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It’s not that the ingredients in Burrito Loco’s salsa are all that unusual.

The chefs at e2 devise a home version of the wood-oven roasted oysters served at Emeril Lagasse’s restaurant.

Abby Hudnall requested a recipe for Mezzanotte’s Tuscan Bean Dip, with large quantities of bold flavors.

When Susan Johnson’s sister visits from Phoenix, the Sherry Poached Chicken from the catering company Something Classic must be served.

Elke Langweg of Davidson found a dish she loves at the Flatiron Kitchen: “I tried the warm Brussels sprout salad as an appetizer and it was unbelievably delicious. Coming from Germany, I grew up on Brussels sprouts and I love them.”

Pat Weber of Indian Land, S.C., writes: “I am requesting the (chickpea) bean-pea salad from Ilios Noche restaurant. This salad is so refreshing (and healthy).”

‘My husband and I enjoy going to the Cajun Queen on East Seventh Street with another couple. ... They fight over the barbecue shrimp every time.’

Making cannelloni is second nature for Portofino’s Giovanni Looz.

Making Lupie’s slow-cooked roast pork does require a time commitment. It might take longer than six hours

Connie Beach in Davidson wants the recipe for Betty’s Pimento Cheese from Harper’s.

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You Asked For It
Restaurant writer Robin Domeier tracks down Charlotte restaurant recipes that readers have requested. Domeier is owner of Nibbles Personal Chef.