A meat-free carpaccio, this crisp mix of zucchini and arugula gets a boost from olive oil and salty cheese.

Incredibly rich and flavorful, skirt steak is ideal for this particular salad, but you can also use any other type of steak.

These grilled breaded chops combine the best of both worlds, with the crumbs toasting and crisping up while taking on a hint of smoke.

Sorrel leaves make an elegant wrapper for this classic goat cheese combo. And they add their own lemony tang.

(CHAPEL HILL) - This birdhouse of a space is on Franklin Street, the local restaurant row, cater-corner from Lantern, Andrea Reusing’s Asian hothouse, and just down the street from Elaine’s on Franklin, where Brett Jennings mans the...

Bresaola—a beef lover's prosciutto equivalent—gives this virtually no-cook dish a platform with deep flavor.

The sweet and acidic vinaigrette unites with the salty bacon and, along with the lettuces, produces fireworks in the mouth.