Sausage balls rank up there with cheese balls as our country’s most cliched and beloved party foods. The difference between the two is that most sausage balls are made with a little cheese and a little sausage bound by a whole lot of Bisquick. They taste like dry, porky balls of flour, and every time I take a bite of one I’m disappointed. These sausage balls are more like meatballs bound by a little starch and punctuated by cheddar. To me that’s what something called

The new year brings New Year's resolutions. A perennial favorite for many is to eat healthier.Chef Vivian Howard, star of the PBS show, “A Chef's Life,” has been thinking a lot about her healthy eating routine while writing her next book, a part-cookbook, part-memoir exploring her body image and weight loss ups and downs. “I did Weight Watchers in college. I learned that there are foods that will take you far and there are foods that will just take you around the block,”

On PBS’s “Autumnwatch New England,” Vivian took the risk of testing out what she believed could have been the first pumpkin pie recipe. We can assure it’s the most creative! This crust-less pie uses the pumpkin itself as the base, filling it in with a custard. Vivian recommends a fairytale or Cinderella pumpkin for the best flavor. Watch her explain the recipe on episode 3 of “Autumnwatch New England”

With all the holiday meals on the horizon, you may be in need of some expert advice on how to choose wines for those feasts. Peter Watson, who runs the wine programs at Biltmore Winery in Asheville, N.C., was happy to share his wisdom. Watson, who is originally from England, said he and his wife fell in love with North Carolina after visiting their daughter in Wilmington in 2001.

What may be the largest pawpaw patch in North Carolina belongs to Wynn Dinnsen, owner of Full of Life Farms nursery in Chatham County. Dinnsen, 63, didn’t set out with such an ambition. He fell into it after tasting a pawpaw for the first time about 20 years ago while working as a landscaper. One day on the job, a man installing solar panels held up the strange, mango-like fruit and asked him h

Sheri Castle has been writing cookbooks and teaching cooking classes for more than 20 years. You’ll recognize her from season three’s episode “A Casserole Says Plenty”  when Vivian exalts her as a “Southern food storyteller of the highest degree.” Sheri can spin a hilarious tale with comedic timing as sharp as a butcher’s cleaver, whi

It’s always a bit tricky to call a farmer during the day, a person who will inevitably be busy either chugging along on a tractor or knee-deep in the weeds.But when we called our beloved farmer Warren Brothers one recent morning to bombard him with questions about watermelons, we found him just as cheerful as usual.“You caught me at the right time,” he says. “We were just out here thumping and looking at the curly Qs.” Watermelons are a favor

We may be late to the Atlantic Beach pie party but this recipe is still worth sharing.This creamy, citrusy pie with a cracker crust is the work of Bill Smith, the executive chef at the landmark Chapel Hill restaurant Crook’s Corner. Longtime fans of “A Chef’s Life” will be familiar with Smith, who showed Vivian how to make persimmon pudding in season five and corned ham in the “A Chef’s Life Holiday Special.” </

If you have been following the food television awards season, you may have heard that a video starring Vivian for Panna Cooking won a James Beard Foundation's broadcast award. The video featured Vivian making Black Bean-glazed Salmon with Ginger Cabbage, one of her family's favorite recipes. Panna Cooking is a website that offers online cooking classes from some of the best chefs in the co

In case you haven’t noticed, Vivian Howard is busy. Season five of her James Beard- and Emmy Award-winning PBS series “A Chef’s Life” recently wrapped. In March, she was able to squeeze in a 40th birthday celebration after several days of filming and cooking in Charleston, S.C.. She then scurried back to Kinston to host a retirement party for a friend at her farm-to-table restaurant, Chef & the Farmer. Then it was off to Hawaii for a week of appearances and book signings before landing b

My husband Ben is a pizza junkie. He grew up in Chicago where he delivered pizzas for Lou Malnati’s and eventually moved to New York where he made it his mission to try and critique every famed pizza joint the city and its boroughs had to offer. Then Ben settled in eastern North Carolina where the pinnacle of the pizza scene is Papa John's and Little Caesars. Bless his heart. The lack of quality pizza was difficult for Ben to accept, so I went to work on making pizza with a chew

