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.
Calabash Shrimp
You don't have to go to the beach for a plate of piping hot shrimp and hush puppies.
Sweet Potato Biscuits With Country Ham
Give these slightly sweet biscuits some salty twang.
Ronnie’s Got the Goods
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.
All Rise
Heirloom grains are enjoying a renaissance, as are the traditions of the people who bring the taste of the past back to life.
The Baker’s Basics: The Meringue
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.
