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Unpretentious Palate


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May 19, 2023

Behind the Stick: Jenna Reynolds, The Crunkleton

USBG – Diageo Top Five bartender likes to do more with less

April 14, 2023

Unpretentious Cooking: Harissa-spiced Lamb Meatballs

You control the spice level for this easy-to-make dish

April 4, 2023

Unpretentious Cooking: Stuffed Piquillo Peppers

Make use of spring’s bounty in this bright dish

March 31, 2023

Behind the Stick: Heather Hamilton – Haberdish

Bar manager uses the classics as inspiration to create new cocktails

March 17, 2023

Unpretentious Cooking: Wild Blueberry Jam-Stuffed Hungarian Shortbread

Inspiration from an impressive cooking career

March 8, 2023

Behind the Stick: Larisa Yanicak – The Vintage Whiskey and Cigar Bar

The New Jersey-born mixologist focuses more on what pairs with a good cigar than a good meal

March 7, 2023

Unpretentious Cooking: Manchego Biscuits and ‘Nduja Gravy

A traditional Southern staple gets a continental twist

March 3, 2023

Let’s talk about sweet potatoes

North Carolina largest edible crop is available year-round

February 23, 2023

Behind the Stick: Steven Laws – Sea Level / The Cotton Room

Working two bars, mixologist creatively explores patrons’ tastes while maintaining speed and accuracy

February 17, 2023

Unpretentious Cooking: White Wine Coq Au Vin

This stunning dish is also a time-saver