The Dutch oven is the workhorse of my kitchen. It is the one I reach for when boiling water or making any soup or stew, like this fish stew, thick with onions, potatoes, poached eggs, and a rich tomato-y, bacon-laced broth. This dish defines both my childhood and my region —  eastern North Carolina. For me, it’s the eggs that make the stew special and distinct from all the other seafood stews of the world. But I’ll admit that as a kid, the white bread used for sopping up the leftover bro

Apple butter and fried green tomatoes are Southern staples, but not necessarily things you think of eating together. Apple butter on toast? Yes. On a fried green tomato? No. Pimento cheese and bacon on green tomatoes? Yes. With arugula, apple and cheddar? No. But from my perspective apples and green tomatoes are both early fall ingredients. And because I believe what grows together goes together, apples and green tomatoes are a match made in the seasonal, preservation-minded kitche

There’s nothing quite like the sight of a beautifully-laid table and the feeling of being fussed over enough for the hostess to pull out “the good china.” It’s a little known fact that Vivian is a sucker for elegant dishes, glassware and the other items that grace festive tables. Replacements, the Greensboro-based company

Last summer, Vivian visited Sierra Nevada brewery in Mills River, N.C., outside of Asheville. She went to watch Sierra Nevada’s vice president Brian Grossman and his team brew a cucumber thyme Saison for the “A Chef’s Life’s” premiere party this past September. Beyond helping create a refreshing beer, Vivian left with a ton of knowledge about the brewing process, Sierra Nevada, and how challenging cucumber is as a beer ingredient. She and Brian, whose father Ken started <a ta

In season five’s final episodes, Vivian visited two well-known barbecue restaurants in Eastern North Carolina: Parker’s BBQ in Greenville and Kings BBQ in Kinston. At Parker’s, Vivian dined on chicken livers. At Kings, she took away an order of “pig and a puppy,” a barbecue and coleslaw-stuffed hush puppy. If you are headed to eastern North Carolina this holiday season, you

Viewers of “A Chef’s Life” know that there may be no bigger fan of mayonnaise than Vivian’s husband, Ben Knight. In episode 10 of season four, Vivian staged a blind taste test of various mayonnaise brands. Chef & the Farmer staff dipped their spoons and tasted, and competed to see who could identify them. While the taste test was a lot of fun, it also revealed Ben’s deep love of mayonnaise, like when he sneaked another tablespoonful or dipped a piece of bread full on into

In June 2017, nearly 100 volunteers descended on Kinston to build a playground in about six hours. As daunting as the task sounds, Wash., D.C.-based non-profit KaBOOM! has built 3,000 playgrounds around the country in a day’s time by gathering hundreds of volunteers to assemble slides, swings, and ultimately, make thousands of kids super happy. In partnership with Blue Cross an

Check below to find out when A CHEF’S LIFE Season 5 is airing on your local PBS Station!*  If you do not see your station listed, check your local listings or call your station to let them know you are a fan of A Chef’s Life. ALABAMA • WBIQ AL PTV, Birmingham, AL at 11am Saturdays starting Oct. 28CALIFOR

Vivian and the A CHEF’S LIFE crew are gearing up for the big party in downtown Durham on Sunday Sept. 10! We’ve already told you about the screening of “Two-Mato,” the first episode of season five at Carolina Theatre, but below is a list of the (FREE!) events we have planned to make our season five shindig fun for all!We are throwing a day party...And it’s free to all!What: #ACLHiFive Day PartyWhen:<

Despite the crazy spring weather where warm fronts were followed by late freezes, the strawberry crop survived and pick-your-own strawberry farms are now open.“We are looking at a very good year for strawberries,” said Dexter Hill, a strawberry marketing specialist with the North Carolina Department of Agriculture. “We’re looking at very good yields.”For those headed out to pick strawberries, we sought advice from Curtis Smith, owner

Ted Katsigianis is a walking encyclopedia of all things Biltmore. His extensive knowledge of the Biltmore grounds is a result of 33 years of service on the 8000-acre estate. He currently serves as Vice President of Agricultural Sciences, working to keep up George Vanderbilt’s original vision for the estate to be a self-sustaining working farm. Ted maintains that emphasis on agriculture, a daunting task that includes oversight of Bil

On A Chef’s Life, Vivian quite often yields to the knowledge held by community home cooks. We are proud to uphold the wisdom of African American elders in our own community like Miss Lillie Hardy and her mother, Miss Mary Vaughn, whose personal stories of the south and its food include both hardship and happiness. In celebration of Black History Month, we pay homage to the inspiration and recipes shared by African American cooks who’ve been featured on A CHEF’S LIFE over the

