About Sara Foster

Sara Foster

Sara Foster is the founder and owner of Foster’s Market in Durham and Chapel Hill, NC. She has authored four cookbooks, including her most recent titles, Sara Foster’s Southern Kitchen and The Foster’s Market Cookbook. A contributing food editor for Cottage Living magazine, Sara previously worked as a chef for Martha Stewart’s catering company. She and her husband, Peter Sellers, live on a farm outside of Durham. @fostersmarket

A basting brush with chipotle maple barbecue sauce

Chipotle Maple Barbecue Sauce

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This indescribably must-have-more-of-this sauce boasts the complex sweetness of maple syrup and the smoky spice of chipotle peppers. Slather it at will.

  • (2)
  • 5 M
  • 40 M
  • 6
A platter of pickle-brined fried chicken with pieces of dill pickle, and a bottle of beer.

Pickle-Brined Fried Chicken

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Pickle-brined fried chicken?! Oh yes we did! Folks are calling it fried chicken perfection. And you won’t want to skip the Sriracha honey dipping sauce.

  • (1)
  • 45 M
  • 5 H, 30 M
  • 2
A grey bowl filled with roasted radishes, sprinkled with thyme.

Roasted Radishes

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Roasting these rotund little root veggies turns them docile as anything dug out of the ground can be. Consider them to be dirt candy.

  • (1)
  • 5 M
  • 35 M
  • 8
A whole deep-fried turkey, garnished with sage, bay, and thyme leaves on a wooden cutting board.

Deep-Fried Turkey

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Crisp, burnished skin and moist, impossibly tender meat can be yours. (Yes, deep-fried turkey IS everything it’s bragged up to be.)

  • (2)
  • 1 H
  • 3 H, 30 M
  • 10
A three-layer hummingbird cake with a cake server beside it.

Hummingbird Cake

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This Southern classic is an oh so sweet and charming stack of pineapple, coconut, bananas, and pecans slathered with cream cheese frosting.

  • (7)
  • 25 M
  • 1 H
  • 20
A plate of zucchini slaw two ways with strips of zucchini, yellow summer squash, bell pepper and two dressings

Zucchini Slaw Two Ways

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Never give zucchini away again with these equally tempting yet uniquely different slaws. You get to choose—rich and creamy or tart and sweet.

  • (6)
  • 25 M
  • 25 M
  • 18
A slab of fall-off-the-bone baby back ribs with a knife cutting them into individual ribs.

Fall-Off-the-Bone Baby Back Ribs

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The secret to these knee-wobblingly tender little lovelies? Roast ’em low and slow and then toss ’em on the grill for just a short spell. Which means you don’t have to constantly tend a smoker from dawn to dusk.

  • (14)
  • 20 M
  • 2 H, 45 M
  • 46
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