In the meat-and-12 feast that is Thanksgiving, one side dish reigns supreme: dressing. On North Carolina tables, the savory staple is a tribute to regional ingredients and traditions. We’re grateful for every last bite — just don’t call it stuffing.
In Sapphire, a majestic box canyon — the largest one east of the Mississippi — provides a feast for the eyes, and the first taste of Canyon Kitchen’s seasonal, sensory experience.
You don’t have to go to the beach for a plate of piping hot shrimp and hush puppies.
These are the most agreeable biscuits you can make.
Everything at Ronnie’s Country Store in Winston-Salem takes you back and fills you up. On that, even our poets and politicians can agree.
Heirloom grains are enjoying a renaissance, as are the traditions of the people who bring the taste of the past back to life.
Mastering meringue is a baker’s rite of passage. Those sweet golden peaks don’t always come easily, but they sure can turn any pie — from lemon to chocolate — into an event.
In the hills of Marshall, a small bakery — with a very special wood-burning oven — draws bakers to the warmth of its hearth and the wisdom of its owner.
The Cherokee trio of corn, beans, and squash have long been grown together for a more robust harvest and superior flavor. But that doesn’t mean you’ll see them all on one plate. (Well, maybe, if you know where to look.)