Farm to Table

These seasonal recipes include a pink-grapefruit-and-avocado salad from Alice Waters and Thomas Keller's heirloom tomatoes stuffed with s...
One dish served fresh every day.
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Caramel-Lacquered Pork Belly with Quick-Pickled Honeydew

Chef Andrea Reusing in Chapel Hill serves pork from Eliza MacLean's Cane Creek Farm. Her Ossabaw pigs are descended from hogs stranded by conquistadors in the 16th century.

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