Many family heirlooms are too fragile to use often, if ever. A well-seasoned skillet is different. Everyday use enriches its flavor, and its story.
Topped with snowy coconut drifts and perfumed with a hint of almond, this grande dame of cakes knows how to make an entrance.
Don’t toss that broth! Potlikker — the liquid left behind after boiling collards — is loaded with vitamins and minerals. Plus, it’s delicious.
Edible black gold, a black walnut’s story doesn’t begin until it hits the ground. They may be hard to get (and get at), but they’re easy to love.
A windfall in more ways than one, persimmons are a prize that rewards patience: The fruit isn’t sweet and juicy until it hits the ground. But oh, is it worth the wait.
One ingredient, endless applications. Every Southern kitchen needs a little buttermilk.
Maters! Corn! Cukes! Follow the hand-painted signs to a whole meal’s worth of fresh produce, right on the side of the road.
North Carolina’s favorite sodas add a sweet twist to three classic cakes. Load up your picnic table with these irresistible treats.
The height of fine (outdoor) dining: threading an entire meal onto sticks and dangling it over the flames.