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.
A Coconut Cake Recipe is Both Coveted and Elusive
Topped with snowy coconut drifts and perfumed with a hint of almond, this grande dame of cakes knows how to make an entrance.
The Best Way to Eat Collard Greens is to Sip Them
Don’t toss that broth! Potlikker — the liquid left behind after boiling collards — is loaded with vitamins and minerals. Plus, it’s delicious.
Legends of the Fall
Black walnuts' story doesn't begin until they hit the ground.
Persimmons are North Carolina’s First Frost Fruits
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.
Black Walnut Hummingbird Cake
This cake has a local, seasonal twist with black walnuts.
Old-Fashioned Buttermilk is Magic in a Bottle
One ingredient, endless applications. Every Southern kitchen needs a little buttermilk.
The Curb Appeal of Roadside Produce Stands
Maters! Corn! Cukes! Follow the hand-painted signs to a whole meal’s worth of fresh produce, right on the side of the road.
Pop Goes The Cake: Soda-Infused Recipes
North Carolina’s favorite sodas add a sweet twist to three classic cakes. Load up your picnic table with these irresistible treats.
