restaurant Offers a Changeup in Ballpark Cuisine
Honeysuckle
An Elegant Occasion at the McNinch House Restaurant
Cloister Honey
Get to Know Meherwan Irani
Florida: Patching Apalach
Talking with Toni Tipton-Martin
Bringing the Houston Heat — One Recipe at a Time
Meet a Coastal Carolina Seafood Champion
Texas Barbecue: A Love Story
A Guide to the Best New Southern Barbecue Joints
Endangered Species: North Carolina Barbecue
Sam Jones, North Carolina’s Barbecue Baron
A New Era at Crook’s Corner
Grilled Black Sea Bass with Spicy Ham Broth and Mustard Greens
Five Secret Southern Ingredients: Nominated for a James Beard Award
Spiced Dark Chocolate Cherry Saltine Toffee
Double-Cut Pork Chops with Cane Syrup Gastrique
Sweet Tea Buttermilk Pie
Slow-Cooker Bloody Mary Chili
Ginger and Collard Green Fried Rice
How Chef José Andrés Serves with Purpose
A Week’s Worth of Zucchini Recipes
Todd Richards’ Real Southern Soul
Remembering Mildred Council
Midnight Special: A Perfect Nightcap
Florida: Patching Apalach
Talking with Toni Tipton-Martin
Bringing the Houston Heat — One Recipe at a Time
Meet a Coastal Carolina Seafood Champion
Texas Barbecue: A Love Story
A Guide to the Best New Southern Barbecue Joints
Endangered Species: North Carolina Barbecue
Sam Jones, North Carolina’s Barbecue Baron
A New Era at Crook’s Corner
Grilled Black Sea Bass with Spicy Ham Broth and Mustard Greens
Five Secret Southern Ingredients: Nominated for a James Beard Award
Spiced Dark Chocolate Cherry Saltine Toffee
Double-Cut Pork Chops with Cane Syrup Gastrique
Sweet Tea Buttermilk Pie
Slow-Cooker Bloody Mary Chili
Ginger and Collard Green Fried Rice
How Chef José Andrés Serves with Purpose
A Week’s Worth of Zucchini Recipes
Todd Richards’ Real Southern Soul
Remembering Mildred Council
Midnight Special: A Perfect Nightcap
Best New Restaurants 2019
Benne on Eagle · Asheville, NC – Enjoying African American Cuisine of the Appalachians
Maison · Charleston, SC – A Grown-Up French Bistro Rises From the Low Country
The Saveur 10th Annual "Top 100" Issue
One of five regional newspaper food editors cited as "unsung heroes of America's local food scenes."
One of five regional newspaper food editors cited as "unsung heroes of America's local food scenes."