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.
Chopped Italian Salad
Loaded with bits of salami, feta, peppers, mozzarella, and more, this highly textured and flavor-packed salad can be enjoyed as a hearty side or light meal.
Port Wine Cheese Spread
A classic orange cheese spread, complete with a rainbow medley of crunchy celery and apple slices for dunking, is welcome at any appetizer spread.
Strawberry Birthday Cupcakes
Topped with a swirl of cream cheese frosting, these festive cupcakes make any occasion feel celebratory.
