Recipe

  Recipe: Cocktails to make spirits bright at your holiday party

Don’t think you can make tasty cocktails for your holiday party. Just believe in your elf. Er, self.

  First at Four recipe: Maple-Almond-Cinnamon Granola

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

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

First at Four recipe: North Carolina watermelon gazpacho

First at Four Recipe: Red Snapper en Papillote

Bill's Grill: Grilled honey mustard chicken packets

Continued Coverage

  Success is sweet for family behind pie company

Bill's Grill: Grilled berry cobbler

First at Four Recipe: National Lasagna Day is Sunday

Bill's Grill: Grilled S'mores doughnuts

Bill's Grill: Hot and spicy grilled watermelon

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

  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

First at Four recipe: Strawberry lemonade shortcake

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

First at Four Recipe: Healthy Bark Bars for your pooch

First at Four recipe: Cajun shrimp tacos

Chef Marlene Hieronymus shares her recipe for Mimi's 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: Make your Easter Brunch special with PinPoint's Oysters Piperade

Chef Dean Neff from PinPoint Restaurant in Wilmington joined us for WECT News First at Four to share a recipe from the restaurant, which will delight all of your guests.

First at Four: Grab some tequila and limes for National Margarita Day

February 22 is National Margarita Day. First at Four on WECT News, bartenders from Wilmington's On the Border restaurant joined us with a recipe for the perfect margarita.

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: Quick, easy dip for your Super Bowl party

Looking for the perfect recipe to wow your guests as you cheer on the Carolina Panthers in the Super Bowl? We've got one that involves just a few ingredients and will only take you about 15 minutes to make.

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

Sweet Chipotle Turkey Wrap with Avocado Lime Aioli

Sweet Chipotle Turkey Wrap with Avocado Lime Aioli

Mary Anne’s Vegan Morning Glory Muffins

Mary Anne's Vegan Morning Glory Muffins

  Healthy fall salad

Healthy fall salad, Chef James Bain, Epic Foods

  2012 Salisbury Steak with Cream Corn

2012 Salisbury Steak with Cream Corn, Chef James Bain, Epic Food Company

  Epic Gazpacho with Tomato Water

Epic Gazpacho with Tomato Water, Chef James Bain – Epic Food Company

Cowboy Ribeye Steak

Cowboy Ribeye Steak, Chef Skip Laskody

Pan seared shrimp over cannellini beans

Pan seared shrimp over cannellini beans, Chef Alexis Fouros

Fish Rhea's with Lime Tomato Garlic Sauce

Fish Rhea's with Lime Tomato Garlic Sauce, Bonefish Grill

Fresh Ceviche Chef

Fresh Ceviche Chef, Brian with the Bonefish Grill

Shrimp Fra Diavlo (served over linguini)

Shrimp Fra Diavlo (served over linguini), Nikole Mozzani Silva Freddie's Restaurant

Blackened Salmon

Blackened Salmon, Texas Roadhouse

Summer Panzanella Salad

Summer Panzanella Salad, Port Land Grill

PLG's Summer Watermelon Salad

PLG's  Summer Watermelon Salad, Port Land Grill

South Florida style Calamari

South Florida style Calamari, Keith Rhodes, Catch Restaurant Chef

Flounder Francais and Lemon Beurre Blanc Sauce

Flounder Francais and Lemon Beurre Blanc Sauce, James Rivenbark of South Beach Grill

Sage Chicken

Sage Chicken, James Rivenbark, South Beach Grill

Blue Crab Claws - Scampi Style

Blue Crab Claws - Scampi Style, Chef Keith Rhodes, Catch Restaurant

Rigatoni Al Forno

Rigatoni Al Forno, Carrabba's Italian Grill

Grilled Garlic Shrimp

Grilled Garlic Shrimp, Chef Skip Laskody

Baklavas

Baklavas, 2010 Greek Festival

Grilled Pork Tenderloin Birra

Grilled Pork Tenderloin Birra, Chef Skip Laskody

Seared Scallops over Spinach and Garlic Orzo

Seared Scallops over Spinach and Garlic Orzo, Carrabba's Italian Grill