As some of you may know, Oxford American is a magazine about the South. Their current edition interviews several of the renouned chefs in the South, two of whom interviewed were Ben and Karen Barker. When asked what restaurants... (10 replies, last updated by Ed May 5, 2005)

I went to Magnolia Grill once and very much enjoyed it. Without taking anything away from Karen Barker, who apparently does a nice job, there is no doubt in my mind that the best pastry chef in America, by a long, long way, is... (6 replies, last updated by Sant May 27, 2003)

If you’re dead set on Chapel Hill I can’t be of much help. But if you are willing to drive over to Durham to Magnolia Grill, Karen Barker is a renowned pastry chef. She was Bon Apatit’s pastry chef of the year... (1 reply, last updated by Sant October 14, 2005)

I would say yes, it is not to be missed. It is the one place I always make sure to take my big-city hound friends, because it is not only fantastic but just as important the feel and the flavors are authentic and local. Ben and... (14 replies, last updated by LulusMom November 18, 2008)

of place whichever you wear. And save room for dessert. Karen Barker is a goddess! (3 replies, last updated by Durm December 31, 2006)

Hill near the intersection of Franklin and Columbia sells something called mango mochi ice cream. It’s delicious ice cream surrounded by some sort of glutenous dough akin to marshmellow that is a wonderful taste experience.... (3 replies, last updated by blewgo May 13, 2006)

I made a truffle honey ice cream for Ben and Karen Barker years ago. I just used a basic honey ice cream recipe and kept adding the truffled honey until you could taste the truffles. This is one I found on the web Homemade Ice... (2 replies, last updated by christianb April 21, 2007)

value. I’d pass on the desserts though (we shared a lemon tart). Instead, stroll down to Magnolia Grill and see if you can grab a corner table or even sit at the bar and see what Karen Barker has cookin'. We went there last... (4 replies, last updated by BBQJoe August 22, 2005)

Karen Barker is a goddess. Plain and simple. Now that I’ve made my prejudices clear...There’s always at least one “savory” dessert on the menu, generally something that might take the place of a cheese... (6 replies, last updated by rockycat November 3, 2006)

the choices. (My favorite class was the one with the three sous-chefs from Magnolia Grill, Bloomsbury Bistro, and the Carolina Inn, though a session with Ben and Karen Barker of Magnolia Grill is never to be missed.) (7 replies, last updated by Chow Penguin December 26, 2007)

that have been pleasing. All I can say is that I will not be trying any new recipes for Gingerbread, because your descriptions of the Karen Barker treat were right on the money. Our preferred method of enjoying Gingerbread is for... (8 replies, last updated by LindaMc December 10, 2005)

Hi Marcia2—Tomorrow I am going to brave my second pie crust! Made my first one two weeks ago and it was really flaky. I used Karen Barker's recipe with chilled lard instead of Crisco and FROZEN butter cut into cubes. I used... (9 replies, last updated by willownt November 24, 2007)

Chez Panisse does. too bad about skipping dessert. The dessert chef is actually Karen Barker, the wife of the owner. She has award-winning dessert recipe books to her name, and I find their desserts (which also source a lot of... (3 replies, last updated by rockycat May 8, 2009)

salsa. mmmmm. Ben Barker and Glenn Lozuke’s pig was of course delicious, with fresh slaw. Karen Barker's lemon pound cake with green tomato conserve was the first thing you found when you walked in the field! Yum. I’m... (11 replies, last updated by peetoteeto May 30, 2007)

Blackout cake was always my birthday choice, too. I’ve tried the Gale Gand and the Karen Barker versions and was dissatisfied with both. I wonder if no real cake can match my memories. (10 replies, last updated by Nancy Berry January 8, 2007)