With 10 episodes added to our growing roster of ingredients, we thought it would be fun to compile our favorite moments from this season in our first ever “Best Of” Awards. 1. Best Holiday Gift Inspired By An EpisodePigtails, Ham hocks, and fatback, oh my!  The gift of seasoning meats Vivian distributed at her New York book launch dinner was so peculiar, Ben couldn’t keep his opinion to himself, exclaiming, “I’m not gonn

Andrew Zimmern is known for trotting the globe in search of the world’s most Bizarre Foods, however, his mission is much more than uncovering strange cuisine. He considers himself a food historian charged with the task of celebrating the international nooks and crannies where food traditions are well-kept. A few days before he and Vivian faced off in the “Best Personality/Host” category of the Jame

As a recent graduate of Duke University’s documentary program, Christine Delp brings a fresh perspective to the ACL Team. Christine, like many of A CHEF’S LIFE team members, has family ties to eastern North Carolina and personally identifies with the tone of the show as well as the wealth of personalities highlighted in each episode. As the youngest member of the team, Christine is what we might call, spry. We talked to her about the energy she brings to the team as well as he

Wonder why you’ve never seen Tom Vickers? The answer is simple. He’s headquartered in a bat cave surrounded by screens and knobs and high-tech trinkets that allow him to organize the images you see each week on A CHEF’S LIFE into a cohesive, beautifully-crafted story. He only emerges for food and a good film, but, we lured Tom into the light long enough to ask a few questions about his unique role as editor of A CHEF’S LIFE. Read all about it here, before he disappears.<b

Keep this blog post handy...Vivian Howard is one busy chef these days! From speaking panels to fundraisers and her upcoming book tour, we want to make sure you have every possibility to see her in action. We'll update this page as we are informed of new engagements. Don't forget to follow A CHEF'S LIFE on Facebook, Twitter, _

When we think soul food, certain dishes automatically come to mind-- collard greens, cornbread, fried chicken-- all the foods we trace back to our grandmother’s kitchen table sprawled out and inviting us to feed our bellies and our spirit. Talking to Chef Ricky Moore about soul food is a lively experience. Fans of A CHEF’S LIFE might remember him from Chef Vivian’s romp around Durham (Ep8: Honey, I'm Home

Full disclosure: Jenn was a reluctant participant in our “Behind-the-Team” romp. A self-described “introvert with extroverted tendencies,” Jenn is the ACL Team Ninja, stealthily completing tasks in the dark of night, constantly crossing t’s, dotting i’s... and taking names. She humbly admits, "There's a lot of talent on our team, so knowing yourself and being your own kind of awesome is important and powerful. My style is quite yet assertive and to the point. 

According to fans and critics alike, A CHEF’S LIFE’s third season was a real appetite-quencher. Appearances on The Today Show and the penning of her upcoming cookbook revealed Chef Vivian as a celebrity-on-the-rise who, somehow, manages to wear many hats. In the course of her busy life, Chef Vivian made time to take us into the home kitchens of the folks who’ve influenced and inspired her—cooking “old timey squash and onions” with Mrs. Scarlett, plucking Falling Creek Produce

Nestled in North Carolina’s culturally rich, socially isolated Blue Ridge Mountains, Sheri Castle was inspired to write her first original recipe at 4 years old and mailed it to a television show. One could say this initiated a lifelong relationship with both writing and food. The writing portion of her career began as a student at UNC where she studied English and, subsequently worked as a writer in numerous industries. The food portion of her career began in the 1990s when she sw

Jason Vincent rose from the ashes of his own semi-retirement to make a cameo appearance on the nail-biting Tom Thumb episode of A CHEF’S LIFE, which aired as a two-parter in season two. At what some called the height of his career, Jason exited his role as Executive Chef at Chicago’s renowned Nightwood Restaurant to tackle the ultimate gig of full-time father. As of late, he's been raising a toddler while tweeting and <a targe

I’m from San Francisco where there is an embarrassment of culinary riches on almost every block. That doesn’t make me a likely candidate for a trip to the middle of Eastern North Carolina, yet I was inspired by a PBS TV series starring a rising chef who found her own catharsis by going back home and opening a restaurant, Chef and the Farmer. A CHEF’S LIFE makes me care about Vivian Howard’s demanding life and the local people who support her on her journey. Each week I learn something unique abou

