photograph by Matt Hulsman
RECIPE BY LYNN WELLS
Cook these ribs low and slow in the oven and finish them off on the grill for a smoky flavor.
photograph by Matt Hulsman
RECIPE BY LYNN WELLS
Using zucchini as a vessel for spicy sausage and melted cheese might be the best way to eat your vegetables, and the recipe couldn’t be easier.
photograph by Matt Hulsman
RECIPE BY LYNN WELLS
If you’ve never tried baking with zucchini before, we highly recommend it — it keeps these warm, spiced, and nutty bars especially moist and gives them a hearty texture. Plus, the addition of zucchini is bound to make you feel less guilty about having more than one.
photograph by Charlotte & Johnny Autry
RECIPE BY SHERI CASTLE
You don’t have to go to the beach for a plate of piping hot shrimp and hush puppies.
photograph by Matt Hulsman
RECIPE ADAPTED BY LYNN WELLS
This classic pie calls for only four ingredients and is topped with a light, fluffy meringue.
photograph by Charlotte & Johnny Autry
RECIPE BY CROOK’S CORNER
Perhaps no version of this Southern classic is more renowned than the one that the late Bill Neal created for Crook’s Corner.
photograph by Matt Hulsman
RECIPE ADAPTED BY LYNN WELLS
Yes, really. This simple Southern layer cake has stood the test of time.
photograph by Matt Hulsman
RECIPE BY LYNN WELLS
Top off any summer seafood spread with a cold and creamy slice of this lemony pie.
photograph by Matt Hulsman
RECIPE BY LYNN WELLS
These fritters aren’t exclusive to summer — they are delicious with fresh squash from your local farmers market, but can be made year-round with squash from the grocery store. And trust us, you will want to make these year-round.
photograph by Matt Hulsman
RECIPE BY LYNN WELLS
This classic recipe takes fresh summer squash and a few simple ingredients and turns them into the ultimate comfort food.
photograph by Tim Robison
RECIPE BY BILL SMITH
Atlantic Beach Pie was just a vintage recipe until Chef Bill Smith revived its popularity.
The influence of a mother’s love — and sometimes her recipes — can be found in restaurant kitchens and on plates in dining rooms across North Carolina.
The oldest hotel in North Carolina was saved from the wrecking ball and has returned to its former glory on the square in downtown Burnsville.
For one family, summiting Stone Mountain is a tradition that strengthens the bond between parent and child.
When a young chef met an aspiring farmer, the two formed a friendship as strong as their love of the land and all it provides.
