All posts by
Carolyn Dunn, PhD, RDN, LDN

I grew up in the south. This means that fried okra was on the menu frequently. In fact, I am not sure I knew that you could eat it any other way until I was an adult. Lucky for me, my mom was a health-conscious southern cook and did not use heavy batter or deep… Continue reading »

With all the fresh corn available you may be tired of just plain corn on the cob. I have been experimenting with using corn to make a cold summer salad. I like cooking the corn in the husk in the microwave. The corn comes out perfectly every time. I like a sherry vinaigrette but you… Continue reading »

This salad is actually a main dish with whole grain, vegetables, beans, and nuts. It keeps for several days and actually is better after a day or so. Exact proportions are not critical so don’t worry if you have more tomatoes or less cucumber. You can even add other vegetables such as peas, carrots, or… Continue reading »

How do you follow up with what I think is a top 10 cookbook of all time, Deep Run Roots? If you are Vivian Howard, you go a totally different direction and write another stellar volume, This Will Make It Taste Good. Deep Run Roots is full of food stories and wonderful writing. This also… Continue reading »

The Department of Agricultural and Human Sciences is pleased to present our 2020 Eloise S. Cofer Lecture. This year we are fortunate to have Chef Cheetie Kumar. Chef Kumar is a James Beard Best Chef Southeast Finalist and owner of Garland restaurant in Raleigh. She will share with us two dishes that showcase southern ingredients… Continue reading »

This is a non-recipe recipe. I like using flatbread or lavash for this sandwich so there is not too much bread. It consists of leftover turkey, shredded lettuce (Romaine is good), and some cranberry sauce. Try the cranberry relish recipe here. It makes a really good sandwich component. You can add Dijon mustard if you… Continue reading »

After the big Thanksgiving meal, a grain bowl is a welcome fresh meal that uses some of the leftover turkey. There are a lot of possible variations on this so don’t feel like you have to stick to the recipe. Just layer the flavors with what you have on hand. The recipe below makes two… Continue reading »

Leftover turkey is great to add to soup. This simple, delicious soup also uses leftover rice that you may have. If you don’t have rice, you can add noodles. The size of the carrots and celery is up to you. However, I like chopping them rather small (1/4 inch). Since the soup is not pureed,… Continue reading »

This is a simple and delicious soup that uses canned pumpkin. It has a nice amount of heat and interesting flavor thanks to the lime juice topping and the Thai red curry paste. I prefer to blend the soup so you don’t have whole pieces of onion but that is optional. I also prefer to… Continue reading »

Cranberries are super healthy with lots of antioxidants. Thanksgiving, however, does not bring out the best in this super fruit as they are usually accompanied by lots of sugar. This recipe is what I would call healthy-ish as it does have some sugar but lots of fruit that adds most of the sweetness. It also… Continue reading »