Brian Roberts, Head Bartender at Chef and the Farmer, and “A Chef’s Life” Family. On Moonshine.   I often view life through the lens of cinema. Much of what I experience in “real life” is a reference point for something from film or television. Cocktails are a prime example. I think “cocktail” and my mind – for better or worse – goes immediately to Sex in the City; to Carrie Bradshaw & Co. in all their Jimmy Choo, Prada-clad glory, convening at

Phoebe Lawless is the pie maven behind the award-winning Scratch Bakery, a beloved neighborhood spot in Durham. Crowds flock near and far for their signature doughnut muffins and their Buttermilk Sugar Pie. The Ohio native got her start as a pastry assistant along

Every time I see John T. Edge, I am struck by his sense of sartorial flair. At last sighting (talking his newly-edited compendium, The Larder, at _

When I think of sweet potatoes, I think of my Grandma Hill and of Thanksgiving. The youngest of 10 children, Grandma Hill began life as a farmer’s daughter in Duplin County, NC. Over time she would become a farmer’s wife, mother and eventually grandmother. She moved and loved like someone who’s work was never done and rarely noticed. Grandma Hill was strong, always digging in the yard under a white brimmed hat, or making work in her kitchen look ea

You could call Martin Weeks "the peanut man." The Mount Olive, NC native worked in textiles and industrial engineering for most of his life, but when his father passed away six years ago, he discovered an unusual new venture. Instead of enjoying leisurely rounds of golf with other retirees, he found himself cooking peanuts in his church's kitchen until late into the night. He followed in his father's footsteps and became head of the "Peanut Crew"—a 15-member group of

I’ve mentioned my mom’s life-long bout with rheumatoid arthritis before. Through two shoulder replacements and many other reconstructive surgeries, she raised four girls, taught school, and bred Doberman Pinchers for spending money. As you might imagine, meals were simple at my house. Mom didn’t fry chicken, can pickles, or roll out biscuits. Instead, when Scarlett geared up to make a soul warming meal for our family, it was almost always a pot of chicken and rice. Hands down, this is

Maybe it’s because I grew up in a family that loved to eat, but my most powerful childhood memories center around food. I don’t remember tearing into presents on Christmas morning. Instead, I recall shoveling down sausage biscuits and orange juice, and I smile when I think about how Uncle Bunk lost a toot

As a kid I didn’t think too much of the oyster. Far too often, my parents' love for the bivalves got between me and The Baron and The Beef, Lenoir County’s best dining experience. The name says it all: imagine a steak and baked potato shrine with an “excellent” salad bar (including the most tender meatballs in

Kevin is a thinking man’s chef. Every which way you could think about food, he’s thought about it. And then some.  That organic intellectualism came from his Georgia mountain homeplace, where his close-knit family ate the food they grew. His family's ways of cooking, and his strong sense of identity as a Southe

The preacher of pork; the porcine professor; the prince of barbecue—whatever you call him, Sam Jones makes some damn good Q: whole hog, no sauce, cooked open-pit over wood fire for hours and mixed with plenty of hand-chopped cracklin. His barbecue is one of the best history lessons you'll ever learn;

As a kid I microwaved my grits. My mother would no more have slow cooked the suckers than slaughtered a chicken. So instead, I stirred my Uncle Ben’s together with Velveeta singles and crumbled sausage, plopped myself down in front of Pee Wee Herman and called it a fine Saturday morning. I knew I lived in the South of

If you’re reading this, you probably know I grew up in rural, rural Eastern North Carolina. Living in the country meant our water came from a well and unlike “Little House on the Prairie” and the Dear Liza song, our well was serviced by a pump. We had what I grew up calling a pump house, a little structure that mimicked the design of our home, surrounding the pump...a pump house. My mom planted a strawberry patch around it sometime shortly after I was born

I’m spending the week with my family at Emerald Isle, NC. We take a week every summer, rent a beach house here and spend every hour in each other’s presence. We do not go out for dinner in small groups, and spending time with friends or inviting non-family members over is frowned upon. This week is pretty much family time, all the time. As you might imagine, I do most of the cooking and it’s actually something I enjoy. The week before our trip I treat like the lead-