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Southern Sandwich Tournament

Vote for your favorite Southern sandwiches in weekly tournament-style, head-to-head matchups.
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Food

Ramps

Cherokee Flavor

Best known for its strong scent, the much-maligned ramp is enjoying an image makeover, thanks to its medicinal and culinary potential.
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Pork ribeye at Bistro Roca

The Height of High Country Cooking

Mountain chefs are at the top of their game at four restaurants in Boone, Blowing Rock, & Valle Crucis.
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Speedy's Barbecue

Speedy’s Barbecue

In Lexington, the city’s namesake-style barbecue — pork shoulder meat dipped in a tomato-based sauce — draws devotees to this former drive-in.
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Photography by ©iStockphoto.com/photographer3431

A Guide to Mountain Trout

Whether you’re planning a fly-fishing trip or looking for a place to enjoy a freshly prepared filet, see our guide to mountain trout.
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Pan Fried Trout

Steve Gordon shows us a step-by-step recipe for a mountain classic – brook trout.
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The Cherokee Tribal Fish Hatchery

In the deep mountains, the Eastern Band of Cherokee Indians keep nearly 30 miles of waters within the Qualla Boundary stocked with trout.
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The Mushroom Man of Muddy Creek Farms

Meet the man who is producing some of the best mushrooms in North Carolina through an innovative irrigation system.
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Chowchow

This most practical of Southern recipes is about using what you’ve got.
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fried-okra

Fried Okra

Pull out the skillet. It’s time to throw together this recipe from Recipes & Memories: The Green Family that was featured in our September 2013 issue.
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spoonbread

Spoonbread

Grab this recipe from Recipes & Memories: The Green Family that was featured in our September 2013 issue.
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