Food

Football to farming: Former NFL standout donates fresh produce to homeless and hungry

One of the highest-paid centers in NFL history is the reason many of North Carolina’s hungry and homeless eat. Jason Brown, a former standout with the Baltimore Ravens, now donates food to feed people across the state from his 1000-acre farm in Louisburg.

  Two southeastern NC summer meals programs recognized by USDA

  Those in need 'pay what you can’ at this Wilmington farm stand

  Highway 6: Blueberry recipes sent in by viewers

  Highway 6: Blueberries produce huge health benefits

  Wilmington restaurant announces air date for ‘Man v. Food’ episode

  Working to solve food insecurity with a community kitchen

Continued Coverage

  First at Four recipe: Strawberry Spinach Salad

New food donation initiative kicks off at Wilmington area farmers markets

  MeMa’s Chick’n’ & Ribs ranked among best BBQ in NC

  Home away from home: Raleigh couple drives 292 miles everyday to maintain Wilmington restaurant

  Celebrate Fat Tuesday in the Cape Fear with traditional Mardi Gras foods

Man v. Food films at Flaming Amy’s Burrito Barn

  Chicken and waffles pizza is the pie we never knew we needed, until now

They asked the people, and the people spoke.

  Prepared meals tax on the table in Brunswick County

Neighbors and tourists visiting Brunswick County may have to pay more for their meals thanks to a proposed tax.

  Cooking Channel expected to make a stop at Joe’s Oasis

Alright pierogi lovers, it looks like the Cooking Channel will make a stop at Joe’s Oasis while crews are in town later this month

A friendly food fight to vote for your favorite Wilmington restaurant

For the second year in a row, Downtown Wilmington INC. is hosting the Annual Downtown Restaurant Madness Tournament, which is set up similarly to a college basketball bracket.

  What it takes to prepare food before Super Bowl LIII weekend

Wilmington restaurants join #ChefsForFeds campaign

  Local Motive Mobile Farmers Market helping low income, SNAP families access fresh produce

Bill’s Grill No Fuss Shrimp Boil Grill Packets

  Bill’s Grill Cranberry Upside Down Cake

First responders share tips for staying safe on Thanksgiving

  Don’t be a statistic: Ways to prevent a Thanksgiving fire

Save your home from a fire by following a few simple rules in the kitchen.

  Keeping your loved ones safe from food poisoning this Thanksgiving

Food safety tips to keep in mind before, during, and after preparing the big meal.

  Serve up Thanksgiving dinner without breaking the bank

Hosting your relatives for Thanksgiving can be expensive. But we have an expert who can help you gobble up some deals.

  Ironclad Brewery releasing special hurricane IPA that will benefit Florence relief

Ironclad will be donating $1 for every pint of the Go with the Flo IPA to Tidewater Brewing.

Bill's Grill: Marina Grill shares its lobster mac n' cheese recipe

The Wilmington Boat in full swing, this weekend (9/7-9/9) anchored at Port City Marina, which is also home to the Marina Grill.  Once the boat show's over, it's also Wilmington's newest destination to dock and dine.

Bill's Grill: Mexican Style Street Corn on the Cob

With the left-over limes I grabbed a few ears of corn and went to town on some good old fashion Mexican style street corn.

  First at Four recipe: North Carolina watermelon gazpacho

Chef Gwen Gulliksen from Cape Fear Community College joined us on WECT News First at Four to share a recipe you can enjoy as summer winds down.

  First at Four Recipe: Red Snapper en Papillote

A chef is on a mission to help home cooks get over their fears of cooking fish.

Bill's Grill: Grilled honey mustard chicken packets

Sometimes it seems like there are not enough hours in the day; just to get the time to throw something on the grill seems like a challenge.  Here's a recipe that comes to the rescue.

  Success is sweet for family behind pie company

A family recipe that dates back to the late 1800s turned one family business into the most popular piemakers in the state.

  Bill's Grill: Grilled berry cobbler

It's always nice to get feedback about these "Bill's Grill" cooking segments.

  First at Four Recipe: National Lasagna Day is Sunday

Sunday is National Lasagna Day. Be ready for it with a recipe for Vegetable Lasagna.

  Bill's Grill: Grilled S'mores doughnuts

Grilled Doughnuts? Really? Yep! It's a thing.

  Bill's Grill: Hot and spicy grilled watermelon

We're going to "beat" the heat and "turn up" the heat at the same time on the grill.

  Beauchaines 211 in Surf City and its new chef are no strangers to hurricanes

Beauchaines 211 has been serving up tasty island, fine dining fair since 2000.

Bill's Grill: Daddy Mac's fish taco salsa

WECT is hitting the road this summer with Highway 6. Our first stop is Surf City.

