A staple crop of Watauga County for generations, the glorious green cabbage remains a savory symbol of old mountain ways and comforting suppers. Plus, it might just cure what ails you.
Pisgah Fish Camp
There’s more than one way to measure this fish camp tale: two generations, four siblings, 51 years, and nine million hush puppies.
Postal Fish Company
The owners of Postal Fish Company delight in introducing Pittsboro diners to lesser-known (but mighty tasty) fish from North Carolina waters. The result is a sustainable menu that changes with the tides.
Passing the Plate with Chef John Fleer
For Chef John Fleer, a modern Sunday supper with family and friends is never on a Sunday. That’s when he’s cooking for customers. But the day itself isn’t the point: It’s the talk around the table that really feeds us.
13 of Our Favorite Sundae Drives
Are you an ice cream purist, perfectly pleased with classic chocolate or vanilla? Or an adventurer, always on the hunt for new flavors? Our bucket list of 13 sweet spots — a scooper’s dozen! — has something for everyone.
Ode to a German Johnson
Slice ’em! Stack ’em! Eat ’em like an apple! North Carolina’s quintessential tomato is the pick of the season.
Merry Elegance
Christmas 1923 was Katharine Reynolds’s last at Reynolda House. The holiday was a private time for this family of public prominence, yet through menu cards and mementos archived at the estate, we glimpse a time of splendid celebration and one woman’s generous spirit.
Thanksgiving Dressing Takes Center Stage on North Carolina Tables
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.
Beyond the Valley
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.
