Imagine the buttery, savory flavors you love in garlic bread and combine them with a crock of creamy mashed potatoes to create this comforting dish that feels like a hug.
The Perfect Late-Night Turkey Sandwich
We all know it’s after the main meal when the Thanksgiving dishes really shine. Whether you layer your sandwich while watching the final quarter or in front of the open refrigerator door at 11 p.m., we won’t judge.
Discovering Appalachia
A city girl visited the remote corners of western North Carolina and uncovered a lifestyle — and flavors — that, decades later, she’s never forgotten.
Appalachian Burgoo
In Appalachia, burgoo is often made with venison, squirrel, rabbit, and/or pheasant. For this recipe, we’ve adapted the ingredients to be more widely accessible.
Baked Apple Bread
Fall is the perfect time for apples to be stewed, used in fried hand pies, made into apple butter, or baked into a warm, sweet bread.
Roasted Leek & Potato Soup
This dish is often made with ramps, which have a short growing season in the spring. Leeks are the perfect alternative.
Baked Turnips With Gorgonzola Cream
In North Carolina, turnips are in season from October to December and April to June. They’re known to be an Appalachian comfort food in the winter months.
4 Birthday-Worthy Recipes
For this chef, afternoons spent cheering for NC State University were followed by a special dinner in Raleigh — plus a homemade sweet treat.
Chateaubriand With Peppercorn Sauce
Inspired by the chateaubriand from The Angus Barn in Raleigh, our recipe developer re-creates the steak dinner she shared with her father during one of her most memorable birthday celebrations.