Bill's Grill: Grilled pickles and creamy feta dip

Sonic Drive-in started the conversation, this week, announcing it's pickle flavored slushy.

  First at Four recipe: Blueberry Chocolate Chip Short Cake Muffins

Just in time for Father's Day and the Blueberry Festival in Burgaw, Chef Gwen Gulliksen from CFCC shares a recipe for blueberry muffins.

  RECIPE: Shrimp and grits by Chef Bud Taylor

Bistro Shrimp & Grits: by Chef Bud Taylor The Bistro at Topsail

  First at Four recipe: Adventures in collard greens

My first fall in Wilmington, right around Thanksgiving, I spotted a farmer on the corner of Military Cutoff Road and Sir Tyler Drive selling an item I'd never seen before. I rolled down my window and asked, "What are those?" He shouted back something that sounded inaudible to me. I asked again. Upon the second try, I made it out. He shouted, "Collards!" Then, he added, "Y'all ain't from these parts." Indeed.

First at Four recipe: Strawberry lemonade shortcake

It's the time of year when fresh strawberries begin to make an appearance on store shelves. Chef Gwen Gulliksen from Cape Fear Community College shares a recipe for a dessert that features some locally- grown berries.

St. Patrick's Day recipe: Smoked salmon potato salad

Irish eyes will be smiling when you serve this healthy dish to start off your St. Patrick's Day feast.

First at Four Recipe: Healthy Bark Bars for your pooch

Healthy food for your dog doesn't have to be expensive. You may even have the ingredients to make a wholesome dog treat right in your own kitchen. Jackie Oakes with Coastal K9 Bakery shared her recipe for Healthy Bark Bars.

First at Four recipe: Cajun shrimp tacos

Chef Ivan Rangel with Famous Toastery of Wilmington joined us on WECT News First at Four today to make Cajun Shrimp Tacos.

Chef Marlene Hieronymus shares her recipe for Mimi's Lemon Squares

A sweet treat you can make with your kids. Chef Marlene Hieronymus joins us on WECT News First at Four to show us how to make her delicious lemon squares.

Recipe: Get in the spirit of the Olympics by serving up this traditional Korean dish

Earn a gold medal in cooking when you serve this traditional Korean dish. Chef Gwen Gulliksen of Cape Fear Community College shared a recipe for a traditional Korean dish.

Recipe: Serve this traditional Korean dish while watching the Olympic games (HOLD FOR FRIDAY)

Earn a gold medal in cooking with this traditional Korean dish you can serve up while watching the action in Pyeongchang.

First at Four recipe: Chocolate truffles

Give a perfectly tasty treat to your friends and neighbors this holiday.

Make a local chef's crab dip in the comfort of your own home

Chef Marlene Hieronymus' seafood restaurant has been a Wilmington fixture for more than 30 years, but now, Hieronymus is on a mission to help people get over their fears of cooking seafood.

First at Four Recipe: 'Fall In' = Moscow Mule with an autumn twist

Lee Browne from Oaklee Distilling Company, based in Wendell, North Carolina, shared a recipe for a cocktail that is a perfect starter for your Thanksgiving gathering.

First at Four recipe: Roasted heirloom vegetables with NC country ham gastrique

Chef Bud Taylor from The Bistro at Topsail is shared a recipe for a Thanksgiving side dish that will wow your friends and family.

First at Four Recipe: Pulled BBQ Turkey Sliders

Chef Gwen Gulliksen from Cape Fear Community College is visiting us Tuesday to show us what to do with that leftover turkey we are inevitably going to have after Thanksgiving.

First at Four Recipe: Lemon-ginger pumpkin butter

Chef Gwen Gulliksen from Cape Fear Community College joined us Tuesday on WECT News First at Four to show us her recipe for lemon-ginger pumpkin butter.

Fall Week recipe: Crunchy Caramel Apple Pie

Our Fall Week continues on WECT News First at Four with a recipe for Crunchy Caramel Apple Pie that you will love. Christi Ferretti, the owner of Pine Valley Market in Wilmington, joined us on the show us how to make her recipe.

Making muffins with the culinary arts students at CFCC

Cape Fear Community College's culinary arts students learn everything from baking muffins to mastering high-end French cuisine. We checked in with students in Chef Gwen Gulliksen's Baking 101 class recently, as they were making variations of Morning Glory muffins.

Pitmaster Sam Jones gives 'cues on great grilling

Labor Day weekend is a perfect weekend for grilling out as you squeeze in that last bit of summer. Sam Jones from Skylight Inn BBQ, a North Carolina institution when it comes to barbecue, and Sam Jones Barbecue shared his secrets for grilling a whole chicken.

