As a restaurateur in Savannah, Ga., she turned a homekitchen business into Lady and Sons, one of the most popular eateries in a town known for its Southern cooking. As an author shes published five cookbooks since 1997 and a magazine, Cooking With Paula Deen.

Pho spicy and steaming hot, loaded with fresh herbs and vegetables is what I call Indochine penicillin, a cure for the common cold or, at least, tasty enough to make you forget you have one. And it is a perfect dish for cold weather regardless of your symptoms.

Generally speaking, I like to allow new restaurants a few months of operation under their belts before I come in and check it out. That way they can work the kinks out of their systems, tweak the menu and have some idea of what they are about so I can give a fair assessment when I come in to eat.

I have a digital thermometer in the dashboard of my car, giving a reliable readout every time I start my engine. When the temperature drops below 40 degrees Fahrenheit, a tiny snowflake appears on the display, accompanied by three pleasant electronic chimes.

The biggest thing for me in 2010 was that I decided to eat more pho, the Vietnamese noodle bowls brimming with thin-sliced beef, wilted vegetables, spicy broth and fresh herbs that I have come to call Indochine penicillin for its salubrious properties.

My man TD works in the television industry in New York City, a job not nearly as glamorous as it sounds. He works in the locations department and lately his job has consisted of scouting the seedier corners of Long Island looking for something Vegas-y for an upcoming shoot.

Its a little tricky at first, but once you know the system, watch out! Genghis Grill the Mongolian Stir Fry is fun, healthy and filling. Opened just six weeks ago by owner/operator Chris McAuley, the first North Carolina location of the Dallas-based chain has been a super hit.

The traditional Mexican tacos are recommended. They come in three variations: chicken, pork and beef. I went with chicken.

In September of 2006, Betty Ashby and John Edwards opened their first Big Shotz Tavern in the village of Clemmons.

As the long holiday weekend rolled out, I found myself nauseated by the idea of more turkey and gravy. Mashed potatoes had lost their luster. And I'd be damned if I was going to eat another helping of stuffing or sweet potatoes.

I found the truth in Winston-Salem. No seriously, I ate at Blue Smoke: The Barbecue Truth on South Martin Luther King Drive near Winston-Salem State University last weekend, and its name is no false claim.

For a time, North Carolina's connection to alcohol was firmly rooted in the illicit production and distribution of moonshine, until Prohibition was repealed and the whole shipping arm was rolled into NASCAR.

The High Point restaurant scene is full of idiosyncrasies. It's a place where fine-dining establishments share street space with 50-year-old sandwich joints, where one of the best steak houses in town is on a university campus, where pizza and Chinese food were slow to catch on.

It's been a couple years now since developer Roy Carroll broke the old Wachovia Building down to its bones and spun the wondrous hive of duplexes and penthousery known as CenterPointe.

Sitting back watching football on any given Sunday or Monday is always fun at Cooper's Ale House. Located at 5340 W. Market St. in Greensboro, the spot has received numerous awards for their beer selection as well as their wings. Recently I had the good fortune to order plate of pineapple BBQ wings.

The First Street Draught House, by all appearances, could be considered an amazing beer bar. With one of the largest beer selections in the Triad, the choice can be tough, but Lance Sawyer, who owns the business with his wife, Michelle, makes it easy..

Events conspired to put me in a business lunch late last week, scheduled at the last minute. I thought I could take out two birds by hitting a place that has been on my list since it opened last spring: the Corner Slice, located in the former gas station and convenience store in Greensboros Fisher Park neighborhood.

Pretzels are easily my favorite snack food probably because Im a carb junkie, and also because I like salt. I buy bags of hard, sourdough pretzels and eat them in one sitting. I like dark ones, nuggets, sticks and rods. I eat them with cheese, with chocolate, with mustard or all by their lonesome.

Mike Millan, head chef of Rana Loca, located at 411 W. 4 th St in the heart of downtown Winston-Salem, pulled out all the stops last week when he offered an amazing table sampling of some of his favorite dishes. Millan has been with Rana Loca for a year.

Just before noon, the sidewalk of a particular stretch of downtown Winston-Salem blooms into a well-peopled corridor of caf society, with dozens of chattering outdoor tables and water glasses beaded with condensation.