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.)
These love-worn restaurants are revered, not reviewed: We flock to them for everything they are — cash only, unfussy, hard-to-find — and aren’t, because what matters most is always on the inside.
The owners of Our Daily Bread knew the iconic sandwich shop was something special when they bought it. And that was before they found out it was full of hidden treasures.
From chefs’ tables to take-out boxes, we ate our way across the state in search of the best places to satisfy that anytime, anywhere hankering for Southern fried perfection.
For more than two decades, hungry folks from Wilson and beyond have started their day with a hearty breakfast from the drive-through at Flo’s Kitchen.
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.