First at Four recipe: Heirloom tomato bruschetta

Chef Gwen Gulliksen, a culinary instructor at Cape Fear Community College, shares her recipe for heirloom tomato bruschetta.

Eat your veggies with this Summer Succotash recipe

Chef Matt Register, of Southern Smoke, and his daughter, Taylor, 11, joined us Monday on WECT News First at Four to share a delicious and healthy Summer Succotash.

First at Four Recipe: Mexican Corn Salad from CFCC's Chef Gwen Gulliksen

Chef Gwen Gulliksen from Cape Fear Community College is visiting us Tuesday to make a perfect salad for summer. Chef Gwen will serve up Mexican Corn Salad on WECT News First at Four.

Recipe: Caprese Salad with homemade balsamic vinaigrette

With feels-like temperatures in the triple digits, it's nice to have a cool, refreshing dish to serve.

  Sustainable burger combines beef and 'shrooms

Bud Taylor from the Bistro Restaurant in Surf City hopes his sustainable burger will win him an award from a prestigious group.

Cookbook highlights flavors of Brunswick County

A new cookbook brings together the flavor of coastal Brunswick County. Sales from the cookbook will benefit Brunswick Outreach Ministries, which helps homeless in the community, and Building Hope Prison Ministry, which helps ex-offenders with housing, healthcare and spiritual guidance.

RECIPE: Kansas City BBQ sauce to serve up on Father's Day

Chef Gwen Gulliksen with Cape Fear Community College shared a recipe on WECT News First at Four for Kansas City BBQ sauce.

Recipe: Gluten-free apple pie

May is Celiac Disease Awareness Month. Today, Linda Zahora-Cathcart from The Summery Umbrella shared this recipe for a delicious gluten-free pie on WECT News First at Four.

Tips to grill great, fall-off-the-bone ribs

Grillmaster Tom Harvey from Longhorn SteakHouse shared tips to help you make perfect, fall-off-the-bone ribs.

Beachy cocktails to serve this summer

After a day at the beach, cool off with a refreshing, beachy cocktail. Derrick Cook from KGB in Wilmington shared some of his favorites on WECT News First at Four.

Mother's Day treat that dad and the kids can make

Chef Gwen Gulliksen of Cape Fear Community College shares a kid and dad friendly recipe for Mother's Day on WECT News First at Four.

Wilmington Wine and Food Festival is a treat for your taste buds

The Wilmington Wine and Food Festival kicks off next week. Chef Matt Register from Southern Smoke BBQ is just one of those participating in the event.

Recipe: What to do with all those Easter eggs?

Easter has come and gone. Now, the question is: what do you do with all those eggs? Chef Gwen Gulliksen from Cape Fear Community College said it's a perfect time to make deviled eggs.

Recipe: Easter blossom bread

Elena Rosemond with Biscuits and Such shared her recipe for Pull-Apart Easter Blossom Bread on WECT News First at Four.

St. Patrick's Day recipe: Potato spinach salad

Chef Gwen Gulliksen, a culinary instructor from Cape Fear Community College's Culinary, shared her recipe for St. Patrick's Day Potato Spinach Salad on WECT News First at Four.

First at Four: Celebrate National Margarita Day

Grab some tequila and limes. Wednesday, February 22 is National Margarita Day. First at Four on WECT News, bartenders from Wilmington's On the Border restaurant join us with a recipe for the perfect margarita.

First at Four: Warm up & fill up with Chicken Margherita

With cold temperatures in the forecast, warm up and fill up your family with Chicken Margherita.

Creative cocktails to serve at your holiday party

Serve a festive cocktail at your holiday party. Derrick Cook from KGB in downtown Wilmington shared some recipes on WECT News First at Four to help make your Christmas Party a hit.

First at Four: Keith Rhodes from Catch, 'Top Chef' shares Mother's Day Brunch recipe

Don't forget to show your mom how much you care this weekend! Sunday is Mother's Day. Why not treat the woman who spent years cooking for you to a homemade brunch?

First at Four: Romantic recipes for a Valentine's dinner at home

Fanny Slater, winner of Rachael Ray's Great America Cookbook Challenge, is joining us on WECT News First at Four with recipes for your romantic night at home, including Valentine's Day Pulled Chicken Tacos with Flytrap Stout BBQ.

  First at Four: Get the most out of your grill, even in the winter months

Don’t let the cold temperatures send your grill into hibernation. Tom Harvey, from LongHorn Steakhouse, is joining us for WECT News First at Four to share tips.

Roast Chicken with Wine Reduction

Roast Chicken with Wine Reduction